À La Carte

Oysters, ½ doz
David Keane’s Connemara rock oysters, mignonette, lemon, tabasco.

Potted Crab & Crayfish
Irish brown crab, smoked gubbeen butter, crayfish, fennel & citrus salad, sourdough croutes.

Wood-fired Tiger Prawns
Chorizo & crayfish stuffed, garlic butter roast.

Cured Salmon
Dingle gin cured salmon, yuzu dressing, chive crème fraîche, pickled cucumber, air-dried fennel, nasturtium leaves.

Fire French Onion Soup
Garlic croutons, grilled Gruyére cheese.

Watercress Soup (V)
Wexford potatoes, leeks & watercress, Pea & rocket pesto.

Quinoa Salad (Vg)
Baby leaves, coriander, corn, black bean, avocado & chilli, orange & lime dressing.

Ardsallagh Goats Cheese (V)
Goats cheese mousse, pickled beets, candied pecans, black olive powder.

Chicken Caesar Salad
Chargrilled cajun chicken breast, baby gem leaves, giant croutons, roast pine nuts, parmesan.

Roast Bone Marrow
Sourdough toast, citrus segments, radish.

Beef Carpaccio
Irish Hereford Prime fillet, crisp shallots, parmesan, truffle oil.

Spiced Irish Lamb Skewers
Chargrilled lamb fillet, miso and mirin mayo

6oz / 170g — Fillet, prime centre cut

8oz / 227g — Sirloin, prime centre cut

10oz / 284g — Rib-eye

8oz / 227g — Fillet, prime centre cut

9oz / 255g — Sirloin, prime centre cut

12oz / 340g — Rib-eye

16oz / 450g — T-Bone

Surf & Turf
Chorizo & crayfish stuffed tiger prawn, garlic butter roast.

Bone Marrow
Fire oven roast bone marrow canoe.

35oz/1 kg 35 Dry Aged, also known as New York Strip.

Two distinctively different cuts in one: fillet & sirloin on the bone, the king of steaks exclusive to FIRE.

35oz / 1kg Dry Aged bone-in rib

All sharing boards are accompanied by peppercorn brandy cream, dijon & béarnaise

Micro cress & baby leaf, Caesar salad or Greek salad

Ballymakenny potatoes, shoestring or Pont Neuf chips

Seared fillet of Irish salmon, warm nicoise salad, Kalamata olives, fine beans, sun blush tomatoes, quail egg. Black olive tapenade.

Spring onions mash, samphire, chorizo sauce.

Seared scallops, smoked black pudding, samphire, transparent potato, cauliflower puree.

Chorizo & crayfish stuffed, garlic butter roast, baby leaf salad or fries.

Salt-aged lamb cutlets, loin & kidney, broad beans, dauphinoise potato, grain mustard cream.

Pan roast breast, honey thigh, roast chicken butter, rainbow carrots, creamed potato.

Slow-cooked pork neck fillet, crisp shallot mash, squash puree, cinnamon jus.

Parsnip puree, sprout & chestnut fricassee. Romanesco broccoli, beetroot gel.

Heirloom cherry tomato confit, Italian cheese cream, rocket, crisp fried sage

Pearl onions, smoked bacon lardons.

Soft poached hen eggs, watercress, pancetta, grain mustard cream.

Italian cheese crumble, wood fire gratin.

Wexford potatoes, Irish butter and cream.

Crushed hazelnut butter.

Baby leaf spinach, nutmeg and garlic cream.

Sweet potato, skinny or Pont Neuf.

Baby leaf, micro cress, sunblush tomato, balsamic

Baby Caesar salad

Caramelized apple, puff pastry, butterscotch, salt butter caramel ice cream.

Chocolate genoise sponge, raspberries, chocolate mousse, Glenisk clotted cream.

Gingerbread biscuit, cherry gel, crushed caramel.

Meringue, lemon curd, raspberry, cassis sorbet.

Butter graham cracker base.

Macerated North County Dublin strawberries, Strawberry meringues & gelée, vanilla Mascarpone.

A selection of flavours, brandy snap basket, raspberry coulis

served with Irish black apple butter, cranberry & hazelnut crackers.