CHEF'S TASTING
€60/pp

 

Roasted Almonds

Marinated Olives

Poached oyster, Pearl de Japan, trout roe and lovage served withtoasted sourdough 

Caviar a la Royale 

Scallop, chervil, apple, apricot, buttermilk

Beet, clementine, and ginger gravlax with horseradish creme fraiche

Swordfish bacon with maple ice wine gel

CRUDO

Clare Island Salmon – 9 days – yuzu aged soy

Seabass – 3 days – lemon oil, Sicilian oregano

Goatsbridge Trout – 3 days – Robbie Krawyzk’s dill oil 

Warm navet puree, mushrooms & black winter truffle

Barbecued salmon with hot barley miso glaze