Cabbage and brocoli semolina, red cabbage parfait, Dublin bay prawn coat in a hard foam. Dublin bay prawn carpaccio, lentils and Dublin bay prawn soup.

Artichoke soup with black truffles, slices of black truffle and Parmesan shavings. Layered brioche with mushrooms, spread with truffle butter. 

Vegetables garden, virgin citrus sauce. Comfit lamb raviole, zaatar spices and lamb consomme.

Each day, the chef chooses how he will prepare the fish, shellfish and crustacean according to his inspiration.

Glazed lobster in carrot juice and lobster consomme, carrots pearl and spring onions, Sauteed sucrine garnish with lobster elbow.

Pan seared pigeon breast, steam pigeon breast stuffed with foie gras, confit legs and offals in zucchini, Sancho black pepper.

Poached pear marinated in vanilla, mint and pear infusion, pear sorbet, hazelnut crisp.

Chocolate biscuit made with marzipan marinated in lime juice, chocolate ganache flavoured with cardamom and black pepper, served with a dark chocolate sorbet.