menu available to dine on from the 27th November 2017
Maximum group size accepted will be 30 pax.
There will be two sittings at lunch and dinner every Wednesday, Thursday, Friday and Saturday in December.
Lunch Wednesday, Thursday, Friday and Saturday 8th & 15th: 12.30pm until 2.30pm sharp / 3pm until 5.30pm sharp
Dinner Wednesday, Thursday, Friday and Saturday 6pm until 8.30pm sharp / 9pm second sitting
Christmas Lunch will be available as follows:
Roast Dinish Island Scallops, Winter Roots, Lemongrass and Ginger Sauce (€3 Suppl)
Annagassan Smoked Salmon with Classic Garnish
Seared Foie Gras, Chervil Root Purée, Almond Crumble
Cévenne Onion Tart, Gruyere, Truffle Sauce
Wild Hake, Fregola Sarde, Alsace Bacon, Delamotte Champagne Sauce
Noisette of Wicklow Gap Venison, Celery, Celeriac, Green Peppercorn Sauce
Fillet of Black Angus Beef, Turnip, Braised Beef, Oxtail Jus (€7 suppl)
Roasted Duck Breast, Crushed Artichoke, Potato Gnocchi, Date Sauce
Potato Purée – Seasonal Winter Vegetables
Warm Christmas Pudding, Chantilly Cream
Valrhona Chocolate Fondant, Milk Sorbet
Cheese Cake, Popcorn, Vanilla Ice Cream
Sheridan’s Cheese Selection and Condiments (€5 Suppl)
Please Note: As we are doing two sittings, we kindly ask our customers to vacate their tables in time by respect for the service and customers who are eating after you.
The Restaurant will not order any taxis
To make a booking please send your request to by email to email@example.com
Download a Word version of our Group Booking Form. Changes to the text and terms and conditions will invalidate any booking. Please complete fully and return by email.