The Penthouse

Private Bar & Party Venue, Ballsbridge, D4.

(01) 6689424

The Penthouse is a Private Bar & Dining Space available for Group Bookings. A Choice of Gourmet Food & Wine Menus are Available. Event Specific Menus will be Designed by Our Executive Chef in Consultation with the Event Organiser. Taking bookings now for Christmas Parties 2018.



Sample Menu: All items can be customized to suit a particular event.


Fine Dining Menu

Starters

Tomato & Coconut Soup

With roasted red peppers a slight hint of coriander served

with homemade dillisk brown bread

 

Bang Bang Tiger Prawn Cocktail

Tiger prawns in light batter coating, infused with an in house

hot sauce topped with a New York cocktail dressing

 

Spiced Beef Salad

Rare Roasted spiced beef, baby gem leaves, shaved Parmesan,

rye croutons, pickled wild mushroom and horseradish dressing.

 

Penthouse Mixed Charcuterie Platter

Serrano ham, Milano salami, chorizo sausage, grilled chef’s selection of

vegetables, spiced mulled wine sticky onions and cornichons

 

Dressed Irish Crab

Irish brown crab combined with root ginger, chilli and

sea salt with an avocado crème fraiche

 

Mains

Oven Baked Irish Hake Fillet

Galway mussels, Palourde clams, prawn bisque, fingerling

potatoes, red chard, and pea shoots

 

Gressingham Breast of Duck

Duck fat fondant potato, fine beans, smoked duck croquettes and Madeira Jus

 

Fillet Steak

6oz fillet steak, roast cherry vine tomatoes, watercress salad,

handcut fries, and a brandy green peppercorn sauce

(Supplement €5.00)

 

Confit Pork Belly

Duck fat fondant potato, wilted swiss chard and a chorizo white bean cider sauce

 


Vegetarian Options

Potato & Parmesan Gnocchi

Sweet potato cream, roasted chestnuts, baby spinach and shaved parmesan

 

Wild Mushroom & Wellington

Duxelle of wild Irish mushroom, oven roasted vine cherry

tomatoes and a tarragon mustard cream sauce

 

Pearl Barley Risotto

Roasted winter vegetables and Fivemiletown goats cheese crumble

 

Dessert

Homemade Belgian Brownie

Jersey ice cream, Morello cherry puree and vanilla bean cream

 

Toffee Apple Galette

Pastry disc, pink lady apples, torched demerara sugar, balsamic strawberry ice cream

 

The Penthouse Cheese Board

Selection of Irish and continental cheeses, fig compote, grapes and crackers

(Supplement €3.00)

 


Supper Bowl Menu

(select two option)

Slow Cooked Pulled Pork

12 hour slow cooked dry rubbed pork, with chef’s homemade molasses brandy BBQ glaze

served with sun dried cranberries and wild rice

 

Chargrilled Turkey

Mini turkey skewers, sautéed  smoked bacon, kale, sage

onion stuffing and cranberry crème fraiche

 

Fish and Chips

Monkfish goujons, hand cut chips, tartar aioli and pea shoots

 

Confit Pork Belly

Slow roasted pork belly, Jane Russell’s black pudding mash,

roasted apple chutney and cider glaze

 

Pink Peppercorn & Brandy Steak

Sliced medium rare skirt steak, pink peppercorn brandy glaze and creamed spinach

 

Seafood Risotto

Tiger prawns, crayfish, irish smoked salmon, peas and

saffron rice topped with fried calamari

 

Steak Stroganoff

Sliced skirt steak, pearl baby onions, chestnut mushrooms, sliced

pickled gherkins, dijon mustard and chive sour cream

 

Crunchy Prawns

Black tiger prawns in panko crumbs with linguini, garlic, chilli and olive oil

 


Vegetarian Options

(select one silent option)

 

Butter Roasted Brussel Sprouts

Sun dried cranberries, toasted almonds and orange zest

 

Thai Red Vegetable Curry

Aubergine, courgette, sweet potato, spinach, coconut

cream and fresh coriander

 

Mushroom & Barley
Pearl barley risotto with garden peas, baby spinach and sweetcorn
topped with creamed mixed wild mushrooms
 

Street Food Menu

Miso Ramen

Sliced chicken, sesame, menma bamboo shoots, wild mushroom,

Scallions, black garlic oil, nitamago soft boiled seasoned egg

Japan

 

