SOLE’s À La Carte Menu Dublin
Appetisers
Scallops
Roast bell pepper purée, watercress, pine nuts, dry-aged pork lardons
€18.50
•
West Cork Rope Mussels
À La Crème – white wine, garlic, cream flat leaf €15
Red Thai Curry – coconut milk, coriander, red chilli €15.50
Saffron Cream, roast Chorizo €16
•
Tiger Prawn Cocktail
Choose from:
Marie Rose: European-style cocktail sauce
American style: Tomato, horseradish, lemon & vodka
€17
•
Tuna Tataki
Sesame seared tuna loin, ponzu dressing, sweet chilli pickled cucumber & spring onion
€16.50
•
Fruits of the Sea Platter
Crab claws, Connemara oysters, Dublin Bay prawns, shrimp, West Cork mussels, clams, Howth smoked salmon, smoked mackerel Rillettes
€38.50
•
Crab Claws
Dingle brown crab claws, lemon Beurre Blanc, garlic, samphire
€19.50
•
Beef Carpaccio
Dry-aged in-house Irish beef fillet, parmesan, truffle oil
€18.50
•
Howth Smoked Organic Salmon
Red onion, capers berries, chive crème fraîche, brown soda bread
€16.50
•
Seafood Chowder
Irish fish & shellfish, creamed broth
€16.00
•
Roast Red Pepper & Lentil Soup (V)
Basil creme fraiche
€11.50
•
Caesar Salad
Baby gem, parmesan, crisp bacon Shrimp or Cajun chicken
€16.50
•
Burrata
Mulled pear, caramelised figs, toasted hazelnuts, watercress & rocket
€15.50
•
Oysters
Oyster Tempura
4 rock oysters, sesame seaweed, Asian dipping sauce, miso mayo
€16.50
•
Oyster Selection
Select your personal favourite or an assortment of your choice
Served with a raspberry mignonette, lemon & tabasco
Oyster selection will vary nightly
2 rock oysters for €7.00
•
SOLE’s Signature Oyster, Connemara rock
David Keane in Letterfrack allows us the opportunity to serve this
rare delicacy, with sweet and creamy notes, and a touch of
earthiness
•
Carlingford Rock
Sourced from County Louth, very rich
distinctively sweet and slightly nutty flavour
•
Achill Rock
Grown on the west coast of Ireland
for a delicious straight-from-the-sea taste
•
Kelly’s Rock
As on the Galway Bay, the flavour is big bold ocean
sea salt upfront, seaweed notes in the middle
and a dry finish on the palate
SOLE’s Seafood Towers
€85 per tower as an appetiser for 4 or as an entrée for 2
Served over crushed ice
Howth smoked Irish organic salmon
Dublin Bay prawn cocktail
Rock oysters
Served steaming hot
Chargrilled Tiger Prawn
Pan-roast Irish brown crab claws
Steamed West Cork mussels, white wine, garlic cream
•
SOLE’s Captain Seafood Tower
€137.50 per tower as an appetiser for 4 or as an entrée for 2
Served over crushed ice
Howth smoked Irish organic salmon
Shrimp and Dublin Bay prawns
Rock oysters
Served steaming hot
Grilled Irish lobster
Pan-roast Irish brown crab claws
Steamed West Cork mussels, white wine, garlic cream
•
Entrées
From the Sea
Sole Meunière
(filleted at the table for you)
Whole Dover sole, lemon butter, choice of side
€59.50
•
Halibut
Miso roast fillet, young stem broccoli, clam & potato broth
€45.00
•
Monkfish & Chorizo
Chargrilled skewered monkfish fillet & chorizo, warm nicoise salad, rosemary chimichurri dressing
€37.50
•
Sea Bass
Pan-seared fillet, parmesan & truffle polenta, parsnip puree, wilted kale and fennel
€35.00
•
Fish Pie
Irish fish & shellfish, creamed vegetable broth, cheddar mash
€28.50
•
Fish ‘n’ Chips
Beer battered cod, minted pea purée, Tartar sauce
€29.50
From the Shell
Grilled Whole Irish Lobster
Thermidor sauce (with or without Gruyère cheese) or garlic & herb butter, baby potatoes
Market price
•
Coquilles St. Jacques
King scallops, Gruyère cream and mash, samphire
€38.50
•
Crab & Courgette Linguine
Mussels, cockle & Dingle crab velouté, olive tapenade, tomato concassé, Parmesan tuile
€37.50
From the Land
Peter Hannan’s Salt Aged Beef. Dry aged for a period of 28 – 45 days, concentrating flavour and producing totally unique and multi-award-winning beef.
