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I've chosen little bites that are affordable, very tasty and nutritious - perfect for grazing. Whether you're a vegetarian or a carnivore I have designed for flavour, with my own special technique to keep them low fat.
Amazing green olives with segments of pink grapefruit and crushed ice made from cucumber juice and dill. Simply freshness in a bowl. Rich in iron, antioxidants, Vitamin C and E. Pure goodness for a healthy heart.
Salt cured cod crushed with onion potato parsley fried in rice bran oil with sweet onion, low fat crème fraiche and shaved ham. Fish promotes a healthy heart and boosts our immune system. Onions are packed with potassium and chromium.
Native fish wrapped in nori seaweed cooked in rice bran oil brought together with crunchy vegetables and yoghurt. High in protein and low in calories. Rice bran oil is one of the healthiest oils in the world.
The city's favourite, the oul chicken wing. Here I've done 'em in some sticky soya and crushed roasted sesame seeds with fresh grated lime zest, garlic chips, red sprouts and coriander.
No bread here, just salt cured beef with citrus scented duck sandwiched with herb goats cheese and my own mango chutney. A low carb and high protein dish. Goats cheese is excellent for those who are lactose intolerant.
Sweet baby skinless chilli peppers stuffed with tartare of tuna, avocado and scented with the freshest soft herbs. Chillies are great for burning off fat, and if you like your protein lean you will love these little omega 3 bites.
Rustic selection of organic, sour and crunchy breads with my very own cumin scented hummus and baba ganoush bound with walnut oil. I hope you like this marriage, butter it if you want to. All of our bread has been organically certified.
Freshness stacked together and sprinkled with a little sesame powder. Melon is full of nutrients. A special compound in cantaloupe relieves the nerves and calms the nerves. Helps for insomniacs.
Here I've let the natural flavours shine through. The soups tick all the right boxes They are light, fragrant and prepared in a way that celebrates the natural flavours, while preserving all the healthy nutrients.
The crispy core of various heads of salad filled with tzatziki, courgette and marjoram compote, aubergine caviar and my own range of Rustic Stone chutneys. A powerhouse of nutrients packed with fibre, vitamins and minerals. Marjoram helps you sleep!
Flavour released on this is better suited when cold, served with chopped broad beans and grated beetroot bound in my own orange relish. It's high in iron, potassium and folic acid.
Great crab softened in a low fat mayonnaise smeared on toast, freshened with ripped fresh herbs and brushed with a superfood. Wheatgrass is a powerful superfood and brilliant for detoxing your body.
Spicy soya marinated quails. I grill them to keep them low fat and cut the spice with some sweetness.
They say the real goodness is just under the skin, so I've used the skin to make a soup. If this isn't real cold it isn't good, so I've kept it that way with some good fats sorbet. Refreshingly low in calories.
I love the lightness of this simply served with chopped peas some grated carrot bound with mint, chervil and olive oil. Star Anise stimulates the digestive system, making it great for breaking down food. Tarragon is considered the King of Herbs.
Packed with the most nutritious chunky vegetables I could find, then finished with basil, parmesan and good olive oil. has a hearty protein base and is high in fibre... a well balanced dish. Reduces the appetite and keeps you fuller for longer.
Slices of fresh prawns marinated in orange with cucumber, green grapes, avocado, ginger and soya toffee.
Pasta is not pasta to me without parmesan, they've all got it. To keep them light and fresh I simply use a vegetable stock, which should keep the veggies happy. I've removed the cream so you can have a big portion, if you are able.
Fried pork mince with onion, rosemary, bound with pumpkin, honey and sage. The joy of pork belly is in the flavor of its fat. This is for those who don't care about calories.
Good old fashioned chunky basil pesto with marinated tomatoes and roughly chopped great black olives with pine nuts and parmesan.
A little bit of indulgence, simply bound in truffle dressing, low fat yoghurt and just a dollop of crème friache and a hint of nutmeg.
