Welcome Bite

Cured Salmon Tartlet, Crème Fraîche, Dill, Trout Roe, Pickled Cucumber
Set in a delicate buttery shortcrust or kataifi base. The salmon is lightly citrus-cured with hints of honey and juniper for a subtle festive note. A clean, elegant one-bite opening.

Warm Bread & Dairy
Brown butter brioche, Guinness brown bread and laminated bread served with whipped salted butter, chestnut honey and clementine zest. A warm, fragrant course with a gentle festive lift, with the option of a smoked butter quenelle.

‘Egg-Course’ - Truffled Egg Royale
Soft scrambled egg or egg custard presented in its shell or a small cup, finished with a potato crisp or rösti shard, aged Comté or Coolea, and winter truffle or truffle vinaigrette. Rich, compact and deeply aromatic. An Irish variation may feature smoked eel or smoked haddock.

Seasonal Greens & Acid - Brussels & Pear
Shaved Brussels sprouts with compressed pear, aged vinegar, toasted hazelnuts, bay leaf oil and shavings of Knockanore or Irish hard cheese. Bright, refreshing and palate-resetting.

Sea Course
Butter-poached lobster on a sourdough crumpet with Champagne hollandaise and chive, offering a luxe nod to an elevated eggs Benedict. Caviar may be added as a supplement.

Winter Comfort - Confit Duck Hash
Crisp confit duck and potato hash with a fried quail egg, served with a reduced Pedro Ximénez and prune jus. A dish with depth and warmth, drawing on Spanish influences. Pork belly with apple and sage may be substituted if preferred.

Pre-Dessert
Clementine and Campari granita with vanilla mascarpone, aromatic and bitter-sweet, served in a chilled coupe for a vibrant, festive palate cleanser.

Sweet Course
Gingerbread and cranberry baked Alaska: a recognisably seasonal dessert presented with delicacy and refinement.

Petit Fours
Mince pie frangipane, chocolate and sea salt truffle, and almond and orange financier, served with coffee or digestifs.

Suggested Drinks

• A welcome mimosa of blood orange and cava

• Light Crémant or cava, a structured white such as Chenin Blanc or Chardonnay

• A light red such as Gamay or Pinot Noir.

• Non-alcoholic pairings include clementine shrub, spiced tea infusion and verjus spritz.