Multi-course Dining Options (from 3 courses and up)

Moorish beetroot soup with honeyed pumpkin and dill

New season purple sprouting broccoli, roast heirloom Dublin baby carrots and beetroot with borani sauce, walnut tarator and toasted walnuts

Spiced roast aubergine, fattoush salad, crisp bread, chargrilled merquez sausage, garlic yoghurt and pomegranates

Grilled asparagus, pine nut sauce, chopped duck egg, crispy jamon

Roast baby carrots, ajo blanco sauce, crispy jamon, smoked almonds

Roast baby heritage carrots, spiced carrot puree, hazelnut tarator, dukkah, pan fried scallop (add for fish course option)

Hake with tomato Moghrabieh, zhoug, tahini sauce and crispy dukkah chick peas

Pan fried red gurnard with tabouleh, tahini, spicy brown bread croutons, preserved lemon & cucumber

Chargrilled leg of lamb with spiced homemade labneh, crispy chickpeas, radish, pomegranates & preserved lemon salad

Chargrilled marinated beef brisket with sweet herb & yoghurt macaroni, slow roast tomatoes, pine nuts and caramelised onion

Beef and prune tagine, chickpea puree, slow cooked leeks, garlic yoghurt 

Guinea fowl fattee – pan fried breast, confit thigh, saffron & dill pilaf, crisp bread, pine nuts, garlic yoghurt and sweet tomato sauce

Guinea fowl and Freekah fattee – pan fried breast, confit thigh, Freekah & porcini pilaf, crisp bread, grilled porcini, garlic yoghurt and sweet tomato sauce

Pedro Ximenez Panacotta with blueberries

Chocolate mousse tart with macadamia nuts, yoghurt & apricot leather sauce

Fresh strawberrys and strawberry puree, pomegranate jelly, honey orange and vanilla cream, meringue

Raspberry & caramlised apple trifle