Sample Lunch Menus
FISH FINGER SAMBO: FRESH POLLOCK IN TEMPURA BATTER ON SEAGULL SOURDOUGH WITH CAPER AIOLI, CUCUMBER PICKLE, FENNEL SLAW + MIXED LEAVES €15.50
ROAST CHICKEN SALAD: O’BRIEN’S GARLIC + HERB ROAST CHICKEN, MIXED LEAVES, RADISHES, HIGHBANK VINAIGRATTE, TENDERSTEM BROCCOLI , HERBY AIOLI, PICKLED RED CABBAGE, TOASTED SEEDS + HOMEMADE BROWN BREAD €16.50
RICOTTA + CHERRY TOMATO BRUSCHETTA (V): CHARGRILLED SEAGULL SOURDOUGH TOPPED WITH WHIPPED RICOTTA, ORGANIC BASIL + ALMOND PESTO, RIVERSFIELD CHERRY TOMATOS + FRESH BASIL SERVED WITH MIXED LEAVES €14.00
CHICKPEA + COCONUT CURRY (V): WITH RIVERSFIELD RAINBOW CHARD, BASMATI RICE, KASUNDI, MINTY RAITA, TOASTED CASHEWS, CRISPY SHALLOTS + PICKLES €16.00
SIDES:
CRISPY FRIED SPUDDIES WITH ROSEMARY SALT + CONFIT GARLIC AIOLI €6
SOMETHING SWEET:
DARK CHOCOLATE BROWNIE SERVED WITH FRESHLY WHIPPED CREAM €6.50
TUNISIAN ORANGE CAKE SERVED WITH GREEK YOGHURT €6.50
SPICED CAULIFLOWER FLATBREAD: HOMEMADE FLATBREAD TOPPED WITH SHAWARMA SPICED CAULIFLOWER, CREAMY HUMMUS, FETA, GREEN TAHINI SAUCE, HERBY BARLEY + BULGUR TABBOULEH, PICKLES, ALMOND DUKKAH, + RIVERSFIELD ORGANIC LEAVES €14.50
FISH FINGER SAMBO: FRESH POLLOCK IN TEMPURA BATTER ON SEAGULL SOURDOUGH WITH CAPER AIOLI, CUCUMBER PICKLE, FENNELSLAW + RIVERSFIELD ORGANIC LEAVES €15.50
ROAST CHICKEN SALAD: O’BRIEN’S GARLIC + HERB ROAST CHICKEN, RIVERSFIELD ORGANIC LEAVES, HIGHBANK VINAIGRATTE, TENDERSTEM BROCCOLI, RADISHES, LOVAGE AIOLI, PICKLED RED CABBAGE, TOASTED PUMPKIN SEEDS + HOMEMADE BROWN BREAD €16.50
RED LENTIL + RAINBOW CHARD DAL: WITH A CUMIN + CURRY LEAF TARKA, BASMATI RICE, BRINJAL CHUTNEY, PUNJABI PICKLES, MINTY RAITA, PEANUT +CHILLI CRUNCH + POPPADOM €16
SIDES:
CRISPY FRIED SPUDDIES WITH ROSEMARY SALT + CONFIT GARLIC AIOLI €6
SOMETHING SWEET:
DARK CHOCOLATE BROWNIE SERVED WITH FRESHLY WHIPPED CREAM €6.50
TUNISIAN ORANGE CAKE SERVED WITH GREEK YOGHURT €6.50
FISH FINGER SAMBO: FRESH POLLOCK IN TEMPURA BATTER ON SEAGULL SOURDOUGH WITH CAPER AIOLI, CUCUMBER PICKLE, FENNEL SLAW + RIVERSFIELD ORGANIC LEAVES €15.50
SOCCA: PROVENÇAL STYLE CHICKPEA FLATBREAD TOPPED WITH CARAMELISED ONIONS, TENDERSTEM BROCOLLI, RIVERSFIELD TURNIP TOPS + CHARGRILLED SCALLIONS, GARDEN PEAS, MARINADED FETA,
FRESH HERBS + TOASTED ALMONDS, SERVED WITH RIVERSFIELD ORGANIC LEAVES €14.50
ROAST CHICKEN SALAD: O’BRIEN’S GARLIC + HERB ROAST CHICKEN, RIVERSFIELD ORGANIC CHERRY TOMATOES + BASIL, ORGANIC LEAVES, HIGHBANK VINAIGRATTE, LOVAGE AIOLI, TOASTED PUMPKIN SEEDS + HOMEMADE BROWN BREAD €16.50
AUBERGINE + GREEN BEAN LAKSA (V): ROASTED AUBERGINE, RIVERSFIELD ORGANIC SPINACH + GREEN BEANS IN A MALAYSIAN STYLE COCONUT CURRY BROTH WITH RICE NOODLES, SPRING ONIONS, PICKLED PINKS, TOASTED PEANUTS + SAMBAL ULEK €16.00
SIDES:
CRISPY FRIED SPUDDIES WITH ROSEMARY SALT + CONFIT GARLIC AIOLI €6
SOMETHING SWEET:
DARK CHOCOLATE BROWNIE SERVED WITH FRESHLY WHIPPED CREAM €6.50
TUNISIAN ORANGE CAKE SERVED WITH GREEK YOGHURT €6.50