À la carte Menu

Early Bird Menu Option of Starter, Main & Dessert (3 Courses) €27.50 from 6-7.30pm 

*Some dishes subject to a supplement where indicated


Prawn Wonton with Buttered Cabbage and a Sweet Chilli and Ginger  Sauce 11.00

Pan fried Black Pudding served with Apple Puree, Goats Cheese Cream and a Wholegrain Mustard Dressing 11.00

Scallop and Prawn Ravioli with a White Truffle and Lobster Bisque 13.00 (€4 supplement for early bird)

Chicken liver pate with Caramelised Red Onion and Citrus Served with Warm toast 11.00

Pan fried Asparagus Spears With a Parmesan Cream Sauce and Crispy Bacon 10.00

Steamed Mussels with a Coconut, Curry, Chilli, Coriander and Lime Broth  12.00

Cream of vegetable Soup with chive Pesto & homemade Brown bread 8.00

Prawns pil-pil, tomato and sizzling olive oil with warm toasted bread 13.00 (€4 supplement for early bird)

Smoked Mackerel Pate served with Pickled Purple Onion, Fennel and Warm Toast 11.00

Deep fried brie in sesame seed crust, served on a Mango, Ginger and Strawberry Salad with a Sweet Chilli Sauce 10.00

Seafood chowder with a hint of Pernod & homemade Brown bread 11.00

Pan Fried Mushrooms with Blue Cheese flamed with Brandy and Port and finished with blue cheese cream sauce 8.00

Pan Seared Scallops with a Herb Crust and Black Truffle Mash 14.00 (€5 supplement for early bird)



Fillet of Angus beef with Cheddar mash & Three Pepper Sauce 28.00 (€9 supplement for early bird)

Pan fried fillet of Sea Bass Served with Chive Mash and a Lobster, prawn Bisque 27.00 (€7 supplement for early bird)

Braised Pork Cheek and Wild Mushroom & Truffle Risotto 25.00

Slow roasted baby leg Lamb with Turnip and Carrot Puree and aRosemary &  Mint Jus 28.00 (€9 supplement for early bird)

Magret of Duck marinated with Herbs and Spices served on Sautéed Potatoes and Spring Vegetables with a Cointreau and Kumquat Sauce

25.00 (€5 supplement for early bird)

Tagliatelle pasta with Wild mushrooms, Spinach, in a cream &White Truffle sauce 18.00

Lobster and Prawn Dim Sum with a Lobster and Truffle Bisque topped with a Tomato and Chili Sauce 22.00

Pan fried Lambs Liver with Caramelised Onion Gravy, Crispy Bacon and Chive Mash 21.00

Supreme of Chicken Breast Wrapped in Iberico Ham Served with potato puree and a Creamy Blue Cheese Sauce 21.00

Stir Fried Asian Noodles with Mixed Vegetables and a Teryaki sauce with  a choice of Chicken, Beef or Prawns 21.00

Thai Green Chicken Curry with Basmati Rice 18.00

Tempura of lemon Sole with Wok Fried vegetables, Teriyaki and a Sweet Chilli and Ginger Butter Sauce 24.00

Mille-feuille filled With Lamb Kidneys and Beef Fillet Sauteed with Onions in A Brandy Cream Sauce 25.00 (€4 supplement for early bird)

Pan Fried Fillet of Salmon with Baby new Potatoes and Sautéed Courgette and Asparagus finished with a Dill Beurre Blanc 22.00

Side orders €3.50 – chips, side salad, onion rings, sautéed onions & mushrooms, mashed potato, Portion Vegetables


Passion Fruit Cheesecake

Warm Apple Pie with Vanilla Ice Cream

Crème de Cassis Eton Mess

A warm Chocolate Fondant with Vanilla Ice Cream

“The Playwright Apple” a Coconut mousse with an Apple and Mint syrup on a Passion-fruit Biscuit

all the above desserts €8.90

Selection of Mixed Ice Cream or Mixed Sorbets €4.50

Selection of Cheeses €9.50 (€5.00 supplement for early bird)

Liquer Coffee €6.50

Dessert Wines

Gran Ducay Moscatel Glass €5.50/ Bottle €22.00

Sauternes Baron Phillipe Bottle €38.00

Tea/Coffee – 2,50€

NB. Menu is subject to change based on availability of seasonal ingredients. Pricing last update February 2018