OUR COMMITMENT TO VEGAN AND PLANT-BASED FOODS IS DEMONSTRATED AND HIGHLIGHTED TO THE FORE OF OUR MENUS.
WHAT’S NEW
All of our main courses are served with vegetables
All our pastries are now vegan based
All our overnight oats and porridge are dairy free
All our scones are now vegan based
All yogurt used will be now vegan based
All our handmade cookies are vegan based
All our desserts are vegan based
We only use vegan cream in our desserts
The use of seasonal fruits only
We only use vegan mayo
The use of seasonal vegetables only
We have removed all salmon including smoked due to non-ethical farming practices which are not sustainable
Introduction of redefine meats on our menu pack
Removing salt from our tables and replacing with seaweed seasoning
The use of heritage potatoes and heritage vegetables
We will be promoting Apple juice as this is in plentiful local supply
Free range eggs are now standard across our business.
We try and incorporate the full carcass of animals from Head to Tail ensuring that those parts of the animal that would otherwise go to waste instead become valuable elements of a menu. This way of cooking and eating involves a deeper respect for the animal one that harks back to an older time, when people made sure to use every precious part of any animal killed for its meat.
Similar to trying to use the full animal carcass we also apply the same principles to fish “Fin to Gill”
Again we use this principle with vegetables
“Root to shoot”
We will encourage the consumer to choose alternatives to beef, introducing lower carbon red meat alternatives such as venison.
We only use Irish meat products
“All our main courses are served with vegetables depending on availability and what is in season in Ireland at the time of your event.”
PHILOSOPHY
We are dedicated to sustainably sourcing fresh, seasonal, locally produced, along with a major commitment to the training and development of our Hospitality team.
We work closely with farmers, fishermen and artisan suppliers to ensure we source the finest of Irish produce. Our food is freshly prepared and crafted in our kitchens daily.
We deliver a 5-star service in a truly iconic Irish venue. Our food and beverage will always be of exceptional quality, beautifully presented and perfect for each style of event.
We at The CCD believe in creativity with developing menus for the demand of healthier choices using the freshest ingredients that can support health benefits. The Culinary team lead by Executive chef Leonard Fearon and Head chef Karl O’Reilly have come together with the understanding to create and develop foods for menus that can be healthier without lacking in quality, consistency, or flavour.
OUR SUPPLIERS
WE UNDERSTAND THAT IT IS AN INCREASINGLY IMPORTANT FACTOR IN CHOOSING YOUR SUPPLIERS AND SERVICE PROVIDERS. WE ONLY USE THE FRESHEST FOOD WITH THE HIGHEST QUALITY INGREDIENTS. FOOD PROVENANCE IS EXTREMELY IMPORTANT TO US AND SOURCING THE BEST INGREDIENTS IS WHAT GETS US UP IN THE MORNING. WE USE SUPPLIERS FROM ALL OVER THE ISLAND OF IRELAND AND THAT MEANS THE FOOD IS FRESHER, TASTIER AND MORE NUTRITIOUS, AS WELL AS TAKING LESS TIME AND ENERGY TO GET FROM FARM TO FORK. PLEASE SEE OUR FOOD PROVENANCE MAP OPPOSITE
La Rousse Foods Park West Co. Dublin
Odaios Foods Co. Dublin
Redmond foods Naas Co. Kildare
Sysco Foods Killamonan Co. Dublin
Nicks Fish Ashbourne Co. Meath
Keelings St. Margarets Co. Dublin
Courtney Meats Co. Dublin
Irish Chicken Manor Farm Co. Cavan
Slaney Valley Lamb Co. Wexford
Musgraves Foods Co. Dublin
Goatsbridge Trout Farm Co. Kilkenny
Bewley’s Tea and Coffee Co. Dublin
These are fully traceable auditable and are detailed on our menu pack.
Maria, Ballymackenny farms, Co Louth
Grows our heritage potato selection, tender stem broccoli and sweet stem cauliflower.
Paul Carroll, Lusk, Co Dublin
2nd generation grower employs over 140 staff and grows leeks, scallions and celery over 200 acres.
Colin Whooley, Roaring Water Bay Mussels
Organic Rope Mussels and farming practices are certified to EU organic regulation 834/2007 standard
Leslie Codd, mushroom supplier
In operation since 1989 and employs over 250 staff. They grow a selection of mushrooms – button, flat cap, Paris, brown and Portabello.
David Heffernan, LittleCress
Based at the back of Fairyhouse racecourse growing for the last 7 years.
Denise Buckley, Ballyboughal, Co. Dublin
2nd generation grower – Irish apples, pumpkin, courgette and squash.
Derek Ryan, Oldtown, Co Dublin
2nd generation grower of outdoor and indoor rhubarb.
Flynn’s family potato farm, Rush, Co Dublin
Employs 12 staff and has a great selection of boiling and chipping spuds.
Philip Jones, Four Seasons
2nd generation grower – butter head lettuce is his main crop.
Gerard, Dennis and Lorcan Harford
3rd generation growers in Lusk Co Dublin with over 200 acres – red, white, Savoy and York cabbage, Celeriac, Cauliflower
ALL IRELAND SUPPLIER
1 La Rousse Foods Park West Co.Dublin
2 Odaios Foods Co.Dublin
3 Redmond foods Naas Co. Kildare
4 Sysco Foods Killamonan Co.Dublin
5 Nicks Fish Ashbourne Co.Meath
6 Keelings St.Margarets Co.Dublin
7 Courtney Meats Co.Dublin
8 Irish Chicken Manor Farm Co.Cavan
9 Slaney Valley Lamb Co.Wexford
10 Musgraves Foods Co.Dublin
11 Goatsbridge Trout Farm Co. Kilkenny
12 Bewley’s Tea and Coffee Co. Dublin
Sustainably locally sourced... in season... These are fully traceable auditable and are detailed on our menu pack.
6 5 2 3 7 8 9 10 11 12 4
1
OUR SUPPLIERS (CONT.)
SUSTAINABLY LOCALLY SOURCED... IN SEASON...
Hugh Clarke, Kinsealy Co. Dublin
Growing for over 40 years – he grows Lollo oakleaf frisbee.
Donacha Donnelly, Iona Fruit Farm, Co Dublin
3rd generation grower since 1927 when his grandfather started the business he grows a wide range of baby vegetables, berries, and apples.
Joe Gorman and his wife Dolores, Garryhinch
Wild exotic mushrooms all grown organically from wooden blocks of sawdust – very good product for taste and flavour.
John and Matt Thorne, North Co. Dublin
3rd generation growers of parsnips based in North Co Dublin – growing over 200 acres.
TJ O’Shea, carrot grower, Kilkenny
Grows over 1800 acres of produce and a great product.
Keeling’s family Farm, 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.
Taylor Family Farm, Lusk, Co. Dublin
3rd generation grower of turnips, chilli’s, garlic and pink onion.
Martin Flynn Tomatoes, Swords
2nd generation grower of very nice varieties of tomatoes.
Stephen Mc Cormack Farms, Trim Grows a huge range of baby leaves and cut cress varieties.
Christopher Keane, Millview Farms, Co. Dublin
Very good grower of tender stem broccoli, purple sprouting fennel and curly kale.
Robert Carrick Broccoli grower, Co. Dublin
3rd generation very good product based in Rush Co. Dublin.
Stephen Carrick, North Co. Dublin Specialises in Asian vegetable varieties.
Enda Weldon, Welgro, North Co. Dublin Grower of brussels sprouts and cucumbers.
Velvet Cloud’s sheep’s milk, Claremorris, Co. Mayo
WE BELIEVE THE FOOD INDUSTRY HAS A RESPONSIBILITY TO DO MORE FOR THE PLANET, THE TEAMS WE WORK WITH AND THE COMMUNITIES WE WORK IN. WE WANT TO BE MARKET LEADERS IN SUSTAINABLE FOOD; DELIVERING LOCALLY SOURCED, PLANT FORWARD AND IN-SEASON MENUS, AS WELL AS WORKING WITH OUR PARTNERS AND SUPPLIERS TO CONTINUALLY REDUCE EMISSIONS AND FOOD WASTE ACROSS OUR SUPPLY CHAIN. WE’VE IDENTIFIED SUPPLIERS WITH HIGH WELFARE STANDARDS AND WHO ARE PUTTING SUSTAINABILITY AT THE HEART OF THEIR BUSINESS.
CCD HOSPITALITY ACTIVELY EMBRACES THE ‘FARM TO FORK’ MOVEMENT
INSPIRED BY IRELAND
Freshly prepared with the best ingredients using the best suppliers
EXPLORE OUR MENUS TO SEE OUR VARIETY. THERE’S SOMETHING FOR EVERYONE!