Cooked in garlic cream with flaked chicken wing meat, parma ham and parsley bread crumbs and little grape mustard on crutes. A good meaty pasta full protein and flavour.
Courgette poached with thyme and garlic then roasted filled with tomato and basil and linguini rolled in chives, capers, yogurt, with baby marinated tomato more torn basil and parmesan. Courgettes are great for weight loss.
Sometimes we just want to be bad that's okay too... served pink, but if you want me to cook this further tell your server.
Very special mince ground from a recipe of different cuts, chargrilled, served with herb mayonnaise and my own tomato and lemon chutney, crispy onions and Irish smoked cheddar in a brioche bun. Served with polenta chips.
For those of you who take smaller bites, I have put all of the above in two buns of sesame seeds and smoked paprika alongside parmesan and black pepper. Served with polenta chips.
Sea bream with its belly stuffed with chopped coriander and lemon grass wrapped in banana leaf and baked in coarse sea salt served with poached and roasted fennel and warm lettuce broad beans with a citrus and herb bulgar wheat.
Irish lamb mince with pickled red pepper, beef tomato, coriander leaves, floppy lettuce, tazziki and shaved parmesan. Polenta chips and smoked paprika mayonnaise.
Poached Free Range Chicken slices with pickled mushrooms, blanched asparagus, long stem baby artichokes with broccoli slices, bulgar wheat, watercress, tarragon, parsley, wild rocket and a little truffle oil.
Mackerel fillets baked in a bag with carrots, shallots, saffron, fennel, quinoa cooked in carrot juice, coriander and dill. Nothing but pure goodness here, full of fragrance and freshness.
I've chosen the crunchiest, freshest leaves and then married them with the flavours I feel belong together. To ultimately keep their freshness, vibrancy and nutritional peak, I've insisted on them being dressed last minute.
Shaved fennel, baby gems, floppy lettuce, avocado, radicchio, chicory with pink grapefruit, pink radish, dill, beetroot and caramel pine nut dressed in its own beetroot juice split with olive oil.
Floppy lettuce, baby gem leaves, watercress, torn iceberg, cucumber, pickled ginger, shaved mouli, slices of mango, coriander and watermelon dressed in lime roasted coconut, dill seed and lime.
Wild rocket, sliced prosciutto ham, shaved crisp slices of pear with toasted hazelnuts, parmesan and wild herbs dressed in my light mustard dressing.
Watercress, baby spinach, baby gem leaves, iceberg, cherry tomatoes, black olives, coriander, basil and pickled saffron shallots bound in pine nut herb pesto.
Wild rocket, shaved fennel, baby spinach, orange segments, pickled carrot, cucumber sheets and caramel pecans bound in a roasted coriander seed and orange dressing and fresh coriander leaves.
Smoked haddock poached in soya milk with rocket, shaved fennel, watercress, wild leaves, broccoli, avocado, quinoa, cucumber, peas, broad beans and alfalfa sprouts. Simply bound in a little olive oil with a squeeze of lemon.
Here I've insisted on some great meat and fish that you cook yourself... Taking into account the correct cuts, breeds and suppliers I've chosen... This style of cooking provides excellent flavour release which marries with the accompaniments I feel belong
For the rib, I love to eat it with prawns and loads of herbs... hope you do too.
A light version of peppered Sirloin beef, none of the cream and more of the flavour.
Henry VIII loved this cut so much he knighted it 'Sir Loin', I tend to agree. This is one of our greatest exports.
This wonderful under used piece of meat, cooks great on the stone with our own Rustic Chunky Pesto.
Wonderful cut of meat to be enjoyed by two, simply served with the oul French butter. Twenty-eight ounces of dry aged meat hung for twenty-eight days. Thank you Maurice Kettle.
Here I've chosen an excellent fillet, topped it with a mushroom duxelle, whisked up a lighter hollandaise made with olive oil and packed with chervil and tarragon.
