Autumn Lunch Menu
STARTERS
48-hour sourdough, parsnip & feta — 5
Tomato & basil soup, RWS sourdough — 9.5
Salt & pepper Donegal squid, lemon aioli — 14
Chicken liver paté, fig & apple chutney, sourdough — 12
Sheelagh’s beetroot, St. Tola’s goats’ cheese, orange, hazelnuts, salsa verde — 13/18
MAINS
Croque monsieur; RWS baked ham, Gruyère, sourdough toast, Sheelagh’s leaves — 15
Coach House Wagyu cheeseburger, pickle, tomato sauce, chips — 24
Coolattin cheddar, caramelised onion & spinach tart, Sheelagh’s leaves — 18
Pan-fried Irish waters cod, warm tartare sauce, crushed peas, chips — 26
Braised beef & Guinness pie, mash, dressed leaves — 22
SIDES
Salt baked celeriac, hazelnuts — 6.5
Organic garden leaves, radishes — 6.5
French Fries — 6.5
Mash — 6.5
Vegan options available on request
Autumn Dinner Menu
STARTERS
48-hour sourdough, parsnip & feta — 5
Salt & pepper Donegal squid, lemon aioli — 14
Lombay crab fazzoltti pasta, tomato, fennel, lemon butter — 16
Braised beef fritter, truffle crème fraîche, pickled celery — 14
Sheelagh’s beetroot, St. Tola’s goats’ cheese, orange, hazelnuts, salsa verde — 13
MAINS
Ballincarey Farm Kuri pumpkin, Macroom mozzarella, Ashford mushrooms, cavolo nero — 22
Wicklow venison haunch, beetroot, sheelagh’s baby carrots & kale, blackberry jus — 34
FROM THE GRILL
Coach House Wagyu cheeseburger, pickles, tomato sauce, chips — 24
Kilmore Quay monkfish, cauliflower purée, romanesco cauliflower, mussel butter — 36
Higgin’s pork belly, grilled York cabbage, apple purée — 32
11-oz sirloin steak, Ashford mushrooms, broccoli, chips, pepper sauce — 39
SIDES
Salt baked celeriac, hazelnuts — 6.5
Organic garden leaves, radishes — 6.5
French Fries — 6.5
Mash — 6.5
Vegan options available on request
Sunday Lunch Sample Menu
STARTERS
48-hour sourdough, parsnip & feta — 5
Celeriac & hazelnut soup, sourdough — 9
Salt & pepper Donegal squid, lemon aioli — 12
Ham hock terrine, pickles, mustard aioli, sourdough — 12
MAINS
Sheelagh’s beetroot, St. Tola’s goats’ cheese, orange, hazelnuts, salsa verde — 13/18
Panzanella salad; heirloom tomatoes, Macroom mozzarella, sourdough, black olive — 12/16
Coach House Wagyu cheeseburger, pickle, tomato sauce, French Fries — 24
Coolea cheese, caramelised onion & spinach tart, Sheelagh’s leaves — 15
Pan-fried Irish waters cod, warm tartare sauce, crushed peas, French Fries — 26
Higgins beef short rib, mash, onions, Sheelagh’s pak choi — 32
Free-range chicken schnitzel, Ashford mushrooms, charred broccoli, French Fries — 25
TO SHARE
Roast Craft Butchers pork, grilled York cabbage, crackling, apple sauce, mash & gravy — 30pp
SIDES
Salt baked celeriac, hazelnuts — 6
Smashed Ballincarey Farm cucumbers, courgette tzatziki, spicy peanut rāyu — 6
Organic garden leaves — 6
Buttered Mash — 6
French Fries — 6
Vegan options available on request
Autumn Dessert Menu
Apple, blackberry & almond crumble, anglaise, ice cream — 11.5
Dominio de Tharsys Cava Brut, 2020 — 15
Chocolate tart, raspberries, crème Chantilly — 11.5
Niepoort 10 Years Old Tawny Port — 13
Sticky toffee pudding, butterscotch sauce, vanilla ice cream — 11.5
Chateau de Cérons, 2018 Bordeaux — 12
Hazelnut affogato, Frangelico — 11.5
Coach House sorbets — 11.5
Prosecco Spumante, Valdo Marca Or, N.V. — 14.5
Teas from Wall & Keogh — 4.5
Irish breakfast, rooibos citrus & ginger, Moroccan mint, chamomile, berry, green
Espresso — 3.5
Macchiato — 3.75
Americano — 4
Latte — 4.5
Cappuccino — 4.5
Flat white — 4 .5
Mocha — 4.5
Hot chocolate — 4.5
Autumn Kids Menu
Coach House fishfingers
Roundwood cheeseburger, tomato sauce
Pasta, tomato sauce
Crispy, free-range chicken & French Fries
Village Dairy vanilla ice cream
Wicklow apple juice
12.5
Thursday Neighbourhood Menu
Two Courses: €29pp
Three Courses: €37.5pp
STARTERS
Salt & pepper Donegal squid, lemon aioli — 14
Braised beef fritter, truffle crème fraîche, pickled celery — 14
Sheelagh’s beetroot, St. Tola’s goats’ cheese, orange, hazelnuts, salsa verde — 13
Chicken liver paté, fig & apple chutney, sourdough — 12
MAINS FROM THE GRILL
Ballincarey Farm Kuri pumpkin, Macroom mozzarella, Ashford mushrooms, cavolo nero— 22
Pan-fried Irish waters cod, warm tartare sauce, crushed peas, chips — 26
Coach House Wagyu cheeseburger, pickles, tomato sauce, chips — 24
Higgin’s pork belly, grilled York cabbage, apple purée — 32
Braised beef & Guinness pie, mash, dressed leaves — 22
DESSERTS
Apple, blackberry & almond crumble, anglaise, ice cream — 11.5
Chocolate tart, raspberries, crème Chantilly — 11.5
Sticky toffee pudding, butterscotch sauce, vanilla ice cream —11.5
Vegan options available on request
Afternoon Menu
3.30pm – 4.30pm
48-hour sourdough, parsnip & feta — 5
Tomato & basil soup, RWS sourdough — 9.5
Sheelagh’s beetroot, St. Tola’s goats’ cheese, orange, hazelnuts, salsa verde — 13/18
Croque monsieur; RWS baked ham, Gruyère, sourdough toast, Sheelagh’s leaves — 15
Wagyu cheeseburger, pickle, tomato sauce, chips — 24
DESSERTS
Apple, blackberry & almond crumble, anglaise, ice cream — 11.5
Chocolate tart, raspberries, crème Chantilly — 11.5
Sticky toffee pudding, butterscotch sauce, vanilla ice cream —11.5
Hazelnut affogato, Frangelico — 11.5
Coach House sorbets — 11.5
Vegan options available on request
All our beef is of Irish origin. We pride ourselves on working directly with producers and growers who really do all the hard work. These include but are not limited to Ballin Carey Organic Farm, Top of the Hill Farm, An Tairseach Organic, The Craft Butcher, WineTavern farm, Kish fish, Ashford Mushrooms, Wild Irish Game, and Hollywood cheese.
Service charge of 12.5% on all tables, 100% of tips and service charge is distributed equally among all staff.