The menu is based around what’s in season food is prepared from scratch designed well-being and support local producers However, in doing this, it’s not just the stuff and we have a very particular ethos showcasing Irish ingredients from ethical well as having more exciting menu options. This all may sound familiar, but the core is based on a genuine desire to contribute community across all aspects, from staff well-being to co-operative working relationships all suppliers.
CCD Hospitality actively embraces the movement, which encompasses a passion commitment to food safety, freshness, sustainability. Food provenance is extremely to us and the fact that we source local around Ireland is more sustainable as and energy to get food from farm to fork. Our food is hand-made daily on the premises the highest quality ingredients. Catering range of diets and intolerances. We have enthusiasm, and passion for great tasting
OUR SUSTAINABILITY CREDENTIALS
As a caterer, we not only believe in providing great food, but hold the belief that we are accountable in providing sustainable solutions.
We are extremely proud of our high recycling rates, which rank consistently above 98% and believe that such an achievement is largely unique across our industry.
The percentage of waste going to landfill from all visitors’ waste processed at the venue remains consistently below 2%
Our hope is to inspire others to reduce, reuse and recycle through demonstrating our commitment to a sustainable future. From 01 January 2021 we went live with the supply of green electricity. This has so far reduced our overall carbon emissions by 69%.
The CCD Hospitality Team take considerable care to ensure that all products are considered eco-friendly, including use of 100% recycled napkins and wooden stir sticks, and that the vast majority of our food produce, including all beef and chicken supplies, are locally sourced. All chocolate and coffee are fair trade.
We are proud of our policies and continue to maintain strong links to social, economic, and environmental sustainability. CCD Hospitality achieved ISO 2012/1 Event Sustainability Management in 2013 and has to date maintained and developed this prestigious accreditation.
The CCD venue also achieved ISO 2012/1 in 2021 to demonstrate further the care and commitment to protecting the environment and commitment to a sustainable future.
For further information please request a copy of our Sustainability Policy Statement.
“IF IT CAN’T BE REDUCED, REUSED, REPAIRED, REBUILD, REFURBISHED, REFINISHED, RESOLD, RECYCLED OR COMPOSTED, THEN IT SHOULD BE RESTRICTED, REDESIGNED OR REMOVED FROM PRODUCTION.”
Pete Seeger, social activist
WASTE MANAGEMENT
Thorntons Kilmainhamwood Compost facility is the largest fully enclosed composting facility in Ireland situated on a 33 acre site in Ballynalurgan, Kilmainhamwood, Co Meath. During 2013 a further investment in the facility was made and additional capacity added to treat Ireland’s organic waste.
Since the end of 2013 we are capable of processing over 40,000 tonnes annually of food/organic waste here, material that in the past, would have been landfilled. Our trucks are designed to prevent leaks and spillages and our composting process is fully compliant and certified. giving you peace of mind that your waste is being dealt with safely and environmentally.
ABOUT US
Our Hospitality team here at The Convention Centre Dublin (The CCD) are a dynamic group of talented and professional individuals.
Their wealth of expertise and knowledge ensures that we deliver bespoke services for every event held at the award-winning Convention Centre Dublin.
Our commitment to your delegates health and well-being is demonstrated throughout our menus, encompassing traceable, high-quality food. This means you are guaranteed optimal nutritional intake, while experiencing unmatched flavours.
THE CULINARY TEAM
Our talented team at The CCD consistently deliver innovative events tailored to your needs at the highest international standard, catering to all tastes and requirements.
Our culinary team is led by our Executive Head Chef, Leonard (Lenny) Fearon, who has an infectious passion for food and exceeding expectations.
Lenny has been working at The CCD since opening where he leads a passionate team of chefs, delivering outstanding food flavours for every event.
HEALTHY VENUE
We are committed to providing delegates with healthy choices. We use the finest of locally sourced produce and offer a wide range of healthy options and services.
Having achieved Silver status in 2017, The CCD obtained Gold Healthy Venue status from the World Obesity Federation’s Healthy Venues Award programme in 2021. We are very proud to have been the third Gold Healthy Venue in the world.
Our commitment to vegan and plant based foods is demonstrated and highlighted to the fore of our menus. Veganism is your lifestyle choice that we are committed to.
We want to make a difference, big and small. We realise that more and more consumers are looking for plant based meal options. We have alternatives to our award winning protein products in plant form e.g. sausages, cheese, burgers etc.
How we choose, source, prepare, along with everything we do always has disposal in mind.
“I GENUINELY BELIEVE THE FOOD CHOICES YOU MAKE TODAY OPTIMISES YOUR WELLBEING AND GENERATES GOOD EATING HABITS”
Leonard Fearon Executive chef
FOODSTEPS
A CARBON FOOTPRINT SERVING SYSTEM
WE ENVISION A WORLD WHERE FOOD IS A SOLUTION TO THE CLIMATE CRISIS
WE’RE GUIDED BY PRINCIPLES:
We’re planet first
We declare a climate and nature emergency. We recognise that food creates a third of global greenhouse gas emissions and is the biggest cause of biodiversity loss.
We’re led by science
Every day, data and insights are being created about food environmental impacts, and better choices. We’ve started to build a standardised and centralised database in collaboration with our data partners to make emissions data accessible for all.
We want change at scale
Food businesses can thrive and find opportunity by being bold, and embracing the rapid change. Only industry transformation can make the change happen at the speed and scale required.
We can all make better choices
As individuals, over the course of our lives, our food choices are our biggest impact on the natural world. Nobody wants to eat food that harms the planet.
THE PROCESS
To ensure the smooth running of your event, we would ask that you work towards the following timeframes:
Confirm all menu selections six weeks prior to your event.
Confirm final guest numbers 10 business days prior to your event.
Confirm any special dietary requirements 10 business days* prior to your event.
All our food and beverage prices are subject to VAT at the current rate.
*Please note there is an additional charge for Kosher food requirements depending on the meal plan you choose. Your Hospitality manager can advise on charges depending on your menu choice.
*Please allow 10 working days for the ordering of Kosher meals.
SMOOTH RUNNING SIX WEEKS 10 BUSINESS DAYS
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 spelt and khorasan wheat)
1(a) Wheat
1(b) Rye
1(c) Oats
1(d) Barley
2. Crustaceans and products thereof
3. Eggs and products thereof
4. Fish and products thereof
5. Peanuts and products thereof
6. Soybeans and products thereof,
7. Milk and products thereof (including lactose)
8. Nuts, namely:
8(a) almonds
8(b) hazelnuts
8(c) walnuts
8(d) cashews
8(e) pecan nuts
8(f) Brazil nuts
8(g) pistachio nuts
8(h) macadamia or Queensland nuts
8(i) chestnuts
8(j) pine nuts
9. Celery and products thereof
10. Mustard and products thereof
11. Sesame seeds and products thereof
12. Sulphur dioxide and sulphites
13. Lupin and products thereof
14. Molluscs and products thereof
OVERNIGHT OATS
Did you know:
Not only are good for you, they are nutritious and packed with fibre, protein, essential vitamins and minerals and are also low in fat. They can help keep you full until lunch we only use fruits that are in season from Ireland.
We use oat or almond milk and plant-based yogurt with our overnight oats. We don’t use dairy in our porridge.
Overnight Irish oats and porridge pots
Our oats are always Irish and organic
Allergens 7,8adcde
Chia Seed Pudding
Chia seed, oat milk, seasonal fruit compote, crunchy granola topping
Allergens 1ac,6,8a
Chocolate, coconut and almond
Almond milk, cocoa powder, shredded coconut, fruit compote
Allergens 1ac,6,8ab
Seasonal fruit with flaxseed
Irish blue berry compote, granola, topped with flaxseed
Allergens 1ac,5,6,8abcde
Fermented banana
Squashed banana, goji berry, cinnamon, and bee pollen
Allergens 1c,6,12
Porridge pots
Our porridge oats are always organic
Traditional porridge
Served with accompaniments: Honey, seasonal cinnamon, raisin, Allergens 5,6,8a,12
Breakfast, Porridge, Bakery, EggsTHE BAKERY
DID YOU KNOW:
All our pastries are vegan friendly and are freshly prepared in our kitchen.
VEGAN PASTRIES
Berry and apricot
Vegan croissants
Allergens 1a,6,8a
Vegan flap jacks
Allergens 6,8abcde
Dairy free scones
A selection of fruit and plain scones served with preserves
Allergens 1ac,6,12
We are ensuring that our fresh produce is delivered via our logistics partner to reduce food miles.
Our menus will be developed using seasonal calendars using Irish sourced in season produce.
We have removed all air-freighted fruit & vegetables.
We are batch cooking to reduce energy consumption.
We are targeting Kitchen food waste to under 1% of food produced.
We are adopting Ingredient replication strategy across all future menu development.
We are working with suppliers who have high welfare standards and commitments to Climate Net Zero.