This wonderful, versatile fish was blessed with a layer of fat that renders perfectly on the stone. Careful do not blow the flavour! Walnuts will do. Rich in omega-3, real brain food.
Eat it quick if you like sushi or take it slow and let the fragrance and herbs infuse with the fish.
A range of unique side orders, many of them are good for you and some are for those who like to be bad.
My favourite vegetables made into a purée. Keeps you fuller for longer.
Just boiled, and served hot with mayo.
Poached and roasted fennel
A little bit of indulgence.
Great peasant food topped with its own mousse.
Among all of the root veggies, sweet potatoes have the lowest glycemic index rating.
Here it is, as close as I've got to a healthy chip (and they are) and they taste great.
So healthy, Bulgar wheat bound in orange and lemon segments chopped dill and coriander and our own rustic orange dressing.
Curried florets deep fried in bran oil with its own purée cooked in coconut milk.
All the goodness of 8 different beans and shoots bound in olive oil and herbs.
Wilted baby gem lettuce with chopped broad beans herbs and new season carrots
Funky flavour to jazz them up.
Almost too good to be true! Instead of sugar we use natural sweetness like agave syrup. Guilt-free with all the flavour.
Packed with vitamin C and vitamin A. Light dessert good for the skin.
Dark chocolate is the lowest in fat and for those that care we've joined the flavour together with grapefruit and pecans.
Here I've taken the freshest exotic fruits, rolled them in sweet sticky rice, freshened it up with coriander and confit ginger, served with a dipping sauce of caramel and passion fruit.
Warm Catalan mousse and orange sorbet. A little bit of indulgence.
For all the ladies I've made a wonderful chocolate soup and mousse but the best part of it is that it is completely sugar free, and finished with some roasted grated hazelnut.
Our very own selection of light low fat frozen yoghurts and fresh sorbets.
A spiced baked low fat custard with ginger bread crumbs and pear sorbet.
Best pannacotta in town infused with some cherry tea rich in flavanoides, amino acids and vitamins. Served with a fragrant almond tart and cherry frozen yogurt.
Top of the superfood list, I've suspended the strawberries in their own jelly, split with layers of vanilla crème fraiche and covered all in a light lime mousse.
Stylish coupling of Chardonnay grapes with peachy Chenin blanc. Carefully elaborated, with fine bubbles, The finish is long, rich, and extremely harmonious.
Elegant bubbles, with Chardonnay providing good length and a solid structure defined by Pinot Meunier.
Green apple and floral notes combine with a cream texture on the palate to form a Prosecco with real personality.
Fresh and soft with notes of ripe citrus fruit.
Mature and refreshing sauvignon, clean and pure with a nice floral bouquet.
On the palate the texture has a sharp and exciting approach, very refreshing with a hint of mint and citrus.
Clear and gleaming pale yellow color, with fresh fruit and herbaceous notes. Light body, balanced acidity and citrus aromas, nicely structured with hints of ripe fruit. Lively finish.
Fruit characters, a small amount of barrel ageing and some yeast notes works to make a complex style.
A beautiful streak of minerality and freshness on the palate with perfect weight in the mouth.
Crispy dry and mineral Chardonnay. No oak, bright and citrus.
Mature, soft on the pallate with good weight and refined acidity cutting throughout. Coming from a steep block located on the right bank of the Serein river.
Coming from an amphitheater shaped vineyard, this first growth exudes minerality from the limestone soil on which it's grapes are planted. Long length, complexity and elegance.
A youthful, fresh and well balanced wine showing generous fruit.
A peppery dry and spicy Syrah.
Aromas of ripe dark fruit, tobacco, and leather. Very powerful, with excellent expression of Spain's most noble of grape variety.
French oak ageing gives this wine a beautiful vanilla nose with powerful yet softened tannins.
A basket of cherry up your nose and a big juicy texture for the palate This wine is served in a carafe only.
Ripe and textured revealing flavours of black fruit, tobacco and chocolate with well established tannins.
