The Raven Bar

Slow cooked vine tomatoes, fried mushrooms, spicy cauliflower bites, guacamole, hummus, crispy tofu and olives, served with toasted sourdough

Twice cooked chips tossed in Indian spices with sliced onions and peppers, topped with garlic mayo, coriander and chilli. Add fried chicken +3

Add fried chicken +€3

Selection of artisan cheeses from Cork's English Market with warm toasted sourdough, crackers, quince and fresh fruit. Add Serrano ham +3

Add Serrano ham +€3

Crispy Cajun chilli prawns, shredded lettuce, coriander, tomato and cucumber salsa, sriracha crab mayo in a warm brioche roll with twice cooked chips

10 hour braised featherblade beef in a warm brioche roll with caramelized onion, cheddar cheese and beef gravy with twice cooked chips

Fresh haddock from Cork's English Market, beer battered and served with tartare sauce, mushy peas and twice cooked chips

Slow cooked full rack of ribs with a Vietnamese style glaze, garnished with nuoc cham chimichurri, served with cucumber herb salad and twice cooked chips

100% Irish beef with lettuce, tomato, dill pickle, crispy onions, American mustard and aioli

Crispy fried halloumi cheese with lettuce, tomato, crispy onions, aioli and falafel cream cheese

Crispy soft-shell crab with lettuce, tomato, mango and pineapple salsa, red chilli and coriander

Fried Korean style chicken dressed with gochujang glaze served with slaw, Kewpie mayo and crispy onions

Fried cauliflower tossed in vegan buffalo sauce with guacamole, lettuce and ranch

Crispy fried chicken goujons with coriander, sriracha mayo and slaw

Beer battered fish with pickled cabbage, chipotle lime mayo and mango salsa

Grilled pork with guacamole, pineapple, white onion, coriander and adobo sauce

10 hour braised featherblade beef in a chilli sauce, shredded lettuce, lime crema, tomato, cucumber and coriander salsa and crispy jalapeños

Sirloin steak with crispy potatoes, roasted butternut squash and red onion. Topped with toasted almonds and pumpkin seeds and blue cheese dressing

Burrata on a bed of rocket, marinated courgette, roasted red peppers with fried sage gremolata, toasted pistachios and a lemon vinaigrette. Served with sourdough crostini