CONTACT
DUBLINBAY PRAWN, emulsion of carapace and tonka bean
ARTICHOKE, "Gillardeau" OYSTERS AND FOIE GRAS, acidulous clear soup, fresh coriander
FRESH SARDINES AND OYSTER TARTARE with confit lemon zest
RED MULLET
summers végétables, warm marinade of olives
roasted with garlic confit
GASPACHO of "bio" tomatoes, salpicons of Dublin Bay prawns
