Chef Denis Mitiajev

Crab & Avocado Tian Fresh white crab meat layered with roasted red pepper, lemon zest, and chive crème fraîche, served with avocado purée and micro herbs

Scallops with Cauliflower Purée Seared king scallops on a bed of velvety cauliflower purée, topped with crispy pancetta and caper beurre noisette

Tuna Tartare with Yuzu & Wasabi Finely diced sashimi-grade tuna dressed in yuzu, sesame, and soy, served with avocado cream and wasabi pearls

Smoked Salmon & Caviar Blinis Mini buckwheat blinis with crème fraîche, house-smoked salmon, and sturgeon caviar

Classic Provençal Bouillabaisse A rich saffron-infused fish stew with monkfish, seabass, mussels, clams, and prawns. Served with garlic rouille, grilled sourdough, and fennel-pastis broth

Pan-Seared Halibut with Champagne Beurre Blanc Served on a bed of creamy leek and potato fondue, with buttered asparagus tips and a delicate Champagne beurre blanc

Roasted Monkfish Tail with Chorizo & Fennel Wrapped in Parma ham, served with a chorizo and white bean ragout, confit cherry tomatoes, and crispy fennel fronds

Black Cod Miso Glaze Marinated in white miso and mirin, gently roasted and served with pak choi, pickled daikon, and a soy-ginger glaze

Seared Sea Bass with Shellfish Risotto Crispy-skinned fillet of sea bass on creamy Arborio risotto with mussels, clams, and lemon zest oil

Almond and pear tart with anglaise sauce custard and ice creram

Belgian chocolate delice with white chocolate ginger mousse, honeycomb

Strawberry Pannacotta with forest berry compote

Artisan Irish Cheese Platter: A selection of handcrafted Irish cheeses, such as Cashel Blue, Gubbeen, and Durrus

Banoffee Pie with caramel drizzle edible live

Earl Grey and orange zest crème brûlée almond tulie

Scallops with pea puree , crispy panchetta lemon gel

Organic salmon Fish cake on bed of fennel cabbage and garlic lemon aioli, soda bread crisp

Crispy pea and mint Fritter Picco de gallo,avocado butter,pea puree (vegetarean))

Mackerel, delicately marinated in a citrus-infused escabeche

Jerusalem Artichoke & Truffle Soup: Creamy and earthy soup with truffle essence

Chicken roulade with Clonakilty black pudding and roasted asparagus mushroom sauce

Beef crostini with caramelised onion and horseradish home-made Aioli

Potted White Crab Meat Delicately seasoned with citrus zest, sea salt, and spiced clarified butter, served chilled with warm sourdough crisps and a touch of lemon-chive butter

Fruits de mer chowder with homemade brown bread

Baked Camembert with summer fruit celery.candied nuts and garlic butter toast

Chicken and wild mushroom vol au vent in white wine sause

Clonakilty Black pudding crocket with smocked cheddar cheese, salad mustard dressing and quail egg

Cesar salad with creamy garlic cesar dressing and parmesan, bacon ,croutons

Cured and torched organic beetroot salmon with celeriac remoulade and beetroot gel, cucumber crisp-bread

Baked salmon with fondant saffron braised potato And tomato fondue sauce

Roast breast of Irish corn-fed chicken, coq au vin sauce, butternut grattan

Thyme roasted rump of Wicklow lamb, ragout of white beans with garlic, celeriac dauphinoise and roasting juices

Baked cod with soft herb crust, pan fried potato, capers semi dried tomatos ,spinach, tarragon veloute

Rib eye stake burned shallot puree Fondant potato grilled tenderstim brocolie pink pepercorn and shiraz jus

Crispy pork Belly dauphinoise potato cauliflower puree black pudding crumble and rosemary jus

Braised feather blade beef with carrot puree tndersteam brocolie and red wine jus , celeriac mash

Monkfish wrapped in smocky bacon, accompanied by sweet braised fennel and topped with a light, smoky foam

