Dinner

Rock oysters

Three, with shallot vinegar

Roast beetroot

Kilkenny goat’s cheese, hazelnut, honey

Smoked eel

Rye toast, horseradish, apple

Leek and potato broth

Brown bread, chive oil

Hake

Brown butter, charred leeks, mussels

Albariño, Rías Baixas, €9.50. Salt and lemon to cut the butter.

Carlow hill lamb

Rump, smoked aubergine, salsa verde

Saint-Joseph, northern Rhône, €13. Pepper and smoke.

Dry-aged duck

Wexford blackberries, celeriac, thyme

Pinot noir, Central Otago, €12. Dark fruit for the blackberries.

Wild mushroom pithivier

Madeira, parsnip, watercress

Oaked chardonnay, Mâcon, €11. Round enough for the pastry.

Burnt honey tart

Crème fraîche, sea salt

Dark chocolate pot

Whiskey cream, cocoa nib

Three Irish cheeses

Oatcakes, quince, walnuts