Aviva Signature Culinary Collection

SIGNATURE CULINARY COLLECTION MEETINGS AND EVENTS

MEETINGS AND EVENTS

WHAT'S NEW All our overnight oats and porridge are dairy free All our scones are now plant based All yoghurt is plant based

We have removed all salmon including smoked due to non-ethical farming practices which are not sustainable Removing salt from our tables and replacing with seaweed seasoning

All our handmade cookies are plant based All our desserts are plant based The use of heritage potatoes and heritage vegetables Our menus will use Irish seasonal fruit and vegetables as much as possible

We will be promoting apple juice as this is in plentiful local supply We only use vegan mayonnaise Again we use this principle with vegetables “Root to shoot”

The use of seasonal fruits only

Free range eggs are now standard

The use of seasonal vegetables only

We use all Irish meat products

In the same spirit, we bring this philosophy to the sea. Our “fin-to-gill” approach ensures that every part of the fish is honored and used with care. Just as with our head-to-tail cooking, it allows us to reduce waste, celebrate overlooked cuts, and create dishes that highlight the full depth of flavor each catch has to offer We encourage guests to explore alternatives to beef by introducing lower-carbon red meat options such as venison. In doing so, we promote sustainable choices while honoring and supporting Irish farmers and their commitment to ethical, responsible, and sustainable farming practices.

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All our menus are produced keeping in line with our core sustainability beliefs.

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We embrace a head-to-tail philosophy, using the entire animal so that nothing goes to waste. Cuts and parts that might otherwise be overlooked are transformed into meaningful, flavorful dishes. This approach reflects a deeper respect for the animal- a tradition rooted in earlier times, when every part of an animal was valued and thoughtfully prepared.

PHILOSOPHY We are committed to sourcing fresh, seasonal, and locally produced ingredients in a sustainable way, while investing heavily in the training and development of our hospitality team. By working hand in hand with farmers, fishermen, and artisan suppliers, we ensure that only the finest Irish produce makes its way to our kitchens.

Every dish is freshly prepared and carefully crafted each day, reflecting both exceptional quality and thoughtful presentation. Whether for an intimate gathering or a largescale event, our food and beverage offerings are designed to deliver a 5-star experience in one of Ireland’s most iconic venues.

At Aviva Stadium, we embrace creativity in menu development, responding to the growing demand for healthier choices by using the freshest ingredients that not only delight the palate but also support wellbeing.

THE CULINARY TEAM, LED BY EXECUTIVE CHEF NEAL KEARNS AND HEAD CHEF ARTUR GAWIN, HAS COME TOGETHER WITH A SHARED VISION: TO CREATE AND DEVELOP MENUS THAT EMBRACE HEALTHIER CHOICES WITHOUT COMPROMISING ON QUALITY, CONSISTENCY, OR FLAVOUR.

ALL IRELAND SUPPLIER

OUR SUPPLIERS WE RECOGNISE THAT PROVENANCE IS AN INCREASINGLY IMPORTANT FACTOR WHEN CHOOSING SUPPLIERS AND SERVICE PROVIDERS. THAT IS WHY WE INSIST ON USING ONLY THE FRESHEST FOOD AND THE HIGHEST QUALITY INGREDIENTS. FOOD PROVENANCE IS AT THE HEART OF WHAT WE DOSOURCING THE VERY BEST PRODUCE IS WHAT DRIVES US EVERY MORNING. BY WORKING WITH TRUSTED SUPPLIERS FROM ACROSS THE ISLAND OF IRELAND, WE ENSURE OUR FOOD IS FRESHER, TASTIER, AND MORE NUTRITIOUS, WHILE ALSO REDUCING THE TIME AND ENERGY NEEDED TO BRING IT FROM FARM TO FORK. PLEASE SEE OUR FOOD PROVENANCE MAP OPPOSITE FOR A CLOSER LOOK AT WHERE OUR INGREDIENTS COME FROM.

These are fully traceable auditable and are detailed on our menu pack.

Maria form Ballymackenny farms in Co Louth

Derek Ryan Oldtown Co Dublin

Grows our heritage potato selection, tender stem

2nd generation grower of outdoor and indoor rhubarb.

broccoli and sweet stem cauliflower.

Flynn’s family potato farm Rush Co Dublin. Employs 12 staff and has a great selection of boiling and chipping spuds.