All our beef is 100% Irish and fully traceable to source
8 oz Fillet Steak
Centre cut, shallot mash, seasonal vegetables
€49.50
•
10 oz Rib Eye Steak
Centre cut Prime Rib, shallot mash, seasonal vegetables
€47.50
•
Steaks are served with a choice of marrow butter, garlic & herb butter or pepper sauce.
Add surf to the turf, chargrilled tiger prawn €9.50
•
Chicken Supreme
Parisienne potatoes, baby leek, rainbow carrots, tarragon cream
€33.00
•
Risotto V
Fine herb & Italian cheese arborio, sautéed kale, wild mushrooms, beetroot gel
€27.50
•
Caviar
Ars Italica Caviar Experience
€178.00
We invite you to experience, Ars Italica Caviar, one of the most exquisite delicacies in world cuisine. Produced in the clear spring waters of the Po Valley Italy. Sustainability, craftsmanship and quality are the pillars, the guiding principals and goals of Ars Italica.
Explore each of our 3 unique caviars, the nuanced flavours derived from each sturgeon.
Accompanied by the classic warm blini’s, crème fraiche, chives, red onion, finely grated hen egg whites and yolk.
Sevruga Royal
€66.00
From the Star Sturgeon, Sevruga is known to have the strongest flavour profile amongst all of Soles Caviar, with rich and complex flavours of the sea with a slight touch of hazelnut.
Oscietra Royal
€61.00
The Russian Sturgeon brings a rich, nutty, and creamy caviar flavour which is so prized that it sets the standard in Caviar. Oscietra Royal exhibits notes of pear, butter and hazelnut with a bright, refreshing finish.
Da Vinci Royal
€59.00
From the Adriatic sturgeon, one of three species originally from Italy, presents a bold flavour, of oyster and seaweed, with an iodized note, reminiscent of the sea.
Caviar and Champagne
Considered a classic pairing in caviar connoisseur circles. The delicious complex taste of the caviar is beautifully enhanced by the finest 100 % Chardonnay, Laurent-Perrier Champagne
Laurent-Perrier
Blanc de Blanc, Brut Nature, NV
€260
•
Side Dishes
€7.50
Irish baby potatoes in herb butter
•
Fries V
•
Shallot mash, seasonal vegetables V
•
Sweet potato fries V
•
Baby Caesar salad
•
Tender stem broccoli, toasted almonds V
Desserts
Vegan Chocolate Fudge
Dark Chocolate fudge cake, peanut gel, Dark chocolate gelato, caramelised banana
€12.50
•
Key Lime Tart
Lime curd, Chantilly cream, Pistachio ice cream, lime gel
€12.50
•
Passion Fruit
Passion fruit mousse, bitter chocolate sauce, mango sorbet
€12.50
•
Red Berry Yule Log
Passion fruit mousse, bitter chocolate sauce, mango sorbet
€12.50
•
Selection of Wexford Ice Cream V
Vanilla and chocolate tuile
€11.50
•
Irish Cheese Board
Cranberry and hazelnut crackers, spiced apple chutney
€16.50
Cocktails
FIRE IN MY SOLE
€16.50
1800 Coconut Tequila, 1800 Reposado Tequila, Cointreau, Lime, Chilli, Tabasco, Tajin
.
OFF WHITE
€15
Dingle Vodka, Cointreau, Lemon, Ginger Foam (Ginger, Sugar, Egg Whites)
.
CHAI SOUR
€16
Chai and Vanilla infused DWD Dublin’s Own Whiskey, Lemon, Brown Sugar, Aquafaba
.
THE FICUS
€16.50
Hennessy VS Cognac, Fig Liqueur, Violet Fig Puree, Lemon, Aquafaba
.
ZINGY BRAMBLE
€15.50
Dingle Gin, Chambord, Blackberry Puree, Ginger Beer, Lime, Agave
.
MISTY ORCHARD
€16
Bacardi Carta Blanca Rum, Bacardi 8 Y.O Rum, Apple, Cranberry, Cinnamon, Lime, Aquafaba
.
