Served with potato gratin, celeriac purée, chargrilled asparagus topped with salsa verde.

PAN – FRIED SEABASS FILLET

Cajun marinated chicken fillet pieces and smoked bacon cooked in a lemon and basil herb cream sauce, topped with aged parmesan flakes.

CAJUN CHICKEN & SMOKED BACON

SAUSAGES

(Available Fizzy or flat) Choose a flavoured syrup: Watermelon, Strawberry, Apple, Raspberry, Cherry

FRUIT JUICE / CORDIAL

HOMEMADE BURGER

GARLIC BREAD

Summer Spritz

Espresso Martini

Wicklow Wolf Beer Battered Fish & Chips

Zombie

TEA/COFFEE

Plant based meaty patty with chopped iceberg lettuce, red onion, crunchy slaw, beef tomato, vegan garlic mayo served in a vegan bun with fries

VEGAN BURGER

Seasoned chicken strips sauteed with red onion, pak choi, mixed peppers, carrots and courgettes, served in a mild curry sauce with steamed rice and crisp poppadoms

MARTELLO CHICKEN CURRY

JOINT OF THE DAY

Served with baby gem lettuce, herb croutons, crispy pancetta, aged parmesan, anchovy Caesar

CLASSIC CAESAR SALAD

HOMEMADE SOUP OF THE DAY

BRIOCHE FRENCH TOAST

SCRAMBLED EGGS ON TOAST

Served with a choice of maple syrup, salted caramel sauce or Nutella.

PANCAKES

MINT AERO

KINDER BUENO

OREO

CARAMEL

CHOCOLATE

Combine chopped parsley, capers, cornichons, anchovies (if using) and minced garlic in a bowl.

Whisk in lemon juice, Dijon mustard and olive oil until emulsified. Season to taste with salt and black pepper. Set aside at room temperature for flavors to meld.

Preheat oven to 180°C (350°F). Lightly butter a medium baking dish.

Thinly slice potatoes (2–3 mm) using a knife or mandoline. Rinse slices briefly and pat dry to remove excess starch.

In a saucepan, combine cream, milk, minced garlic, thyme leaves, nutmeg, salt and pepper. Warm gently until just below a simmer, then remove from heat.

Arrange a layer of potato slices in the dish, overlap slightly. Pour some warmed cream mixture over the layer and sprinkle a little grated cheese. Repeat layering until all potatoes are used, finishing with cream and the remaining grated cheese on top.

Cover dish with foil and bake for 35 minutes. Remove foil and bake an additional 20–25 minutes until top is golden and potatoes are tender when pierced. Rest 10 minutes before serving.

Place diced celeriac and potato in a saucepan and cover with stock. Add a pinch of salt.

Bring to a simmer and cook until both are very tender (about 20–25 minutes). Drain, reserving a little cooking liquid.

Return vegetables to the saucepan. Add butter and use an immersion blender (or food processor) to purée until smooth, adding reserved cooking liquid or cream to reach a velvety consistency.

Stir in cream, taste and adjust seasoning with salt and white pepper. Keep warm.

Preheat a grill pan or outdoor grill to high. Toss asparagus with olive oil, salt and black pepper.

Grill asparagus in a single layer, turning occasionally, until char marks appear and spears are tender-crisp, about 4–6 minutes. Keep warm.

Pat sea bass fillets dry with paper towels. Season both sides with salt and pepper. Lightly dust skin side (and flesh side if you like) with flour and shake off excess.

Heat a large non-stick or stainless-steel skillet over medium-high heat until hot. Add olive oil and swirl to coat.

Place fillets skin-side down in the pan and press gently with a spatula for 20 seconds to prevent curling. Cook undisturbed for 3–4 minutes until skin is deep golden and crisp.

Flip fillets carefully and add butter to the pan. Baste the fish with melted butter for 1–2 minutes until just cooked through (internal temperature ~52–55°C / 125–131°F) but still moist. Remove from pan and keep warm.

Slice lemon in half and squeeze a little lemon juice over each fillet just before plating.

Divide potato gratin among 4 warm plates (about one generous slice or serving each).

Spoon a generous portion of celeriac purée beside the gratin.

Arrange 4–6 chargrilled asparagus spears next to the purée.

Place pan-fried sea bass fillet on top or beside the purée, skin-side up to keep crisp.

Spoon 1–2 tablespoons of salsa verde over the fish and a little around the plate for garnish. Serve immediately.

sea bass fillets, skin-on

fine sea salt

freshly ground black pepper

all-purpose flour (for dusting)

olive oil

unsalted butter

lemon

Yukon gold or waxy potatoes

heavy cream

whole milk

garlic cloves, minced

fresh thyme leaves

gruyère or cheddar, grated

nutmeg, freshly grated

salt

black pepper

unsalted butter (for dish)

celeriac (celery root), peeled and diced

potato (small), peeled and diced

double cream or crème fraîche

vegetable or chicken stock

white pepper or white pepper powder

asparagus spears, trimmed

flat-leaf parsley, finely chopped

capers, rinsed and chopped

cornichons or small dill pickles, finely chopped

anchovy fillets, finely chopped (optional)

garlic clove, minced

lemon juice

extra-virgin olive oil

Dijon mustard

In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1.5 tbs Cajun seasoning, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Add the 1 lb chicken pieces and toss until evenly coated. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Marinate the chicken

While the chicken marinates, cut 6 slices smoked bacon into 1/2" pieces. Pat bacon dry with paper towel to reduce splatter.

