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Sample Dinner Menu

Duck, Walnut and Parsnip Croustade

*******

Sourdough, Wild Garlic, Lemon and Black Pepper Butter 

*******

Terrine of Wild Rabbit and Pork, Piccalilli, Parsley Emulsion

or

Cured Monkfish, Asparagus, Smoked Almond, Strained Yogurt

or

Glazed Ham Hock, Celeriac, Crispy Hen’s Egg

*******

Lamb Loin, Confit Belly, Braised Shoulder with Maitake and Wild Garlic

or

Dry Aged Beef Loin, Polenta, Purple Sprouting Broccoli, Braised Onion

or

Wild Seabass, Seaweed Beurre Blanc, Pickled Mussels, Leek and Potato

or

Pithivier of Shiitake Mushroom, Sweet Potato and Fior di Latte

or

******

Raw Honey Parfait, Honey Cake, Bee Pollen, Almond and Sheep Yogurt

or

 Chocolate Cremeaux, Peanut Ganache, Miso Caramel, Malt Ice Cream

or

Young Buck, Date Chutney, Spent Grain Cracker

€60

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

 

Sample Value Menu

Available Sunday – Thursday all evening.

From 5pm to 5:45pm Friday, Saturday and Bank Holiday Sunday evenings.

Duck, Walnut, Parsnip and Beetroot Tartlet

*******

Sourdough, Wild Garlic, Lemon and Black Pepper Butter 

*******

SeaTrout, Pink Fir Apple Potato, Buttermilk, Dill 

or

MossField Organic Cheese and Onion Tart

*******

Free Range Pork Fillet and  Belly, Swede, Smoked Black Pudding, Pickled Apple

or

Cod, Langoustine Bisque, Carrot and Walnut, Pommes Anna

or

Pithivier of Sweet Potato, Shiitake Mushroom and Fior di Latte

******

Custard Tart, New Season Rhubarb

or

White Chocolate Bavarois, Mango, Passionfruit and Coconut

€39.50

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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