Paul Carroll Lusk Co Dublin 2nd generation grower employs over 140 staff and grows leeks, scallions and celery over 200 acres.

Philip Jones from Four Seasons 2nd generation grower – butter head lettuce is his main crop.

Leslie Codd is our mushroom supplier

Gerard. Dennis. Lorcan Harford three brothers

In operation since 1989 and employs over 250 staff. They

3rd generation growers in Lusk Co Dublin with over 200

grow a selection of mushrooms – button, flat cap, Paris,

acres – red, white, Savoy and York cabbage,

brown and Portabello.

Celeriac, Cauliflower

David Heffernan from LittleCress based at the back of Fairyhouse racecourse growing for the last 7 years.

Hugh Clarke Kinsealy Co.Dublin Growing for over 40 years – he grows Lollo oakleaf frisee.

Denise Buckley Ballyboughal Co.Dublin

Donacha Donnelly Iona Fruit Farm Co Dublin

2nd generation grower – Irish apples, pumpkin, courgette

3rd generation grower since 1927 when his grandfather

and squash.

started the business he grows a wide range of baby vegetables, berries, and apples.

ALL IRELAND SUPPLIER

7

4

3

5 9 12 6

10

1

1

La Rousse Foods Park West Co.Dublin

2

Odaios Foods Co.Dublin

3

Redmond foods Naas Co. Kildare

4

Nicks Fish Ashbourne Co.Meath

5

Keelings St.Margarets Co.Dublin

6

Courtney Meats Co.Dublin

7

Irish Chicken Manor Farm Co.Cavan

8

Slaney Valley Lamb Co.Wexford

9

Musgraves Foods Co.Dublin

10

Goatsbridge Trout Farm Co. Kilkenny

2

Sustainably locally sourced... in season...

8

These are fully traceable auditable and are detailed on our menu pack.

OUR SUPPLIERS (CONT.) Joe Gorman and his wife Dolores from Garryhinch

Martin Flynn Tomatoes Swords

Wild exotic mushrooms all grown organically from wooden blocks of sawdust – very good product for taste and flavour.

2nd generation grower of very nice varieties of tomatoes.

John and Matt Thorne North Co Dublin 3rd generation growers of parsnips based in North Co. Dublin – growing over 200 acres.

TJ O’Shea is our carrot grower based in Kilkenny Grows over 1800 acres of produce and a great product.Keeling’s family Farm based in North Co. Dublin Growing apples and a full selection of berries.

Stephen Mc Cormack Farms based in Trim Grows a huge range of baby leaves and cut cress varieties.

Christopher Keane from Millview Farms Co Dublin Very good grower of tender stem broccoli, purple sprouting fennel and curly kale.

Robert Carrick Broccoli grower

Keeling’s family Farm based in North Co Dublin Growing apples and a full selection of berries Mark Archer Rush Co Dublin 2nd generation grower of cos and baby gem – a small operation with good product.

3rd generation very good product based in Rush Co. Dublin.

Stephen Carrick North Co Dublin Specialises in Asian vegetable varieties.

Enda Weldon from Welgro based in North Co Dublin

Taylor Family Farm in Lusk Co Dublin

Grower of brussels sprouts and cucumbers.

3rd generation grower of turnips, chilli’s, garlic and pink onion.

Velvet Cloud’s sheep’s milk Claremorris Co.Mayo

WE BELIEVE WE HAVE A RESPONSIBILITY TO MAKE A POSITIVE AND LASTING IMPACT ON THE PLANET, THE PEOPLE WE WORK WITH, AND THE COMMUNITIES WE SERVE. OUR GOAL IS TO BE MARKET LEADERS IN SUSTAINABLE FOOD BY DELIVERING LOCALLY SOURCED, PLANT-FORWARD, AND SEASONAL MENUS. WE COLLABORATE WITH OUR PARTNERS AND SUPPLIERS TO CONTINUALLY REDUCE EMISSIONS AND FOOD WASTE ACROSS OUR SUPPLY CHAIN, WORKING CLOSELY WITH THOSE WHO UPHOLD HIGH WELFARE STANDARDS AND PLACE SUSTAINABILITY AT THE HEART OF THEIR BUSINESS. The menu is based around what’s in season and our food is prepared from scratch designed to improve well-being and support local producers. However, in doing this, it’s not just the run of the mill stuff and we have a very particular ethos around showcasing Irish ingredients from ethical suppliers as well as having more exciting menu options. This all may sound familiar, but the core of this business is based on a genuine desire to contribute to the community across all aspects, from staff and customer well-being to co-operative working relationships with all suppliers. Levy Ireland actively embraces the ‘farm to fork’ movement, which encompasses a passion and commitment to food safety, freshness, seasonality and sustainability. Food provenance is extremely important to us and the fact that we source local produce from around Ireland is more sustainable as it takes less time and energy to get food from farm to fork. Our food is hand-made daily on the premises using the highest quality ingredients, catering for a wide range of diets and intolerances. We have knowledge, enthusiasm, and passion for great tasting food!

