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salmon balotine   Chicken liver parfait   Salad on plate   Rolls of crispy pork belly   Grilled lobster   Poached paer
choclate tart on plate   Irish cheese and water biscuits   Saut� mushrooms   Peppercorns   Penne pasta, baby spinach, girolles, tarragon   Salting aubergines
Roast chicken, bacon rolls, broad beans, roasting juices   Hand dived scallops   Tortellini of local crab   Duck confit, braised cabbage, squash, cassis   Fresh Artichokes   Braised lamb shank, spring vegetables
Chefs with award   Raspberries   Figs and lavender   Making fresh pasta   Chef cutting dough   Stacked honeycomb
Strawberry Soup   Braised beef shin   Roast breast and confit of duck   Braised Beef Cheek   Wild Hake   Private dining room
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