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Sample Dinner Menu

Gubeen Gougère, Leek Jam, Crisp Ham

*******

Sourdough Whipped Wild Garlic Butter 

*******

Quail, Carrot, Date, Dukkah

or

Seared Scallops, Leek, Potato, Pickled Onion

or

Ham Hock, Celeriac, Crispy Hen’s Egg

*******

Dry Aged Beef Loin, Potato and Cheek Terrine, Mushroom, Oyster

or

Goat Loin, Confit Belly, Pressed Shoulder, Asparagus, Hen of the Woods, Wild Garlic

or

Monkfish, Blood orange Beurre Blanc, Purple Sprouting Broccoli, Gnocchi

or

Venison Loin, Braised Shoulder, Parsnip, Pickled Walnut

or

Sumac Roast Cauliflower, Caper, Raisin, Almond

Braised Red Cabbage, Dauphnoise Potato

******

Rum Baba, Roast Pineapple, Coconut Sorbet

or

70% Chocolate Cremeaux, Passionfruit, Hazelnut

or

Young Buck Cheese, Organic Quince Chutney, Spelt Grain Cracker

€58

We work with all 14 allergens in our kitchen, please advise us of any dietary requirements

 

Sample Value Menu

Available Sun – Thurs all evening.

From 5pm to 6pm Fri, Sat and Bank Holiday Sunday evenings.

Gubeen Gougère, Leek Jam, Crisp Ham

*******

Sourdough Whipped Wild Garlic Butter 

*******

Warm Cured Sea Trout, Jerusalem Aritichoke, Apple 

or

Aged Cheddar Set Custard, Beetroot, Hazelnut

*******

Free Range Pork Belly,Smoked Black Pudding, Turnip

or

Cod, Savoy Cabbage, Mussels, Scallop Roe, Wild Garlic Sauce

or

Sumac Roast Cauliflower, Caper, Raisin, Almond

Braised Red Cabbage, Dauphnoise Potato

******

Spiced Custard Tart, New Season Rhubarb, Vanilla Ice Cream

or

White Chocolate Parfait, Roast Pear, Chocolate and Amaretto Mousse

€38

We work with all 14 allergens in our kitchen, please advise us of any dietary requirements

Sample Sunday Lunch Menu

Glazed Horans Ham Hock, Celeriac Velouté, Crispy Free Range Hens Egg, Fergus Pancetta €10

Warm Cured Sea Trout, Jerusalem Aritichoke, Apple €10

Aged Cheddar Set Custard, Beetroot, Hazelnut €9

Seared Scallops, Leek, Potato, Pickled Onion €14

Panfried Breast, Confit Leg of Quail, Carrot, Date, Dukkah €9

*******. 

Dry Aged Striploin of Beef, Yorkshire Pudding, Braised Cheek Croquette €30

        Free Range Pork Belly, Smoked Black Pudding, Turnip €26

        Monkfish, Blood Orange Buerre Blanc, Purple Sprouting Brocolli €30

        Cod, Pickled Mussels, Scallop Roe, Wild Garlic Sauce €28    

       Confit Duck Leg, Braised Red Cabbage, Parsnip, Pickled Walnut €24

Sumac Roast Cauliflower, Caper, Raisin, Almond €18

*******

Spiced Custard Tart, New Season Rhubarb, Vanilla Ice Cream

White Chocolate Parfait, Roast Pear, Chocolate and Amaretto Mousse

Rum Baba, Roast Pineapple, Coconut Sorbet

70% Chocolate Cremeaux, Passionfruit, Hazelnut

Young Buck Cheese, Organic Quince Chutney, Spelt Grain Cracker

All €8

Candles flicker in the windows of this welcoming restaurant set by the river. It’s run by a passionate chef-owner and his bright, friendly team, and is a real hit with the locals. Regional ingredients feature in good value dishes which are carefully cooked and full of natural flavours.
MICHELIN Guide
MICHELIN Guide
Superstar chef Gary O’Hanlon has described John Coffey, of Thyme Restaurant, as “the most underappreciated chef in the country.” But, in the year just passed, it seems the acclaim Mr Coffey deserves has come his way: media attention; bib gourmands; an overnight sensation, after only a dozen years in business.
John and Sally McKennas' Guides
John and Sally McKennas' Guidesguides.ie
Lunch at Thyme was really superb value given just how well we’d eaten, and the effort that had gone in to sourcing really excellent ingredients from Irish suppliers.
Business Post
Business Post
Once the starter came out I just knew ... Read the full review
Independent.ie
Independent.ie
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