The Oak Room Reserve
← Back to the room Autumn · Week four

The full menu

Written weekly, changed every six weeks. Prices in euro. Please tell us about allergies when you book — the kitchen is small and we can plan around most things.

Tasting menu

Friday & Saturday, from 19:00

  • Six courses

    85

    The kitchen's choice from the evening's produce. Whole table only.

  • Wine pairing

    55

    Five glasses, poured to the course

  • Non-alcoholic pairing

    28

    Ferments, infusions and pressed juices made in-house

Hand-dived scallops with caviar and asparagus, plated on dark slate

Starters

  • Carlingford Oysters

    4.5 each

    Shallot mignonette, lemon, brown soda bread

  • Hand-dived Scallop

    18

    Cauliflower, brown butter, oscietra

  • Beef Tartare

    16

    Smoked yolk, capers, toasted sourdough

  • Jerusalem Artichoke

    14

    Hazelnut, aged Coolea, winter truffle

  • Smoked Eel

    15

    Beetroot, horseradish cream, rye

  • Soda Bread & Butter

    5

    Baked at four, cultured butter, sea salt

Tagliatelle with shaved winter truffle and aged parmesan

Mains

Kitchen closes 21:30

  • Dry-aged Sirloin

    38

    Bone marrow, watercress, café de Paris

  • Slaney Valley Lamb

    34

    Wild garlic, anchovy, slow-roast onion

  • Turbot on the Bone

    36

    Beurre blanc, sea herbs, brown crab

  • Guinea Fowl

    30

    Girolles, sweetcorn, tarragon

  • Tagliatelle

    32

    Winter truffle, aged parmesan, cured yolk

  • Sides

    6 each

    Buttered greens · Duck-fat potatoes · Leaves and mustard

Dark chocolate and malt dessert with salted caramel

Desserts

  • Dark Chocolate & Malt

    12

    Salted caramel, crème fraîche

  • Poached Pear

    11

    Almond frangipane, bay leaf ice cream

  • Vanilla Custard Tart

    11

    Nutmeg, Armagnac prunes

  • Irish Farmhouse Cheese

    14

    Three cheeses, oat crackers, quince

Red wine poured from a decanter into two glasses

Wine & Drinks

Glass / Bottle

  • Champagne, Larmandier-Bernier

    16 / 88

    Vertus, France · Extra Brut

  • Sancerre, Domaine Vacheron

    14 / 62

    Loire Valley, France · 2022

  • Chablis, Domaine Moreau-Naudet

    13 / 58

    Burgundy, France · 2021

  • Barolo, Vietti Castiglione

    19 / 94

    Piedmont, Italy · 2019

  • Oak Room Negroni

    13

    Stirred over one large cube, orange oil

  • Coffee & Digestifs

    from 4

    Roasted in Kells · Armagnac, Irish whiskey, amaro

A printed evening menu on a brass charger, lit by candles
Reserve a table A discretionary 12.5% service charge is added for parties of six or more
Reservations

Join us for dinner.

Reserve your table and make an evening of it.

Reserve a table

For parties of eight or more, please call the room