Forage
Seasonal dish at Forage

Seasonal. Local. Honest.

Autumn 2026

The Menu

Our menu changes with the seasons and what arrives at the back door each morning. Ask your server about today's specials.

Starters

  • Hand-dived Sligo scallops

    €18

    Brown butter, Wexford apple, toasted hazelnut.

  • Smoked Burren beetroot

    €13

    Cashel Blue, candied walnut, pickled blackberry.

  • Crubeens & black pudding

    €14

    Crispy pig's trotter, Clonakilty pudding, mustard cream.

  • Dingle Bay crab toast

    €16

    Sourdough, brown crab mayo, sea herbs, lemon.

  • Heritage tomato salad

    €12

    Dunany farm tomatoes, basil oil, Toonsbridge ricotta.

Mains

  • Slow-cooked Wicklow lamb

    €32

    Charred leek, smoked yoghurt, wild garlic oil.

  • Hereford rib-eye, 300g

    €36

    Beef-fat chips, bone marrow butter, watercress.

  • Hook Head monkfish

    €29

    Brown shrimp, samphire, brown butter dashi.

  • Roast hen of the woods

    €24

    Pearl barley, salt-baked celeriac, hazelnut crumb.

  • Confit free-range duck leg

    €27

    Bramley apple, Savoy cabbage, juniper jus.

Desserts

  • Burnt honey tart

    €11

    Boyne valley honey, crème fraîche ice cream.

  • Dark chocolate délice

    €12

    Sea salt caramel, malted barley crumb.

  • Pear & almond frangipane

    €11

    Poached Conference pear, brown butter ice cream.

  • Irish cheese board

    €16

    Three cheeses, oatcakes, quince paste.

Drinks

  • House white — Loire chenin

    €9 / €18 / €34

    Glass / Carafe / Bottle.

  • Pét-nat of the week

    €11

    Rotating natural sparkling, ask your server.

  • Forage Negroni

    €13

    Dingle gin, Campari, vermouth, burnt orange.

  • Sloe & smoke old fashioned

    €14

    Irish whiskey, sloe gin, peated mist.

  • Wexford apple shrub

    €7

    Cold-pressed apple, cider vinegar, soda. (No / low ABV)

Please let us know about any allergies or dietary requirements. A discretionary 12.5% service charge is added to tables of six or more.