In order to achieve Climate Net Zero, we will need to address balancing plate menus, including emphasising plant-based proteins in order to rebalance protein sources. We will be sourcing food that is both local and seasonal, shortening supply chains and both minimising and offsetting our carbon footprint. We are changing our business fundamentals; refocusing our culture and education to what is important to us now.
BREAKFAST
DID YOU KNOW:
You can switch out pork sausages for either chicken, turkey or venison.
Apple Juice
One litre jugs of freshly pressed apple juice
We use freshly pressed apple juice from Tipperary apple farm all year round
The Vegan Breakfast
Potato hash brown, redefine bratwurst, scrambled tofu with nutritional yeast, cherry vine tomatoes, freshly prepared spiced beans, portobello mushroom
Allergens 1a,6
Vegetarian Breakfast
Grilled Halloumi cheese with roasted peppers and tomatoes with charred sourdough
Allergens 1a,7
Seated Irish Breakfast
Gold medal winning sausage, award-winning black and white Clonakilty pudding, portobello mushroom, grilled vine tomatoes, potato farl, scrambled eggs, ramekin of
Breakfast buffet
Includes Irish apple juice
A selection of award-winning hot breakfast items Sausages, black and white pudding, bacon, scrambled eggs, baked beans and mushroom,
Seasonal Irish fruits
Vegan Danish pastries, berry, Apricot
Vegan croissants
Tea selection and coffee
Allergens 1a,3,7,12
Continental buffet
Includes Irish apple juice
Vegan Danish pastries, berry and apricot
Vegan croissants
Selection of charcuterie and Irish cheese with freshly baked and sliced baguettes
Granola pots with non dairy yogurt
Fresh fruit
Tea selection and coffee
COFFEE BREAK SOLUTIONS
Mid-morning or afternoon bite suggestions
If you wish to enhance your coffee break, please consult with your Hospitality Manager for guidance.
Crudités seasonal platter
Celery, baby carrots, freshly made hummus
Allergens 9,11
Broccoli stem platter
Did you know:
Broccoli has high volumes of calcium easily absorbed by the body, it strengthens the immune system and promotes healing through its anti-oxidant properties.
Charred broccoli stem vegan ranch dressing (served room temp)
Allergens 6,8d,9,10,12
Boiled organic egg furikake
Ideal protein break
Allergens 3,7,9,12
Savoury bites
Sausage in crispy pastry
Allergens 1a,3,7,12
Vegan sausage roll
Allergens 1a,6
Bacon brioche
Turkey rashers available on request
Allergens 1a,3,7,12
Sausage served in a soft roll
Sausage alternatives available chicken or turkey
Allergens 1a,3,7,12
Croque-monsieur fingers with gruyere and ham
Allergens 1a,3,7,12
Vegan quiche bites
Allergens 1a
Coffee Break, Fruit, juice, smoothie, Smothie bowls
SWEET BITES
Cookie selection
Choice of 2
Assorted freshly baked cookies to include all the below
Please be advised there maybe trace elements of nuts in recipes as this is not a nut free venue. All our cookies are vegan
- Freshly baked cinnamon and raisin
- Freshly baked salted peanut butter pretzel chocolate chip
- Freshly baked chewy oatmeal
Allergens 1ab,5,6,8a,12
Biscuits selection
Allergens 1a,3,6,7,8abc
Brownie selection
Coffee brownie
Chickpea brownie
Allergens 1ac,5,8abc
Cake bites
Please choose 2 from the below list:
- Carrot cake
- Spiced pear
- Bakewell tart
- Lemon drizzle
- Irish farmhouse brack
Allergens 1ac,3,5,7,8abcde,12
Fresh filled beignets
Allergens 1a,3,5,7,8abcde
Fresh fruit
We do not use food items that require air freight
Whole fruit bowls (10 People)
Allergens
Fresh fruit and melon station
Allergens
Fresh fruit skewers
Allergens
Ice cream tubs
Please choose two from the below selection of Irish made ice-cream:
- Vanilla bean
- Strawberry
- Chocolate
Allergens 3,5,7
JUICE BAR
Bespoke Fresh juice bar made to order
Choose from one of the below:
Cucumber, celery, green apple, lemon and mint
Allergens 9
Beetroot, pear and ginger
Beetroot has exceptional nutritional value, containing high levels of nitrates, which improve blood flow
Allergens
Carrots, apple, ginger
Allergens
Energy boost Juice
Allergens 9
Sisu Organic Kombucha
Sisu Kombucha rental station price per 20 litre keg
Ginger Kombucha
Blue berry Kombucha
Original Kombucha
Smoothies
Bespoke Smoothie bar made to order
We only use non-dairy yogurt
Vitamin C Boost
Mixed berries, banana, almond milk, matcha, Irish honey
Allergens 1c,8a
Green Energy Smoothie
Banana, kale, kiwi, chia seeds, coconut oil, apple
Allergens 1c,5,8a,
Spirulina Power Shake
Spirulina, banana, almond milk
Allergens 8a
Tahini Cocoa Shake
Banana, cocoa powder, tahini, honey, almond milk
Allergens 8a
Kombucha bottles 330mls
Ginger Kombucha
Blue berry Kombucha
Original Kombucha
Allergens
SEATED LUNCH
PLEASE CHOOSE ONE STARTER, ONE MAIN AND ONE DESSERT.
Three course lunch with freshly brewed tea & coffee
TO START
Goatsbridge smoked trout pate served with charred brioche, Dillisk seaweed mayo and trout caviar
Allergens 1a,3,4,7,
Ham hock terrine, pickled vegetables with charred sourdough bread
Allergens 1a,3,7,12
Quinoa tartlet butternut
Allergens 1a,3,8a
Seasonal soup with brown soda bread
Allergens 1,3,7,8
Sweet potato and coconut with toasted pumpkin seeds sour cream
Allergens 3,7,8
MAIN COURSE
Slow roasted lamb shank, buttermilk mash
casserole of seasonal vegetables
Allergens 1a,7,9,10
Roasted chicken breast, potato boxty, wild mushroom and tarragon jus
Allergens 1a,7,9,10
Sustainable fish, heritage potato, with mussel and clam broth
Allergens 1a,4,7,9,10
Sweet potato and quinoa bite with harissa yogurt, dressing
Allergens 1a,3,7,13
DESSERT
All our desserts are vegan
Coconut rice pudding marinated soaked raisin
Allergens 1a,6,8ab
Chocolate salted carmel tart
Allergens 1a,6,8ab
Vegan banoffee
Allergens 1a,6,8ab
LUNCH FORK BUFFET PACKAGE
Option 1
OUR LUNCH FORK BUFFET PACKAGE
IS AN ALL-INCLUSIVE PACKAGE CONSISTING OF:
A Mid-Morning Break
to include freshly brewed tea and coffee, and selection of biscuits.
Buffet Lunch
to include two hot dishes, Two salads, two desserts. Please always choose one meat/fish dish and one vegetarian/vegan dish
Afternoon Break
To include freshly brewed tea, coffee, and sweet bites.
Enhancements available, please ask your hospitality manager.
