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AMUSE BOUCHE

TO START

FOIE GRAS ROYALE, CRINNAGHTAUN APPLE JELLY, CRISPY CHICKEN SKIN, PICKLED APPLE

BRANDADE OF COD, sweet tender stem cauliflower, SMOKED HARTY'S OYSTER, SWEET PICKLED CUCUMBER, CLAM VINAIGRETTE

PICKLED MACKEREL, DASHI POTATOES, PEARL RELISH, CHARRED SHALLOT, SMOKED HERRING ROE

FREE RANGE DUCK CONSOMMÉ, WILD MUSHROOM AND RED CABBAGE SOUR KRAUT DUMPLING, SUMMER GREEN VEGETABLES, SMOKED DUCK FAT

Middle course

TO FOLLOW

comeragh mountain duck breast, spiced butternut squash puree with asian pickled shallots deep fried, beetroot gel, irish baby leek, garlic jus

wild caught stone bass, baby fennel, pepper confit, courgette ribbons and baby aubergine lemongrass cream, salsa verde, scallop dust

braised angus beef cheek, pressed short rib and poached tongue, cep mushroom purée, home grown rainbow carrot, celeriac, jus braisage

turbot fillet, roast girolle mushrooms, sea vegetable panache, black truffle, almonds, champagne foam

TO FINISH

CREMÉ SOUFFLÉ, CITRUS FRUITS, GINGER ICE CREAM

MILK CHOCOLATE AND BAILEYS PARFAIT, PISTACHIO SPONGE, SABLÉ BRETON

COGNAC BABA, CARAMELISED PEAR AND APPLE, VANILLA ICE CREAM

HAZELNUT MOUSSE, FLOURLESS CHOCOLATE SPONGE, CRUNCHY FEUILLETINE

TONKA BEAN MADAGASCAR VANILLA CRÉME BRULEÉ, CACAO TUILLE

CUAN RESTAURANT MENU

CUAN RESTAURANT MENU

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CUAN WINE LIST

CUAN WINE LIST

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Enjoy Our Delicacies Lunch Menu Dishes