by choosing your starter from Dublin Bay prawns with an avocado mash and garlic butter, or marinated confit of duck with braised spicy plum and red cabbage, to name but two outstanding dishes.

There are ten or more main courses ranging from seductive fresh pastas and subtly spiced stir-fry dishes to succulent pan-fried fillet steaks wrapped in prosciuttio with an artichoke salad and only the freshest of fish dishes. The oven roasted cod on an olive mash with tapenade is a particular favourite.

The vegetarian dishes will tempt even the hardiest of carnivores ranging from wild
mushroom risotto to goats cheese tartlet with a plum and red onion marmalade and what's more the chefs are always happy to accommodate special diets.Take a look at
our sample menus by clicking on the links above.