stadium. As Part of the wider Levy group, reducing our carbon footprint by engaging with our producers and suppliers is very important to us. We have partnered with companies such as Foodsteps and Positive Carbon to combat and analyze our food production to limit waste. The data produced from these systems allows us to communicate with our guests accurate information when making menu choices that ultimately have a positive effect on the planet.

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Sustainability is a keystone to how we operate in the

Neal Kearns Executive Head Chef

FOODSTEPS WE PARTNER WITH FOODSTEPS, A CARBON LABELLING ORGANISATION, TO MEASURE AND ANALYSE THE CARBON FOOTPRINT OF OUR MENUS. THROUGH THIS COLLABORATION, WE’RE ABLE TO DISPLAY THE FOOTPRINT OF EACH DISH, EMPOWERING GUESTS TO MAKE INFORMED, SUSTAINABLE CHOICES AND ENJOY MEALS WITH A LOWER ENVIRONMENTAL IMPACT. Foodsteps uses the database of peer-viewed reviews from life cycle assessment studies which is primarely sourced from the 2018 meta-analysis by POORE & NEMECEK which covers the impact of many different ingredients from the farm stage up to retail stage. Some food for thought on our eating habits Their system work on a traffic light and (a) to (e) rating/ system. This reflects the carbon footprint per kilogram of each item, otherwise known as its carbon intensity (kg co2e / kg of the item).

Ratings Key

D Salted Egg Chicken with Rice

FOOD WASTE AT AVIVA STADIUM As part of the wider Levy group, we are committed to achieving an ambitious carbon reduction target of 80% by 2027. To this end, we have adopted cutting edge technologies to monitor and reduce our waste and carbon emissions.

We partner with Positive Carbon, utilizing AI technology, to monitor our food production, waste and plate waste. This presice data allows us to optimize our planning, ordering and reduce waste across the stadium.

A

Very Low Carbon

B

Low Carbon

C

Medium Carbon

D

High Carbon

E

Very High Carbon

THE PROCESS To ensure the smooth running of your event, we would ask that you work towards the following timeframes: • Please confirm all menu selections two weeks before your event.

• Final guest numbers should be confirmed 10 business days in advance.

• Any special dietary requirements must also be shared at least 10 business days before your event.

• All food and beverage prices are subject to VAT at the current rate.

• There is an additional charge for Kosher meals, depending on your selected menu and meal plan.

• Your Hospitality Manager will be able to advise on any applicable charges.

• Kindly allow a minimum of 10 working days for the ordering and preparation of Kosher meals. *Please note there is an additional charge for Kosher food requirements depending on the meal plan you choose.

PRECISE PLANNING

CULINARY EXCELLENCE PERFECTLY EXECUTED

ALLERGEN INFORMATION We use numbers to highlight allergen ingredients used in our food. Numbers beside each dish correspond to an allergen on the list below. Please be allergen aware and ensure your delegates inform a Hospitality Manager of any serious allergies they may have: 1. Cereals containing gluten, namely wheat (such as

8(e) pecan nuts

spelt and Khorasan wheat)

8(f ) Brazil nuts

1(a) Wheat

8(g) pistachio nuts

1(b) Rye

8(h) macadamia or Queensland nuts

1(c) Oats

8(i) chestnuts

1(d) Barley

8(j) pine nuts

2. Crustaceans and products thereof

9. Celery and products thereof

3. Eggs and products thereof

10.

Mustard and products thereof

4. Fish and products thereof

11.

Sesame seeds and products thereof

5. Peanuts and products thereof

12.

