Our Specialities:

cod-scampi

Crispy cod ‘scampi’ coated in lemon and black pepper breadcrumbs, served with chefs salad, skinny fries & homemade tartar sauce

duck-salad

Shredded confit duck leg salad – blood orange, coriander, roasted hazelnuts, pickled ginger, oriental plum sauce

 

Portavogie-crab-claws

Handshelled Portavogie crab claws cooked in chilli, fennel and garlic butter

 

sizzle

Sautéed strips of Irish sirloin steak and chicken fillet cooked with mushrooms, onions and peppered sauce, served sizzling

 

pan-fried-cod

Pan roasted Portavogie cod fillet, smoked bacon and caramelised onion mash, pea and herb cream, curly kale, breadcrumbed ham hock fritters and crispy cod skin

 

pan-fried-scallops

Pan roasted Portavogie cod fillet, smoked bacon and caramelised onion mash, pea and herb cream, curly kale, breadcrumbed ham hock fritters and crispy cod skin

 

white-bait
squid

Crispy whitebait – herb salad – roasted red pepper and thyme mayonnaise – hot crusty bread

Deep fried dusted local squid with homemade chilli and coriander dressing and garlic mayonnaise

Dishes are subject to change.