Prepare the bacon

Heat a large heavy skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until fat renders and bacon is crisp-tender, about 6–8 minutes. Using a slotted spoon remove bacon to a paper-towel lined plate, leaving the rendered fat in the pan.

Cook the bacon

Increase heat to medium-high. Add 1 tbs olive oil to the pan with bacon fat if needed. Add marinated chicken in a single layer (work in batches if necessary) and sear until golden brown and just cooked through, about 3–4 minutes per side depending on size (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.

Sear the chicken

Reduce heat to medium and add 2 tbs unsalted butter to the pan. When butter melts, add 1/2 cup finely diced yellow onion and cook, stirring, until translucent, about 3–4 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant being careful not to burn.

Build the sauce base

Pour in 1 cup low-sodium chicken stock to deglaze the pan, scraping up browned bits. Stir in 1 tsp lemon zest, 1 tsp Dijon mustard, and 1/2 tsp Worcestershire sauce. Let simmer 2–3 minutes to reduce slightly.

Deglaze and simmer

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently, stirring occasionally, until sauce thickens to coat the back of a spoon, about 4–6 minutes. Taste and season with salt and freshly ground black pepper as needed. Stir in 1 tbsp fresh lemon juice and the chiffonade of 8 basil leaves (reserve some basil for garnish).

Finish the cream sauce

Return the seared chicken and cooked bacon to the pan, stirring to coat in the sauce. Cook another 1–2 minutes to meld flavors and ensure chicken is heated through.

Combine chicken and bacon with sauce

Remove from heat. Spoon the chicken and bacon with lemon-basil cream sauce onto serving plates or over pasta/rice if desired. Sprinkle 3/4 cup aged Parmesan flakes evenly over the top so they soften slightly in the hot sauce. Garnish with torn fresh basil leaves and 1 tbs chopped parsley if using.

Serve immediately. Offer additional grated Parmesan and lemon wedges on the side.

chicken breast fillets, trimmed and cut into 1" pieces

smoked streaky bacon, cut into 1/2" pieces

olive oil (for marinade)

lemon juice (fresh) for marinade

Cajun seasoning

sea salt (for marinade)

black pepper (freshly ground, for marinade)

extra virgin olive oil (for pan)

yellow onion, finely diced

fresh basil leaves, chiffonade (or 2 tsp dried basil)

lemon zest (from 1 lemon)

chicken stock (low sodium)

Worcestershire sauce

lemon juice (fresh, for sauce)

salt (to taste, for sauce)

black pepper (freshly ground, to taste, for sauce)

aged Parmesan, shaved or flaked

fresh basil leaves, torn (for garnish)

chopped flat-leaf parsley (optional)

Pat the sausages dry with paper towel. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add sausages and brown on all sides, turning frequently, about 8–10 minutes. Remove sausages to a plate and set aside.

Brown the sausages

Reduce heat to medium. Add 2 tbs butter to the same skillet. Slice the onion thinly and add to the pan; sauté until soft and translucent, about 6–8 minutes. Mince the garlic and add for the last 1 minute until fragrant.

Sauté aromatics

Stir in Dijon and whole-grain mustard, scraping up any browned bits. Pour in 250 ml stock, add Worcestershire sauce and thyme, and bring to a simmer. Return sausages to the pan, cover, and simmer gently for 8–10 minutes until sausages are cooked through (internal temp 70°C / 160°F for pork).

Build the sauce

Remove sausages again to keep warm. Stir in 60 ml heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and black pepper. Return sausages to the sauce to coat before serving.

Finish the sauce

Wash and peel the 800 g russet potatoes. Cut into 1 cm (about 1/2 in) thick fries. Rinse the cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel.

Prepare potatoes

Heat vegetable oil in a heavy pot or deep-fryer to 160°C (320°F). Working in batches, fry the potatoes for 4–5 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and fry again in batches for 2–3 minutes until golden and crisp. Drain, season immediately with 2 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika if using.

Fry (double-fry method)

Toss dried fries with 2 tbs olive oil and spread on a single layer on a baking sheet. Roast in a 220°C (425°F) oven for 25–30 minutes, turning halfway, until golden and crisp. Season as above.

Oven alternative

Peel and cut 700 g potatoes into even chunks. Place in a pot, cover with cold water, add a pinch of salt, bring to a boil, and simmer until tender, about 15–18 minutes. Drain well.

Cook the potatoes

Heat 120 ml milk with 50 g butter and 60 ml cream until warm (do not boil). Return drained potatoes to the pot, mash with a potato masher or ricer, then stir in the warm milk-butter-cream mixture until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in chopped chives if using.