Braised lamb shank with celeriac puree ,rosmary jus ,gratin potatoes

Chicken Gordon bleu with trufle flavored mash or and rosemary jus green vegetables

Chocolate brownie with homemade ice cream strawberry and chocolate sauce

Bread and butter pudding with crème anglaise

Honey strawberry cheesecake with strawberry sorbet

Sticky toffee pudding with toffee sauce mascapone cream

Open Crab Ravioli Crispy Calamari Piquante Peper Cream and buttered samphire

Roasted portobelo mushroom with goats cheese on bed of bechamel sauce

Chicken roulade with basil ,parmaham and mushrooms wine sauce

Scallops with salsa verde ,crispy pancetta and ,red peper pesto

Caprese salad with mozarella and hairliom tomato basil oul balsamic reduction

Bruchetta homemade focaccia bread toasted with basil tomat olivr oil red onionchicken

Gamberi alla busara - prawns in tomato sause served with lemon sourdough and salad leaves

Arrannchini risotto balls with salad and roasted tomato sauce picorino

Parmaham Burrata, Roast Vegetables , Cherry Tomatoes And Pine Nuts trufle dresing

Mackerel, delicately marinated in a citrus-infused escabeche

Aubergine Parmigiana (V)

Chicken Cacciatore With Polenta and tomato sauce

Canelony vegetarean pasta with ricotta spinatch romesco sause [v]

Home made Linguiny with pancetta and carbonara sauce parmesan

Lamb Meatballs , In Fresh Basil Tomato Sauce and papardelle pasta

Chicken Milanese With Pasta Pomodoro vodka sause

Steak florentina with roast potatos and salsa verde

Black Truffle butter Tagliatelle with parmesan

Rack of Lamb with and Confit of Belly Served with Mediterranean Vegetables and a Rich Barolo Jus

Wild mushroom risotto with fresh herbs ,parmesan and parsnip crisps

Lamb chops Sun-dried Tomato roast potato pistachio mint pesto

Spagetti alla Frutti di Mare ,seafood

Cod LIvornese with roast potato

Squid Ink Orzotto with Shrimp, Strawberry and Green Tomato

Classic tiramisu with chocolate sauce

Peach tart with vanila bean ice cream edible leaf

Panna cotta ,caramel and fresh berries

Ricotta orange cheesecake with berry coulis

Crema Catalana custard infused with citrus and cinamon

Chocolate delice with honeycomb and white ginger stem chocolate mouse

Crispy Duck Pancakes, Served With Hoisin Dip, Spring Onions, Cucumber And Carrots

Crispy Beef Salad s blend of tender, thinly sliced beef, crispy vegetables, and a zesty dressing

Salt & Pepper Crispy Calamari Served With Sweet Chilli And Soy Dip

Sweet Chilli Crispy Chicken Wings

Vegan Kimchi Ramen with fried rice(Ve)

Bao Bun Selection red bean paste, shreded cabage spring onion, spisy cauliflour (V)

Chicken Won Ton Soup

Steamed pulled Pork Buns with Asian slaw Served With A Soy Dipping Sauce

Bang Bang chicken flavored with star anise , lime, peanuts asian slaw

Chicken chahan pickled ginger sesame seeds

Tamarind & star anise pork ribs with Asian slaw rice noodles and vegetables teriyaki sauce

Beef Lo Mein noodles , sesame seed ,cilantro

Crispy Sweet Chilli Chicken green onion lime wedges jasmine rice

Sticky Asian Pork Belly, Served With Pak Choi fried rice

Thai Green Or Red Curry (Chicken/Seafood/Vegan, Please Specify)

Hoisin Salmon, Courgette And Carrot Noodles

Katsu Chicken Curry, Tenderstem Broccoli Basmatic rise

Stir-Fry Black Pepper Beef, Asian Stir Fried Veggies, Served With Noodles

Miso Glazed Black Cod With Pak Choi And Spinach. Served With White Or Brown Rice

Chicken Teriyaki Donburi - Asian Rice Bowl With Stir Fried Rice And Glazed Chicken

