Old Town Wine Bar & Restaurant

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

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

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

Cordal green olives with chilli and mint (V)

Semidried tomatoes & fresh basil

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)

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

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

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

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

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

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

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

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

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

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

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)

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

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)