Unit 5, Norseman Court, Manor St, Stoneybatter, Dublin, D07 XD89, Ireland
Last read 12 Jul 2026 · always confirm current details with the restaurant.
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These tags come from reading the restaurant's own menu — always confirm directly with the restaurant before ordering. This menu includes dishes containing tree nuts, shellfish, molluscs and fish — allergens that can cause life-threatening reactions, so take extra care.
The restaurant's own note
“The food allergens used in the preparation of our food can be viewed in the separate menu available at the counter. Many dishes can be adapted to suit you needs - just ask a member of staff. Please note that all allergens are openly used throughout our kitchen so trace amounts may be present. All of our fresh meat is sourced in Ireland.”
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Spicy bomba Calabrese and aubergine paté served with toasted bread
Spicy spreadable sausage with toasted crostini
Deep fried croquettes made with different cuts of beef, parsley and lemon
Homemade bread, thyme butter, Calabrian anchovies and red pepper cream
Grilled octopus, chargrilled aubergines, datterini tomato sauce and buffalo mozzarella mousse
Deep fried cacio e pepe rice balls
Aubergine parmigiana Southern Italian style, Sicilian cherry tomatoes and smoke provola colatura cheese
Thinly sliced roast beef with Piemontese style tuna salsa, caper sprouts and roasted tomato
Burrata mozzarella, black pig capocollo and gnocco fritto bread
Spicy meatballs with tomato sauce and smoked ricotta from Calabria
Short malloreddus pasta made with our own grain, chickpeas, Tuscan kale and porcini mushrooms
Spinach balanzoni stuffed with ricotta and mortadella, with butter, sage and pistacchio
Saffron pappardelle with slow cooked ossobuco, parmigiano and gremolata
Tuscan thick long pasta made with our own grain and venison ragu
Neopolitan scialatielli (Senetore Cappelli grain) with seafood
Mantovana pumpkin tortelloni, brown butter and sage, 24 months Parmesan cheese foam and toasted hazelnuts
Semifreddo made with hazelnuts from Langhe with dark chocolate sauce
Trio of baked bignè with fondant chocolate, pistachio cream and lemon custard
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