Salmon Teriyaki Donburi - Asian Rice Bowl With Stir Fried Rice And Glazed Salmon

Kung Pao Chicken, Served With Egg Noodles And Vegetables

Sweet And Sour Chicken, Served With Egg Fried Rice And Vegetables

Stir Fried Tofu And Vegetables With Black Bean Sauce (V)

Matcha Fondant, Toasted Almonds, Chocolate Chilli Drizzle - Served With Vanilla Ice Cream

Coconut And Mango Rice Pudding, Ginger Crumble

Yuzu Cheesecake with ice cream

Mango & Dragon Fruit Tart, Mango Coulis - Served With Mango Ice Cream

Chocolate brownie with homemade ice cream strawberry and chocolate sauce

Foie Gras with mushroom duxelle and parmesan crisp

Classic French onion soup, gruyere crouton and parsley

Chicken roulade with basil ,parmaham and dolphinose potato wine sauce

Pistachio stuffed fromage frais caramelised almond tuile with pickled strawbery

Open Crab Ravioli Crispy Calamari Piquante Peper Cream and buttered samphire

Caprese Salad with Heirloom Tomato, Mozzarella, and Basil pearls

Crispy pea and mint Fritter Picco de gallo,avocado butter,pea puree (vegetarean))

Cured and torched beetroot salmon with celeriac remoulade and betroot gel

Classic besf Tartare with gribiche sauce and toasted sourdough toast

Ham Hock & Parsley Terrine Served with pickled heritage carrots, mango gel, toasted brioche cubes, and micro cress. A rustic yet elegant terrine, balancing

Goat’s Cheese Tartlet Caramelised red onion marmalade, beetroot foam & fresh microgreens

Beef bourguignon with cauliflour mash and steam brocolie

Sous vide Rack of Lamb with French Trimming and Confit of Belly Served with Mediterranean Vegetables and a Rich Barolo Jus

Roasted chicken breast and pancetta chipolata pulled thigh roulade, mustard lemon Gravy, roasted new potatoes ,carrot orange puree , sugar snaps

Baked salmon with fondant saffron braised potato citrus Beurre Blanc

Pan fried sea bream citrus tiger prawns macadamia Dukkah and petit pois tomato fondue sauce

Confit leg of duck with trufle infused mash , braised red cabage and plum sause

Baked cod with soft herb crust grapefruit Beureblank panfried potato semi-dried tomato spinach h

Bouillabaisse: A rich, traditional French seafood stew made with sea fish, mussels, and shrimp, flavorful sauce rouille and toasted bread for dipping

Confit chicken leg with celeriac, celeriac chips, lettuce veloute, potato mash

Ratatouille Mille-Feuille: Thinly sliced layers of zucchini, and eggplant, baked with herbes de Provence and drizzled with a light tomato coulis. A side of Parmesan Polenta (v)

Butternut squash spiced with Moroccan spiced couscous, lemon and Mediterranean veg [vegetarean]

Braised lamb shank with carrot ginger puree rosmary jus and creamy mash potato with truffle infusion

Vanilla Cream brulee with almond sable biscuit and bluebery compote

Chocolate delice with honey comb and white ginger stem chocolate mouse

Almond tart with anglaise sauce ad homemade icecream

Cheesecake lemon , rasbery or vanilla

Chocolate late brownie with mascapone cream and fresh strawbery gel

Scallops with polenta cured cucumber grapefruit beureblanc grapefruit segments basil

Black pudding croquette with hollandaise sauce crispy bacon quail egg, babe salad leaves

Crab avocado salad in parmesan cup with citrus Essence

Gambas Al Pill Pill Tiger prawns in panko breadcrumbs and curry aioli served with, artisan bread and salad microgreens and edible leave