Sulphur dioxide and sulphites

6. Soybeans and products thereof,

13.

Lupin and products thereof

7. Milk and products thereof (including lactose)

14.

Molluscs and products thereof

8. Nuts, namely: 8(a) almonds 8(b) hazelnuts 8(c) walnuts 8(d) cashews

BREAKFAST Continental Breakfast

€26

Smoked Trout Boxty

€6.75

Pastry kitchen baked basket, including dairy free

Smoked goatsbridge farm trout, aviva boxty, herb

scones, vegan pastries, danish and french pastries.

cream cheese.

Tipperary orchard apple juice.

Allergens 1a, 4,7

Seasonal whole fruits.

€5.25

Overnight berry and coconut oats.

Overnight Oats Station

Fresh coffee & selection of fine teas.

Served with accompaniments:

Allergens 7, 8

Honey, seasonal fruit, desiccated coconut, goji berries, Cinnamon, macerated raisins, flaxseed.

Hot Buffet Breakfast

€40

Allergens 1ac,5,6,8abcde

Pastry kitchen baked basket, including scones,

Juice

danish and french pastries.

Tipperary orchard pressed apple juice.

House made soda bread, house preserves,

Allergens 1c,6,12

€15.60

salted butter.

Free range egg scrambled egg, grilled callan bacon,

Sausage Roll

keenan & kennedy gold medal sausage, clonakilty

Allergens 1c,6,12

€4.75

black & white pudding, sauté baby potato, roasted rosemary salted plum tomato, baked portobello

Whole Fruit Selection (serves 10)

mushroom.

Allergens – no allergens

Freshly brewed coffee & selection of fine teas.

Allergens 1ac,6,8a

€22

MORNING & AFTERNOON TEA HEALTH BAR

€18.75

Apple, carrot and ginger juice.

Banana, coconut & cardamom bread.

Acai bowls.

Seasonal fruit platters.

Allergens Allergens 1a,6,8a 1a,6,8a

AFTERNOON TEA

€18.75

Homemade elderflower spritz.

Lemon drizzle cake.

Carrot cake.

Buttermilk scones, lemon curd, strawberry conserve.

Allergens Allergens 1a,6,8a 1a,6,8a

HOUSE COOKIES Double choc chip.

Cranberry & oat.

Raspberry & choc.

Allergens Allergens 1a,6,8a 1a,6,8a

€6.25

WHOLE FRUIT SELECTION (SERVES 10) Allergens Allergens 1a,6,8a 1a,6,8a

BROWNIE BITES Beetroot chocolate brownie

€22 €6.20

Allergens Allergens 1a,6,8a 1a,6,8a

SMOOTHIE & JUICE BAR Aviva smoothie selection:

€4.75

Strawberry, banana, date & oat milk.

Banana, espresso & oat milk.

Beetroot, spinach, blueberry, apple & flaxseed.

Allergens Allergens 1a,6,8a 1a,6,8a

AVIVA JUICE SHOTS

€2.75

Aviva smoothie selection: Apple, carrot, orange & kale Grapefruit, lime & melon Ginger & orange immunity booster Allergens Allergens 1a,6,8a 1a,6,8a

TEA & COFFEE Herbal tea, tea, coffee & biscuits €4.75 In corporate box €5.75 Allergens Allergens 1a,6,8a 1a,6,8a

€4.75/€5.75

SOUP & SANDWICH Consisting of a mix of Seasonal Vegan and Traditional Wraps and Sandwiches such as BLT, Chicken & Stuffing as well as sweet potato Pakora wrap and Coronation Chickpea.

Served with Chef’s choice of seasonal soup of the day, dairy free of course.

LANSDOWNE 1872 Freshly made soup of the day.

Chefs’ choice of seasonal sandwiches.

Served with tea, coffee & herbal teas.

€24.00

freshly made soup of the day.

Chefs’ selection of seasonal salads.

Chefs’ choice of seasonal sandwiches.

Served with tea, coffee & herbal teas.

Aviva stadium sausage roll

€5.75

Allergens 1a, 12

Allergens 1a, 6

IRFU 1854

LUNCH ADD ON

€26.00

Tomato, balsamic onion & Crumbled feta pinwheel

€5.75

Allergens 7

Spinach & onion cheese strudel

€5.75

Allergens 1a, 7

Allergens 1a, 6

GOURMET SANDWICH SELECTION FAI 1921

€33.00

CHOOSE ANY 4 OF THE FOLLOWING OPTIONS. Served with soup of the day and chefs salad selection.

