thornhill duck breast , leg sausage , parsnip , radish and nastirtium.jpg

Our menu at West uses only the best produce from local producers to bring you award winning and innovative Irish food

 
 

IN SEASON THIS MONTH

 
Lamb, 
Celeriac, 
Radishes, 
New Potatoes, 
Peas, 
Sorrel, 
Spinach, 
Mint, 
Mussels,
Rhubarb, 
Mackerel, 
Oysters, 
Wild Garlic,
 
 

 
 

tasting menu

 

The Tasting Menu changes daily and is available for a maximum table size of 6 people, unless by prior arrangement. All guests at the table will have the Tasting Menu. Please do let us know about any dietary restrictions.

TRUST US - THE CHEF AND SOMMELIER

5 course Tasting Menu with extra surprises, focusing on the best local produce €68 per person

Wine pairings €39
Premium wine selection €55
Sommelier’s cellar selection €75

TRUST US – THE SOMMELIER

Create a great, fun dining experience by placing your wine choice in our Sommelier’s hands. We will choose 3 cracking glasses of wine to complement your dinner choice from the following à la carte menu for just €22

 

 
 

Small Plates

 

CONNEMARA BARBEQUE LANGOUSTINE * €10.50

Broadbean and Bacon Fricassee, Parsley Puree, Prawn Jus

HOMEMADE BLACK PUDDING €10.90

Dillisk Brined Egg Yolk, Barbequed Cabbage, Bottarga

AGED THORNHILL DUCK PARFAIT * €11.00

Leek, Duck Ham, Sweet Pickle Shitake 

RAVIOLO OF GOATS CHEESE €9.90

Uncle Matt’s Hen’s Yolk, Wild Chanterelle, Garlic Caper, Smoked Celeriac Veloute 

A TASTE OF ROSSAVEAL CRAB * €10.90

Apple, Kohlrabi, Dooncastle Oyster

STUFFED SADDLE OF WILD RABBIT * €10.00

Potato Salad, Young Broccolis, Jus 

KILLARY HARBOUR ROPE MUSSELS * €8.70

Fennel Cream, Finished with Local Parsley and Seaweed Pistou

Dishes with a * are/can be gluten free

Please inform us of any dietary restrictions and we will be happy to oblige. Allergen information available upon request

10% Service Charge – Groups of Ten Plus

 

 
 

Large Plates

 
We use only the finest of meat from Bord Bia approved suppliers. All of our beef is Irish dry aged Hereford cooked on our special grill. Our coastal location gives us access to the freshest of fish.

Signature Dish of Prime Hereford 21-day Dry-Aged

CÔte de Boeuf For Two * €60.00

Cashel Blue Béarnaise, Jus, Triple Cooked Dripping Chips

Thornhill Dry-Aged Duck breast * €26.00

Garraí Glas Beetroot, Duck Jus

Connemara Organic Mountain Spring Lamb* €25.00

Loin, Sweetbread, Braised Belly, Lambcetta, Pea, Onion Soubise

Local Catch of the Day * (m.v.)

Connemara Half Lobster * €29.00

Potato and Sea Truffle Risotto, Warm Courgette and Tomato, Lobster Jus

Connemara Scallops * €27.00

Leeks, Smoked Black Pudding, Scallop Roe Cream

Braised Beetroot Freekeh €22.00

Charred Loin of Celeriac, Aran Feta, Seasoned with Sea Truffle

 

 
 

IRISH ARTISAN CHEESE MENU

 
Take a gourmet tour of Ireland’s finest examples of hand crafted cheeses. €3.60 per ounce

Complement with a Port and Dessert Wine flight

Churchill Tawny Port / Elysium Black Muscat / Les Clos des Paulilles €9 for 3 tasting shots

CROZIER BLUE CHEESE – CO. TIPPERARY

Crozier Blue cheese was developed near Cashel by the same family who developed the first Irish blue cheese; made from sheep milk it develops a stronger flavour than the well-known Cashel Blue, with a crumbly texture and strong flavour when mature.

ORGANIC ST. TOLA GOAT CHEESE – CO. CLARE

A creamy-textured and sweet-flavoured organic goat cheese which develops a very specific golden rind upon perfect maturity, it has recently been a winner of a World Cheese Award among many others.

ST. KILLIAN CHEESE – CO. WEXFORD

Produced by Carrigbyrne Farmhouse in Wexford, this cheese is a Camembert type cheese with a bloomy white rind. It is mild when young and as it matures the cheese softens and develops an aromatic clean flavour.

ADRAHAN FARMHOUSE CHEESE – CO. CORK

A mature Ardrahan exhibits all the classic characteristics of a semi-soft cheese. Its pronounced aroma indicates maturity and correct development.