Jerk Chicken

The spirit of Jamaica’s popular jerk sauce comes through in this super spicy,

fragrant grilled chicken, to punch it up we added some scotch bonnet

Jamaica

 

Glazed Pork Belly

Kamikaze sauce infused with a hint of coriander & mint, root ginger chilli,

all the ingredients for the perfect Asian infusion

China

 

Ghost Chilli Beef

The hottest chilli in the world is used in this dish

Imported from Pradesh in India

Spain

 

Bang Bang Tiger Prawn

This is another spicy one, tiger prawns in a light tempura batter

Coated in a frank’s hot sauce, cooled by a rich old-fashioned marie rose sauce

Vietnam

 

Chicken Korma

A Korma style dish from India, very rich in flavor, cardamom flavors are thickened

with nuts and enriched with yogurt, it’s an absolute crowd pleaser

India

 

Blue Swimmer Crab Salad

Fresh crab caught on the west coast of Ireland, with chopped avocado

cherry tomato, sea salt, a very refreshing dish

Ireland


Hot or Cold Buffet Menu

Beef

Steak Stroganoff

Pearl Baby Onions, Chestnut Mushrooms, Sliced Pickled

Gherkins, Dijon Mustard and Chive Sour Cream

 

Slow Braised Hereford Beef

Rioja wine, pancetta, baby pearl onions, chestnut

mushrooms and freshly grated horseradish

 

Wok Fried Skirt Steak

Bok Choy, napa cabbage, long yard beans, bean sprouts,

chilli and a homemade Asian black bean glaze

Chicken

Tandoori Roast Chicken
Spiced Dahl lentils, garlic, cumin, garam masala, fresh
coriander and mango chilli chutney
 


Chicken Paillard
Lemon, oregano and garlic 24 hour marinated Irish chicken, crispy fried capers with a lemon and baby spinach Chardonnay sauce

 


Asian Five Spice Chicken
Courgette, baby sweet corn, sugar snap peas, coconut cream,
lemongrass and fresh coriander
 

Seafood

Miso Glazed Salmon

Teriyaki Glazed Noodles, Asian Greens and Fried Garlic Chips

 

Classic Spanish Paella

Chicken, prawn, chorizo, peas and Saffron rice

 

New England Seafood Chowder Pie

Market fresh fish, dry cured bacon lardons, bay prawns,

parmesan breadcrumb gremolata

Vegetarian

Over Stuffed Asparagus & Italian Tortellini

Wild mushroom cream sauce, petit pois and kale with

freshly grated pecorino and fried shallots

 

Potato & Parmesan Gnocchi

Sweet potato cream, roasted chestnuts, baby spinach and shaved parmesan

 

Thai Tom Yum

Aubergine, courgette, roast butternut squash, coconut cream and fresh coriander

 

All of the above served with steamed rice pilaf

and roasted baby new potatoes

 


Cold Buffet

Irish Oak Smoked Salmon

Caper Berries, chopped boiled free range hen eggs and pickled Cucumber

 

Hand Carved Glazed Ham

Honey and clove glaze with jalapeno tomato relish

 

Iced Bucket Prawn Cocktail

Grilled lemon and New York cocktail sauce

 

Medium Rare Striploin of Beef

Watercress and freshly grated horseradish crème fraiche

 

Lemongrass Chicken

Poached lemon grass chicken with a ginger

and scallion dipping sauce

 



Salads
 

Superfood Salad
Greek halloumi cheese, organic spiced quinoa, kale, toasted
sunflower seeds, sun dried cranberries, watercress and a
rapeseed oil dressing
 

Mozzarella & Vine Tomato
Fresh basil leaves, cold pressed Donegal rapeseed oil
and aged white balsamic vinaigrette


Five Mile Town Goats Cheese
Baby arugula, candied pecans, sun dried cranberries
with a Dijon sherry vinaigrette
 

Penthouse Coleslaw
Shaved cabbage, kale, beetroot, fresh radish, carrot, golden
raisins, olive oil and champagne vinaigrette
 

Cos Lettuce and Warm Bacon
Olive oil ciabatta croutons, roast garlic
aioli, shaved pecorino


Desserts


 Homemade Belgian Brownie
Jersey ice cream, Morello cherry puree and vanilla bean cream


Toffee Apple Galette
Pastry disc, pink lady apples, torched demerara sugar, balsamic strawberry ice cream
 

The Penthouse Cheese Board

Selection of Irish and continental cheeses, fig compote, grapes and crackers

(Supplement €3.00)