House cured beef brisket, wholegrain mustard and celeriac remoulade, wheat sub. Allergens 1a, 9, 10, 12

Curried chicken mayonnaise, crisp baby gem, roti wrap

Baked croque monsieur, limerick ham, wexford cheddar and béchamel, warm ciabatta. Allergens 1a, 7, 10, 12

Roast mediterranean vegetables, buffalo mozzarella, olive oil flaguette. Allergens 1a, 7, 10, 12

Tuna and chipotle mayo and pico de gallo, spinach wrap

Lime scented smoked trout and cream cheese, poppy seed bagel. Allergens 1a, 4, 7

Allergens 1a, 4, 10, 12

Traditional egg and scallion mayonnaise, waterford blaa.

Allergens 1a, 3, 10, 12

Allergens 1a, 10, 12

Bbq pulled pork, house slaw, rocket, brioche bap Poached chicken breast, crisp baby gem, parmesan & sundried tomato mayo wrap. Allergens 1a, 3, 7, 10, 12

Grilled eggplant and halloumi cheese, rosemary focaccia Allergens 1a, 7, 10, 12

Poached chicken breast, crisp baby gem, parmesan & sundried tomato mayo wrap. Allergens 1a, 7, 10, 12

LUNCH BUFFET MENUS €35.50 CONSISTS OF: 1 Protein & 1 Vegan Main Course 3 Salads Served with tea, coffee & herbal tea selection

EVENING BUFFET MENUS €44.75 CONSISTS OF: 2 Protein & 1 Vegan Main Course 3 Salads Served with tea, coffee & herbal tea selection

VEGETARIAN/VEGAN Stuffed aubergine curry, coconut dal, crispy onion & sumac Allergens 9

Seasonal pickled and baked salt celeriac caponata, potato gnocchi & salsa verde Allergens 1a, 9

Ballymakenny (when available) potato stack pie, oat milk, nutritional yeast & onion soubise Allergens 8a

Butternut squash, pumpkin & caramelised onion wellington, toasted pumpkin seed Allergens 9

Escalavada al forno orzo pasta risotto Allergens 1a, 6, 12

CHICKEN Gurkha chicken thigh curry, spiced vegan yoghurt marinade, fragrant cardamon & apricot rice, spring onion & mint Allergens 1a, 3, 7, 9

Fragrant roast lemon chicken supreme, roast Irish style chorizo, rosemary & balsamic onions, saute seasonal potato Allergens 7, 9, 10, 12

The ulimate chicken pie, shortcrust pastry, forest mushroom and chicken broth sauce, with spring onion champ Allergens 1a, 3, 7, 9, 10, 12

Charred chicken thigh shish, roast tomato dal, crispy onion and shallot pickle Allergens 1a, 3, 7, 9

Pan roast guinea fowl coq au reisling, chestnut mushroom & smoked bacon served with pomme lyonnaise Allergens 1a, 3, 7, 9

SEAFOOD Smoked haddock, sautéed leeks, gruyère cheese, ballymakenny heritage potatoes (when available) Allergens 4, 7, 9

Pan roast sea trout, shaved fennel & braeburn apple, lemon & parsley salmoriglio Allergens 4

Sustainable fish pie, topped with red cheddar mash, crab claw and caper berries Allergens 2, 4, 7, 9

Baked chilli & coriander fish curry, pickled lemon zest, cardamon rice Allergens 2, 4, 7, 9

LAMB, PORK & VENISON Slow cooked lamb shoulder in rosemary, root vegetables, minted new potatoes.

