SUMMER 2020

all day menu

ADVANCED BOOKINGS RECOMMENDED!

We are delighted to be back serving our loyal customers and we are taking all necessary precautions as outlined by the government and HSE guidelines to ensure your safety, and the safety of our staff.

Starters & Tapas

HOMEMADE SOUP OF THE DAY – 6

House made Guinness bread

McCAFFREY SEAFOOD CHOWDER – 10

Fresh salmon, cod, prawns, mussels, Guinness bread

FAMOUS CHICKEN WINGS – 12
(LOVIN DUBLIN TOP 20)

Spicy buffalo sauce or Piri Piri, celery & Cashel blue dip

POTTED IRISH SALMON RILLETTE – 12

Atlantic Irish Salmon, lemon, caper berries, mixed leaves and toasted sourdough

CHICKEN LIVER PATE – 10

House made Pate with peach compote, pistachio and brioche toast

CHILLI & GARLIC PRAWNS – 12

Tiger prawns sautéed with garlic and chilli butter, lemon, toasted sourdough

TEMPURA PRAWNS – 12

Tiger prawns fried in a light batter with saffron aioli

HUGH MAGUIRE’S SMOKED BLACK PUDDING – 10

Award winning smoked black pudding, mixed leaves, pickled apple, Crozier Blue, wholegrain mustard aioli

SWISS CHARD AND POTATO CAKES – 8

Herbed crème friache

RUSTIC POTATOES – 8

Tossed in pink & black salt, rosemary, garlic, smoked chilli mayo

SIGNATURE SHARING PLATTERS

4 PROVINCE IRISH CHEESE PLATTER – 20

Ulster: Ballylisk The Triple Rose Cow
Munster: Crozier Blue Sheep
Leinster: Coolatin Vintage Cow
Connaught: Killean Goat
+ Guest cheese

Homemade peach compote, quince paste, black fig jam, grapes and a selection of Sheridans crackers.

Add a glass of port or dessert wine – 7

Taste-the-Island-Logo-Dublin hole in the wall

MIXED CHARCUTERIE PLATTER – 25

Gubbeen chorizo, Venison salami, Bresaola, chicken liver pate, red onion marmalade, roasted olives, black fig jam, basil pesto, toasted sourdough.

mains

SLOW BRAISED WICKLOW LAMB SHANK – 23

Sweet potato mash, celeriac puree, honey roasted parsnips

CITRUS GLAZED SALMON – 22

barley & beetroot risotto, tender stem broccoli, herbed yoghurt sauce

VEGAN RISOTTO – 18

Beetroot, barley, fennel, basil, vegan ricotta, walnut pesto

ROASTED IRISH PORK FILLET – 23

Oven roasted Irish pork fillet, smoked black
Pudding croquette, mash potato, tenderstem Broccoli and wholegrain mustard aioli.

BRAISED FEATHERBLADE OF BEEF – 20

Spring onion mash, baby rainbow carrots,
red wine jus

PAN ROASTED CHICKEN SUPREME – 22

Irish chicken fillet, chorizo & potato hash, swiss chard

And smoked bacon cream sauce

SEAFOOD LINGUINI – 22

Prawns, mussels, cod, salmon, baby spinach, cherry tomato, lemon velouté

SUMMER SALAD

Belgium endives & rocket, fennel, orange, grapes, walnuts.

Add duck confit – 18
Add Toonsbridge Mozzarella – 16
Add pan fried chicken strips – 18

Hole Favourites! – 18

THE HOLE BURGER

2 x 4oz Hereford patties, brioche bun, topped with pulled pork, dubliner cheddar, batavia lettuce, gherkin, tomato, red onion marmalade & Hole house dressing.

THE HOLE VEGAN BURGER

2 x 4oz pulled oat patties, vegan brioche bun, red onion marmalade, violife cheese, batavia lettuce, gherkin, tomato, Hole house dressing, served with mixed leaf salad

HOLER BEER BATTERED FRESH FILLET OF COD

Hole-cut chunky chips, house tartare sauce, pea and mint
puree.

Josper Steaks

All our steaks are cooked in an enclosed charcoal oven using smoked Irish oakwood at 400 degrees centigrade (all our steaks are 100% Irish, aged, traceable Hereford beef)

10oz RIB-EYE – 28
8oz PRIME FILLET – 32
20oz TOMAHAWK – 40

Irish whisky & pepper sauce, wild mushroom sauce or Bone Marrow & garlic butter, Steaks are accompanied with hand cut chips, cherry tomatoes & tobacco onions.

Side dishes

All – 5.00 ( or 2 for 8 with any main)

SKINNY FRIES
HAND CUT CHIPS
BEER BATTERED ONION RINGS
MIXED LEAF SALAD
TENDERSTEM BROCCOLI
ROASTED RAINBOW CARROTS

Homemade Deserts – 7

CALLEBAUT CHOCOLATE BROWNIE

Vanilla malt ice cream, chocolate soil, chocolate sauce

BREAD & BUTTER PUDDING

Vanilla ice cream

STICKY TOFFEE PUDDING

Salted caramel ice cream, toffee sauce

BAKED BAILEY’S CHEESECAKE

Whipped Cream, Fresh Berries

SELECTION OF IRISH ICE CREAM (4 SCOOPS)

2 IRISH CHEESE SELECTION – 10

2 cheeses from the 4 provinces selection, 50g of each cheese

X