Menu

The Menu

HEAD CHEF

Ross Bryans

GENERAL MANAGER

Richard Corrigan Jnr.

CHEF PATRON

Richard Corrigan

Dinner a la carte

Dinner a la carte

 

Seasonal Lunch

Seasonal Set Lunch Menu

Monday - Friday 12.00 – 15.00

BEETROOT CURED SALMON, CRISPY OYSTER, CUCUMBER CHUTNEY

VIRGINIA PARK LODGE BEETROOT SALAD, PINE NUTS, WHIPPED GOAT CHEESE

PRESSED HAM HOCK, BLACK PUDDING & APPLE


LINE CAUGHT COD, PRAWN & BACON COLCANNON, RED WINE JUS

BALLOTINE OF PIGEON, DUCK LIVER, SHALLOT

ROAST BREAST OF DUCK, CELERIAC, ORANGE & BAY


DARK CHOCOLATE MARQUISE

GELATO SANDWICH & VARIATIONS OF PLUM, BUTTERMILK SHAKE

BRITISH ISLE CHEESE PLATE(£8 Supplement)

 

2 Courses £28 | 3 courses £34

ALL MAINS ARE APPROPRIATELY GARNISHED
ONLY AVAILABLE UP TO 7 GUESTS
MENU IS SUBJECT TO CHANGE


Post-Theatre Menu

POST-THEATRE MENU

Monday - Friday 21:30 onwards

BEETROOT CURED SALMON, CRISPY OYSTER, CUCUMBER CHUTNEY

VIRGINIA PARK LODGE BEETROOT SALAD, PINE NUTS, WHIPPED GOAT CHEESE

PRESSED HAM HOCK, BLACK PUDDING & APPLE


LINE CAUGHT COD, PRAWN & BACON COLCANNON, RED WINE JUS

BALLOTINE OF PIGEON, DUCK LIVER, SHALLOT

ROAST BREAST OF DUCK, CELERIAC, ORANGE & BAY


DARK CHOCOLATE MARQUISE

GELATO SANDWICH & VARIATIONS OF PLUM, BUTTERMILK SHAKE

BRITISH ISLE CHEESE PLATE(£8 Supplement)

 

2 Courses £28 | 3 courses £34

ALL MAINS ARE APPROPRIATELY GARNISHED
ONLY AVAILABLE UP TO 7 GUESTS
MENU IS SUBJECT TO CHANGE


Sunday Lunch

Sunday Lunch

Available Sunday 12.00 – 16.00
£29 per person

 

Sample menu only, dishes and prices subject to change.
Wine List

Wine

List

Reduced Wine List

To view the full wine list
click here