RAW
Domaine Guy Allion, Sauvignon de Touraine.
8.00
San Joanne, Vinho Verde, Louro, Portugal 2020
9.00
Radford Dale Chardonnay Stellenbosch, South Africa, 2019
9.00
RED
Mas Montel Petite Syrah Pays d’Oc - Languedoc, France 2020
8.00
Naciente, Pinot Noir Casablanca, Chile 2020
9.00
Di Majo Norante Sangiovese, Molise, Italy 2019
9.00
SPARKLING AND CHAMPAGNE
Piper-Heidsieck BrutReims, Champagne NV (125ml)
8.00
Naciente, Pinot Noir Casablanca, Chile 2020
9.00
Di Majo Norante Sangiovese, Molise, Italy 2019
9.00
SKIN CONTACT
Casa Balaguer Vinessens, Tragolargo Bianco Moscatel, Malvasia Valencia, Spain 2021
8.00
PINK
Mas de Daumas Gassac, Grenache Blend, Languedoc, France 2020
8.00
WHITE
Domaine Guy Allion, Sauvignon de Touraine.
8.00
San Joanne, Vinho Verde, Louro, Portugal 2020
9.00
Radford Dale Chardonnay Stellenbosch, South Africa, 2019
9.00
RED
Mas Montel Petite Syrah Pays d’Oc - Languedoc, France 2020
8.00
Naciente, Pinot Noir Casablanca, Chile 2020
9.00
Di Majo Norante Sangiovese, Molise, Italy 2019
9.00
SPARKLING AND CHAMPAGNE
Piper-Heidsieck BrutReims, Champagne NV (125ml)
8.00
Naciente, Pinot Noir Casablanca, Chile 2020
9.00
Di Majo Norante Sangiovese, Molise, Italy 2019
9.00
SKIN CONTACT
Casa Balaguer Vinessens, Tragolargo Bianco Moscatel, Malvasia Valencia, Spain 2021
8.00
PINK
Mas de Daumas Gassac, Grenache Blend, Languedoc, France 2020
8.00
With fresh produce harvested and delivered daily from our Gooseberry Gardens at Virginia Park Lodge in Co. Cavan, seasonality and quality local produce is the driving force behind our changing Café menu.
Please note, these menus are sample menus and are subject to change.
All the fun of the Lodge, served up for Lunch!
This weekly changing menu will feature the best of our Chef's selection, made with the finest produce coming fresh from Virginia Park Lodge.
Two Courses €29, Three Courses €35. Available Tuesday - Friday, 12pm - 2:30pm
TO START
Belle Valley Smoked Salmon Omelette, Crème Fraîche, Chive
Virginia Roots, Shoots and Leaves, Buttermilk Salad Cream
Lobster Bisque, Brandy Cream, Tarragon
MAINS
Lamb Kofte, Lambs Liver, Yoghurt, Harissa, Pomegranate Molasses
Roasted Hake, Romesco, Almonds, Lodge Kale
Tagliolini, Wild Garlic, Lemon
PUDDING
Corleggy Cheese, Homemade Biscuits
Park Café Soft Serve, Caramelised Popcorn
Blood Orange Sorbet, Mint
APERITIVO
Park Café Foccacia, Homemade with Garlic, Rosemary, Castillo de Canena evoo. €4
SEAFOOD BAR
Kelly Natives, Galway, Served Natural on the Half Shell. three for 13.5 / six for 27
Flaggy Shore Rocks, Co. Clare, Cold Dressed Vietnamese Style. three for 12 / six for 24
Carlingford Rocks, Co. Louth, Hot Dressed Rockefeller. three for 12 / six for 24
Mixed Oysters, Kelly Native, Flaggy Shore & Carlingford Rock. three for 12 / six for 25
SMALL PLATES
Salt Baked Beetroot, Bitter Virginia Leaves, Pickled Walnuts (v). €14
Pig's Head Terrine, Mustard, Toasted Foccacia. €12
Park Lodge Polytunnel Salad, Buttermilk Salad Cream, Crispy Onions (v). €17
Irish Crab Salad, Celeriac, Mustard Seeds, Mimosa. €18
Frank Hederman’s Smoked Salmon, Crispy Ballysadare Hen Egg, Virginia Roots, Shoots and Leaves. €16
Peter’s Omelette, Inis Escargot Bordelaise, Smoked Pancetta, Parmesan, Chives. €16
Walled Garden Jerusalem Artichokes, Whipped St Tola, Truffle (v). €10
Crab & Mussel Soup, Coconut, Ginger, Lime. €13.5
MAIN COURSES
Hereford Short Rib, Cavan Carrot, Bone Marrow Crumb, Salsa Verde. €30
Roasted Monkfish, Smoked Onion, Chimichurri, Kale. €35
Confit Skeaghanore Duck Leg, Garbure Tarbais, Cabbage, Carrots, Bacon. €30
Bentley’s Fish Pie, Smoked Haddock, Prawns, Clare Island Salmon. €27.9
Black Sole Fillet, Buttermilk Beurre Blanc, Lodge Leeks, Clams. €33
Lobster Spaghetti, Tomatoes, Vadouvan Oil, Basil. €36.5
Taglioni, Wild Garlic Pesto, Potato, Lemon (v). €26
Hereford Prime Fillet ‘Au Poivre’, Spinach, Pepper Sauce. €39.5
For two
Roasted Oxford 'Sandy & Black' Piglet, Apple & Pickled Mustard Seeds, Roasted Roots. €39pp
New Season Texel Lamb Shoulder, Spiced Kofte, Offal, Pickles, Lentil Dahl. €35pp
Chargrilled T-bone from Flood’s Butchers, Thin-Cut Fries, Polytunnel Salads, Pepper Sauce & Aioli. €45pp
FOR THE SIDE
Irish Butter Mash. €6
Walled Garden Greens. €6
Heritage Carrots, Whipped Feta, Pistachio. €6
Thin-Cut Fries, Aioli. €7
Please speak to our staff about your dietary requirements, intolerances and food allergies. We are a cashless restaurant so please ensure you have a contactless card or device for payment. Discretionary 10% service charge will be added to your bill. All game is wild & may contain shot.
HORNS & HOOFS
Farmhouse Cheese Selection, Durrus, Crozier Blue, Heggarty's Cheddar, Wicklow Brie. €12
SOMETHING SWEET
Steamed Pudding, Custard Cream, Ginger Crumble. €7
Cavan Honey Rice Pudding, Rose Water, Rhubarb. €9
Burnt Cheesecake, Bramley Apple. €6
Bitter Chocolate Mousse, Pedro Ximenez, Malt Tuile. €8
Park Café Soft Serve ‘99’, Strawberries. €7
ONE FOR THE ROAD?
Join us upstairs in The Park Bar for a range of digestifs, cocktails, coffee and more.
At The Park Café
Tuesday - Saturday
Lunch: 12:00 - 15:00 pm
Dinner: 17:00 - 22:30 pm
The Park Bar
Tuesday - Saturday
3pm til late
Unit 1,
1 Shelbourne Road,
Ballsbridge,
Dublin 4,
D04 FP65
01 123 4567
info@theparkecafe.ie
At The Park Café
Tuesday - Saturday
17:00 - 22:30pm
At The Park Bar
Tuesday - Saturday
17:00 till late
At The Park Café
At The Park Bar
Sunday - Tuesday: Closed
Wednesday & Thursday: 5 pm - late
Friday & Saturday: 3 pm - late
Number 1 Ballsbridge,
Shelbourne Road,
Dublin 4, D04 R5W8
T: (01) 964 3040
E: info@parkcafe.ie
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