Old Town Wine Bar & Restaurant

Cheeseboard with gubbeen, cashel Blue, Coolea, fig and nut press, crackers (3, 5, 6, 9, 11) (V)

Cheeseboard with gubbeen, cashel Blue, Coolea, fig and nut press, crackers (3, 5, 6, 9, 11) (V)

Sharing Platter of seasonal desserts (3a, 4, 5, 11)

Roasted Artichoke and orzo pasta with manchego and lemon (3, 5, 8, 9) (V)

Burrata with aubergine and pine nut caponata grilled focaccia and pickled red onion (3, 5, 6, 11) (V)

Organic Carry Hinch Mushrooms on toast, tarragon cream, aged parmesan, Iona farm leaves (1a) (V)

Tuna Tartare, soy, ginger and velvet cloud yoghurt (4, 5, 7, 12)

Herbed Potted Shrimp with lime and crispy sourdough (1a, 2, 5, 9)

Garlic, lemon & chilli rapeseed oil, crispy arbequina olive oil focaccia (2)

Roasted John Dory with steamed organic wild asparagus, mousseline potatoes, lemon butter (5, 12)

Flaggy Shore 'Rock' Oysters, shallot vinegar or Asian sauce (4, 7, 11, 13)

Semidried tomatoes & fresh basil

Stone baked tartine bakery sourdough with arbequina olive oil, confit garlic and tomato (1a, 11)

Yuzu olive oil and Pedro Ximenez sherry vinegar (11, 12)

Cordal green olives with chilli and mint (V)

Almonds roasted with Achill Island sea salt and natural honey (5a, 11, V)

Andarl Farm prime pork cutlet, parsnip and apple purée, salsa chimichurri (5, 11)

Hand-carved acorn fed Spanish black pig ham (1a, 7, 8, 9, 11)

Jamon & Chorizo croquettes, sauce romesco (1a, 3, 5, 6, 9, 11)

Charcuterie Board with pickled balsamic onions and crispy sourdough, gubbeen chorizo, finocchiona salami, chorizo ibérico de bellota, prosciutto ham (1a, 7, 8, 9)

Grilled Slaney Valley lamb chops with broil bottletail bean and anchovy salsa (8, 9, 11, 12)

Iona Farm Leaves with heirloom tomatoes with a peat vinegar dressing (9, 11) (VE) (V)

Patatas Bravas with aioli and smoked tomato sauce (1a, 6)