Chapter One Restaurant

Fork-tender beef cheek, braised slowly in rich Guinness gravy, served with creamy champ potato and roasted root vegetables.

Fresh Dublin Bay prawns, seared to perfection with garlic butter, wild foraged samphire, and a hint of chili.

Succulent loin of Connemara lamb, crusted with herbs, accompanied by a parsnip puree, seasonal greens, and a red wine jus.

Flaky pan-roasted hake from the Wild Atlantic Way, served with a white wine and dill cream sauce, steamed mussels, and new potatoes.

A selection of Ireland's finest artisan cheeses, served with homemade oat crackers, quince paste, and orchard fruit chutney.

Classic individual tart with tart stewed rhubarb and a rich vanilla bean custard, encased in a buttery shortcrust pastry.