A La Carte Menu


Scallops by Dale Houlihan.

Pan Seared Kenmare Bay Scallops, Annascaul Black Pudding, Beet Gel, Lemon Verbena Foam.




Using our local fish Supplier Star Seafood the Mussels are from Glenbeigh. Steamed in our Local Cronin’s Cider which is Flavoured with Into the West Chorizo and Homegrown Tomato




Max’s Once Upon A Cheese. Italian tradition, Irish product. Torched Mozz, Shaved Asparagus, Wild Garlic Pesto, Watercress, Roast Shallot Dressing, Toasted Hazelnut



Goats Cheese.

Angela O’ Hanlon’s Dingle Goats Cheese. Whipped with Local Honey & Thyme, Strawberries and Elderflower and Strawberry Comsummé




Fresh from Fenit Pier, thanks Brendan. Dressed Crab Salad, Cucumber Gazpacho, Baby Salad.



Chef Paul’s Homegrown Leaves.

Insalade28. A 28 Ingredient Homegrown Salad, Artichoke, House Pickles, Grilled Once Upon A Caciotta Cheese, Local Honey & Beetroot Dressing



John Griffin’s

Chicken liver pate with melba toast and Cumberland sauce



Star Seafood Salmon.

Cured in Dingle Gin, Asian Inspired Slaw, Goatbridge Trout Caviar, Lemon & Mint Foam, Beet Gel.




Roasted Chicken Supreme.

Glazed with Homemade Tasty Paste (A Blend of Local Honey & Soya), Braised Chicory, Mushroom Duxelle, Thermador Sauce


 Sirloin Steak. 8oz-35day Aged Black Angus Sirloin Steak, Mushrooms and Onions with Pepper Sauce or Garlic Butter



Fillet Steak.

Fillet Steak Café de Paris, Sauté Mushrooms & Onions. Sealed on the Solid top and placed in the Oven with a butter on top that has 27 different ingredients in it. The butter melts into the Steak and is then used as the sauce. With Mushrooms  Onions.




We use our Butcher Peter Curran who rears his own Lamb. Roast Chump of Kerry Lamb, Herb Crust, Pea & Mint Pureé, Elderflower Infused Jus



Duck Breast (Cooked Pink to Medium well Only)

From West Cork, Skeaghanore. Cherry Jus, Cherry Gel, Ricotta & Carrot Tempura Balls



The Croí Steak

All beef sourced in Ardfert by Peter Curran. Chuck Steak, Mushrooms & Onions, Croí compound Butter



All Our Fish Is On The First Page Of The Menu

Recent Posts

“Yes Chef”

For 2018 we took the best newcomer in Munster and runner up for Ireland

Lovely Monkfish

Collops of monkfish , Atlantic prawns , foraged sea greens, herb & white wine butter.

From our vegetarian menu

Charred Asparagus, wilted kale & char, wild mushroom, foraged woodland herbs edible flowers pickled beets & nasturtium pesto

Meet the team

From left to right: David Culliton, Jenny Watton, Kevin O Connor, Martina Leen, Diallo the lad, Nicole O Sullivan, Noel Keane, Katherina Foran and Paul Cotter

We’re Here

14 Prince’s Street,
County Kerry

Open Wednesday – Sunday
From 5pm


This message is only visible to admins.
Problem displaying Facebook posts.
Click to show error
Error: An access token is required to request this resource. Type: OAuthException