February Opening Hours

Thursday 6th

Friday  7th

Saturday  8th

Thursday 13th 

Friday 14th

Saturday 15th

Thursday 20th

Friday 21st

Saturday 22nd

Restaurant Week

Monday 24th

Tuesday 25th

Wednesday 26th

Thursday 27th

Friday 28th

Saturday 29th

Dinner Served From 6pm

Closed From March 1st to 12th 


Phone:  021 4709636


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   Cauliflower & Celeriac Soup, Parsnip Chips & Truffle Oil  8.00



   Natural Oysterhaven Oysters  (6)        14.00

   Horseradish Cocktail Sauce & Pickled Fennel & Chili  



   Tempura Oysterhaven Oysters (6).      15.50

   Wasabi & Soya Mayo                                        



   Mixed Salad Leaves, Poached Pear, Candied Walnuts, 

   Blue Cheese Beignets & 12 year old Balsamic           13.50


   Steamed Oyster Haven Mussels with Coconut Coriander,

   Ginger & Lemongrass              12.50



   Warm Ummera Smoked Salmon Mousse, Crispy Hen 

   Egg, Chicken Broth & Goats Bridge Trout Caviar     14



   West Cork Crab Trio

   Crab Bisque with Crab Fritter & Crab Brûlée       14.50



   Rosscarbery Black Pudding Croquette’s, Apple Puree, 

   Sweetcorn Panacotta & Braised Apple Salsa    12.50   



   Roast Portobello Mushroom Kiev, Cashew-nut & Garlic Bechamel,

   Grilled Little Gem Lettuce & 10year old Balsamic        10                                         

   Steak & Kidney Pie, 

   Pear Cider Sorbet & Blue Cheese Cream         13.50 






Grilled Fillet of Irish Grass Fed Beef  (from the family farm)        35

Pommes Anna, Mushroom Puree, Tobacco Onions 

& Peppercorn Sauce      



Roast Rack of Irish Lamb, Fried Polenta  (from the family farm)     34

Cabbage, Kale & Wild Garlic, Rosemary Jus.   



Pan Roast Loin of Irish Venison, Parmesan Crust.          30

Butternut Squash, Creamed Potato & Port Jus



West Cork Surf ’n Turf                          40

Fillet of Irish Grass Fed Steak & Pan Fried Scallops

Pommes Anna & Wild Garlic Butter Sauce           



Grilled Fillets of Locally caught John Dory Fish    33

Asparagus, Baby Leeks & Tartare Hollandaise             



Pan Fried Fillet of Locally caught Turbot Fish        33

Braised Fennell, Kale, Sauce *Bourride & Caper, Golden Raisin & 

Hazelnut Salsa                            

*Saffron Broth & Red Pepper Thickened with Garlic Aioli & Herbs



Pan Fried West Cork Scallops & Prawns

Parsnip Puree, Apple, Crab & Lemon Butter Sauce.      31



Pan Roast Cauliflower

Lentil Dahl, Curly Kale & Coconut Veloute     23


(All main courses are served with oven roast root vegetables & potatoes)



Twice Cooked Home Cut Fries with Truffle & Parmesan     6.50        


   All our ingredients  are fresh, local and delivered daily, 

   At busy times, we may not have certain dishes available due to popular demand.


Our Beef  & Lamb is from John Finn’s Parents - Finn’s Butchers Mitchelstown.

Fish & Seafood is sourced from LOCAL West Cork Trawlers.  

Mussels and Oysters are from Jamie (Haven Shellfish) in Oysterhaven.

Free range eggs from Beachwood Farm. Milk & Cream from Clona Dairies. 

      10% Service Charge is added to Tables of 6 or more


        All Tips are Divided Between All Staff



                      Please order at least one main course per person