Friday and Saturday nights at Club Kitchen become a celebration of the season, with Gavin McDonagh introducing a new menu each month.
Each edition takes its cue from the time of year and the produce available at its very best — from earthy root vegetables, wild mushrooms and game to the richer, deeper flavours of winter. Working closely with our Irish suppliers, Gavin lets exceptional ingredients shape each menu, creating dishes that belong to that moment in the season.
But each menu has its time. After a month, it makes way for something new — a different selection of ingredients, a different expression of the season and a new chapter for Club Kitchen.
Starter / Main / Dessert / Coffee €65 | Friday & Saturday | 5pm–9pm
Sample Weekend Menu
TO BEGIN €17.50
Crowes Ham Hock Croquettes
Brown Sauce, Celeriac Remoulade and Pickle
Seabream Ceviche
Yuzu, Red Onion, Coriander & Red Chilli Salsa, Charred Corn
Pan-Seared Scallop
Fennel Kraut, Grapefruit Beurre Blanc
White Onion Velouté (V)
Ras el Hanout, Coffee Oil
THE MAIN EVENT €35
Confit Pork Belly
Apple Crisps, Roast Garlic Mash, Iona Farm Carrots, Cider Jus
John Stone Sirloin of Beef + €6
Gratin Dauphinois, Iona Farm Rainbow Chard,
Caramelised Navet, Red Wine Jus
Pan-Fried Halibut
Artichoke, Preserved Lemon, Citrus Beurre Blanc, Herb Oil & Sea Herbs
Cooleney Brie Wellington (V)
Braised Leeks, Cranberry Sauce, Potato Galette
BEST 'TIL LAST €12.50
White Chocolate & Raspberry Crème Brûlée
Beurre Noisette Shortbread Biscuit.
Brioche Bread & Butter Pudding
Vanilla Bean Crème Anglaise.
70% Valrhona Dark Chocolate Crémeux
Seasonal Berries and Berry Reduction.
The Club Kitchen Deep-Pan Apple Pie
Cinnamon Custard and Mascarpone Chantilly Cream.
SIDES TO SHARE €8
Beef Dripping Chips
Charred Tenderstem Broccoli
Maple Roasted Root Vegetables
The Club House Salad
