We believe Irish produce is special and worth celebrating. We are a little bit in love with our suppliers: the people who rear our meat, grow our vegetables, bake our bread, brew our beer, make our ice-cream, import our whisky and wine, roast and supply our coffee. We are really excited about what each of them do, and list them on our menus. A lot of them know each other, supply each others’ premises. It is a nice symbiosis and one we are proud to be a part of.
Our menu follows the seasons & we change it every week. For January we have limited our food service to Wednesday-Sunday and had some semi-permanent staples getting cozy on the menu while we experiment with different cuts of meat, cooking techniques and produce. Our chefs are braising their little hearts (and livers and onglets) out and we are speaking with suppliers, farmers and producers to partner with them to create new dishes, menu items and snacks (wild Irish game sausage rolls and piccillili for example!)
The sausages on our regular bangers & mash come from the fabulous TJ Crowe in Tipperary. We tweet him every Monday to order them and he brings them up to us the next day. We have just tried his garlic infused version, garlicky deliciousness which would give a vampire a nasty shock if bitten into unawares. From this evening we will also be including Jack McCarthy of Kanturk’s sausages along with TJ’s on our Monday and Tuesday menu when we will be doing exclusively bangers and mash, six different kinds of sausages matched with six different mashes.
The menu will be twitted each Monday, and up on our Facebook page too.
This week’s menu is:
(all €12.50 served with O’Hara’s onion gravy)
Free range rare breed sausages, mustardseed mash.
Black pudding and apple sausages, ‘heaven and earth’ mash (apple and potato).
Garlic infused sausages, herby mash.
Ardrahan and smoked bacon sausages, cheesy mash.
Vegetarian Nut roast, herby mash. (still working on our Glenmorgan sausage recipe)
Wednesday-Sunday full menu.