A La Carte

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

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

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)

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)

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

Appetisers

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

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.