The Morrison Room

Caviar Menu

Caviar

Served white homemade blinis, egg, lemon and dill cream. Add a shot of Beluga vodka €14

• Transmontanus

  Obtained from the Acipenser sturgeon, eggs are black, medium and buttery with wood background flavours

  • 20gEUR 55.00

• Oscietra

  Extracted from the Acipenser Gueldenstaedtil, large, dark brown eggs with hazelnut flavour

  • 20gEUR 75.00

• Kristal

  Extracted from the Acipenser Schrenckii x Huso Dauricus, rich and complex flower flavours with subtle green eggs

  • 20gEUR 100.00

Vegetarian Tasting Menu

Experience The Morrison Room by letting our chefs take you on a culinary journey as they present to you a vegetarian tasting menu inspired by Irish ingredients

Canapes

7 courses €100, Wine pairing €75

• Iona Farm Beetroot

  salted baked and pickled beetroot, St Tola goat curd, egg yolk, black garlic, pine nuts; Wine pairing: Albariño, Terras Gauda, 2021 Galicia - Spain

• Cauliflower

  roasted cauliflower, "caviar", blinis, yeast; Wine pairing: Château Saint e Croix, Magnolia 2018 Provence - France

• Celeriac

  Velouté, crème fraiche, smoked oil; Wine pairing: Bordeaux Blanc, Clarendelle, 2019 Haut Brion - France

• Aubergine

  roasted aubergine, miso, shallots, mushrooms; Wine pairing: Sancerre Rouge, Domaine Sautereau, 2019 Loire Valley - France

• Cheese

  Ballylisk, estate honey, almond, pear, brown bread; Wine pairing: Osborne, Late Bottled Vintage, 2013 Portugal

• Selection of Irish cheeses

  5 artisan cheeses, crackers, chutney, estate honey (€25 supplement); Wine pairing: Osborne, Late Bottled Vintage, 2013 Portugal

• Sweet potato

  Yaki Imo pancake, brown butter ice cream; Wine pairing: Louis Bouillot Brut, Cremant Burgundy - France

• Chocolate

  Valrhona chocolate, ancho, walnut; Suggested pairing: Irish Cream Cocktail

• Nashi pear

  pear, wasabi, kalamansi; Wine pairing: Trimbach Gewurztraminer, 2017 Alsace - France

• Mignardises

Tasting Menu

Experience The Morrison Room by letting our chefs take you on a culinary journey as they present to you a tasting menu inspired by Irish ingredients

Canaps

7 courses €130, Wine pairing €75

• Iona farm beetroot

  salted baked and pickled beetroot, St Tola goat curd, egg yolk, black garlic, pine nuts; Wine pairing: Albariño, Terras Gauda, 2021 Galicia - Spain

• Irish squid

  squid "tagliatelle", potato consommé, celeriac, bergamote; Wine pairing: Verdicchio, Garofoli, Podium, 2016 Italy

• Connemara scallops

  Irish scallops ceviche, crème fraiche, pomelo, Espelette pepper, rhubarb; Wine pairing: Gruner Veltliner, Peter Schweiger, Kobelberg, 2018 Austria

• Feighcullen Duck

  dried aged duck breast, condiments; Wine pairing: Mondeuse, Jean Perrier, 2019 Savoie - France

• John stone beef

  bavette aged in koji; Wine pairing: Les hauts du Monteillet, Stephane Montez 2019 Northern Rhâne - France

• Catch of the day

  cooked over the coals, carrots, vadouvan; Wine pairing: Rully, Domaine de Montille, Burgundy France

• Cheese

  Balilisk, estate honey, almond, pear, brown bread; Wine pairing: Osborne, Late Bottled Vintage, 2013 Portugal

• Selection of Irish Cheeses

  5 artisan cheeses, crackers, chutney estate honey (€25 supplement); Wine pairing: Osborne, Late Bottled Vintage, 2013 Portugal

• Sweet potato

  Yaki Imo pancake, brown butter ice cream; Wine pairing: Louis Bouillot, Brut, Cremant Burgundy - France

• Chocolate

  Valrhona chocolate, ancho, walnut; Suggested pairing: Irish Cream Cocktail

• Nashi pear

  pear, wasabi, kalamansi; Wine pairing: Trimbach Gewurztraminer, 2017 Alsace - France

• Mignardises

Table d'hôte

4 courses €90, Wine pairing €60

1st Course

• Ox tail

  rustic terrine, veal jelly, pistachio, carrot

• Connemara scallops

  scallop tartare, tomato, kombu, celery, plankton, yuzu

• Cauliflower

  roasted cauliflower, "caviar", blinis, yeast

2nd Course

• Feighcullen chicken

  chicken breast "Albufera", onion, celeriac

• Catch of the day

  Kalamata olive, brocoli, sansho, bouillabaisse

• Aubergine

  roasted aubergine, miso, shallots, mushrooms

3rd Course

• Cheese

  Ballylisk, estate honey, almond, nashi pear, brown bread

• Selection of Irish cheeses

  5 artisan cheeses, crackers, chutney, estate honey (€25 supplement)

4th Course

• Soufflé

  blackberry soufflé, buttermilk custard, blackberry sorbet

• Tart Tatin

  caramelized apple, vanilla, sable Breton, mascarpone

• Chocolate

  Valrhona milk chocolate, batak pepper, sudachi

Mignardise

• Mignardise

Suppliers list

• Vegetables

  Iona farm, Keelings Farm, Dublin; Ballymakenny Farm, County Louth

• Dry goods and dairy

  La Rousse Foods, Dublin; Odaios Foods, Dublin

• Chocolate

  Valrhona, Paris, France

• Cheese

  Velvet Cloud sheep's farm, County Mayo; St Tola goat curds, County Clare; Ballylisk, County Armagh

• Fish

  Sustainable Seafood Ireland, Dublin

• Chicken

  Feighcullen Farm, County Kildare

• Games

  Wild Irish Game, County Wicklow

• Herbs

  Little Cress Microgreens, Fairyhouse, County Meath