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Menu

CLICK + COLLECT

September weekday Menu

BREAKFAST

– until noon

  • Organic porridge oats,
    plum, pistachio & sesame,
    date syrup

    7

  • Organic scrambled eggs,
    buttered greens, chives,
    Firehouse sourdough toast

    8.5

    (D, E, W)

  • + O’Neill’s bacon

    3

    (SU)

  • In-house cardamom granola,
    Greek yoghurt, blackberry &
    bay leaf compôte, apple sticks,
    blackberries

    8

    (D, NA, NH, NPE, NW)

All day breakfast

  • Raspberry & banana smoothie bowl,
    in-house cardamom granola,
    maple infused tahini,
    grilled peaches, raspberries

    10.5

    (NA, NC, NH, NPI, NW)

  • Pork & emmental croquettes,
    rainbow carrots, cranberry shard,
    spiced apple & wholegrain
    mustard jus, celery,
    organic poached eggs

    14

    (C, E, D, M, W)

  • Grilled halloumi, carrot & coriander
    hummus, tzatziki, crispy kale,
    burnt orange, organic fried egg,
    house flatbread

    14

    (D, E, NA, SE, W)

Lunch

– From noon

  • Soup, in-house soda bread
    (ask your server)

    7

    (C, D, W)

Plates

  • Smoked & cured salmon,
    fennel, yuzu gel,
    horseradish cream, cod roe,
    potato salad

    14.5

    (D, F, W)–

  • + Halloumi

    3.5

    (D)

  • House focaccia, roasted red pepper,
    cumin spiced sweet potato fritter,
    tenderstem broccoli, green peas,
    smoked almond dressing

    12.5

    (NA, SE, W)

  • Marinated flank steak, wasabi &
    spinach spread, chili & garlic
    green beans, pickled daikon,
    nori prawn cracker dust,
    Tartine organic sourdough

    15

    CR, D, E, M, S, W

Sandwich

  • St. Tola goats cheese, crispy carrot,
    panko-coated aubergine,
    cashew muhammara, spinach

    9

    (D, NC, W)

  • Pulled za’atar roasted chicken,
    sumac & spring onion mayo,
    nigella seeds, pickled red onion,
    celeriac, white cabbage & carrot slaw,
    rocket

    10

    (D, E, M, W)
Halloumi (D)  – Smoked Salmon (F) 
+ any side 

O’Neill’s bacon (SU), O’Neill’s sausage (SU), Two organic eggs (E), Green salad, Avocado, Red pepper & cardamom, hummus (SE), Toasted organic sourdough bread with butter (D, W)

 
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September Weekend Menu

  • Raspberry & banana smoothie bowl,
    in-house cardamom granola,
    maple infused tahini,
    grilled peaches, raspberries

    10.5

    (NA, NC, NH, NPI, NW)

  • In-house cardamom granola,
    Greek yoghurt, blackberry &
    bay leaf compôte, apple sticks,
    blackberries

    8

    (D, NA, NH, NPE, NW)

  • Berber organic scrambled eggs,
    sunblushed tomato & red
    pepper pesto, marinated feta,
    basil oil, black olive crumb,
    Tartine organic sourdough toast

    12

    (D, E, NP, W)

  • + O’Neill’s bacon

    3

    (SU)

  • Smoked & cured salmon, yuzu gel,
    horseradish cream, cod roe,
    potato salad, organic poached
    eggs, house soda bread

    14.5

    (D, E, F, W)

  • Pork & emmental croquettes,
    rainbow carrots, cranberry shard,
    spiced apple & wholegrain
    mustard jus, celery,
    organic poached eggs

    14

    (C, E, D, M, W)

  • Grilled halloumi, carrot & coriander
    hummus, tzatziki, crispy kale,
    burnt orange, organic fried egg,
    house flatbread

    14

    (D, E, NA, SE, W)

  • House focaccia, roasted red pepper,
    cumin spiced sweet potato fritter,
    tenderstem broccoli, green peas,
    smoked almond dressing

    12.5

    (NA, SE, W)

  • Croissant & raisin French toast,
    vanilla custard, raisin syrup,
    cinnamon & apple compôte,
    blackberries, apple sticks

    12

    (D, E, W)

  • Marinated flank steak, wasabi &
    spinach spread, chili & garlic
    green beans, pickled daikon,
    nori prawn cracker dust,
    Tartine organic sourdough

    15

    CR, D, E, M, S, W

  • ‘Çilbir’- caramelised yoghurt,
    lamb kofta crumb,
    organic poached eggs,
    crispy cumin spiced leeks,
    hazelnut & pistachio rayu,
    pickled chili

    15

    vegify with cauliflower instead of lamb (D, E, M, NPI, NH, W)
+ special sides : Millionaire’s bacon (SU) , Smoked salmon (SU) , Halloumi (D) 
+any other side 

O’Neill’s bacon (SU), Two organic eggs (E), Toasted Firehouse, sourdough with butter (D, W), Buttered greens (D), Red pepper & cardamom, hummus (SE)

C – Celery
D – Dairy
E – Eggs
F – Fish
M – Mustard
MO – Molluscs
NA – Almonds
NC – Cashews

NH – Hazelnuts
NPE – Pecans
NPI – Pistachio
NW – Walnuts
P – Peanut
S – Soybean
SE – Sesame
SU – Sulfites
W – Wheat

Organic Eggs: Rod’s Eggs
Organic Veg: McNally’s Family Farm
Wine: Wines Direct, Fíon, Le Caveau, WineMason
Sourdough: Firehouse
Organic Milk & Cream: Village Dairy
Seafood: Kish Fish, Sustainable Seafood Ireland
Cheeses & Olives: Lilliput, Macroom
Meat: McLoughlins Butchers, O’Neill’s Bacon
All of our meat is Irish, locally sourced, and free range
where possible.
Packaging: Down2Earth