Allergens 7, 9

Irish game venison sausage ragu, haricot bean cassoulet, venison bone broth Allergens 12

Slow braised crispy pork belly, crackling skin, roast baby gem caesar Allergens 7, 9, 10, 12

Braised venison ragu, cooked in chianti and tomato, with potato gnocchi, sage & pecorino Allergens 3, 7, 9, 10, 12

SALADS

We will guide you with your salad choice and all dietary requirements will be catered for

SALAD SELECTOR Roast beets, sheeps milk labneh & candied pumpkin seed allergens 7, 10, 12

Lemon cauliflower, chicory & apple allergens 10, 12

Rainbow slaw with roast garlic aioli Allergens 6, 10, 12

Potato, green pea & rocket pesto allergens - no allergens

Loaded sprouts & herb salad, orange & honey dressing allergens 10, 12

Poached pear & pecorino caesar allergens - no allergens

Crunchy red cabbage, carrot & brussel sprout with a miso, chilli & ginger dressing allergens 6, 10, 12

Grilled vegetable caponata, bread, bitter chocolate salad, aged balsamic dressing allergens 1a, 10, 12

Kale chopped salad allergens 10, 12

Potato salad, dill and sour cream dressing allergenns 7

Add On Desserts €5.50 per option

DESSERT POTS Please choose one:

Dark chocolate ganache with raspberry gel, vanilla crumble Allergens 6, 12

Rhubarb panna cotta, white chocolate cream and rhubarb jelly Allergens 1a

Eton mess with seasonal berries and meringue Allergens

Seasonal berry chocolate mousse with cocoa crumb and berry compote Allergens 6, 12

FRESHLY BAKED TARTS AND CAKES Chocolate and beetroot brownie Allergens 1a

Banoffi pie Allergens 1a

Chocolate caramel salted tart and seed crunch Allergens 1a, 6, 12

Apple and berry crumble with toasted oatmeal and cinnamon Allergens 1c

WE ONLY USE SEASONAL IRISH FRUITS, SO DESSERT ITEMS MIGHT CHANGE DEPENDING ON WHEN YOU CHOOSE YOUR MENU. OUR DESSETS ARE VEGAN FRIENDLY AND ARE ALL MADE ONSITE.

FINGER FOOD Choose from the below options

4 Items per person €26.00 5 Items per person €33.40 6 Items per person €37.50

FINGER FOOD ITEMS Wicklow vale shepards pie Allergens 7, 9, 12

Brisket slider, celeriac remoulade, pickles, bbq sauce Allergens 1a, 6, 9, 10, 12

Chickpea koftas Allergens - no allergens

Venison bon bon, black berry chutney Allergens 3, 7, 9, 12

Asian duck bao bun, stir fry veg salad Allergens 1a, 6, 11

Marinated chicken souvlaki, whipped fetta dressing

Miso chicken bap, char siu sauce, pickled ginger

Allergens 7, 12

Allergens 1a, 6, 12

Clonakilty black pudding and apple sausage roll, black garlic aioli

Vegetarian beet roll, soya gel, wasabi emulsion

Allergens 1a, 10

Allergens 6

SAMPLE BOWL FOOD OPTIONS Sample options include: Choose 4 per event - €33.50 per person. Choose 5 per event - €39.50 per person.

Braised beef cheek in guinness

Moroccan bean casserole

Buttermilk & roast garlic potato puree

With chickpeas & apricot in a chunky tomato sauce

Allergens 7, 9, 12

infused with lemon & served with turmeric cous cous Allergens 1a, 12

Smoked haddock & salt cod fish cake Fiery tomato jam

Moroccan style chicken tagine

Allergens 3, 4, 7

Parsley & lemon tabbouleh, roasted pumpkin seeds Allergens 1a, 12

Smoked and wild trout ceviche Apple and coriander, shaved fennel with a wasabi and

Roast beet and quinoa fritters

rice wine dressing

Romesco pepper relish

Allergens 4, 12

Allergens 12

Thai spiced butternut squash curry

Chicken & mushroom fricassee

with aubergine & coriander in a light coconut cream

Polenta crispy cubes

with braised whole grain rice

Allergens 7

Allergens 12

Bang bang roasted cauliflower Quinoa seed tuna niçoise

Heart pearl barley, carrot strips and hispi cabbage

With kalamata olives, rocket and over night dried

Allergens 1c, 12

cherry tomatoes Allergens 4, 12

Thai yellow chicken curry Lemon jasmine rice

Chicken skewer pecel

Allergens - no allergens

Spiced peanut puree, crispy shallots, and chilli Allergens 1a

Maple & guinness beef brisket bap Celeriac remoulade

Tempura fillet of hake

Allergens 1a, 9, 10, 12

Caramelised lemon, lemon and caper tartare Allergens 4, 6, 10

Lamb tagine flat breads Pomegranate, harissa sheeps yogurt Allergens 1a, 7

BBQ AT AVIVA STADIUM €44.00 per person Choice of 3 mains, 3 salads and 2 dessert jars Slow cooked texas style pork rib, bourbon bbq sauce

