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Evening À La Carte
Shed Sharing Platter
Salt & chilli baby squid, focaccia, olives, pea & ricotta arancini, duck gyoza & dips
Marinated Olives (VG)
Rosemary, red pepper, chilli, garlic marinated olives
Homemade Focaccia Bread (V)
Olive tapenade, Bois Boudran, butter
Pea & Ricotta Arancini (V)
Bloody Mary ketchup, parmesan
Duck Gyoza
Ginger honey soy dressing
Salt & Chilli Baby Squid
Lemon aioli, sesame slaw
Asparagus (VG)
Wild garlic & cashew pesto, facon
Portavogie King Scallops
Fennel, pomegranate & orange salad
Tandoori King Prawn Skewer
Roti flatbread, mango salsa, smoked yoghurt
Bang Bang Chicken Salad
Napa cabbage slaw
Irish Chicken Supreme
Dauphinoise potatoes, fine beans, shallot butter, pepper sauce
Slow Roasted Sugar Pit Pork Belly
Braised savoy cabbage, pommes Anna, pickled mustard & apple jus
Lamb Rump
Minted peas, baby carrots, pickled shallots, caramelised onion & thyme croquette, lamb jus
Sea Bass
Spring green risotto, wild garlic
Gnocchi (VG)
Arrabbiata, leek oil, dukka spice, crispy leeks
(V) Vegetarian • (VG) Vegan. Our chefs prepare orders in a kitchen where nuts, sesame and other allergenic ingredients are used. While vegan dishes do not contain non-vegan ingredients, they are prepared in the same kitchen as other items so traces may be present. Please ask our team for allergen information or dietary guidance. Due to Northern Ireland licensing laws undrunk alcohol cannot be taken off the premises. A discretionary 10% service charge is added to tables and distributed to staff.
