Eat. Enjoy. Return.
Authentic flavours, refined with a modern point of view.
Our kitchen follows the seasons, works closely with trusted producers and lets every ingredient speak clearly. The result is generous, expressive cooking without unnecessary complication.
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Chef signatures
A collection of plates worth returning for.
- Season-led
- Independent producers
- Open-fire craft
- Warm hospitality
SeasonalLocalIndependent
Long lunchesLate eveningsPrivate celebrationsSeasonal menusWine-led dinners
Our philosophy
A table built around time, craft and generous hospitality.
Our cooking starts at the market and ends at a shared table. We work with growers and fishers we know by name, cook over fire where it counts, and keep the room generous: long lunches, late dinners and a cellar chosen for the food in front of you.
- A menu guided by the market
- A cellar chosen for the table
- Private dining with dedicated service
- Thoughtful hospitality, never theatre
Explore our menu
Seasonal cooking, from the first bite to the final glass.
Ember-roasted heritage carrots
Brown butter, cultured cream, lovage.
€16Cured sea bass
Citrus, fennel pollen, smoked oil.
€19
Burrata with grilled peach
Basil oil, aged balsamic, toasted hazelnuts.
€17
Hand-cut beef tartare
Smoked egg yolk, pickled shallot, sourdough crisps.
€21
Roasted bone marrow
Parsley salad, capers, grilled country bread.
€18
Heritage tomato salad
Stracciatella, oregano, cold-pressed olive oil.
€15
Warm goat’s cheese salad
Honey, walnuts, baby leaves, fig vinaigrette.
€16
Grilled chicken Caesar
Little gem, anchovy dressing, parmesan crumb.
€18
Roasted beetroot & quinoa
Orange, pistachio, herb dressing.
€14Dry-aged beef with pepper jus
Charred onion, potato fondant, garden herbs.
€34Wild mushroom risotto
Aged rice, forest mushrooms, winter truffle.
€27
Slow-cooked lamb shoulder
Smoked aubergine, salsa verde, roasting jus.
€32
Corn-fed chicken with morels
Vin jaune cream, spring onion, crushed potatoes.
€28
Crisp pork belly in cider
Apple purée, black pudding crumb, hispi cabbage.
€29
Miso-glazed aubergine
Sesame, spring onion, jasmine rice.
€23
Coal-grilled market fish
Fennel, caper leaf, preserved lemon.
€31
Pan-seared scallops
Cauliflower, brown butter, capers.
€26
Whole roasted sea bream
Lemon, oregano, charred spring onions.
€33
Grilled octopus
Smoked paprika, crushed potato, aioli.
€29
Lobster linguine
Cherry tomato, chilli, garlic butter.
€38
Burnt honey tart
Crème fraîche, sea salt, blood orange.
€13
Dark chocolate & olive oil
Single-origin chocolate, vanilla, toasted grains.
€14
Lemon tart
Burnt meringue, crème fraîche sorbet.
€12
Vanilla crème brûlée
Tahitian vanilla, caramelised sugar, shortbread.
€11
Artisan cheese selection
Three cheeses, quince paste, oat biscuits.
€16
House champagne spritz
Bergamot, dry vermouth, sparkling wine.
€15
House red wine (glass)
Medium-bodied and smooth, chosen by our sommelier.
€8
House white wine (glass)
Dry and crisp, chosen by our sommelier.
€8
Local craft lager
Crisp and light, brewed within the region.
€6
Homemade lemonade
Pressed lemon, mint, sparkling water.
€5Today at the table
A few highlights from across the menu.
Starters
Ember-roasted heritage carrots€16Cured sea bass€19Burrata with grilled peach€17Hand-cut beef tartare€21Roasted bone marrow€18Salads
Heritage tomato salad€15Warm goat’s cheese salad€16Grilled chicken Caesar€18Roasted beetroot & quinoa€14Main courses
Dry-aged beef with pepper jus€34Wild mushroom risotto€27Slow-cooked lamb shoulder€32Corn-fed chicken with morels€28Crisp pork belly in cider€29Miso-glazed aubergine€23Fish & Seafood
Coal-grilled market fish€31Pan-seared scallops€26Whole roasted sea bream€33Grilled octopus€29Lobster linguine€38Culinary team
Meet the people shaping every service.
A close-knit group of cooks, hosts and wine professionals, united by curiosity and care.
The dining rooms
Atmosphere is part of the menu.
From the journal
Stories from the kitchen, cellar and dining room.
Designing a room that invites you to stay
Light, sound, material and distance all shape how a dining room feels long before the first course arrives.
Read more
Inside the cellar: bottles for the table
The sommelier’s approach to familiar regions, small growers and bottles that become part of the evening.
Read more
How the menu follows the market
A look at the quiet decisions that turn peak-season produce into a coherent menu.
Read moreReservations
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