Pistachio stuffed fromage frais caramelised almond tuile with pickled strawbery

Truffle Arancini with Romesco Sauce, Feta, and Rocket

Crispy pea and mint Fritter Picco de gallo,avocado butter,pea puree (vegetarean))

Baked Camembert with grapes celery, candied nuts and garlic butter brioche

Buratta salad parmaham with hairloom tomatos and basil balsamic reduction Tulie

Duck Liver Pâté with Poached Pears, Red Wine Reduction, and Herb Focaccia

Chicken Ballotine corn puree ,spinach, mushroom cream sauce ,crispy shallot

Chicken supreme with Dauphinoise potatos and red wine jus sweet potato puree green peashoots

Duck Breast with cabbage puree, chicory fondant potato star anise sauce

Rib eye steak burned shallot puree, fondant potato tender steam brovoli bernaise sauce

Aubergine Parmigiana baked aubergine with rich tomato and basil sause ,mozarella and parmigiano(V)

Bouillabaisse: A rich, traditional French seafood stew made with sea fish, mussels, and shrimp, flavorful sauce rouille and toasted bread for dipping

Ratatouille Mille Feuille Thinly sliced layers of zucchini, and eggplant, baked with herbes de Provence and drizzled with a light tomato coulis. A side of Parmesan Polenta (v)

Braised lamb shank with carrot ginger puree rosmary jus and creamy mash potato with truffle infusion

Mediteranean vegetable filo parcel with a hazelnut and mushroom cream sauce

Confit chicken leg with celeriac, celeriac chips, lettuce veloute, potato mash

Corn-fed chicken coq au vin sauce pommes anna potato red wine jus

Rack of lamb with honey roasted parsnips, minted mash and blackberry jus

Pan fried sea bream citrus tiger prawns macadamia Dukkah ,and petit pois parisian potatos

Crispy Pork Belly dauphinoise potato, cauliflower puree, black pudding crumble,rosemary jus

Sous-vide Salmon with Pommes Anna(potato) Avocado Espuma, and Citrus Beurre Blanc

Ried Cod with cauliflower puree and rosti potato served with sauce verge

Surf & Turf Monkfish & Lamb Loin Ratatouille Creamy Mash Red Wine Jus

Almond and pear tart with anglaise sauce custard and ice creram

Chocolate delice with honey comb and white ginger stem chocolate mouse

Lemon cheese cake vanilla Berrys compote

Artisan Irish Cheese Platter A selection of handcrafted Irish cheeses, such as Cashel Blue, Gubbeen, and Durrus

Classic tiramisu with chocolate sauce and raspberry

Apple tart with ice cream and shantilly cream

Coconut Panna Cotta with berry compote

Vanilla Cream brulee with almond sable biscuit and bluebery compote

Greek salad with feta and olives and honey mustard olive oil dresing

Arrannchini risotto balls with salad and roasted tomato sauce picorino

Caprese salad with mozarella and hairliom tomato basil caviar

Scallops with salsa verde ,crispy pancetta and babe leave salad

Bruchetta toasted garlic bread topped with diced tomato, onion garlic, olive oil, frech basil and drizzled with balsamic reduction

Chicken roulade balotine stuffed with mousseline basil parmaham wine jus

Andalusia chicken with slow pan fried babe potatoes and tomato choriso sauce

Chicken roulade Stuffed with basil , pancheta and parmasan in wine sauce garnish with , ratatouille vegetables or grattan potato

Chicken supreme wrapped in parmaham with grattan potato and carrot puree with rosmary jus

Mediteranean vegetable filo parcel with a hazelnut and mushroom cream sauce

Pan fried seabass served with red pepper escabeche ,babe potatos and basil pesto

Crème brûlée. Bugne

Claccik tiramisu with chocolate sauce

Chocolate brownie with strawberry and chocolate sauce

Cheesecake lemon , rasbery or vanilla Berrys compote