Sample Dinner Menus
POLLOCK TEMPURA FRESH POLLOCK IN A TEMPURA BATTER, CRISPY FRIED POTATOES, SHAVED FENNEL, RIVERSFIELD ORGANIC LEAVES + CAPER AIOLI €21.50
WEST COAST MUSSELS IN A WHITE WINE, GARLIC + SAFFRON CREAM SAUCE WITH LOTS OF HERBS + PANGRATATTO SERVED WITH CRISPY FRIED POTATOES €21.50
COCHINITA PIBIL TACOS: O’BRIEN’S PORK SHOULDER SLOW COOKED IN A YUCATÁN STYLE CITRUS SPICED MARINADE ON BLANCO NIÑO CORN TORTILLAS WITH SOURED CREAM, PICKLED PINK ONIONS, CHARGRILLED PINEAPPLE SALSA + FERMENTED CHILLI SAUCE SERVED WITH CORIANDER + LIME SLAW + REFRIED BLACK BEANS €21.50
MASSAMAN CURRY (V): CRISPY TOFU, TENDERSTEM BROCCOLI + GREEN BEANS IN A PEANUT + COCONUT MASSAMAN CURRY SAUCE WITH BASMATI RICE, PICKLES, CRUNCHY PEANUTS, CRISPY SHALLOTS, SPRING ONIONS + CORIANDER €18.50
SIDES:
CRISPY FRIED SPUDDIES WITH ROSEMARY SALT + CONFIT GARLIC AIOLI €6
SOMETHING SWEET:
STRAWBERRIES + CREAM WITH ELDERFLOWER SYRUP + MINT SUGAR €7.50
DARK CHOCOLATE BROWNIE SERVED WITH FRESHLY WHIPPED CREAM €7.50
TUNISIAN ORANGE CAKE SERVED WITH GREEK YOGHURT €7.50
POLLOCK TEMPURA: FRESH POLLOCK IN A TEMPURA BATTER, CRISPY FRIED POTATOES, SHAVED FENNEL, RIVERSFIELD ORGANIC LEAVES + CAPER AIOLI €21.50
BÚN THIT NUÓNG: VIETNAMESE MARINATED O’BRIEN’S CRISPY PORK SHOULDER WITH RICE NOODLES IN A FRAGRANT BROTH WITH PICKLED CUCUMBER, FRESH HERBS, TOASTED PEANUTS, CRISPY SHALLOTS,CHILLI SAUCE + NUOC CHAM DIPPING SAUCE €21.50
CHICKEN MAKHANI: O’BRIEN’S CHICKEN IN A MILDLY SPICED TOMATO + CREAM CURRY WITH FENUGREEK SERVED WITH BASMATI RICE, TOASTED CASHEWS, PICKLED PINK ONIONS, RAITA + POPPADOM €21.50
CAULIFLOWER PAKORAS: SPICED CAULIFLOWER FRITTERS WITH DATE+ TAMARIND CHUTNEY, CRISPY CHICKPEAS, BURNT SCALLION RAITA, GARLIC +CORIANDER NAAN, BRINJAL CHUTNEY, RIVERSFIELD ORGANIC LEAVES, PICKLES + TOASTED ALMONDS €18.50
SIDES:
CRISPY FRIED SPUDDIES WITH ROSEMARY SALT + CONFIT GARLIC AIOLI €6
SOMETHING SWEET:
STRAWBERRIES + CREAM WITH ELDERFLOWER SYRUP + MINT SUGAR €7.50
DARK CHOCOLATE BROWNIE SERVED WITH FRESHLY WHIPPED CREAM €7.50
TUNISIAN ORANGE CAKE SERVED WITH GREEK YOGHURT
POLLOCK TEMPURA: FRESH POLLOCK IN A TEMPURA BATTER, CRISPY FRIED POTATOES, SHAVED FENNEL, MIXED LEAVES + CAPER AIOLI €21.50
CHICKEN LAKSA: O’BRIEN’S CHICKEN + RIVERSFIELD RAINBOW CHARD IN AN AROMATIC COCONUT CURRY WITH RICE NOODLES, TOASTED CASHEWS, CRISPY SHALLOTS, LIME, PICKLES + CORIANDER €21.50
JEYUK BOKKEUM: SLOW COOKED O’BRIEN’S PORK SHOULDER IN A SPICY GOCHUJANG MARINADE WITH STICKY RICE, CUCUMBER PICKLE, RADISHES, SPRING ONIONS + TOASTED PEANUTS €21.50
HARISSA TAGINE (V): RIVERSFIELD ROAST AUBERGINE + CHICKPEAS IN A HARISSA + CARAMELISED ONION TAGINE WITH HERBY GIANT COUSCOUS TABBOULEH, GARLIC YOGHURT, FETA, PICKLED PINKS + ALMOND DUKKAH €18.50
SIDES:
CRISPY FRIED SPUDDIES WITH ROSEMARY SALT + CONFIT GARLIC AIOLI €6
SOMETHING SWEET:
STRAWBERRIES + CREAM WITH ELDERFLOWER SYRUP + MINT SUGAR €7.50
DARK CHOCOLATE BROWNIE SERVED WITH FRESHLY WHIPPED CREAM €7.50
TUNISIAN ORANGE CAKE SERVED WITH GREEK YOGHURT €7.50