A La Carte

This is where our chef, Simon really shines. His creative flavour combinations are just out of this world!

Appetisers

  • Wild Green Mixed leaves with baby tomato and cucumber salad
  • Andalucían jamon serrano, rocket and quail’s egg salad and a raspberry dressing
  • Pan Fried Margret Duck Breast Salad with a zingy Wild Berry Compote (3€ supplement)
  • Chargrilled asparagus with ribbons of jamon serrano with a balsamic reduction
  • Thai curried chicken noodle salad with a wasabi dressing
  • Tomato and mozzarella with Boccioni cherry tomatoes finished with basil
  • Shrimp and avocado tower. Layers of fresh shrimp and guacamole topped with a citrus crème fresh and a smoked tomato coulis (3€ supplement)
  • Rioja poached pear with jamon serrano pecorino, rocket dressed with aged balsamic
  • Thai fish cake on a bed of wild greens topped with a roasted corn salsa
  • Tuna tartar with a wasabi cream and red onions on a herb leaf salad (€3 supplement)
  • Grilled Mediterranean tower on a bed of dress rocket with a goats cheese topper
  • Shrimp Pil-Pil. Fresh shrimps sautéed with peppers garlic and chillies
  • A selection of wild mushrooms in a cream sauce folded in a pancake
  • Tropical salad with fresh shrimps and seasonal fruit

Meat

  • Irish sirloin steak served with chips, grilled tomatoes and sautéed mushrooms
  • Sauvé chicken fillet filled with chorizo and mozzarella served with olive mash and a pique jus
  • Sous vide mojo cuban rubbed pork fillet served on sweet potatoes and celeriac and chilli ratatouille
  • Pan- Fried Margaret duck breast confit duck cake with an orange jus (4€ supplement)
  • Thai curried chicken fillet on sticky rice with a lime and cilantro
  • Slow roasted pork belly apple chips and a cider sauce
  • Garlic and herb marinated fillet steak sweet potato sticks and greens (6€ supplement)
  • New Zealand venison rack with roasted root vegetable berry jus (4€ supplement)
  • Kangaroo steak with sautéed fresh prawns (3€ supplement)

Fish

  • Loin of cod crusted in plantain on glazed sweet potatoes with a tartar sauce
  • Fillet of fresh tuna with a mango salsa pickled ginger and a soy glaze (3€ supplement)
  • Roasted fillet of sea bass on baby potatoes and sautéed spinach finished with balsamic
  • Salmon and sole rose with creamed garlic potatoes and buttered zucchini
  • Scallop and king prawn skewer with spinach potatoes and a corn cream (3€ supplement)
  • Pan-fried dorada (sea bream) on creamed leeks and baby potatoes
  • Asian crusted salmon fillet spring onion potato cake with sweet chilli, lime Sauce
  • Fresh lobster tail served with spinach baby potatoes herb and garlic butter (6€ supplement)

Vegetarian Menu

Please note that vegan and allergies can be catered for on request.

Appetisers

  • Avocado, pomegranate and feta crostini
  • Selection of crudités served with cilantro hummus
  • Avocado and mango sushi rice rolls
  • Caprice salad skewers
  • Sautéed wild mushrooms with tzatsiki dip
  • Roasted sweet potato chilli soup

Main Courses

  • Watermelon, mint and feta cheese on a bed of warm gems
  • Baby greens and peach salad with mint and pistachios
  • Roasted cous cous with sweet peppers and toasted almonds
  • Tropical rice salad served in grilled pineapple
  • Baked goats cheese served on a spinach and caramelised onion salad
  • Grilled Mediterranean vegetable stack baby greens and aged balsamic
  • Chickpea and coriander burger served on a rocket salad

Desserts

Lemon Chill

A light lemon mousse on a biscuit base

Homemade chocolate brownies

Deep fudge brownies with a mango coulis

Homemade cheesecakes

(in many flavours please ask for choices)

Duo of chocolate mousse

With a fresh berry coulis

Wild berry pancakes

With vanilla ice cream and a cinnamon sugar dust

Summer strawberry shortbread

Fresh strawberries nestled in Chantilly cream and homemade shortbread

Chocolate cup

Filled with a wild berries and cream or citrus mousse

International Cheeseboard

A selection of blue, brie, manchego, camembert, cheddar and compliments

Eton Mess

Meringue topped with Chantilly cream and wild berries

Trio of mini desserts

Brownie, lemon chill and wild berry tartlet

Get in Touch

We would love to supply the menu for your event! For more information on our services and pricing, feel free to drop us a message.