Kannazuki
October
Amuse-bouche 1
Sakizuke
- Kisetsu no sakana
- Amuse bouche
Amuse-bouche 2
Oshinogi
- Sushi ikkan
Starter
Hassun
- Nankin tsukiyo tofu
- Pumpkin, amaretto, yuzu, yam potato and ginger
- Lobster koji mushi
- Lobster, shio koji, ikura, cucumber, orange and bottarga mayo
- Shirako tempura
- Cod milt, smoked herring roe and sansho salt
- Sika kunsei
- Jameson oak chip smoked Sika deer, red cabbage,
beetroot caviar, sakura vinegar and
Velvet Cloud sheep milk curd - Kamori monaka
- Foie gras, miso, Killahora Pom'O apple port,
and wild cranberries
Dashi broth
Wanmono
- Dobin mushi ; Shiitake ikomi
- Shiitake, Dublin Bay prawn, edamame, shiso
and Leamlara mitsuba
Sashimi
Mukouzuke
- Kisetsu no osashimi
- Selection of sashimi
Grill
Yakimono
- Yaki gamo, nego juntei, ichijiku, okoge
- Thornhill duck, cherry smoked hay leek, scallion, fig, dried rice, aonori, and Highbank organic orchard balsamic vinegar
Stew
Nimono
- White sole
- White sole, Lisheen greens, daikon, peas and ginger
Steamed
Mushimono
- Yuzu chawanmushi
- Egg dashi pot, chicken thigh, gingko nut and yuzu
Pickled
Sunomono
- Kani no tsume
- Castletownbere crab claw and seasonal vegetables
Rice
Gohanmono
- Enoki takikomi gohan
- Enoki mushroom, ginger and rice
Soup
Tomewan
- Akadashi
- Red miso, tofu, chive and dashi
Dessert
Kanmi
- Mont blanc
- Chestnut, black truffle, Black's golden rum and porcini cream