Restox TV

Information

Opening hours

Mon & Sun Closed
Tue & Wed 6pm – 10pm
Thu - Sat 12:30pm - 2pm & 6pm - 10pm

Menus

Cuisine: Irish

• Sample lunch menu
• Sample a la carte
• Sample chef's tasting menu
• Sample vegetarian menu
• Sample vegetarian tasting menu

Starter

- Summer truffle salad, beetroot, truffle dressing
- Fillet of red mullet with ballontine of ratatouille, fish consommé
- Bacon and cabbage terrine, garden herbs and pea sorbet

Main

- Fillet of brill, braised white onion, confit tomato, fennell, Noilly Prat sauce
- Wicklow lamb, celeriac puree, summer vegetables, garlic sauce
- Organic chicken with baby leeks, gnocchi,
fresh girolles, thyme sauce

Dessert

- Opera chocolate mousse with mango and passion fruit
- Fresh strawberries with sable biscuit
- Selection of Farmhouse cheeses

Extra Info

2 Courses 45.00
3 Courses 55.00

Please note that the prices are in Euros.

Starter

-Terrine of foie gras with black truffle, served with warm brioche 37.00
- Sautéed Dublin Bay prawns, prawn bisque
and truffle sabayon 37.00
- Roast quail, savoy cabbage, shallot tatin, thyme sauce 37.00

Main

- Fillet of turbot with braised white onions, baby vegetables, fennel and Noilly Prat sauce 45.00
- Mullard duck glazed with honey and pistachio, fondant potato, summer vegetables, mushroom sauce 45.00
- Wicklow lamb, courgette clafouitis, confit of garlic, sautee girolles, garlic sauce 45.00

Dessert

- Apple tart tatin with butterscotch ice cream and butterscotch sauce 19.00
- Rhubarb soufflé with ginger ice cream 19.00
- Valrhona chocolate tart, fresh raspberries and sorbet 19.00
- Selection of Irish and European Farmhouse cheeses 22.00

Extra Info

Please note that the prices are in Euros.

Starter

- White asparagus with truffle Hollandaise
- Slowly roasted beetroot, crisp summer leaves
- 'Mi-cuit’ of foie gras rolled in new season truffle
- Fillet of red mullet, Gobillard 1er cru, caviar
- Truffled scrambled egg
- Warm Aran Island sea urchin
- Elderflower sorbet
- Wicklow lamb, summer vegetables, celeriac puree
- Braised suckling pig and trotter, pomme maxim, Poitin sauce

Main

- Cashel Blue cheese
- Fresh berries with sable biscuit
- Molten Valrhona chocolate
- Prune and Armagnac soufflé with pear sorbet
- Opera with coffee

Extra Info

5 Courses 95.00
8 Courses 125.00
14 Courses 185.00

Starter

- Terrine of forest mushrooms with, verjus du oerigord 27.00
- Slowly roasted beetroot with crisp summer leaves, citrus and aged sherry dressing 27.00

Main

- Open vegetable ravioli with sautéed leaves, broad beans and red wine and Port sauce 32.00
- Celeriac and truffle lasagne with summer vegetables, Madeira and truffle sauce 35.00

Starter

- Goat’s cheese with tomato and basil
- Summer truffle salad
- Root vegetable veloute
- White asparagus with truffle Hollandaise
- Forest mushroom terrine with ver jus
- Truffle risotto
- Nettle and thyme sorbet
- Open vegetable ravioli, red wine and Port sauce
- Slowly cooked celeriac, garlic and Madeira Sauce

Dessert

- Cheese from cashel
- Fresh summer berry sable
- Molten Valrhona chocolate
- Prune and Armagnac soufflé
- Opera with coffee

Extra Info

5 Courses 95.00
8 Courses 125.00
14 Courses 185.00

Please note that the prices are in Euros.

Restaurant Thornton's Restaurant on the map