Private Dining @ The Temple House

Sundried Tomato and Black Olive Arancini Balls, Fresh Tomato and Basil Sauce (v)
Stacked Aubergine with Spinach and Pea Risotto (v)
Irish Salmon Gravlax with a Balsamic Reduction and Cucumber-Pepper Salsa
Slow-Roasted Pork Belly, Silky Parsnip Purée, Pickled Baby Onions
Pork & Bacon Terrine with Apricot Relish, served with crackers
Cod and Smoked Salmon Fish Cake with Wasabi Aioli and Crisp side Salad
Pan Fried Mushroom ‘Scallops’ with Seaweed Crumble, Pea and Mint Purée (v)
Roasted Butternut Squash and Goat Cheese Soup (v)
Traditional Irish Leek and Potato Soup (v)
Mushroom Broth with cubed Potatoes (v)
Carrot, Ginger and Orange Soup (v)
Smooth and Creamy Celeriac Soup topped with Crispy Parmesan (v)
Roasted Cauliflower and Cheddar Cheese Soup (v)

Parma Ham Wrapped Chicken de Volaille with Creamy Parmesan Polenta, Carrot Ribbons
Slow Cooked Braised Beef Cheek, Fondant Potato, Tender Stem Broccoli, Red Wine Jus
Monkfish Fillet with a Rich Chorizo Beurre Blanc, Sweet Potato Gnocchi
Ham Gammon with Crunchy Colcannon Croquettes, velvety Chive Mash Potato, Zesty Horseradish Sauce
Seared Sea Bass with Sauce Verde, Fennel Salad, Dill Gnocchi
Pork Fillet Schnitzel, Buckwheat Asparagus Risotto, Parsley Sauce
Red Pepper and Spinach Chicken Roulade with Scallion Mash, Green Bean Bundle, Red Pepper Sauce (v)
Confit Duck Leg with Ginger and Orange Sauce, Braised Red Cabbage, Silesian Potato Noodles
Pan-Seared Rainbow Trout, Sautéed Spinach, Steamed Broccoli, Seaweed Crisps, Silky Volute
Papillote Salmon, Black Lentils, Sundried Tomato Ragu
Pan-Seared Celeriac, Ginger Carrots, Silky Parsnip Purée (v)
Roasted Veg and Green Lentil Wellington, Glazed Parsnips, Mushroom Drizzle (v)
Crispy Potato Pancakes, Ratatouille (v)
Smokey Tofu and Chickpea Lecsó Hungarian Casserole served in a warm and crispy Sourdough Bread Basket (v)