CHICKEN
Gratin of chicken, spiced chorizo tomato sauce, buttered macaroni, mozzarella
Allergens 1a,3,7,9
Chicken madras, fresh ginger, tomato, coriander, rice, naan bread
Allergens 1a
Chicken, white wine and mushroom pie with creamy mash
Allergens 7,9,12
Steamed chicken Thai style, steamed rice
Allergens
Chicken satay, coconut rice
Allergens 5
Chicken thigh teriyaki, scallion, pak choi soya and ginger glaze
Allergens 1a,6
Chicken and pancetta casserole
Allergens 6,9,12
FISH
Roasted herb crusted cod, stir fried white cabbage
Allergens 4,7
Baked hake with roasted vegetable stew, buttered champ
Allergens 1a,4,7,9
Smoked haddock, sautéed leeks, Gruyère cheese, Ballymackenny heritage potatoes
Allergens 4,7,9
Sweet chilli basted trout, pilau rice
Allergens 4
Sustainable fish, wholegrain and parsley sauce
Allergens 4,7,9,10
Gratin of sustainable fish stew, sun dried tomato and coriander crumb, mussels
Allergens 4,7,9,10
Sustainable fish pie, topped with red cheddar mash, crab claw and caper berries
Allergens 2,4,7,9
LAMB
Redefined lamb kebab, Lima cream, mint yogurt, tabbouleh
Allergens 7,9,
Slow cooked lamb shoulder in rosemary, root vegetables, minted new potatoes
Allergens 7,9,
Indian spiced lamb Marsala chopped fresh tomatoes, coriander, coconut rice
Allergens 9
Redefined lamb kebab with roasted garlic and rosemary, bulgar wheat
Allergens 7,9
Slow Cooked duo of lamb, chorizo, white beans, paprika casserole, saffron brown rice
Allergens 7,9
PORK
Pork, leek and pancetta casserole, cider sauce, champ potatoes
Allergens 7,9,12
Award winning Irish pork sausage, tomato, borlotti bean and rosemary casserole, buttered mash
Allergens 1a,7,9
Redefined pork meatballs, tomato and basil sauce, heritage purple potatoes
Allergens 1a,7,9
Braised pork shoulder, pork bone broth with seasonal Irish vegetables, mustard mash
Allergens 7,9,10,12
VEGETARIAN/VEGAN
Sweet potato, 3 bean chilli, smoked paprika, sweet corn
Allergens 9
Butternut squash and aubergine curry, rice
Allergens 2
Kale, chickpea and Masala curry with toasted almonds
Allergens 8a
Aubergine and lentil moussaka, Mediterranean vegetables
Allergens 9
Chickpeas, spinach, sweet potato, parsley, and pumpkin seed
Allergens 6,9
BEEF
Redefine beef mince phat kaphrao, steamed rice
Allergens 7,9
Slow Cooked Beef, Irish seasonal mushroom, baby carrots, with heritage Irish potatoes
Allergens 7,9
Red Thai spiced coconut beef with red peppers braised rice
Allergens 2
Beef curry, chunky onion, saffron cracked wheat
Allergens
Braised beef in red wine, button mushrooms and colcannon
Allergens 7,9,1
Sautéed beef Stroganoff, pearl onions, Irish field mushrooms, pilaf rice
Allergens 7
Beef and Guinness pie, root vegetables, puff pastry
Allergens 1a,3,7,9,22
SALADS
We will guide you with your salad choice and all dietary requirements will be catered for
Carrot, orange, and raisin salad
Allergens 12
Cauliflower rice salad, confit of tomato
Allergens
Edamame and kale
Allergens
Tabbouleh, green onions, parsley, mint, cucumber, lemon
Allergens 1a
Romaine leaf, Parmesan dressing, croutons
Allergens 1a,3,7,8j,9,10,12
Mixed garden and herb leaves, Dijon dressing
Allergens 10,12
Red cabbage slaw
Allergens
Raw broccoli rice salad, roasted sunflower seeds, cranberries, lemon and olive oil dressing
Allergens 7,10,12
Radicchio lettuce, blue cheese dressing
Allergens 3,7,9,10
Barley, apricot, pea and cucumber, sweet chilli dressing
Allergens 1d,8a,12,5,6
Roasted artichoke, lemon and sumac dressing
Allergens
Cucumber, olive salad, spring onion, balsamic dressing
Allergens 10,12
Bulgar wheat with baby spinach, grated carrot, and red onion
Allergens 1a,12
Heritage beetroot, and orange salad
Allergens
Kale salad with grated carrot and coconut
Allergens 5,8a,12
Potato salad, dill and sour cream dressing
Allergens 3,7,9,10
Pickled celeriac and caper
Allergens 9,10
Garden peas, green beans, whole grain mustard dressing
Allergens 10
Heritage selection of tomatoes, olive oil and sea salt, torn basil and capers
Allergens 10,12
Harissa spiced couscous with rocket
Allergens 1a,12
PLEASE NOTE 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.
DESSERT
POTS
Please choose one:
Dark chocolate ganache with raspberry gel, vanilla crumble
Allergens 1a,5,8a
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 1a,8a
Berry cheesecake with coconut and cashew nut cream
Allergens 1a,8a
Chefs' special desserts
Please enquire for further information.
FRESHLY BAKED TARTS AND CAKES
Chocolate and chickpea brownie
Allergens 1a
Pecan treacle tart
Allergens 1a,8e
Rhubarb and custard
Allergens 1a,8a
Banoffi pie
Allergens 1a
Chocolate Caramel salted tart and nut crunch
Allergens 1a,8a,8b
Apple and berry crumble with Toasted oatmeal and cinnamon
Allergens 1a,1c
Tiramisu, Granny Smith apple flavoured gel and coffee cream
Allergens 1a,8d
Chocolate coconut tart with fruit glaze and vanilla cream.
Allergens 1a
Lemon tart, vanilla cream, seasonal berries
Allergens 1a
Chef's special desserts
Please ask your hospitality manager.
VEGETARIAN, VEGAN AND GLUTEN FREE HAMPERS CAN BE DESIGNED
UPON REQUEST
FOOD ON THE MOVE
Choose one sandwich:
Speak to your hospitality manager on the range of seasonal sandwiches available.
These items are included in your food hamper:
Irish Cheese, crackers, grapes
Allergens 1ad,7,9,12
Fresh fruit
Allergens
Crudités and hummus
Allergens
Snack bar
Allergens 9,11
Irish crisps
Allergens
Killowen farm yoghurt
Allergens 7
Fresh juice
Allergens
Food on the move, LunchFork Buffet
BENTO BOXES
BENTO MEAT
Peppered beef, rice noodles, ginger, chilli, mirin, garlic, sesame
Allergens 11,12
Pulled pork, baby gem lettuce, pickled red cabbage
Allergens 3,7,9,10
Grilled chicken, tabbouleh, chilli tender stem broccoli, pomegranate
Allergens 1a
BENTO FISH
Freshly flaked tuna, wasabi mayo, quinoa and heritage beetroot salad
Allergens 4,6,11
Smoked trout pate, soda bread, horseradish, and lemon
Allergens 2,3,4,7,9,10
Smoked mackerel Niçoise, French beans, olives, egg, tomato
Allergens 3,4,7,9,10
FOOD ON THE MOVE ALL SERVED IN COMPOSTABLE PACKAGING
BENTO VEGETARIAN
Sautéed tempeh with rice noodle, black radish galangal and baby corn
Allergens 6,11
Marinated tofu, quinoa and cranberry salad, pickled daikon
Allergens 5,12
Fusilli pasta, sweet potato, pumpkin seed pesto, tender-stem broccoli
Allergens 1a,3
BENTO VEGAN
Spiced Moroccan tofu with medjool date, quinoa parsley and lemon
Allergens 6,12
Cauliflower sumac, nutritional yeast, baby spinach salad
Allergens 3,7,8j
Red lentil salad
Allergens 12
PLEASE CHOOSE ONE OF THE FOLLOWING TO ACCOMPANY YOUR BENTO BOX:
Vietnamese summer roll, fresh bread roll and seasonal bavarois
Allergens 1a,2,3,6,7,12
Vegan sushi roll futomaki with wasabi and soya, fresh bread, Vegan mini cheesecake Vanilla bavarois seasonal berries
Allergens 1a,3,6,7,12
Pickled daikon, cucumber, marinated tofu, beetroot rice with wasabi and soya, chickpea falafel and hummus wrap, double chocolate mousse
Allergens 1a,3,6,7,11
BOWL DELICACIES
Based on four bowls per person. Our bowl delicacies are available for groups of 500 people or less.
VEGAN BOWLS
Crispy aubergine katsu curry with rice
Allergens 1a,5,6
Gnocchi Organic mushroom variety, coconut cream
Allergens 1a,10
Salt and pepper tofu, pineapple stir fry, scallion and cashew nuts
Allergens 6,8d
Butternut sage risotto, nutritional yeast, walnut crumbs
Allergens 1a,8c,12
Roasted tandoori cauliflower, cauliflower
tzatziki
Allergens
Falafel and hummus, parsley, and lemon salad
Allergens 11
Wild mushroom and tarragon stew with coconut cream, mash
Allergens
Vegan “Fish and chips” tartar sauce
Allergens 6,7
VEGETARIAN BOWLS
Butternut squash and vegetable korma, sticky rice
Allergens 8a
Thai green tofu, aubergine curry
Allergens 2,6
Tender stem broccoli, chilli and garlic paste, brown basmati
Allergens 6
Mushroom risotto, Parmesan
Allergens 7,12
Potato gnocchi, blue cheese, gremolata crumb
Allergens 1a,3,7,8g
Polenta and pickled Shiitake
Allergens 7,12
Bowl
Food, Bento Box, Canapes, Finger Food
CHICKEN BOWLS
Coq au vin
Allergens 1a,9,12
Tagine of chicken with chickpeas, apricots, cinnamon, and spice
Allergens 1a,12
Chicken ratatouille with basil mash
Allergens 7
Teriyaki chicken with Chinese cabbage
Allergens 6,13
Chicken, chorizo, and bean casserole with crispy tortilla
Allergens 1a,9,12
Panko crumbed chicken tenders, buttermilk ranch
Allergens 1a,3,7,9,10,12
FISH BOWLS
Roasted mackerel, celeriac mash, sourdough crouton
Allergens 1a,3,4,7,9,10
Smoked haddock fish pie
Allergens 1a,3,4,7,9,10
Teriyaki sustainable fish, wild rice
Allergens 4,6
Cajun spiced cod with baby gem, new potatoes, herb aioli
Allergens 3,4,7,9,10
Steamed hake, new season potato
Allergens 4,7,9
Panko fried sustainable fish, crispy potato bites
Allergens 1a,3,4,7,9,10
LAMB BOWLS
Spiced Lamb, lentils, tomatoes and apricots
Allergens 12
Shepherd’s pie
Allergens 7,9,12
Irish stew, root vegetables, barley
Allergens 1d,7,9
Braised shoulder of lamb with rosemary red currant glaze and garlic champ
Allergens 7,9,12
Lamb rump, cabbage champ, gremalata
Allergens 7,9,12
Lamb keema, garam masala, fresh tomatoes, chickpeas, chilli and pea, black cardamon rice
Allergens
PORK BOWLS
Redefine piquant sausage, rigatoni and tomato pasta with Parmesan
Allergens
Traditional white Dublin coddle, smoked bacon, potato broth
Allergens 9
Pulled bbq pork shoulder sticky rice, crushed pecans
Allergens 8e,9
Pork belly, mustard mash, apple sauce
Allergens 7,10
Pork sausages, pomme puree, red onion gravy
Allergens 1a,7,9,12
Please select six options from the page opposite or please refer to your Hospitality Manager who will choose the best options for you.
