Sunday Lunch Menu

Starters

Wild Mushroom Soup

Truffle, garlic & thyme crumb, house bread, whipped butter

Irish Goat’s Cheese Mousse

Beetroot, sweet onion, crouton, cress

Salt & Chilli Chicken

Asian slaw, sriracha mayonnaise

Chicken Liver Parfait

Toasted Old Mill sourdough, fig chutney, hazelnut

Brandade of Salted Cod

Chorizo & potato rosti, bravas sauce, preserved lemon & dill oil

Roasts

Slow Roast Dry Aged Sirloin (Served Pink)

Yorkshire pudding, horseradish emulsion, red wine jus

Sugar Pit Pork Loin

Roasted apple sauce, red wine jus

Roast Breast of Chicken

Caramelised shallot, red wine jus

Roast Cod

Crushed Peas, Warm Tartare Sauce, Crisp Salt & Vinegar Potato

Roasted Lamb Rump

Mint sauce, red wine jus

Vegetable Wellington

Curried parsnip & butternut squash, puff pastry

(Served with roast potatoes, buttered mash, honey glazed carrots & parsnips)

Mains

Classic Steakhouse Burger

Cheddar, baby gem, tomato, onion ring, tomato & gherkin relish, triple cooked chips

Chicken Schnitzel

Café de Paris butter, Leaf & Pickle Salad, French fries

Braised Daube of Beef

Pickled walnut ketchup & braising juices, confit shallot mash, braising juices

Vegetarian Burger

Brioche bun, gem lettuce, smoked cheddar, sundried tomato, onion ring, relish, triple cooked chips

Desserts

Wild Berry Pavlova

Crisp meringue, mascarpone cream, spiced blackberry compote, fresh blackberries, yuzu gel

Chocolate Globe

Dark chocolate sphere, chocolate crémeux, rice pop crisp, dulce de leche ice cream, hot chocolate sauce

Fig Cheesecake

Chantilly crème fraîche, honey & lemon zest, syrup, fresh figs

Traditional Sticky Toffee Pudding

Toffee sauce, vanilla ice cream

Vegan Chocolate Torte

Marinated cherries, Libero vanilla ice cream

Selection of Irish Cheese & Biscuits

Please inform your server of any allergies or dietary requirements. Careful precautions are taken when preparing dishes, however, the risk for cross contamination is always present. Vegetable oil used has been produced from genetically modified sources. 10% discretionary service charge on tables of 6 or more people.