Starters
Balfego Bluefin Tuna Crudo with Yuzu Ponzu Dressing, Toasted Sesame Seeds, Radish and Goatsbridge Trout Roe
Chicken Liver and Foie Gras Parfait with Green Apple Gel, Red Onion Marmalade and Toasted Brioche
Butternut Squash Tartare with Avocado Mousse, Baby Radish, Yuzu Sesame Seed & Crispy Rice Cracker (*Vegan)
Irish Crab Cake with Kalamansi Aioli and Florence Fennel Salad
Ardsallagh Goat Cheese Mousse with Salt Baked Beetroot, Sea Buckthorn Gel and Beetroot Jus
Salade Du Chef – Frisée Salad, Kataifi Free Range Egg, Crispy Pancetta, Croutons, Sautéed Potatoes, Herbs and a Red Wine Dressing
Vietnamese Rice Paper Roll with Roasted Carrot, Shredded Red Cabbage, Toasted Sesame, Cashew Nuts, Avocado, Mint, Coriander
and a Sweet and Sour Dipping Sauce (*Vegan)
Kataifi Prawns with Mango Salsa, Coriander Cress and Lemon Oil
Mains
Pan Roasted Union Hall Turbot on the bone with Pink Fir Apple Potato, Clam and Florence Fennel Sauce and Sea Herbs
Andarl Farm Pork Chop With Roasted Spring Cabbage, Wild Garlic, Smoked Almonds, Orange and Black Pepper Reduction
Pan Seared Fillet of Organic Irish Salmon with Creamy Corn Succotash and Confit Lemon
Steamed Fillets of Union Hall Cod with Pomme Purée, Oyster and Watercress Velouté, Herb Dust
Seared Silverhill Duck Breast with Carrot Chutney, Potato Rosti and Pickled Rhubarb Jus
Garden Herb Risotto, Crispy Irish Tofu, Asparagus, Sundried Tomatoes and Vegan Parmesan (*Vegan)
The Garden Room Fish and Chips with Minted Mushy Peas
Kingsbury Irish Wagyu Beef Burger with Sautéed Spanish Onion, Baby Gem Lettuce, Dubliner Cheddar Cheese, Tomato, Crispy Bacon, Truffle Aioli and Skinny Fries
Roasted Spring Lamb Round with a Herb Crust, Peas, Broad Beans, Pea Purée and Lamb Jus
Black Sole Meunière with Garlic Creamed Spinach
Seared 28 Day Dry Aged Grass Fed Irish Sirloin Steak with Chips, Onion Rings, Watercress and Peppercorn Sauce (280g)
Bone Marrow Crusted 28 Day Dry Aged Grass Fed Irish Fillet Steak with Charred Asparagus, Duck Fat Smashed Potato and
Chimichurri Sauce (200g)
Sides
Sides
Champ Mashed Potato with Glenilen Butter
The Garden Room Chips with Wild Garlic Aioli
Skinny Fries
Garlic Sautéed Chestnut Mushroom with Crème Fraîche
Sugar Snaps, Spinach, Green Beans, and Peas
€7 per side
*Complimentary Irish Jazz Potatoes will be served to your table
Dessert
Rhubarb and Vanilla Soufflé – Warm Rhubarb Vanilla Soufflé, Raspberry Compote, Crème Anglaise and Raspberry Sorbet
Merrion Chocolate Tart with Orange Mascarpone & Citrus Opaline – Crisp Cocoa Pastry filled with Milk Chocolate Ganache, Orange Mascarpone Chantilly and Citrus Opaline
Elderflower Pavlova with Blood Orange and Verbena – Crisp Meringue Shell with Elderflower Cream, Blood Orange Segments, Lemon Verbena
Coconut Panna Cotta with Mango & Passionfruit (*Vegan) – Set Coconut Cream served with Mango-lime Salad, Passionfruit Syrup, and Toasted Coconut
Warm Apple & Hazelnut Bakewell – Caramelised Irish Apple and Hazelnut Frangipane, Brown Butter Crumb, Vanilla Ice Cream and Apple Cider Sauce
Selection of Irish Cheese
Ardsallagh (Goats, Cork)
Coolattin Cheddar (Cow, Carlow)
Milleens (Cow, Cork)
Crozier Blue (Sheep, Tipperary)
Crackers, Smoked Almonds, Honeycomb and Red Onion Marmalade
Ice Cream and Sorbet
Ice Cream from Freezin’ Friesian Co Waterford
Vanilla, Strawberry, Chocolate
Gelato from Scúp Co Wexford
Honeycomb, Salted Caramel, Roasted Banana
Sorbet from Scup, Co Wexford
Mango, Lemon, Raspberry, Strawberry
*We strive to source all of our fish and seafood from sustainable sources. All of our meat and poultry is 100% Irish and is traceable from farm to fork. All menus can also be tailored to a Gluten free diet. Our teas and coffees here at The Merrion are also sustainably certified.
