Our Menus
Title: Hot Stuff – Dinner Menu
Welcome glass of champagne on arrival: Raventos de Nit rosé 2018
The 3 course dinner set menu will include
Hors D’oeuvres – one of each per person
Paired with: Raventós i Blanc, Dit Nit, DO Conca del Riu Anoia, Penedés, Spain, 2018
Goat’s cheese, balsamic red onion & thyme tarts
Smoked ham & black pudding croquette, tomato relish
Herb potato cakes with smoked salmon, horseradish crème fraiche & trout roe
Crab & prawn brioche rolls with red pepper & micro cress
Choose your main
Paired with: Champagne Louis Roederer, Collection 242, France, NV
Panko crusted lemon Sole fillet, lemon & caper mayonnaise, hand cut chips
Crispy Pork belly with puy lentils, mustard, sage & apple
Soy, mirin & sesame chicken supreme, pak choy, honey & star anise jus
Butternut squash & sage pearl barley risotto with ricotta cheese, fresh parmesan & candied walnuts
Hand cut chips with rosemary, parmesan & sea salt
Glazed carrot & parsnips with toasted pecans
Garlic & sesame tenderstem broccoli
Assiette of desserts
Paired with: Domaine Renardat-Fache, Cerdon du Bugey AOC, France, 2020
Spiced winter berry trifle
Chicken liver parfait with plum chutney
Wicklow blue cheese, grapes
Title: Brunch Menu
Welcome glass of bubbles on arrival: Capçanes Brut Reserva Cava, Spain, NV
Choice of mains below:
Paired with Champagne Gosset Extra Brut, France NV
Burrata on sourdough toast, tomato, avocado, pumpkin seeds, pine nuts,
Kalamata black olives & pesto
Ricotta cheese on toast, pear & cinnamon compote, honey crunch oats
Potato cake benedict with smoked salmon or smoked ham hock, poached eggs & hollandaise sauce
Smoked Ham hock & black pudding potato hash with spring onion, tomato & fried eggs
Crab cakes, wilted spinach, poached eggs & hollandaise sauce
Brioche French toast, crispy streaky bacon, maple syrup
Vegan chai seed pancake stack, vanilla bean & mixed berry compote
Veggie Breakfast
Roast tomato, mushrooms, spinach, avocado, potato cake, choice of eggs and sourdough toast