Classic bordeaux blend of Cabernet and Merlot, aged in the finest oak casks, endowing the wine with aromas of vanilla, smoke, spice and leather. Refined and elegant, like a well-tailored linen suit.
Ruby red wine, defined by plum fruity notes harmoniously mingled with vanilla spiced aromas.
Spicy green pepper on the nose, but velvety, smoky and well balanced on the tongue. Stewy with plum and chocolate.
An explosion of sour cherry and red berry fruits on the palate with great length and grippy tannins makes this a perfect meal accompaniment.
Aged and ripe blend of merlot, cabernet franc and cabernet sauvignon. This wine has been released exclusively for Rustic Stone.
Mature and refined, this Pinot noir has elegant tannins and great length. Fragrances of leather and mushroom, slightly gamy.
A massively ripe, spicy and seriously good blend of grenache, syrah and mourvedre. Located in the heart of the appellation from soil made up of round pebbles from the former bed of the Rhone.
Floral, tropical fruit palate with nice acidity and balanced sweetness.
Complex fragrances redolent of dried fruit, figs, and honey.
Maturity, sweetness and complexity with scents of chocolate, nuts, and marinated cherries.
The bite of Skyy Citrus vodka and sweat kiss of Patrón Citronge orange liqueur help compliment the smooth flavour of blended lychees.
The distinctive flavour of raspberries comes together with the zing of fresh rosemary and blended with agave and lime to deliver a unique taste.
This is a refreshing blend of fresh lime juice and apple juice with St. Germain elderflower liqueur and Zubrowka bison grass vodka brought to life with a dash of champagne and served with sliced lychees.
Like a nice, juicy pear? Then you'll love this mix of pear purée, Hendrick's Gin, Matusalem Platino Rum and Peach Schnapps which produces a cool, sweet but dry drink.
Here we combine grapefruit purée, cranberry juice, Skyy Vodka and Saffron Gin to maintain the distinctive tart flavour of pick grapefruit.
A sultry fusion of Crème de Cassis, Zubrówka bison grass vodka and St. Germain elderflower liqueur, this light and fruity drink will liven up your day.
A mouth watering mix of fresh bramble berries and Crème de Mûre combined with sweet syrup, lemon juice and Hendrick's Gin.
We blend fresh coriander, cucumber, pineapple juice and agave nectar before adding Havana 3 Year Old Rum, Skyy Vodka and fresh lime juice to create a uniquely fresh, healthy and appealing cocktail.
A Mojito is traditionally made with five ingredients: rum, sugar, lime, water and mint; we keep faith with this and add subtle spices.
St. Germain is an elderflower liqueur from Burgundy with notes of pear, citrus and tropical fruits. Here we shake St. Germain and raspberry purée before filling the glass with Champagne.
This drink mixes passion fruit purée, Peach Schnapps and Blue Curacao, the result is a drink bursting with fruity flavours.
A variation on the classic recipe; we use Skyy Vodka, Patrón Tequila, Sailor Jerry Rum and Jameson, then we finish it off with fresh lime juice, agave nectar and Coca Cola.
Our Strawberry Daiquiri is a blend of rum, fresh strawberries, lime juice, rose petals and sweet syrup.
Another daiquiri option with Matusalem Platino Rum, fresh lime juice and the sweet and sour flavours of peach and passion fruit.
This is a tropical fusion of apple juice, mango purée and pomegranate purée. We then bring some samba to the drink by adding Sagatiba Cachaça and Zubrówka Bison Grass Vodka to produce a lush, flavourful cocktail.
To bring out the unique flavours within St. Germain Elderflower liqueur we mix it with Champagne, soda and lemon peel for an appetizing, refreshing long drink.
Our own twist on the classic long drink, a must for gin lovers with a fresh and spicy fruitiness.
We use Silver Patrón Tequila, Patrón Citronge Orange liqueur and fresh lime juice. Have it straight-up, on the rocks or frozen.
