O'Donovan's Restaurant

Sample Early Bird Menu

  1. Roasted Vine Tomato Soup

    with basil rocket oil

  2. Deep-fried Beetroot and Goats Cheese Bon-Bons

    sesame seed crumb, red pepper relish, blackened green beans, honey and goats cheese mousse

  3. Warm Salad of Glazed Smoked Bacon

    avocado and tomato salsa, crispy poached egg, sweet malt vinegar dressing

  4. Youghal Bay Naturally Smoked Haddock and Potato Cake

    on braised leeks and tartare sauce

  5. Crispy Tiger Prawn Tempura

    pineapple salsa with pickled ginger and coriander mayonnaise

  6. Roast Breast of Chicken

    with butternut squash and sage stuffing, smoked bacon, mushroom and tarragon cream sauce

  7. Grilled 8oz Fillet Steak

    with roasted baby onions and chestnut mushrooms, a red wine demi-glace

  8. Roast Rump of Lamb

    on a pearl barley and spinach risotto, topped with pickled fennel

  9. Slowly Cooked Beef Cheeks

    on champ potato and crispy onion rings

  10. Confit of Barbary Duck

    on champ potato and braised red cabbage, honey and rosemary sauce

  11. Crispy Fillet of Monkfish

    wrapped in potato strings on courgette chutney, lemon and blue poppy seed dressing

  12. Grilled Fillet of Salmon

    coated in toasted fennel and sumac, on curried puy lentils

  13. Warm Chocolate and Almond Torte

    toffee poached pears, pistachio ice cream

  14. Plum Trifle with a Nut Crumble

  15. Lemon and Green Tea Cheese Cake

    with a green tea matcha latte