|Ballinwillin Farm wild boar and mushroom tortellini, onion purée
|K. O'Connell's pan-fried hake, Bertha's Revenge Gin,
Jerusalem artichoke and mussel
|Michael Twomey Butcher Angus aged rib eye, Tom O'Brien's free range egg
béarnaise (not shown but exquisite!), McCarthy's beef dripping chips,
and onion confit.
|Longueville House apple brandy chocolate mousse,
buttermilk foam, expresso ice cream
|Hegarty's cheddar and new Templegall (comté) cheese and Toonsbridge
scamorza , served with Follain relish and Longueville house apple brandy
and fig chutney and house crackers.