If it's not broke, don't fix it! Five white spirits and sour mix with a dash of coke. We use Skyy Vodka, Matusalem Platino Rum, Silver Patrón Tequila, Gordon's Extra Dry Gin, Patrón Citronge Orange liqueur and fresh lime juice.
Our Mai Tai uses Havana 3 Year Old and Havana 7 Year Old Rum with Patrón Citronge Orange liqueur, pineapple juice and a dash of Orgeat syrup.
Among the oldest of cocktails, you can have with either Whiskey or Brandy. Finished with Angostura Bitters, sugar and soda water.
Jameson Whiskey, fresh lemon and lime juice and a hint of sweet syrup, shaken and served on the rocks.
Another perfect old-time recipe: we use Tanqueray Gin, fresh lime juice and a smidgen of sweet syrup.
Have it sweet, dry or perfect; we use Buffalo Trace Kentucky Bourbon.
With Vodka or Gin, have it wet or dry, as you like it.
A taste of the orient with lemongrass, coconut and ginger; we then add Absolute Vanilla Vodka, Sailor Jerry Rum, Lemoncello and a dash of Jack Daniel's Whiskey. This is a complex but satisfying and tasteful digestif.
A luscious combination of Crème de Menthe, Kahlua, Absolute Vanilla Vodka and Bailey's.
We crush berries and then shake them together with Mead, Crème de Cassis and Crème de Mûre to make a satisfying treat for your sweet tooth.
An immaculate union of Skyy Vodka, Meletti Chocolate liqueur and our own chocolate sauce, this is a rich, velvety-smooth indulgence.
A smooth, appetizing cocktail made with sweetened rhubarb purée, lavender syrup, a touch of Sailor Jerry Rum and Absolute Mandarin Vodka.
We maintain the distinctive flavours of pomegranate and add a hint of cranberry juice and a trace of both Patrón Citronge Orange liqueur and Matusalem Platino rum before completing this luxurious delicacy with pomegranate pips and orange segments.
The most famous mocktail; 7Up with a dash of Grenadine. We add a dash of orange juice for a fresher taste.
A wonderful assembly of flavours made with cranberry juice, orange juice and Ginger Ale.
A soft drink for big children, this is a mix of lemonade and iced tea.
Dylan McGrath of Rustic Stone brings you a Summer menu exclusively designed for The Irish Times Readers to share.
Rustic selection of organic, sour and crunchy breads with my very own cumin scented hummus and baba ganoush bound with walnut oil. I hope you like this marriage, butter if you want to. All of our bread has been organically certified.
Freshness stacked together and sprinkled with a little sesame powder. Melon is full of nutrients. A special compound in cantaloupe relieves the nerves and calms the nerves. Help for insomniacs.
Slices of fresh prawns marinated in orange with cucumber, green grapes, avocado, ginger and soya toffee.
They say the real goodness is just under the skin, so I've used the skin to make a soup. If this isn't real cold it isn't good, so I've kept it that way with some good fats sorbet.
The city's favourite, the oul chicken wing. Here I've done 'em in some sticky soya and crushed roasted sesame seeds with fresh grated lime zest, garlic chips, red sprouts and coriander.
Good old fashioned chunky basil pesto with marinated tomatoes and roughly chopped great black olives with pine nuts and parmesan.
Cooked in garlic cream with flaked chicken wing meat, parma ham and parsley bread crumbs and little grape mustard on crutes. A good meaty pasta full of protein and flavour.
Three pieces of different cuts of Irish beef rendered as you like on the stone with a different topping to suit each cut.
Poached Free Range Chicken slices with pickled mushrooms, blanched asparagus, long stem baby artichokes with broccoli slices, bulgar wheat, watercress, tarragon, parsley, wild rocket and a little truffle oil.
Smoked haddock poached in soya milk with rocket, shaved fennel, watercress, wild leaves, broccoli, avocado, quinoa, cucumber, peas, broad beans and alfalfa sprouts. Simply bound in a little olive oil with a squeeze of lemon.
