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Sample Main course                                                                                                



Duo of Turbot and John Dory, garden spinach, sage and onion polenta,chive cream.  28 (L)

Mackerel fillets, garlic Crab claws, sugar snap peas, duck fat roast  potatoes, lobster cream. 24 (L)

Hake, potato cakes, carrot puree, Castlegregory chorizo, tarragon hollandaise. 24 (L)

Bantry Bay Scallops, Ashes white pudding, pea puree, pickled cucumber, apple crisps, oregano cream. 28

Monkfish, Dingle Bay Prawns, garden pak choi, boulangere potatoes, fennel and cockle broth. 28 (L)

Whole Blasket Sound Lobster, herb garlic butter, potatoes and salad. 39 (L)

Roast breast of Skeaghanore Duck, rillete of confit Duck leg, Duck hearts, home smoked Duck breast, braised red cabbage, garlic potatoes. 27

West Kerry Lamb plate: crisp belly, lamb rack, homemade sausage, sweet breads, sautéed liver, pearl barley risotto, mint jel. 27 (L)

Fillet of Prime Irish Aged Beef, rillete of Beef cheek, roast shallots, mushroom ketchup, smoked potato puree, port jel. 28 (L)

Crisp sage and onion polenta cakes, garden vegetables, herb pesto. 19 (L)

(L)=Local produce from the Dingle Peninsula

There is also a Tasting Menu

(subject to availability)

Service charge is not included. Service non compris

Gratuities at your own discretion

Prices include V.A.T. at 9% on food and 23% on wine

Service is not included