The Merrion makes every effort to comply with the dietary requirements of our guests. Please notify us of your specific dietary requirements to ensure we are able to provide accurate information and advice on the ingredients and allergens in our dishes. As the Merrion prepares all its food in centralised kitchens, allergen based meals are prepared in the same area as allergen free meals, we cannot therefore guarantee absolute separation, and cannot take responsibility for any adverse reaction that may occur.
Starters
Caesar Salad with Cos Lettuce, Cashew and Caper Caesar Style Dressing, Savoury Chickpea Croutons and Hemp Seeds *(Vegan)
Classic Caesar Salad
Kataifi Prawns with Mango Salsa
Country Terrine with Foie Gras, Ham Hock, Black Pudding and Lardo with Red Cabbage Slaw, Raisin and Caper Relish
Culatello Di Zibello with 36 Month Aged Parmesan Nuggets and Toasted House Sourdough
Ardsallagh Goats Cheese Salad with Pancetta, Crushed Hazelnuts, Beetroot and Rocket Salad
Mains
Steak
All our Beef is 28-day Dry Aged, Grass Fed, Irish Beef
280gm Sirloin
280gm Filet Mignon
Served with with Chips, Onion Rings, Watercress and a Sauce of your Choice
Steamed Clare Island Organic Salmon with Parma Ham Grattan, Pea Puree and Red Wine Butter Sauce
Grilled Black Sole with Brown Shrimp, Samphire and Lemon Butter Noisette
The Garden Room Fish and Chips with Minted Mushy Peas
Roasted Free Range Chicken Breast with Champ Mash, Black Pudding, Caramelised Apple and Chicken Butter Sauce
Herb Crusted Rack of Lamb with Peas and Broad Beans
The Garden Room Beef Burger with Dubliner Cheese, Bacon and Tomato
Root Vegetable Buddha Bowl with Balsamic Maple Dressing and Crispy Seaweed *(Vegan)
Sides
Champ Mash
Garden Room Chips
Brocollini, Green Beans, Spinach, Sugar Snaps
Peas & Pancetta
Desserts
Salted Caramel Tart, Popcorn Ice Cream and Dark Chocolate Crumble
Raspberry and Lemon Cheesecake with White Chocolate Sauce *(Vegan)
Kefir Coconut Milk Panna Cotta with Honey, Fermented Strawberries and Yuzu Sesame Seeds
Chocolate Fondant with Cherries, Cherry Dust, Cherry Ice Cream and Caramelised Pecan Nuts
Irish Cheese
Crozier Blue – Sheep’s Milk, Tipperary
Coolatin Cheddar – Cow’s Milk, Carlow
Ardsallagh – Goat’s Milk, East Cork
Ballylisk – Cow’s Milk, Armagh
From The Kitchen - €29.50
Fresh Fruits
Fruit Salad, Sliced Pineapple, Sliced Ruby Grapefruit, Sliced Watermelon, Fruit Berry Compote, Sliced Gallia & Honeydew Melon
Cereals
Merrion Homemade Granola, Merrion Muesli, Bran Flakes, Cornflakes, Rice Crispies
Served with Dried Cranberries, Flaked Almonds, Raisins & Dried Bananas
Yoghurts and Breakfast Pots
Please choose from our Selection of Killowen and Glenilen Yoghurts
Fish, Cheese and Cold Meats
Burren Smokehouse Smoked Salmon, Ardsallagh Goat’s Cheese,
Dubliner Cheddar, Tipperary Emmental and Cheddar, Cold Irish Ham and Italian Prosciutto, and Mustard Fruits
From Our Bakery
Crusty Multi Seed Baguettes, Sourdough and Irish Brown Soda Bread
Croissant, Pain au Chocolat, Pain au Raisin, Selected Fruit Danish and Tea Breads
Organic Irish Porridge
Cooked with your choice of Milk or Water (Please order with your server)
Your choice of Fruit Juice, Tea, Coffee and Toast will be served at your table.
