Dinner only: €50 per person 3 course evening dinner including canapés, fresh bread, cover, half a bottle of wine per person, coffee & petit fours.
For bookings of 5 or less there is a €50 supplement added for each day. For bookings of 10 or more 1 person eats for free!
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Thai-infused King Prawns
Cod, bream, clams, mussels & langoustine lightly poached in a tomato sauce and finished with chilli-infused oil
Finished with a cep & tarragon cream sauce, fondant potatoes and wilted greens
Served with warm chocolate brownies and a little hot chocolate with marshmallow
Grilled Swordfish Loin with Red Pepper & Coriander Jam on a Focaccia Croute
Presented on a beetroot & new potato salad with vanilla & honey dressing
Presented on boulangere potato and finished with a rich bourguignon-style sauce
Topped with caramelized figs and raspberry coulis
King Prawn, fried in Garlic Butter, served with Italian Salami
Onion & fig chutney, roasted tomatoes and rocket leaves
Fresh clams, mussels, baby octopus, prawns, snapper and halibut cooked together and finished with garlic coriander & piri-piri
Served with a little raspberry milkshake
Thai crab cakes with dipping sauce
Poached egg, crispy bacon and foccacia crisps with a Ceaser dressing and mixed leaves
Served on bubble & squeak potato, caramelised onions, apples, honey and cider jus mulled red cabbage
Served with vanilla ice cream and summer berries
Quail's egg with salmon gravalax stuffing
Crispy pancetta, Devon fire tomato & chili chutney
Served on smoked bacon & parsley potato puree and finished with a king prawn & crayfish salsa verde
Served with a little doughnut twist, Drambuie syrup and fresh raspberries
Chicken Liver Mousse in a Savory Cone with Sweet Balsamic Red Onions
Layers of lobster, crevette & mango served on rocket leaves and with a light shellfish vinaigrette
Presented on a crisp potato rosti and finished with a Chinese-style spring onion & ginger sauce
Dark chocolate sauce with peanut butter & vanilla ice cream
All starters come with fresh bread & cover. All main course dishes are served with seasonal vegetables.