Mash & finish

Plate 2 sausages per serving with a portion of fries or a scoop of creamy mash. Spoon extra mustard cream sauce over the sausages and sprinkle with chopped parsley. Serve additional mustard on the side.

pork sausages (raw, link-style)

yellow onion

garlic cloves

whole-grain mustard

chicken or vegetable stock

fresh thyme leaves (or 1/2 tsp dried)

russet potatoes

vegetable oil (for frying) or olive oil

smoked paprika (optional)

Yukon Gold or Maris Piper potatoes

milk

double cream or heavy cream

fresh chives (optional, chopped)

fresh parsley (chopped)

mustard (optional)

Decide whether you want the drink fizzy (sparkling water) or flat (still water). Chill the chosen water until cold.

Fill a 1-litre pitcher or dispenser with 2 cups of ice cubes.

Measure 120 ml (about 1/2 cup) of your chosen flavoured cordial/syrup. This ratio yields a pleasantly sweet drink; reduce to 90 ml for a milder flavour or increase to 150 ml for a sweeter concentrate.

Measure syrup

Pour the measured syrup into the pitcher over the ice.

Add 1 litre of cold water (still or sparkling) to the pitcher. Stir gently for 10–15 seconds to combine without flattening sparkling water too much.

Taste and adjust: add more syrup (15–30 ml) if you want stronger fruit flavour, or add a little more water if too sweet.

Add 1 tablespoon fresh lemon or lime juice to brighten the flavour and stir once more.

Drop in fresh fruit slices or berries that match the chosen syrup (e.g., strawberry slices for strawberry cordial) and tuck in 1–2 mint sprigs for aroma.

Serve immediately over additional ice in individual glasses. If using sparkling water and you want maximum fizz, add sparkler to each glass rather than the pitcher.

cold still or sparkling water

ice cubes

watermelon cordial or syrup

strawberry cordial or syrup

apple cordial or syrup

raspberry cordial or syrup

cherry cordial or syrup

fresh lemon or lime juice

fresh fruit slices (matching flavour) or berries

fresh mint sprigs

Place ground beef in a large bowl. Add kosher salt, black pepper, Worcestershire sauce, and garlic powder. Gently mix with your hands or a fork until combined—do not overwork the meat (about 20–30 seconds) to keep patties tender.

Prepare the meat

Divide the meat into four equal portions (about 4 oz each). Shape each portion into a round patty about 3/4" thick and slightly larger than the bun. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Form patties

Heat a heavy skillet, cast-iron pan, or grill over medium-high heat until hot (about 4–5 minutes). If using a pan, add 1 tsp neutral oil and let it shimmer.

Preheat pan or grill

Place patties on the hot surface. Cook without pressing for 3–4 minutes on the first side for medium doneness. Flip once and cook 2–3 minutes on the second side. During the last 30–45 seconds of cooking, place a cheddar slice on each patty and cover with a lid or tent with foil to melt the cheese.

Cook patties

While patties cook, spread softened butter on the cut sides of buns. Toast them cut-side down in a skillet or on the grill for 1–2 minutes until golden and lightly crisp.

Toast buns

Spread mayonnaise on the bottom bun and ketchup and mustard on the top bun (or apply to taste). Place a lettuce leaf on the bottom bun, add the cheeseburger patty, tomato slice, red onion, and pickle slices. Close with the top bun and secure with a toothpick if desired.

Assemble burgers

Wash and peel the potatoes if preferred. Cut each potato into 1/4"–3/8" thick sticks for classic fries. Place cut fries into a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch—this yields crisper fries.

Prep potatoes

Drain the potatoes and dry thoroughly on clean kitchen towels or paper towels. If using, toss the dried fries with 1 tsp cornstarch to help create an extra-crisp exterior; shake off any excess.

Dry and coat

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2" and heat to 325°F (160°C) for the first blanching fry. If you don't have a thermometer, heat until a small piece of potato sizzles gently but not vigorously.

Heat oil

Working in batches, fry the potatoes at 325°F for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon and drain on paper towels. Let potatoes rest for 5–10 minutes. Increase oil temperature to 375°F (190°C) for the second fry.

First fry (blanch)

Fry the blanched potatoes in batches at 375°F for 1.5–3 minutes until golden brown and crisp. Remove, drain on paper towels, and immediately season with kosher salt and optional paprika while still hot.

Second fry (crisp)

If you prefer baking: toss the dried fries with 2 tbs oil, spread in a single layer on a baking sheet, and bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season with salt and paprika.

Pan – Fried Seabass Fillet

Cajun Chicken & Smoked Bacon

Sausages

Fruit Juice / Cordial

Homemade Burger

Garlic Bread

Summer Spritz

Espresso Martini

Wicklow Wolf Beer Battered Fish & Chips

Zombie

Tea/coffee

Vegan Burger

Martello Chicken Curry

Joint Of The Day

Classic Caesar Salad

Homemade Soup Of The Day

Brioche French Toast

Scrambled Eggs On Toast

Pancakes

Mint Aero

Kinder Bueno

Oreo

Caramel

Chocolate