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The Forge

Menu

This week's menu.

Short, and it changes. What's below is what's on right now, built around what came into the kitchen this week. Ask your server about the odd substitution.

Key v Vegetarian vg Vegan gf Gluten free df Dairy free

Starters

Beef tartare

gf €15

Hand-cut, coal oil, capers, cornichon, crisp shallot, quail egg. Brown soda bread.

Charred leek

v gf €12

Coal-roasted, smoked butter, toasted hazelnuts, aged parmesan, preserved lemon.

Carlingford oysters

gf €16

Half dozen, natural. Mignonette, brown bread, Kerrygold butter.

Burrata

v gf €13

Heritage tomato, basil oil, Maldon salt, sourdough. Available May to September.

Mains

28-day dry-aged ribeye

gf €44

300g, coal-fired, rested. Bone marrow butter, triple-cooked chips, watercress.

Coal-roasted whole chicken

gf €52

For two. Free-range, slow-roasted in the coal oven. Tarragon butter, roasting juices, green salad.

Slow-braised short rib

gf €34

48-hour braise, finished in the coal oven. Creamed potato, pickled walnut, deep beef jus.

Catch of the day

gf Market price

Roasted whole on the bone. Brown butter, capers, grilled lemon. Ask your server for today's fish.

Sides

Triple-cooked chips

v gf €6

Smoked aioli.

Charred tenderstem

gf €7

Coal-fired, anchovy butter, toasted breadcrumbs.

Aged parmesan mash

v gf €6

Rooster potato, Parmigiano Reggiano, brown butter.

Desserts

Dark chocolate fondant

v €11

Valrhona 70%, salted caramel centre, crème fraîche, cocoa tuile. Allow 12 minutes.

Burnt cream

v gf €9

Classic crème brûlée. Seasonal compote. Ask your server for today's fruit.

Irish farmhouse cheese

v gf €14

Three pieces. Selection changes with the season. Chutney, crackers, celery. Ask your server what's on today.

Book ahead

The room holds thirty. It fills up.

Dinner Tuesday to Saturday, lunch Friday and Saturday. Reserve online or call (01) 478 2200.

Reserve a table