All our tartlet shells are vegan based.
CANAPÉ MENU
VEGETARIAN CANAPÉS
Vegetarian spring rolls
Allergens 1a,6,12
Halloumi and mushroom brioche burger
Allergens 1a,3,7
Crispy arancini
Allergens 1a,3,7,9,12
Marinated tofu sushi roll with wasabi
Allergens 6,10,11,12
Pickled daikon, sushi roll
Allergens 6,10,11,12
Cucumber, whipped cream cheese
Allergens 7
Tipperary brie puff tart
Allergens 1a,3,7,12
Pecan stuffed medjool dates
Allergens 8e,12
Spinach wrap, hummus sun-blush tomatoes, toasted pumpkin seeds
Allergens 1a,7,11
Feta cheese toasted crisp, pea puree
Allergens 1a,3,7
Caramelised red onion tartlet, whipped
St. Tola goat's cheese
Allergens 1a,3,7,9,10
VEGAN CANAPÉS
Cacao, date fudge pecan, apple gel
Allergens 11,12
Chickpea falafel, hummus, pickled seasonal vegetables
Allergens 11
Courgette fritters, lemon and cashew cream
Allergens 1a,8d,9,10
Crispy rosemary polenta bites, vegan parmesan mayo
Allergens 1a,9,10
Cauliflower wings
Allergens 1a,12
Tandoori celeriac
Allergens 9
Thai summer rolls
Allergens 6
Stuffed figs, vegan cheese, maple syrup
Allergens 6,12
Vegan Caesar salad wrap
Allergens 1a,3,9,10
Pickled baby carrots, baba ghanoush
Allergens 12
FISH CANAPÉS
Smoked trout pate, cucumber
Allergens 4,7
Mackerel on toast
Allergens 1a,3,4,7
Crab, soda bread lime and chilli dressing
Allergens 1a,2,3,7,6,11
Beet cured trout, dill cream cheese, wholemeal bread
Allergens 1ab,4,7,12
Tempura prawns, sweet-chilli dip
Allergens 1a,2,6,11
Roast fillet of sea bass with fennel mash
Allergens 4,7,9
Roast hake with Indian spices, cucumber raita
Allergens 1a,4,7,10
Crispy cod bites, tartar sauce
Allergens 1a,3,4,7
Smoked haddock parsley croquette
Allergens 1a,3,4,7
Crab quiche, whipped cream cheese
Allergens 1a,2,3,4,7
Tuna ceviche
Allergens 4,12
Shrimp cocktail, cocktail sauce, paprika, lemon
Allergens 2,3,7,9,10
THE IRISH FARM CANAPÉS
Crispy quail egg, with black pudding
Allergens 1a,3,7,12
Confit pressed pork belly, soy glaze, cucumber
Allergens 6,11,12
Lamb shoulder bonbon, sweet potato, herb aioli
Allergens 1a,3,7,9,12
Pressed ham hock, watercress puree
Allergens 9,12
Braised beef mini wellington
Allergens 1a,3,7,9,12
Cottage pie, Dubliner cheddar cheese
Allergens 7,9,12
Venison and cranberry Cornish pastie
Allergens 1a,3,7,9,12
Rare beef, salsa verde
Allergens 1a,3,7,12
FINGER FOOD
Finger Food Menu
OUR FINGER FOOD MENU PACKAGE INCLUDES A SELECTION OF EIGHT ITEMS. PLEASE CHOOSE THREE HOT, THREE COLD AND TWO CHOICES OF SANDWICHES.
HOT FINGER FOOD
Redefine pulled pork quesadilla, chive sour cream
Allergens 1a,7
Thai chicken skewers, satay sauce
Allergens 5
Sustainable fish goujons, tartar sauce
Allergens 1a,3,4,7,9,10,12
Pork and apricot sausage roll
Allergens 1a,3,7,12
Duck spring roll, hoisin dip
Allergens 1a,6,12
Chicken dumplings, chilli, garlic, sesame dip
Allergens 1a,6,11
Vegetable dumpling, gyoza sauce
Allergens 1a,6
Crostini, Brie, red pepper
Allergens 1a,3,7
Harissa spiced minced lamb skewer, pomegranate
Allergens 12
Ham hock croquette with pea purée
Allergens 1a,3,7,9,10,12
Arancini, quince
Allergens 1a,3,7,9,12
Vegetable samosa, honey
Allergens 1a,8g
Mini brioche cheeseburger, onion relish
Allergens 1a,3,7,12
Focaccia pizza slice
Allergens 1a,7
COLD FINGER FOOD
Vietnamese rice vegetable rolls
Allergens
Artichoke, spinach quiche
Allergens 1a,3
Chicken liver paté, brown bread
Allergens 1a,3,7
Pressed ham hock terrine, soda bread
Allergens 1a,9
Parma ham, fig jam, crispy ciabatta
Allergens 1a,3,7,12
Beetroot cured Goatsbridge trout, horseradish, Guinness and treacle bread
Allergens 1ab,3,4,7,9,10,12
SANDWICHES
Select two sandwiches or wraps
Speak to your hospitality manager on the range of seasonal sandwiches available.
Rare roast beef, egg purée
Allergens 1a,3,7,9,10
Duck brioche
Allergens 1a,3,7
Fig and goats cheese bruschetta
Allergens 1a,3,7
Smoked trout pate, dill scone
Allergens 1a,4,7
Beef carpaccio, crostini, rocket, truffle
mascarpone
Allergens 1a,3,7
OUR ORIGINS ARE GREEN
Ireland is forming a new contract with nature – an Origin Green promise. Food and beverage producers, farmers and fishermen on the island of Ireland become members of the Origin Green body that has a 100% commitment to an evidence based sustainability program in everything they produce. We, in turn, work in partnership with Origin Green members to produce menus that showcase natural, finest ingredients from this island of ours.
A CELEBRATION OF IRISH FOOD
Our dining menus are all based on the selection of Freshly Baked Bread, One Starter, One Main Course, One Dessert and Freshly Brewed Tea and Coffee. The price per guest is determined by the choice of main course selected.