Venison burger, smoked bacon jam, dubliner cheddar, brioche bap

Allergen 6

Allergen 1a, 3, 7, 12

Tuna ceviche with salsa criolla (seasonal only)

Bulgogi style korean duck leg confit Allergen 6, 11

allergen 4, 12

Tonkatsu pork with tangy slaw Basque style andarl farm pork belly with sherry & quince glaze

Allergen 3, 6, 7, 12

Allergen 9, 12

Yakitori chicken skewers Allergen 6

Char roasted prawns with chorizo, chilli, lemon & parsley Allergen 2

Lemon & lime monkfish skewer, roast pepper & lemon balm salsa Allergen 4, 12

Salmoriglio basted blackwater Irish lamb kofta, tzatziki Allergen 7

Grilled fish with coconut and malay cucumber relish Allergen 4, 12

Gunpowder free range chicken Allergen - no allergens

Grilled seafood with goan masala paste

Our signature hugh maguire smoked pork shoulder mini hot dog,cucumber relish

Allergen 2, 4

Allergen - 1a, 3, 7, 10, 12

SALAD SELECTOR Roast beets, sheeps milk labneh & candied pumpkin seed Allergens 7, 10, 12

Lemon cauliflower, chicory & apple Allergens 10, 12

Rainbow slaw with roast garlic aioli Allergens 6, 10, 12

Potato, green pea & rocket pesto Allergens - no allergens

Choice of

2 DESSERT JARS Caramelised lemon meringue

Loaded sprouts & herb salad, orange & honey dressing Allergens 10, 12

Poached pear & pecorino caesar Allergens - no allergens

Crunchy red cabbage, carrot & brussel sprout with a miso, chilli & ginger dressing Allergens 6, 10, 12

Grilled vegetable caponata, bread, bitter chocolate salad, aged balsamic dressing Allergens 1a, 10, 12

Kale chopped salad Allergens 10, 12

Potato salad, dill and sour cream dressing Allergenns 7

allergens 6, 12

Set salted caramel custard allergens 6, 12

Chocolate ganache pudding allergens 6, 12

Wexford strawberry cookie allergens 6, 12

BEVERAGE MENU

SOFT DRINKS

BOTTLED BEER

200ml

200ml

Sprite

3.40

Rockshore Larger 330ml

6.50

Coca Cola

3.60

Rockshore Cider Pint 568ml

8.00

Fanta Orange

3.40

Diet Coca Cola

3.40

Coca Cola Zero

3.40

125ml

DRAUGHT BEER Guinness Pint

7.10

Smithwicks (West Bars Only)

7.10

Carlsberg Pint

7.90

White Lemonade

3.00

Rockshore Lager

7.90

Ginger Ale

2.90

Hophouse 13 (West Bars Only)

7.90

Tonic Water

2.90

Slimline Tonic Water

2.90

Soda Water

2.90

SPIRITS 35ml

PET 500ml

Roe & Co Whiskey

6.50

Sprite

3.50

Hennessy Brandy

6.00

Coca Cola Zero

3.50

Gordons Gin

6.00

Fanta Orange

3.50

Bacardi Rum

6.00

Deep RiverRock Water

3.50

Captain Morgan Spiced Rum

6.00

Smirnoff Vodka

6.00

Baileys

6.00

Offley Port

6.00

still / sparkling +15c deposit Fruice Orange Juice 330ml

3.50

Jägermeister

6.00

Fruice Cranberry Juice 330ml

3.50

Ramazzotti Sambuca

6.00

Olmeca Tequila

6.00

PRICES ARE INCLUSIVE OF VAT

WHITE WINES Campodel Moro Sauvignon Blanc (Spain)

31.00 / 8.50

Ample, lasting, long ending, elegant & fine. Apple & pineapple aromas joined with fruity touches.

Chilensis Sauvignon Blanc (Chile)

34.00

Ripe but slightly flat orange, apricot and squash aromas are supported on the palate by adequate acidity. Tangerine and white grapefruit flavors finish short.