Funky flavour to jazz them up.
My favourite vegetables made into a purée. Keeps you fuller for longer.
All the goodness of 8 different beans and shoots bound in olive oil and herbs.
Our very own selection of light low fat frozen yoghurts and fresh sorbets.
A spiced baked low fat custard with ginger bread crumbs and pear sorbet.
Rustic selection of organic, sour and crunchy breads with my very own cumin scented hummus and baba ganoush bound with walnut oil. I hope you like this marriage, butter it if you want to. All of our bread had been organically certified.
Salt cured cod crushed with onion potato parsley friend in rice bran oil with sweet onion, low fat crème fraiche and shaved ham. Fish promotes a healthy heart and boosts our immune system.
Spicy soya marinated quails. I grill them to keep them low fat and cut the spice with some sweetness.
Cooked in garlic cream with flaked chicken wing meat, parma ham and parsley bread crumbs and little grape mustard on crutes. A good meaty pasta full of protein and flavour.
Three pieces of different cuts of Irish beef rendered as you like on the stone with a different topping to suit each cut.
My favourite vegetables made into a purée. Keeps you fuller for longer.
A little bit of indulgence.
Funky flavour to jazz them up.
All the goodness of 8 different beans and shoots bound in olive oil and herbs.
A spiced baked low fat custard with ginger bread crumbs and pear sorbet.
I've chosen little bites that are affordable, very tasty and nutritious - perfect for grazing. Whether you're a vegetarian or a carnivore I have designed for flavour, with my own special technique to keep them low fat.
Rustic selection of organic, sour and crunchy breads with my very own cumin scented hummus and baba ganoush bound with walnut oil. I hope you like this marriage, butter it if you want to. All of our bread has been organically certified.
Amazing green olives with segments of pink grapefruit and crushed ice made from cucumber juice and dill. Simply freshness in a bowl. Rich in iron, antioxidants, Vitamin C and E.
Sweet baby skinless chilli peppers stuffed with tartare of tuna, avocado and scented with the freshest soft herbs. Chillies are great for burning off fat, and if you like your protein lean you will love these little omega 3 bites.
You'll only have to chew this one the smallest bit longer, but still what great flavour!
Very special mince ground from a recipe of different cuts, chargrilled, served with herb mayonnaise and my own tomato and lemon chutney, crispy onions and Irish smoked cheddar in a brioche bun. Served with polenta chips.
Fried pork mince with onion, rosemary, bound with pumpkin, honey and sage. The joy of pork belly is in the flavour of its fat. This is for those who don't care about calories.
I've chosen the crunchiest, freshest leaves then married them with all the flavours I feel belong together. To ultimately keep their freshness, vibrancy and nutritional peak, I've insisted on them being dressed last minute.
Floppy lettuce, baby gem leaves, watercress, torn iceberg, cucumber, pickled ginger, shaved mouli, slices of mango, coriander and watermelon dressed in lime roasted coconut, dill seed and lime.
Wild rocket, sliced prosciutto ham, shaved crisp slices of pear with toasted hazelnuts, parmesan and wild herbs dressed in my light mustard dressing.
Watercress, baby spinach, baby gem leaves, iceberg, cherry tomatoes, black olives, coriander, basil and pickled saffron shallots bound in pine nut herb pesto.
Wild rocket, shaved fennel, baby spinach, orange segments, pickled carrot, cucumber sheets and caramel pecans bound in a roasted coriander seed and orange dressing and fresh coriander leaves.
Shaved fennel, baby gems, floppy lettuce, avocado, radicchio, chicory with pink grapefruit, pink radish, dill, beetroot and caramel pine nut dressed in its own beetroot juice split with olive oil.
A range of unique side orders, many of them are good for you and some are for those who like to be bad.
My favourite vegetables made into a purée. Keeps you fuller for longer.
