July Dinner menu

Complimentary house made tomato bread with herbal curd 7,8,10,12.

2 course €40 

3 course €47

To start

Risotto of prawns, chilli, roasted red peppers & soft herbs 3,4,5,7,11.


Bouillabaisse, crispy chicken dumpling, seared scallop, avocado pulp 3,4,5,6,7,9,10,11,12.


Boilíe goat’s cheese curd, grilled peach, caponata, fennel salad 6,7


Wicklow duck liver crème with lime & pistachio, sweet & caramelized red onion, baked focaccia 2,6,7,8,9,10,11,12.


The vintage kitchen Cajun seafood chowder with baked bread & smoked tomato puree 3,4,5,7,8,9,10,11,12.


To continue


Seared filet of Irish beef, sprouting broccoli wrapped in pancetta, Vintage potatoes, spiced bone reduction (€5 supplement) 9,10,11,12.


Roasted rump of lamb, house made lamb & sage sausage, truffle Gnocchi, herbal crumbs, aubergine puree 6,7,8,9,10,11,12.


Risotto of basil, chive & soybeans, sauteed selection of greens, black garlic pulp, crispy Parmesan (Vegan version available) 7, 9,10,11,12.


Pan fried filet of hake, fish velouté, roaring bay rope mussels, sauteed courgettes, crispy fish cakes 3,4,5,6,7,9,10,11,12.


Duo of confit duck leg & slow roasted bacon loin, organic black pudding, cauliflower puree, potato, spiced jam 6,7,8,9,10,11,12

To finish


half baked chocolate cake, vanilla ice cream 6,7,8


Raspberry clafoutis with lemon sorbet 6,7,8


Selection of farmhouse cheeses, apricot jam, apple, grapes & crackers (€5 supplement) 6,7,8

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