TO START
Moroccan spiced lentil and chickpea soup with tahini dressing and finished with coriander
Allergens 9,11
Fish soup, prawn croustillant, rouille
Allergens 1a,2,3,4,7,9
Chicken velouté, crispy arancini, onion fondue, poured table side
Allergens 1a,3,7,9
Gravlax of cured trout, buttermilk, and chive dressing
Allergens 3,4,7,9,10,12
Duo of crab, meat and claw, carrot star anise purée, pickled baby carrot and pickled grape
Allergens 2,3,7,9,10,12
Smoked haddock, “smokie” creme fraiche, roast vine ripe cherry tomatoes charred bread
Allergens 1ad,4,7,9
Asparagus and parma ham, quail egg, pickled carrot
Allergens 1a,3,7,9,10,12
Ham hock, chorizo mayo, burnt onion aioli, ciabatta
Allergens 1a,3,7,9,10,12
Confit chicken leg and black pudding terrine, spinach puree
Allergens 7,9,12
A Celebration of Irish FoodMAIN COURSE
Select One Main Course
All our main courses are served with seasonal Irish vegetables
Charred fillet steak, mustard crushed potato, béarnaise
Allergens 3,7,9,10,12
Braised short rib, buttermilk mash, cabbage, cooking jus
Allergens 7,9,10,12
Redefine beef flank, buttermilk mash, sweet potato, puree, béarnaise, crispy onions
Allergens 7,9,12
Suckling pig, mustard mash, cabbage and redefine bratwurst, lentils and vadouvan spiced carrot
Allergens 7,9,10,12
Crispy pork faggot, pork belly. Pea puree, buttered peas jus
Allergens 7,9,10,12
Lamb saddle mustard pistachio herb crusted, roasted potato, redcurrant jus
Allergens 7,8g,9,10,12
Loin of venison wrapped in pancetta, purple potato gratin, venison leg pie game jus
Allergens 1a,3,7,9,10,12
Roast Irish chicken breast, gratinated chicken and bacon gnocchi, tarragon jus
Allergens 1a,3,7,9,12
Pan fried chicken schnitzel, basil mash, fermented cauliflower
Allergens 1a,3,7,9,12
Sustainable fish, fennel champ, seafood chowder
Allergens 2,4,7,9,10,14
Farmed sea bass, black risotto and edamame, seaweed butter
Allergens 4,7
DESSERT
Caramelised chocolate and coconut
cheesecake, cocoa soil and hazelnut crumb
“REDEFINE” IS OUR NEW PLANTBASED MEAT THAT IS GOOD FOR THE ENVIRONMENT AND KIND TO ANIMALS
Single origin chocolate tart, Irish Sea salt, chocolate quenelle and chocolate textures
Rhubarb tart, glazed apple,cinnamon cream,
Coconut vanilla panna cotta, coconut crumb, Dark chocolate mousse, chocolate ganache,
VEGAN/VEGETARIAN
TO START
Burrata, tomato fondue, roasted cherry vine tomatoes, basil aioli
Allergens
Tandoori celeriac, onion puree
Allergens 1a,8b,9
Arancini, fennel puree
Allergens 1a,3,7
VEGAN/VEGETARIAN
MAIN COURSE
Sweet potato quinoa cake, charred courgette
Allergens
Mushroom variety risotto
Allergens
Hand rolled gnocchi, lentil bolognaise garlic crumb
Allergens 1a
Vegan chipotle portobello tacos
Allergens 9
Aubergine katsu curry with steamed coconut rice
Allergens 1a,3,7,9
VEGAN DESSERT
Carrot cake, spiced cinnamon
Allergens 1a,5,8abc
Spiced pear and toffee flan
Allergens 1a,5,8a
Pecan treacle tart
Allergens 1a,5,8e
Banoffee pie, chocolate crumbs
Allergens 1a,8a
THE FINEST IRISH FARMHOUSE
CHEESE WITH FRESHLY BAKED
OAT BITES
EVENT ENHANCEMENTS
PETIT FOURS
Handmade chocolate
Allergens 1a,3,5,7,8abcd
Handmade macaroons
Allergens 1a,3,5,7,8a
Handmade pastilles
Allergens 7
Vegan chocolate
Allergens
CHEESE SELECTION
St. Kevins Brie Co. Wicklow
Allergens 1c,7
Gubbeen, Schull Co. Cork
Allergens 7
Boyne Valley Blue Goat's Cheese, Co. Meath
Allergens 7
SORBET SELECTION
MIDNIGHT SNACKS
Please choose two of the following:
Cocktail sausages
Allergens 1a,12
Chicken goujon
Allergens 1a,3
Vegetable samosa
Allergens 1a,6,11
Duck spring roll
Allergens 1a,6,11
Sustainable fish goujons
Allergens 1a,3,4,7
PLATTER OF EVENING SANDWICHES
Allergens 1a,3,4,7,9,10
BEGIN YOUR EVENT BY PROVIDING YOUR GUESTS WITH THE OPPORTUNITY TO INTERACT WITH OUR TALENTED CHEFS. OUR INTERACTIVE STATIONS ARE A GREAT WAY FOR YOUR DELEGATES TO ENGAGE AND NETWORK. PLEASE ASK YOUR HOSPITALITY
INTERACTIVE WELCOME RECEPTION
Irish Rivers
Hand carved station
Beetroot cured Goatsbridge trout
blini with trout caviar
Allergens 1a,4
Smoked trout pate served on soda bread
Allergens 1a,4,12
From The Sea
Interactive blow torching of prawns
Gin and tonic flamed prawns
Allergens
Salt and fire mackerel Guinness and treacle bread
Allergens 1ab,4,12
Crab claws
Allergens 2
Sushi Station
Interactive: Salmon, Gyoza, Sushi, Vegan
THE FOOD DOCK EXPERIENCE
FOOD ON THE MOVE
All served in compostable containers
WE GOT YOU BOXED
Individual salad boxes
"Redefine” meat
A new meat approach does not contain animal based ingredients. A flexitarian approach
Redefine Beef and Cheese Taco
Coolattin Cheddar cheese, blanco nino taco, burger sauce
Allergens 3,6,7,10,11
Redefine Lamb Kofta
Cucumber raita, green chilli, Lebanese soft bread
Allergens 3,6,7,10,11
Redefine Pulled Pork Bao
BBQ sauce, red shed organic pickled red cabbage, toasted sesame
Allergens 1,6,7,11,12
Redefine burger
Irish brie, crispy onion, pickle burger sauce
Allergens 1,6,7,11,12
Mexican brown rice, flaked chicken, black beans, sweet corn, chilli and lime dressing
Allergens 12
Buckwheat bowl with carrot, pickled red cabbage harissa spiced Greek yogurt, super seeds
Allergens 7
Pear, blue cheese, caramelised pecan with rocket
Allergens 7,8e
Smoked Mackerel, Beetroot & Puy Lentil Salad, mixed leaves, lemon crème fraiche
Allergens 4,7
Quinoa, edamame, shredded carrot, black beans, red pepper, green onions, fresh coriander, marinated sliced chicken, chipotle mayo.
FAST FOOD
Falafel
Moroccan falafel salad
Beetroot falafel salad
Allergens
Vegan Margherita pizza
Allergens 1a
Vegan Burger and Fries
Crispy portobello mushroom, spinach, cheese, beef tomato, garlic mayo, charcoal bun
Allergens 1a,9,10
Sweet potato burger, beetroot burger bun
Allergens 1a
Aubergine Katsu
Allergens 1a,11
Focaccia pizza
Mozzarella, fresh oregano, pesto
Nachos grande
Tortilla, chilli beef, black eye beans, sour cream
Allergens 7
Irish rare breed pork sausage, buttered mash
Allergens 1a,7,9
Cheese Burger and fries
Irish prime beef, lettuce tomato onions, mature Dubliners cheese
Allergens 1a,3,7,9,10
Healthy noodles
Miso broth, rice noodle, chicken, seaweed, tofu, soya bean paste, barley, green onion
Allergens 1d,6,11
Potted Shrimp cocktail
Crab claw, lemon, horseradish tomato with cocktail sauce
Allergens 2,3,7,9,10
SWEET TOOTH STATION
Seasonal panna cotta
Allergens
Lemon meringue pie
Allergens 1a,3
Chickpea brownie
Allergens 3
Vegan blackberry crumble
Allergens 1a,8a
Red velvet
Allergens 1a,3,7
Giant oatmeal and raisin cookie
Allergens 1a,c,8a
Chocolate chai seed pudding, strawberries, almond milk
Allergens 8a
Matcha Chia pudding, coconut milk, desiccated coconut
Allergens
BEVERAGES
WINES
WHITE
La Serre Sauvignon Blanc Vin de Pays d'Oc 12.0%
Intense flavours of lemon and crisp green apples. It has a soft, smooth texture and a bright mouthwatering finish. Produced from Sauvignon Blanc grapes grown in the LanguedocRoussillon region of Southern France. The wine has a pale yellow color that is complemented by an intense aroma of fresh citrus fruits, passion fruit, and white flowers. The palate is crisp and lively, with a zesty acidity that gives way to a long and fruity finish.
Cap Cette Picpoul de Pinet 12.5%
Soft and delicate aromas of citrus fruits, predominantly grapefruit with mouthwatering freshness. Perfect for an aperitif. Medium-bodied dry white wine. Pale yellow with green hues. Mineral notes. Well balanced with a fresh, clean finish. Pale yellow with green hues.
Petit Papillon Grenache Blanc 13%
La Maglia Rosa Pinot Grigio Provin di Pavia 11.5%
A well-rounded wine with flavours of white fruits and delicate floral notes. Dry and crisp with an elegant light body and is a testament to the passion and expertise of its makers. This Pinot Grigio exudes a beautiful, light straw color with an aroma of fresh lemons, peaches, and apricots, leading to a crisp, acidic flavor that enhances all its subtle notes.
Fresh with aromas and flavours of peach and pineapple, and subtle notes of almond and white flowers. Very refreshing. Petit Papillon is made by Foncalieu, one of the most forwardlooking, energetic and quality-focused cooperatives in France. Unusually, this is a white wine from the south of France, an area usually better known for red and rosé wines. It is made from mostly the Grenache Blanc grape
Raimat Saira Albarino 12.5%
El Muro Blanco Macabeo 12.5%
Plenty of refreshing fruit flavours of peach and apple, with lots of fresh acidity on the finish. Plenty of refreshing fruit flavours of vibrant peach and apple lifted by some lovely acidity on the finish. These Spanish wines are all sourced from the historic wine region of Carinena, famous for its hot, dry summer days and cool nights which fully ripen the grapes.
