Hugo's Restaurant

Prawns on Guinness and treacle bread with Marie Rose sauce and baby gem lettuce.

6oz Hereford striploin served with skinny fries, bearnaise sauce, and watercress.

Daily soup served with Guinness and treacle brown bread and cultured butter.

Goat's cheese with butternut squash, ciabatta, pumpkin seed dressing, and honey.

Dry aged Irish ribeye with potato gratin, Roscoff onion, garlic and parsley butter, and peppercorn sauce.

Slow cooked Hereford beef short rib with pomme mousseline, mushroom, bourguignon sauce, and truffle dressing.

Mint panna cotta with blueberry, granola, and lemon ice cream.

Apple tarte tatin served with Irish whiskey caramel and sea salt ice cream.

Oysters with mignonette, Granny Smith apple, and leek oil.

Daily soup served with Guinness and black treacle bread and cultured butter.

Pan-fried scallops with roast cauliflower, preserved lemon, and vanilla beurre noisette.

Daily soup served with Guinness and black treacle bread and cultured butter.

Duck liver parfait served with Irish sour cherry, chicory, and toasted brioche.

Slow cooked Irish beef short rib with pomme mousseline, mushroom, bourguignon sauce, and truffle dressing.

Butternut squash arancini with gorgonzola, grilled courgette, and heritage tomato sauce.

Mint panna cotta with blueberry, granola, and lemon ice cream.

Three oysters served with mignonette, apple, and leek oil.