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PRE SHOW DINNER

Wednesday – Saturday from 5pm to 6.30pm

2 course for €30

STARTER

Smoked potato, leek & kale soup, (V)

Hummus, roasted chickpeas, pomegranate, spring onion, green oil, focaccia (V)

Classic pub Buffalo wings, blue cheese ranch & celery

MAIN

Pie of the day, buttery mash, gravy

Monkfish scampi, green pea guacamole, aioli, fries

Spring greens & roasted beetroot risooto, candied walnuts, Ardsallagh vegan cheese

JJ Youngs dry-aged Striploin Black Angus steak, chips, peppercorn sauce (€10 Supplement)

DESSERT

Guinness sticky toffee pudding, butterscotch, vanilla malt milk sorbet

Affogato – Bean Inspired El Bombo double espresso over our vanilla malt milk sorbet.

Apple & berry crumble, whipped cream.

DINNER

Wednesday – Saturday from 5pm

BITES

Homemade focaccia, wild garlic butter, 6
Chilli, lemon & coriander house marinated Gordal olives, 5
Homemade crisps, 6 (V)
Beurre anchovies & tomato pintxo, 8
Padron peppers, aioli, 8

STARTERS

Flynn’s tomato & speck toast, 10
Pressed watermelon, pancetta, stracciatella, Gold River Farm leaves, balsamic, agave, pickled chilli, 13
Chicken wings, café de Vin butter, mango, green chilli, 15
Crispy Wicklow blue brie-style cheese, smoked tomato chutney, Gold River Farm salad, 13

Dublin Smokies – house-smoked fish, créme fraiche, spring onion, leek, Dubliner cheese,cherry tomato, 16

LARGE PLATES

Summer greens, orzo pasta, beans, halloumi, 24
Grilled Irish lamb chops, violette potato, Summer greens, mint salsa verde, 30
Sustainable fish fingers, crushed peas, lemon & thyme, tartar, chips, 26
Slow cooked beef & Guinness pie, buttery mash,red wine gravy, 28

GRILL

All served with chips and peppercorn sauce

Boneless Feighcullen Half chicken (JJ Young), 25
250g Striploin Black Angus Steak (JJ Young), 38

SIDES

Summer greens, 6
Gold River Farm Leaves, 6
Chips, 6

Champs, 6

DESSERT

Guinness sticky toffee pudding, butterscotch, vanilla malt sorbet , 9
Pair with Pineau des Charentes, Chateau d’Orignac, France, €12.00
Apple & berry crumble, whipped cream, (GF/V) 9
Pair with a glass of Doravante Branco, Bical/Cercial, ’19, Portugal, €14.00

Rhubarb & Custard, 8

Strawberries & cream pastry puff, 9 (Pair with Pineau des Charentes,Chateau d’Orignac, France, 11.50 )

Mango & passionfruit panna cotta, raspberries, lime, 9 (Pair with a glass of Sipp Mack Traditional, Pinot Gris, Alsace, France, 12.50)

Valrhona chocolate, Cool Swan liqueur & caramel tart, créme fraiche, 10 (Pair with a glass of Barao de Vilar, LBV port, Portugal, 12.00)

Affogato – Bean Inspired double espresso poured over a scoop of our home-made vanilla malt milk sorbet, 6.50 (Add a shot of Bailey’s Irish Cream, 6.50 )

For dietary restrictions, just ask for our allergen booklet.
There is a 12.5% service charge on parties of 5 or more.
All gratuities are divided between the team working during your visit.

SUNDAYS

Every Sunday from 12 PM to 7 PM

Dishes change weekly

SNACKS & BITES

Homemade focaccia, wild garlic butter, 6
Chilli, lemon & coriander house marinated Gordal olives, 5
Homemade crisps, 6 (V)
Padron peppers, aioli 8

Vinnie’s chicken wings,café de Vin butter, mango, green chilli, 15
Pressed watermelon, pancetta, stracciatella, Gold River Farm leaves, balsamic, agave, pickled chilli, 13

Dublin Smokies – house-smoked fish, creme fraiche, spring onion, leek, Dubliner cheese,cherry tomato, 16

On Sundays there is a minimum order of 3 snacks / small plates or 1 roast dish per person.

ROASTS

All served with roast potatoes, green cabbage, honeyed carrot and parsnips, turnip and carrot purée, stuffing, Yorkshire pudding and gravy

Mushroom loaf, 22 (V) or (Veg) – only our yorkies and stuffing are not vegan.
Pigs on the Green pork belly, 25
Oven-roasted chicken, 25
Black Angus striploin beef, 27

SIDES

Cauliflower cheese, 6
Garlic-buttered cabbage, 5

DESSERTS

Keelings strawberries & cream pastry puff, 9 (V)
Pair with Pineau des Charentes,Chateau d’Orignac, France, 11.50
Mango & passionfruit panna cotta, raspberries, lime, 9
Pair with a glass of Sipp Mack Traditional, Pinot Gris, Alsace, France, 12.50

Valrhona chocolate, Cool Swan liqueur & caramel tart, créme fraiche, 10 (Pair with a glass of Barao de Vilar, LBV port, Portugal, 12.00)

Affogato – Bean inspired El Bambo double espresso poured over a scoop of our home-made vanilla ice-cream, 6.50

Salted caramel chocolate truffles, 6.50

For dietary restrictions, just ask for our allergen booklet.
There is a 10% Service Charge applied to all tables. This goes directly to all the team.

GROUPS

Spring Group Set Menu €48 per person

OPTIONAL ADD-ON SNACKS

Homemade root vegetable crisps, 6
Gildas, 3.5
Chilli, lemon & coriander house marinated Gordal olives, 6 (V)

STARTERS

MAINS

DESSERTS

A 12.5% service charge, paid directly to the staff who cooked, served and cleaned for you, will be added

RED WINE

RED WINE BY THE GLASS

Ca’ di Alte, Pinot Nero, Italy, 8.00

Maison Idiart, Merlot/Cabernet Sauvignon blend, France, 8.50
Christophe Coquard Malbec, France, 9.00
Claus Preisinger, Pustza Libre, Zweigelt/St Laurent,’18, Austria, (served chilled) 12.00
Luis Seabra Vinhos, Xisto Ilimitado Dozelinho/Malvasia/Preta, ’21, 14.00

WHITE WINE

WHITE WINE BY THE GLASS

Godello, Aljibes ’21, Spain, 7.50
La Jara, Pinot Grigio ’23, Italy, 9.00
Lombeline, Sauvuignon Blanc, ’21, VDP du Gard, France, 9.50
Quinta de Azevedo, Loureiro / Alvarinho, ’23, Vinho Verde, Portugal, 11.00
Doravante Branco, Encruzado, ’19, Portugal, 13.50

COCKTAILS