SPRING MENU 1:2

€63
 

The Fruits of Spring

Morel-Asparagus-Pea-Violas

Warmer Sea Waters

Langoustine-Seawater-Fennel

The flavour profile “Umami”

Dashi-Scallop-Pak Choy

A Mango

Yuzu-Nasturtium-Amaretto

55%-60%-70%

Chocolate Variations

 


If you have any particular dietary requirements or allergies please let us know in advance and we will always do our best to tailor our menu to suit your needs. 

However, we cannot cater for the following dietary requirements:
Vegan or Lactose Intolerant.

Our menu is subject to availability and can change without notice. Mother Nature tells us what we can and can't use.

Please note that a discretionary 12.5% gratuity will be added to your bill.


SEASONAL INGREDIENTS –

THIS MENU WE WILL BE USING THE FOLLOWING:    

 

Protein – Veal/Chicken/Guinea Fowl/Eggs/White Fish Bones/Eel/Oyster/Scallop/Pork/ 

Herbs – Thyme/Bay Leaves/Coriander/Mint/Sheep Sorrel/Bittercress/Wood Sorrel/Wild Pea/Nasturtium

Flowers –Forget Me Not/Brassica/Coltsfoot/Calendula/            Cavolo Nero/Viola

Vegetables – Carrots/Onions/Celery/Shallots/Cauliflower/Ginger/ Three Corner Leeks/Pak Choy/Asparagus
Garlic/Celeriac/Seaweed/Pea/Broad Bean/ Sprouting Broccoli/Pea Shoots/Rhubarb  

Dairy  – Double Cream/Organic Full Fat Milk/Butter/Cheese/Yoghurt  

Alcohol- Red Wine/White Wine/Port                            

Vinegars  – Distilled Vinegar/Chardonay Vinegar/Pedro Ximenez  

Nuts  – Walnut 

Grains & Seeds  – Rye/Wild Black Rice/Black Sesame Seed                 

Fruits  – Lemons/Apples/Raspberry/Mango/Chilli 

Spices  – Black Peppercorns/Alexandar Seeds/Fennel Seeds/Star Anise/Espellette/White Peppercorns/Juniper Berries/Salt   

Fungi  –Shitake/Morel  

Chocolate  – Cocoa Barry 

Oils  – Olive Oil/Sunflower/Rapeseed/Vegetable