This lovely wine has flavours of peach, apricot and strawlike notes that give away its lees aging process: a true mark of quality. The finish is long and there is a citrus note that carries on, making this really good with food. accompanied by nuances of green apple and wet grass. A drier and more subtle, structured and herbaceous Albariño.
Drinks reception Wine Cocktails
WINES (CONT.)
WHITE (Cont.)
Conde Villar Vinho Verde 11%
There are some tropical aromas of pineapple and mango, with interesting floral notes. It has a soft minerality, is wellbalanced, with a refreshing finish. A much appreciated wine for its perfect balance and combination between the aromas of three of the most famous grape varieties of the region.
RED
La Serre Merlot Vin de Pays d'Oc 13.0%
Young, juicy and full of soft easy-going plum and blackberry fruit. La Serre Merlot Vin de Pays d'Oc is a rich and full-bodied red wine hailing from the Languedoc-Roussillon region in the South of France. Made entirely from Merlot grapes, it boasts a deep ruby color and a complex bouquet of black fruits, spices, and toasted oak. On the palate, the wine is velvety and smooth with flavors of ripe plums, blackberries, and cassis.
Ramon Bilbao Verdejo DOC Rueda 13%
Yellowish green of medium intensity. A clear and brilliant wine. Intensely fruity, with herbaceous notes of fennel and aniseed and the presence of citric and white flower. Full-bodied and oily, it is fresh, with balanced acidity. In the finish, its citric and herbaceous aromas reappear.
Domaine Fouassier Sancerre Les Grands Champs 13%
A soft and delicate white wine. Aromatic, floral and mineral note. Simple, fruity, buttery and soft. Gooseberries and grass cuttings, those most famous Sancerre characters, well, it’s back to the classics with this release from Fouassier, in which you’ll find a cool, clean, refreshing tipple with minerals and lime notes.
Villa Dei Fiori Montepulciano D'Abruzzo 13.0%
Ripe, round and pleasingly rustic. Combining spicy black olives with morello cherry notes and a refreshing acidity. A bold red wine, bursting with red berry flavours. Using native Italian varieties, the team in Italy created a wine that expresses everything we love about the true Italian character - Purity of fruit, earthy, rustic tones and fantastic acidity, making them the perfect partner for food.
El Muro Tinto Tempranillo 13.0%
This is a soft, fruity, easy-going red. This wine is vibrant with bags of dark berry fruit and a twist of pepper on the finish. Modern winemaking techniques and short fermentation in stainless steel vats enhance its ripe fruit flavours and soft tannins.
Chateau
Du Caillau Cahors Malbec 13.5%
Incredibly bright colour like the skin of a ripe black cherry and the aroma captivates. There is a suspicion of new oak, a jumble of black fruits, a subtle smoky nuance and a fleeting suggestion of black truffle. The palate is rich and loaded with delicious fruit. It is round and tannic with superb balance and structure.
Vina Real Rioja Crianza 13.2%
Aromas of blackberries, vanilla and spice. The palate is full & has well-integrated fruits and tannin. Rich and fine finish. This elegant Rioja is a lovely balance between the exuberance of youth and sophistication of the winery from which it comes. Smooth and juicy with strawberry and currant flavours, it is a fresher and softer style than many other Crianzas, making it very versatile for food matching indeed.
Domaine St Jacques Organic Cotes d Rhone Rouge 14.5%
This vineyard was created in the XVI century by the Marquis de Causans. He gave the name Saint Jacques to this Domaine in remembrance of his son who had the same name as the apostle. Certified organic by Ecocert since 2012. A bright ruby colour, this wine has a ripe fruity nose of blackcurrants and redcurrants as well as some liquorice. It has a lovely freshness in the mouth and the flavours linger nicely.
Chateau La Menotte Lalande de Pomerol 13.5%
The Merlot is dominant and the wine shows all the richness, fineness and elegance of this exceptional terroir. Its black fruit aromas (blackcurrant and blackberry) are highlighted by notes of oak and leather. The supple, rounded tannins gain in intensity and linger on the palate, while the finish is harmonious, displaying earthy notes and fine aromatic complexity
Les Nuages Pinot Noir Rouge 13.0%
A light yet intense red with redcurrant and sweet spice flavours of Strawberry, cherry, rose petals, mushroom and chocolate. This wine has a smooth, fresh finish. On the nose it is an explosion of red fruits, in the mouth it is expressed in all its lightness, elegance and drinkability.
Fleurie La Madone 12%
The palate is full and fleshy, fruity and precise boasting overall harmonious balance. The finish is long and flavourful with the same fruitiness as perceived on the nose. A classic Gamay from the most famous of the Beaujolais Crus. Packed with layers of fruit, good structure and balance, this fine Fleurie is very convincing on the palate. The finish is complex, lasting and harmonious.
RED (Cont.)
WINES (CONT.)
SPARKLING
Laurent Perrier La Cuvee NV
A perfumed nose with hints of citrus and white fruits. Fresh and easy on the palate, with a creamy mousse and notes of honeysuckle, ripe peach, citrus and a slight toasty note on the finish. This Champagne comes from the purest grape juice allowing Laurent-Perrier to craft “La Cuvée”, a champagne of great finesse and a beautiful freshness obtained after a long ageing process in their cellars. Laurent-Perrier’s style and personality are defined by its very high proportion of Chardonnay. Purity, freshness and elegance – with notes of citrussy grapefruit and orange blossom.
Bottega Poeti Prosecco Spumante 11.0%
Il Vino dei Poeti Prosecco DOC is a Brut sparkling wine made from Glera grapes grown with traditional techniques in the province of Treviso, Italy. Straw yellow with gold reflexes, fine and persistent perlage. Fruity notes of apple, white peach and citrus fruit, delicate floral notes of acacia and wisteria. Excellent as an aperitif and in cocktails.
Bottega Sparkling Life 0% Rose
Sweet, delicate, and balanced, it proposes again the fruity and floral sensations of the bouquet. It is a product that evokes the great tradition of sparkling wines, keeping the freshness, liveliness, and charm of the bubbles, thanks to the skilful dosage of carbon dioxide, despite the zero-alcohol content.
DRINKS RECEPTION
DRINKS RECEPTION 1
Our entry level drinks reception
To consist of:
Red and white wine
Sparkling and still water
Orange and cranberry juice
Selection of soft drink
DRINKS RECEPTION 2
To consist of:
Tilted Drum pale ale
5 lamps lager
Bottled cider
Bottled beer
Red and white wine
Orange and cranberry juice
Sparkling and still water
Selection of soft drinks
Non alcoholic beer
DRINKS RECEPTION 3
To consist of:
Draught Guinness
Tilted Drum pale ale
5 lamps lager
Bottled cider
Bottled beer
Selection of craft band world beers to include Weissbier, red ale etc
Red and white wine
Orange and cranberry juice
Sparkling and still water
Selection of soft drinks
Non alcoholic beer
DRINKS RECEPTION 4
To consist of:
Prosecco
Tilted Drum pale ale
5 lamps lager
Bottled cider
Bottled beer
Red and white wine
Orange and cranberry juice
Sparkling and still water
Selection of soft drinks
Non alcoholic beer
DRINKS RECEPTION 5
‘RARE OUL TIMES’
‘Rare Oul Times’ is a cocktail reception which offers four different cocktails from our Dublin inspired signature menu and a selection of drinks which also call this city home.
The Quare Fellow
DRY SHERRY, PEAR BITTERS, ROSEMARY SYRUP, PROSECCO
Brendan Behan was an Irish Republican, poet, short story writer, novelist, and playwright who wrote in both English and Irish. He is widely regarded as one of the greatest Irish writers and poets of all time. Born in 1923, Brendan Behan was raised at 13 Russell Street in Dublin’s north inner city. He became one of Ireland’s bestknown writers and talkers. Having joined the Irish Republican Army at the age of sixteen Behan served time in a borstal institution in England and in prison in Ireland. Released from prison as part of a general amnesty in 1946, Behan moved between Dublin, Kerry and Connemara and spent time in Paris, writing in both Irish and English. Brendans gregarious character, legendary love of ‘the sess’ and god given talent as a word smith are what this great Dublin character will be remembered for.
