Our menus were all painstakingly designed by master head chef Ed Cooney.

His idea is to keep everything brilliantly simple. To not over-complicate anything but to help keep The Garden Room a relaxed, informal, sanctuary of sanity. The menus feature modern Irish food from artisan food producers and our wonderful natural harvest from land and sea.

We like sharing plates – how about fritto misto with coriander cress, calamari, octopus, prawn, salmon and whitebait with smoked oyster mayonnaise?

We also like new takes on traditional fare – a crispy pig’s ear with buttermilk and tarragon dressing anyone?

Sorry for the distraction. Dive into our menus: