Dublin bay prawn. Cocktail And scorched tail. Variations of heirloom tomato: marinated, geleè, confit. Balsamic caviar, crisp quinoa, basil.

Dublin bay prawn.
Cocktail And scorched tail.
Variations of heirloom tomato: marinated, geleè, confit. Balsamic caviar, crisp quinoa, basil.
Simon Higgins

Simon Higgins

Head Chef 17th September 2018

Dublin bay prawn. Cocktail And scorched tail. Variations of heirloom tomato: marinated, geleè, confit. Balsamic caviar, crisp quinoa, basil.