Funky flavour to jazz them up.
All the goodness of 8 different beans and shoots bound in olive oil and herbs.
Almost too good to be true! Instead of sugar we use natural sweetness like agave syrup. Guilt-free with all the flavour.
Banana purée with sugar-free homemade praline, vanilla crème fraiche and caramelised oats.
Our very own selection of light creams, low fat frozen yoghurts and fresh fruit sorbets.
For all the ladies I've made a wonderful chocolate soup and mousse but the best part of it is that it is completely sugar free, and finished with some roasted grated hazelnut.
Rustic selection of organic, sour and crunchy breads with my very own cumin scented hummus and baba ganoush bound with walnut oil. I hope you like this marriage, butter it if you want to. All of our bread has been organically certified.
Here I've let the natural flavours shine through. The soups tick all the right boxes. They are light, fragrant and prepared in a way that celebrates the natural flavours, while preserving all the healthy nutrients.
Packed with the most nutritious chunky vegetables I could find, then finished with basil, parmesan and good olive oil. Has a hearty protein base and is high in fibre... a well balanced dish.
Flavour release on this is better suited when cold, served with chopped broad beans and grated beetroot bound in my own orange relish. It's high in iron, potassium, and folic acid.
They say the real goodness is just under the skin, so I've used the skin to make a soup. If this isn't real cold it isn't good, so I've kept it that way with some good fats sorbet. Refreshingly low in calories.
Great crab softened in a low fat mayonnaise smeared on toast, freshened with ripped fresh herbs and brushed with a superfood. Wheatgrass is a powerful superfood and brilliant for detoxing your body.
Spicy soya marinated quails. I grill them to keep them low fat and cut the spice with some sweetness.
A range of unique main dishes, many of them are good for you and some are for those who like to be bad.
Smoked haddock, poached in soya milk with rocket, shaved fennel, watercress, wild leaves, broccoli, avocado, quinoa, cucumber, peas, broad beans an alfalfa sprouts. Simply bound in a little olive oil with a squeeze of lemon.
You'll only have to chew this one the smallest bit longer, but still what a great flavour!
Fried pork mince with onion, rosemary, bound with pumpkin, honey and sage. The joy of pork belly is in the flavor of its fat. This is for those who don't care about calories.
Good old fashioned chunky basil pesto with marinated tomatoes and roughly chopped great black olives with pine nuts and parmesan.
A little bit of indulgence, simply bound in truffle dressing, low fat yoghurt and just a dollop of crème fraiche.
I've chosen the crunchiest, freshest leaves and then married them with the flavours I feel belong together. To ultimately keep their freshness, vibrancy and nutritional peak, I've insisted on them being dressed last minute.
Floppy lettuce, baby gem leaves, watercress, torn iceberg, cucumber, pickled ginger, shaved mouli, slices of mango, coriander and watermelon dressed in lime roasted coconut, dill seed and lime.
Wild rocket, sliced prosciutto ham, shaved crisp slices of pear with toasted hazelnuts, parmesan and wild herbs dressed in my light mustard dressing.
Watercress, baby spinach, baby gem leaves, iceberg, cherry tomatoes, black olives, coriander, basil and pickled saffron shallots bound in pine nut herb pesto.
Wild rocket, shaved fennel, baby spinach, orange segments, pickled carrot, cucumber sheets and caramel pecans bound in a roasted coriander seed and orange dressing and fresh coriander leaves.
Shaved fennel, baby gems, floppy lettuce, avocado, radicchio, chicory with pink grapefruit, pink radish, dill, beetroot and caramel pine nut dressed in its own beetroot juice split with olive oil.
A range of unique side orders, many of them are good for you and some are for those who like to be bad.
My favourite vegetables made into a purée. Keeps you fuller for longer.
Funky flavour to jazz them up.
All the goodness of 8 different beans and shoots bound in olive oil and herbs.
Almost too good to be true! Instead of sugar we use natural sweetness like agave syrup. Guilt-free with all the flavour.