The Merrion Cooked Irish Breakfast - €35.50
The Merrion Cooked Irish Breakfast includes the full selection from our Continental Buffet
Two Irish Free Range Eggs cooked any style,
Tommy Doherty’s Black Pudding and Pork Sausages,
Irish Bacon, Grilled Tomato, Sautéed Mushrooms, Potato Scone
The Garden Room Breakfast Favourites - €35.50
Irish Buttermilk Pancakes
With a choice of Blueberry Compote or Banana and Orange Fillets or Simply Plain
Burren Smokehouse Smoked Salmon
With Free-Range Scrambled Eggs
Egg White Omlette or Whole Egg Omlette
Of your choice
Vegan Breakfast
Tofu Turmeric Scramble, Sautéed Spinach and Portobello Mushroom, Grilled Tomato, Aubergine Bacon, and Avocado
Brioche Cinnamon French Toast
With Fresh Berries, Chantilly Cream & Maple Syrup
Classic Eggs Benedict
Two Soft Poached Eggs on Toasted English Muffin, Ham & Hollandaise Sauce
Eggs Florentine
Two Soft Poached Eggs on Toasted English Muffin, Spinach & Hollandaise Sauce
Smashed Avocado on our Toasted Sourdough Bread
With Miranda Tomato and Rocket Salad
Chorizo Baked Eggs
With Tomato Sauce, Chorizo, Coriander and Natural Yogurt
Garden Room Acai Bowl
With Granola, Banana, Mixed Berries and Bee Pollen
Side Orders
Grilled Tomatoes
Portobello Mushrooms
Sautéed Potatoes
Tommy Doherty’s Black Pudding
Tommy Doherty’s White Pudding
Tommy Doherty’s Pork Sausages
Tommy Doherty’s Grilled Irish Bacon
Beverages
Fresh Whole, Skimmed Milk or Dairy Free Milks
Selection of Teas
The Merrion Blend Coffee
Herbal Tea Infusions
Espresso
Double Espresso
Cappuccino
Hot Chocolate
The Merrion makes every effort to comply with the dietary requirements of our guests. Please notify us of your specific dietary requirements to ensure we are able to provide accurate information and advice on the ingredients and allergens in our dishes. As the Merrion prepares all its food in centralised kitchens, allergen based meals are prepared in the same area as allergen free meals, we cannot therefore guarantee absolute separation, and cannot take responsibility for any adverse reaction that may occur.
The Merrion Hotel is delighted to introduce a new Autumn, Winter vegan menu at The Garden Room with author Holly White
The Merrion hotel is delighted to intoduce a new Autumn, Winter Vegan menu created by Holly White who, in partnership with Executive Chef Ed Cooney and his team, has brought recipes from her cookbook Vegan-ish to life in The Garden Room with:
Starters
Caesar Salad with Cos Lettuce, Cashew and Caper Caesar Style Dressing,
Savoury Chickpea Croutons and Hemp Seeds
Soy Marinated Tofu Kebabs with Satay Sauce, Chilli and Coriander Cress
Main Courses
Baked Macaroni and Cheese with Breadcrumbs, Red Cabbage Sauerkraut
and Rocket Salad
Root Vegetable Buddha Bowl with Balsamic Maple Dressing
and Crispy Seaweed
Side
Honey Roasted Parsnips with Sage
Desserts
Raspberry and Lemon Cheesecake with White Chocolate Sauce
Sticky Toffee Pudding with Caramel Sauce and Vanilla Ice Cream
Three Course Menu €39.00 per person
For more information or bookings, please call 01 6030608 or email dining@merrionhotel.com
Savouries
Burren Smokehouse Smoked Salmon with Horseradish Cream on wholegrain bread
O’Donovan’s Loin of Ham with Dalkey Mustard and Tarragon
Cornfed Chicken with Truffle Mayonnaise on Sunflower Bread
Organic Cucumber, Smoked Paprika, Mint with Glenilen Yogurt on White Bread
Duck Egg Mayonnaise on home-made toasted Brioche
Tea Cakes
Plain and Fruit Scones
Banana Cake, Chocolate & Orange Cake, Guinness Fruit Cake, Lemon Drizzle Cake
Served with Glenilen Clotted Cream, Raspberry Jam and Lemon Curd
The Merrion Garden Tea Pastries
A selection of three Garden pastries specially chosen by our Pastry Chef, Paul Kelly
Merrion “Rose” on a Blondie
with white chocolate and almonds
Fresh Fruit & Berry Tart
Lemon Posset with Honey Strawberries.
€55.00 per person
If you suffer from a nut allergy or any other allergens, please do let a member of staff know, as nuts, wheat and dairy are used in our kitchens.
Pre-booking essential. For more information or to book, please call + 353 1 6030608 or email dining@merrionhotel.com
Please note guests can dine from The Garden Room menu for a supplement cost of €25 per person.
Starters
Monkfish Carpaccio with Beetroot Purée, Pink Peppercorns, Sour Cream and Lemon Oil
House Chicken and Root Vegetable Broth with Garden Herbs
Corn Fed Chicken and Pancetta Terrine with Pistachio, Chimichurri and Caramelised Onion Vinaigrette
Chickpea Pancake with Guacamole and Cherry Tomato *(Vegan)
Main
Monkfish Scampi with Lemon and Saffron Aioli, Rocket and Samphire Cress
Buttermilk Marinated Chicken with Crispy Pork Belly, Asparagus and Smoked Paprika Mayonnaise
Root Vegetable Buddha Bowl with Vegan Pesto and Garlic Bread *(Vegan)
Braised Short Rib of Irish Beef with Champ Mash Potato, Confit Cherry Tomato, Tarragon Jus and Buttermilk Onions
Dessert
Pineapple Carpaccio, Pink Peppercorns and Coconut Sorbet *(Vegan)
Strawberry and Peach Pavlova, Peach Cream and Strawberry Sorbet
Mixed Summer Berry Tart with White Chocolate Sauce and Quinoa Brittle *(Vegan)
Rhubarb and Orange Cheesecake, Honey Granola and Yogurt Sorbet