CAUSEWAY CASTLEQUARTER MATURE CHEDDAR – CO. ANTRIM

Causeway Castlequarter cheddar is a hard handmade mature cheese, This distinctive cheddar type cheese has a melting individuality all of its own.

 

 
 

The Final Course

 
All desserts €6.50

WILD ROSEMARY INFUSED WARM PEACH *

Fermented Double Cream, Sable and Oats

HOMEMADE ICE CREAMS *

We will tell you about this evening’s selection

A STUDY IN RHUBARB

Sous Vide, Gel, Puree and Sorbet

Mascarpone Panna Cotta

WILD BLACKCURRANT SOUFFLE

MINT CHOCOLATE CREME BRULEE *

Cocoa Shortbread

ASSIETTE OF STONE FRUITS CHEESECAKE *

with Chilli, Ginger and Almonds

Complement with a Port and Dessert Wine Flight

Let Our Sommelier Match Your Dessert With 3 Great Tastes

€12 for 3 tasting shots

* Gluten Free

 

 
 

european region of gastronomy special

 
€38 per person. 5 Courses and a complementary House Beverage.  

Start

CRISPY HAM HOCK TERRINE 

Poached Egg, Parmesan, Smoked Shallot Aioli

 KILLARY HARBOUR MUSSELS *

Fennel Cream Finished with Local Parsley and Seaweed Pistou

ORGANIC SOUP OF THE MOMENT *

VEGETABLE SALAD * (V)

Aran Islands Soft Goats Cheese, Pickles

CRISPY THORNHILL DUCK LEG *

Warm Grain Salad, Roasted Squash, Duck Jus

main

8oz AGED SIRLOIN STEAK *

Onion Puree, Onion Ring, Lemon Thyme Pepper Sauce

BRAISED BEETROOT FREEKEH  

Charred Loin of Celeriac, Aran Feta, Seasoned with Sea truffle

CORN FED CHICKEN BREAST *

Black Garlic Barley, Young Carrots, Jus

STEPHANE’S CATCH OF THE DAY *

end

BUTTERMILK & PASSIONFRUIT PANNA COTTA *

Poached Rhubarb, Sesame Crunch

STOUT 1 AND CHOCOLATE TIRAMISU 

Buckwheat & Crackine 

KNICKERBOCKER GLORY *

Warm Brownie, Cookie Dough,

Dishes with a * are/can be gluten free.

Please inform us of any dietary restrictions and we will be happy to oblige. Allergen information available upon request

10% SERVICE FOR GROUPS OF 10 PLUS

This Special Menu is available until 7pm

 

 
 

THE CHEF’S TABLE

 
€160 per person inclusive of food and wines

 

SAUTERNES, CHATEAU LES TUILLERES, FRANCE 2004

AMUSE BOUCHE
Ernest Soulard Foie gras with samphire, broche crust
 

OLTREPO PAVESE, PINOT NERO, ITALY 2007

SCALLOPS/PASSION FRUIT
North Atlantic scallop carpaccio, passion fruit, pickled asparagus and dillisk
 

CHATEAUNEUF DU PAPE, QUIOT, COTEDU RHONE 2004

HALIBUT / CAMOMILLE
Lightly marinated halibut served with crab Agnolotti and seaweed broth, camomile scent

 

SEAWEED SORBET

 

DOMAINE TEMPLER, BANDOL 2002

LAMB / EUCALYPTUS
Lamb loin and braised rib served with bean puree and eucalyptus scent
 

AMARONE, LUIGI RIGHETTI, VENETO 2002

CHOCOLATE / AVOCADO
Baiano chocolate ganache and avocado ice cream, lime curd, cocoa crumbs, black treacle
 

ELYSIUM, BLACK MUSCAT, CALIFORNIA

PINEAPPLE / SECHUAN
Sweet pineapple Flambé, finished with cracked sechuan pepper and served with vanilla ice cream
 

FLOWERING ORGANIC TEA

Selected by our local herbalist, it will be served with cardamom crème brulee

 

 
 

OUR SUPPLIERS - THE TWELVE APOSTLES

 
Our philosophy is simple: source the best produce from local producers, respect it and serve it in a grown up setting. Friendly, unpretentious service is key. After all, we are in The West of Ireland.

Meat 

James McGeough ButcherOughterard, Co. Galway

Connemara Organic Mountain Lamb, Pallas Foods


Poultry 

Thornhill Dry Aged Duck, Co. Cavan


Fishmonger 

Gannet Fishmongers, Galway 

Fruit & Vegetables 

Uncle Matts, Beechlawn Organics, Galway
Garrai Ghlas Inverin, Galway

Dry Goods 

Pallas Foods, La Rousse Foods

Dairy 

Cuinneog, Co. Mayo,
Velvet Cloud, Aisling, Co Mayo

TRUE TO THE REGION, TRUE TO THE SEASON