Banana Purée with sugar-free homemade praline, vanilla crème fraiche and caramelised oats.
Warm Catalan mousse and orange sorbet.
Our very own selection of light creams, low fat frozen yoghurts and fresh fruit sorbets.
For all the ladies I've made a wonderful chocolate soup and mousse but the best part of it is that it is completely sugar free, and finished with some roasted grated hazelnut.
I've chosen little bites that are affordable, very tasty and nutritious - perfect for grazing. Whether you're a vegetarian or a carnivore I have designed for flavour, with my own special technique to keep them low fat.
Rustic selection of organic, sour and crunchy breads with my very own cumin scented hummus and baba ganoush bound with walnut oil. I hope you like this marriage, butter it if you want to. All or our bread has been organically certified.
Amazing green olives with segments of pink grapefruit and crushed ice made from cucumber juice and dill. Simply freshness in a bowl. Rich in iron, antioxidants, Vitamin C and E. Pure goodness for a healthy heart.
Sweet baby skinless chilli peppers stuffed with tartare of tuna, avocado and scented with the freshest soft herbs. Chillies are great for burning off fat, and if you like your protein lean you will love these little omega 3 bites.
Here I've let the natural flavours shine through. The soups tick all the right boxes. They are light, fragrant and prepared in a way that celebrates the natural flavours, while preserving all the healthy nutrients.
Packed with the most nutritious chunky vegetables I could find, then finished with basil, parmesan and good olive oil. Has a hearty protein base and is high in fibre... a well balanced dish.
Flavour release on this is better suited when cold, served with chopped broad beans and grated beetroot bound in my own orange relish. It's high in iron, potassium and folic acid.
They say the real goodness is just under the skin, so I've used the skin to make a soup. If this isn't real cold it isn't good, so I've kept it that way with some good fats sorbet. Refreshingly low in calories.
Great crab softened in a low fat mayonnaise smeared on toast, freshened with ripped fresh herbs and brushed with a superfood. Wheatgrass is a powerful superfood and brilliant for detoxing your body.
Spiced soya marinated quails. I grill them to keep them low fat and cut the spice with some sweetness.
If you don't like my shouting you can cook it yourself... Here I've insisted on some great meat and fish that you cook yourself... Taking into account the correct cuts, breeds and suppliers I've chosen.
Here I've chosen an excellent fillet, topped it with a mushroom duxelle, whisked up a lighter hollandaise made with olive oil and packed with chervil and tarragon.
Henry VIII loved this cut so much he knighted it 'Sir Loin', I tend to agree. This is one of our greatest exports. Thank you Donald Russell.
You'll only have to chew this one the smallest bit longer, but still what a great flavour!
This wonderful, versatile fish was blessed with a layer of fat that renders perfectly on the stone. Careful not to blow the flavour! Walnuts will do. Rich in omega 3, real brain food.
Eat it quick if you like sushi or take it slow and let the fragrance and herbs infuse with the fish.
My favourite vegetables made into a purée. Keeps you fuller for longer.
Just boiled, and served with hot mayo.
A little bit of indulgence.
Funky flavour to jazz them up.
All the goodness of 8 different beans and shoots bound in olive oil and herbs.
Curried florets deep fried in bran oil with its own purée cooked in coconut milk.
Great simple fresh Mediterranean vegetables.
Almost too good to be true! Instead of sugar we use natural sweetness like agave syrup. Guilt-free with all the flavour.
Banana purée with sugar-free homemade praline, vanilla crème fraiche and caramelised oats.
Warm Catalan mousse and orange sorbet. A little bit of indulgence.
Our very own selection of light creams, low fat frozen yoghurts and fresh fruit sorbets.
For all the ladies I've made a wonderful chocolate soup and mousse but the best part of that is that it is completely sugar free, and finished with some roasted grated hazelnut.
Please confirm that this restaurant at this location is permanently closed...