ON THE STONE:Here I’ve insisted on some great meat and fish that you cook yourself... Taking into account the correct cuts, breeds and suppliers I’ve chosen... This style of cooking provides excellent flavour release which marries with the accompaniments I feel belong... No heavy fatty jus or sauces here! Just healthy marinades and relishes, packed with prominent fresh clean flavours.
FILLET OF BEEF WITH MUSHROOMS & TARRAGON 8OZ €34
Here I’ve chosen an excellent fillet topped it with a mushroom duxelle, whisked up a lighter hollandaise made with olive oil and packed with chervil and tarragon. The fillet is the leanest cut.
RIB EYE OF BEEF WITH PRAWN GLAZE 8OZ €30
For the rib, I love to eat it with prawns and loads ofherbs... hope you do too.
MONKFISH ON THE BONE €36
Served on a banana leaf with coconut butter, chervil, black olives, goats cheese and lemon confit with a side of samphire.
SIRLOIN OF BEEF WITH THREE PEPPERCORN RELISH 8OZ €29
A light version of peppered Sirloin beef, none of the cream and more of the fl avour.
RUMP OF BEEF WITH BASIL AND PINE NUTS 8OZ €24
This wonderful under used piece of meat, cooks great on the stone with our own Rustic Chunky Pesto.
THE ROLLS ROYCE OF SIRLOIN WITH THREE PEPPERCORN RELISH 12OZ €35
Henry VIII loved this cut so much he knighted it ‘Sir Loin’, I tend to agree. This is one of our greatest exports.
TBONE FOR TWO €70
Wonderful cut of meat to be enjoyed by two, simply served with the oul French butter. Twenty-eight ounces of dry aged meat hung for twenty-eight days. Thank you Maurice Kettle.
HALIBUT WITH WALNUT RELISH €29
This wonderful, versatile fish was blessed with a layer of fat that renders perfectly on the stone. Careful not to blow the flavour! Walnuts will do. Rich in omega-3.
TUNA WITH CORIANDER, DILL, BASIL, ROCKET AND HAZELNUTS WITH A HINT OF ORANGE AND CONFIT GINGER €28
Eat it quick if you like sushi or take it slow and let the fragrance and herbs infuse with the fish.