BANG Dublin

Sweet pan-seared scallops served with crispy Clonakilty black pudding, pea puree, and a cider reduction. A modern take on Irish surf and turf.

Tender Connemara lamb loin, slow-roasted and served with a rich herb crust, colcannon smash, and a red wine jus.

Fresh Dublin Bay prawns, lightly poached and served with a classic Marie Rose sauce, crisp lettuce, and wheaten bread.

Pan-fried fillet of Wild Atlantic hake, accompanied by steamed mussels in a white wine and garlic broth, with samphire.

A selection of artisanal Irish cheeses, served with homemade chutneys, quince paste, and oat crackers.

Warm, comforting rhubarb and ginger crumble with a buttery oat topping, served with vanilla bean ice cream.

Silky panna cotta infused with Jameson Irish whiskey and coffee, topped with a delicate cream foam and chocolate shavings.