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Our Menus

Sample Menus

Fish lovers are unlikely to be disappointed

The Cush menu is all about the ingredients, cooked simply to let the flavours shine. We work hard to source the best possible ingredients from our butchers, fishmongers and vegetable suppliers.

Produce that has been selected with care and prepared with love and respect is essential to the memorable experiences we want to create for our customers.

We make some mean cocktails and also have a good selection of draught and craft beers, as well as an excellent choice of Irish and Scotch whiskies.

To download our food menus, click here.

SPRING EARLY BIRD MENU (sample)

29.50 for two courses | 34.50 for three courses

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Warm natural smoked haddock, potato velouté, crispy hens’ egg

Chicken leg and ham hock terrine, raisin puree, pickled shallot, caramelised walnut

Salt baked celeriac, celeriac and pear velouté, toasted hazelnuts, pickled mushrooms

Salt cod fishcake, burre blanc, parsley mayo

 

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Roast breast of chicken, chestnut gnocchi, cabbage, sage, madeira jus

Confit duck leg, turnip, braised baby gem lettuce, blood orange

Grilled fillet of pollock, wild garlic and smoked bacon chowder, wilted spinach
Ballyhoura king oyster mushroom, slow cooked hens egg, spring greens, crispy onions

(ALWAYS FISH SPECIAL AT EVENING TIMES.. EARLYBIRD AND ALC)

 

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Lemon tart, blackberry sorbet

Velvet cloud yoghurt pannacotta, poached rhubarb, gingerbread

Sticky toffee pudding, brown sugar tuille, vanilla ice-cream

Selection of Irish artisan cheeses, quince jelly, oat biscuits

Wine

We try to offer a varied wine list with a good mix of traditional favourites as well as new world varieties. The wines we have chosen features some of the most well known producers, a selection of lesser known gems and some truly unique expressions that will surprise and delight. 

We offer wines that will suit all tastes, preferences and price ranges. You can select wine by the bottle from our carefully crafted list or be led by our personal recommendations.

SPRING À LA CARTE MENU (sample)

GRILLED AND MARINATED MACKREL, CUCUMBER, DILL, RADDISH
RAVIOLI OF AGED BALLINROSTIC CHEESE, CHESTNUT VELOUTE, CRISPY ONION, SMOKED GOUDA

SEARED SCALLOPS, GREEN SAUCE, VADUVAN BISQUE
CRISP BEEF SHORTRIB, PICKLED CARROT, MUSTARD

WARM NATURAL SMOKED HADDOCK,POTATO VELOUTE,CRISPY EGG

SPECIAL; ½ DOZ CRISPY TEMPURA OYSTERS, OYSTER MAYO

 

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ROAST RUMP OF LAMB, HARISSA SPICED SHOULDER PASTILLA, NEW SEASON VEGETABLES AND MINT

GRILLED FILLET OF WILD HALIBUT, BROCOLLI PUREE, TENDERSTEM BROCOLLI, CRISPY BACON, SEAWEED BUTTER SAUCE

BALLYHOURA KING OYSTER MUSHROOMS, SLOW COOKED HENS EGG, SPRING GREENS, SMOKED BALLINROSTIG TUILLE

ROAST SIRLOIN OF BEEF, SALT BAKED CELARIC, WILD GARLIC BUTTER, CRISPY ONIONS

GRILLED JOHN DORY, ROASTED CAULIFLOWER, SPRING CABBAGE, VADUVAN AND MUSSEL VELOUTE

 

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BRILLIANT SAVARIN CHEESECAKE, YORKSHIRE RHUBARB AND CINNAMON DOUGHNUT

70% COCO ATTELIER CHOCOLATE FONDANT, HONEYCOMB, VANILLA ICECREAM

CRÈME CARAMEL, RAISEN, VANILLA TUILLE

SELECTION OF IRISH ARTISANAL CHEESES, QUINCE, OAT BISCUITS

SPRING LUNCH MENU (SAMPLE)

CELARIAC, APPLE AND WALNUT SOUP – 6

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DILL CURED SALMON, CUCUMBER, HORSERADDISH, WATERCRESS – 7

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BALLYCOTTON CRAB CROQUETTES, SAFFRON MAYO – 9

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WARM NATURAL SMOKED HADDOCK, CRISPY EGG, POTATO VELOUTE – 7

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CRISP BEEF SHORTRIB, PICKLED CARROT, SALSA VERDE – 8

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SLIP SOLE ON THE BONE, SEAWEED BUTTER SAUCE – 13

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CONFIT DUCK LEG, TURNIP, BRAISED BABY GEM, BLOOD ORANGE – 16

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GRILLED FISH OF THE DAY, WILD GARLIC AND SMOKED BACON CHOWDER – 16

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ROAST KING OYSTER MUSHROOMS, SLOW COOKED EGG, CRISPY ONIONS – 14

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VELVET CLOUD PANACOTTA, POACHED RHUBARB, GINGERBREAD – 6

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CHOCOLATE AND HAZLENUT TART, HONEYCOMB, VANILLA ICE-CREAM – 6

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HOMECUT CHIPS WITH ROASTED GARLIC AIOLI – 4

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ORGANIC LEAVES, PECCARINO DRESSING – 4