ABUNDANCE ABUNDANCE
7 Day Sample Menus
Each day has a choice of two different menus but changes may happen due to seasonality and availability (these are just sample menus)
Eoin O’Reilly
Abundance’s Chef
Classically French trained Chef with over 20 years professional experience, Eoin O’Reilly loves cooking modern European cuisine while adding innovative twists to dishes inspired by his travels. A highly versatile, adaptable and proactive professional who integrates rapidly in to new environments whether working autonomously or within a team. Driven and eager to exceed guest expectations and push culinary boundaries. Confident working within a range of industries and settings from small restaurants to large functions. Known for bringing a unique style and ambiance to venues, delivering dishes with culinary flair.
DAY 1
Hibiscus cured salmon, beetroot, pickled quail egg, crème fraiche
Pork loin, cabbage, squash, thyme jus
Lavender & honey crème brúlée, langue du chat or
Smoked duck, celeriac remoulade, mizuna, orange oil
Brill, crushed olive potato, fennel, lemon, parsley
Pink peppercorn meringue, poached rhubarb, orange curd
DAY 2
Seared rare beef, roast capsicum, truffle oil, parmesan
Salmon, fondant potato, asparagus, sorrel beurre blanc
Chocolate & hazelnut tart, raspberry sorbet or
Crab, coconut, avocado, mango, apple, basil
Beef tenderloin, braised fennel, potato cream, black olive tapenade, port & red wine reduction
Date & butterscotch pudding, whipped cream
DAY 3
Steamed mussels, coconut, cumin, chilli, basil
veal, turnip puree puree, savoy cabbage, sage jus
vanilla panna cotta, berries, shortbread or
Foie gras, date & fig chutney, brioche
Skate wing, sugar snap, baby potato, pesto
Banana, rum & chocolate steamed pudding, orange scented anglaise
DAY 4
Duck confit, fennel, nectarine, mizuna, spicy balsamic dressing
Seabass, Panzanella salad, serrano
Fig, mascarpone & marsala trifle, cocoa or
Langoustine, lemongrass, chilli, ginger, coriander, salty butter
chicken breast, pancetta, potato gnocchi, spinach, blue cheese
Lime parfait, pineapple & mango salsa
DAY 5
Seared squid, chorizo, red pepper, parsley
Guinea fowl, salsify, apple, nutmeg, brandy jus
Baked cheesecake, brittle, salted caramel or
Lamb patties, cucumber, mint, daikon, chilli, rice vinegar
Cod fillet, butter bean & confit vegetable ragout, togarashi butter
Peach & rose frangipane tart, honey, ice cream
DAY 6
Salt pork belly, cucumber pickle, pear, dill
Black sole, purple sprouting broccoli, salsa Verde
Lime & poppy seed roulade, strawberries, cream or
Blini of smoked salmon, crème fraiche, citrus, caviar
Lamb rack dauphinoise, glazed carrots, sage jus
Chocolate & hazelnut tart, brandy anglaise
Selection of local cheeses relevant to the country available (dinner can also be served family style if the guests wish)
DAY 7
Duck liver parfait, pear & grape chutney
Seared tuna, zucchini, preserved lemon, harissa, couscous
Blood orange almond cake, Greek yoghurt, manuka honey or
Oysters, ginger, shallot, lime
Duck breast, potato galette, glazed shallots, rosemary jus
Flourless chocolate cake, candied kumquat, crème fraiche