Dracula’s Dread
DINGLE VODKA, RASPBERRY PUREE, SIMPLE SYRUP, PROSECCO
Bram Stoker was born in Dublin, Ireland, in 1847, and gained fame for his novel “Dracula” about an aristocratic vampire in Transylvania. The sequel, “Dracula’s Guest,” was not published for 17 years after the publication of “Dracula,” two years after Stoker’s death. Stoker also wrote “The Mystery of the Sea” and “Famous Imposters.” His only child, Noel Thornley Stoker, was born in 1879. Both Stoker and Oscar Wilde competed for the affections of the lovely Florence Balcombe, who eventually married Stoker.
Down all the Days
HA’PENNY GIN, MARASCHINO, DRY VERMOUTH, ORANGE BITTERS
Christy Brown was a sufferer of cerebral palsy whose condition caused him great difficulty in communicating with others. However, it was his mother, Bridget, who painstakingly taught him the alphabet and he responded positively, writing each individual letter with a piece of chalk lodged between the toes on his left foot. The motion picture, ‘My Left Foot’, depicts Brown’s life.
Being Earnest is Important
MIL GIN, COGNAC SYRUP, CASSIS, LAVENDER, ORANGE
ZEST, OSCAR WILDE SPARKLING WATER
Born on October 16, 1854 in Dublin, author, playwright and poet Oscar Wilde was a popular literary figure in late Victorian England, known for his brilliant wit, flamboyant style and infamous imprisonment for homosexuality. After graduating from Oxford University, he lectured as a poet, art critic and a leading proponent of the principles of aestheticism. In 1891, he published The Picture of Dorian Gray, his only novel which was panned as immoral by Victorian critics, but is now considered one of his most notable works. As a dramatist, many of Wilde’s plays were well received including his satirical comedies Lady Windermere’s Fan (1892), A Woman of No Importance (1893), An Ideal Husband (1895) and The Importance of Being Earnest (1895), his most famous play. Unconventional in his writing and life, Wilde’s affair with a young man led to his arrest on charges of “gross indecency” in 1895. He was imprisoned for two years and died in poverty three years after his release at the age of 46.
Dancing Mary
DINGLE VODKA, MANGO PUREE, PASSIONFRUIT PUREE, SODA, POMEGRANATE SEEDS
Mary Dunne; AKA ‘Dancing Mary’, who was from Dun Laoghaire. She danced on O’Connell street in the 80s and 90s. She’s remembered for her colourful clothing and stellar dance moves. She wore pleated, pastel skirts that’d swirl and swish with every twirl, smile and wave at passers by, gave advice to people and had the banter with the street traders. Dublin City Council’s Christy Burke said she was “glamorous and always elegantly dressed.”
Blooming Leopold
JAMESON, SWEET VERMOUTH, COINTREAU, LIME JUICE
Joyce was born in 41 Brighton Square, Rathgar, Dublin, into a middle-class family. A brilliant student, he briefly attended the Christian Brothers-run O’Connell School before excelling at the Jesuit schools Clongowes and Belvedere, despite the chaotic family life imposed by his father’s alcoholism and unpredictable fi nances. He went on to attend University College Dublin. Although most of his adult life was spent abroad, Joyce’s fi ctional universe centres on Dublin, and is populated largely by characters who closely resemble family members, enemies and friends from his time there. Ulysses in particular is set with precision in the streets and alleyways of the city.
Mary Robinson
PROSECCO, ELDERFLOWER SYRUP, LEMON JUICE, ISTILL VODKA
When Mary Robinson took office as the first female president of Ireland she declared: “I was elected by the women of Ireland, who instead of rocking the cradle, rocked the system.” Rocking the system became Robinson’s life work. A passionate advocate for gender equality, she smashed glass ceilings as an independent politician to become the seventh President of Ireland from (1990 to 1997).
Grace O’Malley: The Pirate Queen of
Ireland
GOLDEN RUM, TRIPLE SEC, GINGER SYRUP, LIME JUICE, SODA
Grace O’Malley (a. 1530 - 1603) is one of the most famous pirates of all time. From the age of eleven, she forged a career in seafaring and piracy and was considered a fierce leader at sea and a shrewd politician on land. She successfully defended the independence of her territories at a time when much of Ireland fell under the English rule and is still considered today ‘the pirate queen of Ireland.’
Kittys kabboodle
GIN, LAVENDER SYRUP, LEMON JUICE, PEAR LIQUOR, SODA
Katharine Parnell, usually called Katie O’Shea by friends and Kitty O’Shea by enemies, was an English woman of aristocratic background whose decade-long secret affair with Charles Stewart Parnell led to a widely publicized divorce in 1890 and his political downfall.
DRINKS RECEPTION 6
‘THE LAND OF SAINTS AND SCHOLARS’
A showcase of Ireland's most premium products. To include
Choice of 2 of our ‘rare oul times cocktails’
Mil and dingle gin and tonics
A Garnish station with fruits and botanicals native to Ireland
Pearse Lyons and Ha’penny whiskey
Istil vodka
Draught Guinness
Tilted Drum pale ale
5 Lamps Lager
Irish cider
Irish red ale Selection of soft drinks
CHAMPAGNE RECEPTION
To consist of:
Laurent Perrier Champagne
Tilted Drum pale ale
5 Lamps Lager
Bottled cider
Bottled beer
Red and white wine
Orange and cranberry juice
Sparkling and still water
Selection of soft drinks
Non alcoholic beer
ALTERNATIVE COCKTAILS
CARDAMOM COSMOPOLITAN
STOLICHNAYA VODKA, CARDAMOM SYRUP, LIME JUICE, CRANBERRY JUICE
This twist on a modern classic really works as the cardamom and lemon work well together to give this cocktail an extra layer of flavour.
AMARETTO SOUR
AMARETTO, LEMON JUICE, SUGAR SYRUP, EGG WHITE, BITTERS
An interesting drink that’ll pucker without sucking the moisture right out of your mouth.
CUCUMBER MOJITO
RUM, CUCUMBER SYRUP, LIME JUICE, FRESH MINT, SODA WATER
Considered Cuba’s national drink, this lime and rum cocktail is a favourite with pirates, swashbucklers, and colourful characters in the Caribbean and beyond.
WHITE LADY
HA’PENNY GIN, TRIPLE SEC, LEMON JUICE, EGG WHITE
She may look delicate, but this is one strong woman.
OLD FASHIONED
WOODFORD RESERVE WHISKEY, BITTERS, SUGAR CUBE, ORANGE TWIST
You cannot get more classic than an Old Fashioned. This humble concoction of four ingredients - whiskey, sugar, bitters, and water is quite literally the cocktail that started it all.
FRENCH 75
MIL GIN, LEMON JUICE, SUGAR SYRUP, PROSECCO
The drink dates back to World War I, and an early form was created in 1915 at the New York Bar in Paris. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
BELLINI
PROSECCO, PINOT GRIGIO INFUSED PEACH PUREE, CHAMBORD
A classy cocktail served in an elegant flute - this simple combination of peach purée and prosecco makes a great start to any celebration.
MOCKTAILS BUT MORE
This a supercharged mocktail list with a selection that are more than just a drink. We have carefully selected a range of natural stimulants to enhance a range of mocktails that will not only be extremely tasty but offer a slew of health and wellbeing benefits.
K-POP ROCKS
Korean Ginseng, ashwagandha, Maple syrup, apple juice, lemon juice, lavender
GABADABBADOO
Ashwagandha, maca, honey, lime juice, fresh basil, soda water (think basil nojito)
MATCHA PICHU
Matcha, Maca, pineapple juice, Grapefruit juice, cardoman, lime juice, palm sugar syrup
TAKE IT ANDES
CBD oil, ginger & turmeric honey syrup, orange juice, lemon juice
JAMAICAN ME CRAZY
Strawberry puree, CBD oil, sativa, maple syrup, lime juice, pineapple juice, fresh mint
The Celtic symbol Ailm comes from the first letter of the Celtic set of letters Ogam. Ailm is considered a type of conifer or silver fir. In ancient Celtic tree legend, evergreen firs were associated with the restoration of man’s inner soul. The Celts considered trees to be the personification of power. Ailm represents strength, perseverance, and flexibility, as well as restoration, sanctification, well-being and maturity, and the most important — inner power.
Five Fold Symbol
Not the most famous Celtic symbol, the Five Fold, is a representation of inner balance and harmony. Its simple structure, formed by five thin circular rings, has a deep meaning like everything in the Celtic culture. Each ring stands for one of five basic elements: air, earth, fire, water, and the sun. And all the elements together form an image, like all the elements and traits of the person form him, balancing and harmonizing.
Malbon
Autumn equinox – time to sum up. It is also time for the last harvest. The celebration of the fertile soil.
Holiday in honor of the Celtic god Lughnasadh
— the patron saint of agriculture and crafts. Lughnasadh has always been accompanied by songs, dances, and various games.
Triskeles nowadays is one of the most popular Celtic symbols. Its main meaning is the unity of the Earth, Water, and Fire.
Ailm