McHugh's of Raheny

Sauteed tiger prawns, we add sliced garlic and fresh chilli, olive oil, fresh herbs, and serve with chargrilled sourdough bread to mop it all up with!

On the menu since day 1! We make our sauce with Frank's Hot Sauce and real Irish butter, and serve it with our house made Cashel Blue cheese dip and fresh celery sticks.

Lovely plump prawns, finished in the pan with lemon & herbs, with a spicy wasabi mayo & peppery watercress

Our signature parfait, served with our house made slow cooked raisin & shallot chutney, accompanied with toasted sourdough bread

Please see our black board or ask your server. Served with locally made Artisan Guinness brown bread and real Irish butter

Miso roasted pointed cabbage, butternut squash puree, & finished with a rich umami Miso butter

House made, arborio rice, bound with grated mozzarella, Italian nduja pork sausage, crumbed, & served with a fresh local wild garlic pesto mayo.

Black olive tapenade, marinated confit cherry tomatoes, diced feta cheese, sliced cucumbers, basil pesto, lemon & Irish rapeseed dressing

10oz Irish Ribeye steak, house made beer battered onion rings, served with our hand cut triple cooked chips, dressed mixed leaves, and a choice of brandy & peppercorn sauce, Cashel blue cheese butter, or garlic butter.

Panfried & finished in lemon & butter, creamy orzo pasta, diced mild chorizo, grated parmesan, fresh herbs & bound in crème fraiche

Our own version of this fragrant curry, we add roast sweet potatoes, steamed cauliflower, pickled ginger, house made curry sauce accompanied with basmati rice

Slaney Valley Irish Lamb Rump, served medium rare, crushed new season potatoes, charred baby gem lettuce, broad beans, Madeira Jus

Pan Fried & finished in the oven served with our lovely buttery herb mash, steamed fresh Irish broccoli florets & finished with our Madeira cream sauce

Supplied by Higgins Butchers in Sutton Cross, Irish Beef sourced from Co. Carlow, marinated in wine & root vegetables, slow cooked & meltingly tender Irish beef shin, served with a creamy celeriac mash, roasted carrots, glazed baby onions, served in it's cooking stock, topped with a gremolata of parsley, lemon & garlic

Our hake is from Dingle & Kilmore Quay, from our suppliers in Wrights of Marino, we simply cook this in the pan & serve it with our buttery herb mash, new season grilled asparagus & a light sauce vierge made with Irish rapeseed oil

Crispy local ale battered haddock, our hand cut triple cooked chips, chef Eugene's famous tarragon tartare sauce, lemon, and dressed mixed leaves

Add-on for Katsu Curry

Add-on for Katsu Curry