Picpoul de Pinet (France)

39.00

Light and refreshing wine. The nose is fruity and floral, with hints of rose petal and lime. In the mouth it is lively and fresh with well balanced acidity.

Cheval Imperial Chardonnay (France)

35.00

Fruity with a buttery sensation and a lingering finish.

Sonneti Pinot Grigio (Italy)

37.00

Crispy fresh wine with fruity fragrances of citrus and ripe apples.

Olivier Ravoir Côtes du Rhône White (France)

39.00

Jammy nose, charming with aromas of white flesh fruits.

Domaine Montrose Viognier (France)

41.00

Light yellow colour with green glints. Nose of exotic fruits, mango and cut hay.

Rabbit Island Sauvignon Blanc (New Zealand)

43.00

The nose and palate deliver crisp gooseberry alongside tropical characters.

Bright natural acidity runs the palate, leaving a lasting impression.

Terras Gauda Albarina Abadia de San Campio (Spain)

75.00

Citrus aromas of mandarin and orange peel, peach and aniseed with pleasant undertones of earth, jasmine blossom and hay leaf.

Domaine Laroche Chablis (France) Intense nose with hints of ripe white fruit and flowers. The palate accommodates aromatic richness and freshness. Lingering fruity finish.

PRICES ARE INCLUSIVE OF VAT

65.00

RED WINES Campo Del Moro Tempranillo / Syrah / Cabernet (Spain)

31.00 / 8.50

Great fruit and berry jam aromas with a touch of cacao. Fruity, black chocolate and liquorice on a palate.

Chilensis Cabernet Sauvignon (Chile)

34.00

Deep ruby-red in colour with a violet hue. The nose offers aromas of red fruits such as strawberries and cherries.

Les Jamelles Syrah (France)

37.00

Aromas of wild berry fruits (raspberries, gooseberries, blackcurrants), spices, cinnamon and a touch of mint.

Reserve Saint Marc Merlot (France)

35.00

Made in a fruity and easy-to-drink style. A dark garnet red colour with a fruity nose, mixed with spicy notes of thyme and pepper.

Camino del Ray Cabernet Sauvignon (Chile)

34.00

A classic Chilean Cabernet Sauvignon; easy drinking in style and packed full of red fruit and sweet spice flavours.

Don David Malbec (Argentina)

39.00

Lively red colour with violet notes. Plums, tobacco and oak.

Olivier Ravoir Côtes du Rhône Rouge (France)

45.00

Pristinely ripe blackberry and plum flavours are plump and juicy in this full-bodied blend.

Grati Chianti (Italy) 41.00 Intense and characteristic bouquet, fruity with violet notes.

Old Coach Road Pinot Noir (New Zealand)

48.00

Very fruit forward and varietal. The nose has succulent strawberry and blackberry notes.

Pittacum Barrica (Spain) 70.00 Aromas of fresh, living fruit predominate, reminiscent of wild cherries.

PRICES ARE INCLUSIVE OF VAT

CHAMPAGNE & SPARKLING WINE Pannier Rose Champagne 105.00 Fresh and pure attack, Overtones of red fruits and toasted bread. Notes of cherries and raspberries. A balanced aftertaste both length and finesse.

Pannier Champagne 99.00 Supple with a round body. Mature aromas of fully ripened fruit and notes of honey, vanilla.

Monte La Reina Frizzante Rose

41.00

Strong fruity aromas of raspberries, strawberries and cherries. Mild on the palate, perfectly balanced and with a hint of sweetness.

Rialto Prosecco 39.00 A refreshing, well-balanced Prosecco with bright acidity and flavors of ripe pear and lemon zest, perfect for pairing with light appetizers or enjoying on its own.

Cantina Colli Euganei Prosecco

39.00/11.50

This Prosecco from the Euganean Hills features a fine, persistent sparkle with notes of white peach and a clean, dry finish, showcasing the unique terroir of the region.

Massottina Prosecco 37.50 A crisp and lively Prosecco with delicate bubbles, offering aromas of green apple, citrus, and floral notes, making it an ideal choice for celebrations.

ROSÉ

Rosé d’Anjou 40.00 An intense strawberry aroma rises from this bright pink wine. The slightly sweet fruit goes immediately dry, nicely tart and bloomy.

PRICES ARE INCLUSIVE OF VAT

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