CRIMSON BARREL
€16.50
Buffalo Trace Bourbon, Apricot Liqueur, Lemon, Rioja Reserva
.
STRUDEL SPRITZ
€16
Drambuie, Apple Juice, Chai Tea, Lemon, Prosecco
.
Mocktails
MANGO CAIPIRINHA
€10
Mango Purée, Fresh Limes, Sugar, White Lemonade
.
SCARLET SPRITZ
€11
Gordons 0.0, Pomegranate Juice, Pear & Vanilla Syrup, Lemon, N/A Prosecco
.
Dessert
SOLE ESPRESSO MARTINI
€16
Shankys Whip Whiskey Liqueur, Five Farms Cream Liqueur, Hazelnut Syrup, Double Espresso
.
LEMON CHEESECAKE
€16
Limoncello, Licor 43, Lemon, Sugar, Cream, Biscuits & Dehydrated Raspberries
.
RUM & RAISIN
€15
Bacardi 8 Y.O. Rum, Pedro Ximénez Sherry, Hennessy VS, Raisin Syrup
.
Classic cocktails available on request
Starters
Appetisers
Scallops
Cauliflower puree, smoked black pudding, crisp pancetta
.
Rope Mussels
West Cork mussels A La Crème, white wine, garlic, cream, flat leaf
.
Tiger Prawn Cocktail
Choose from:
Marie Rose, a European-style cocktail sauce
or American style, Tomato, horseradish, lemon & vodka
.
Crab Claws
Dingle Brown Crab Claws, lemon beurre blanc, garlic samphire
.
Howth Smoked Organic Salmon
Red onion, crisp capers, chive crème fraîche, brown soda bread
.
Oyster Selection
2 Connemara, 2 Kelly’s, 2 Achill, 2 Carlingford Oysters
Sourced from our coastal waters, served with raspberry and shallot vinaigrette, lemon, Tabasco
.
Caesar Salad
Cos, parmesan, crisp bacon, Cajun chicken
.
Burrata
Mulled pears, caramelised figs, toasted hazelnuts, chicory & tarragon leaves
.
Seafood Chowder
Irish fish and shellfish, creamed broth
.
Roast Red Pepper & Lentil Soup V
Basil crème fraiche
.
SOLE’s Seafood Tower
(€10 supp per person, based on four sharing)
Served over crushed ice: Howth smoked Irish organic salmon, prawn cocktail, rock oysters, traditional accompaniments.
Served steaming hot: Chargrilled tiger prawn, pan-roast Irish brown crab claws, steamed West Cork mussels, white wine, garlic cream.
Entrées
Sole Meunière (€10 supp)
Whole Dover sole, lemon butter, choice of side
.
Halibut
Miso roast fillet, young stem broccoli, clam & potato broth
.
Sea Bass
Pan seared fillet, parmesan & truffle polenta, parsnip puree, wilted kale & fennel
.
Monkfish & Chorizo
Chargrilled skewered monkfish fillet & Chorizo, warm niçoise salad, rosemary chimichurri dressing
.
Fish ‘n’ Chips
Beer battered cod, minted pea purée, tartar sauce
.
Grilled Whole Irish Lobster (€35 Supp)
500g – 600g, when available, served with herb butter baby potatoes
Thermidor sauce (with or without Gruyere cheese) or garlic & herb butter, herb butter baby potatoes
.
Coquilles St. Jacques
King scallops, Gruyère cream & mash, samphire
.
8oz Fillet Steak (€5 Supp)
Peter Hannan’s Salt Aged Beef, shallot mash, seasonal vegetables
.
10oz Rib Eye Steak
Peter Hannan’s Salt Aged Beef, shallot mash, seasonal vegetables
.
Venison
Roast rack of red deer, blackberry and fig reduction, sweet potato gratin, honey roast baby roots
.
Risotto V
Fine herb & Italian cheese arborio, sautéed kale, wild mushrooms, beetroot gel
.
Captain’s Seafood Tower
(€20 supp per person, based on two sharing)
Served over crushed ice: Howth smoked Irish organic salmon, Dublin Bay prawn cocktail, Rock oysters, traditional accompaniments.
Served steaming hot: Grilled Irish lobster, pan-roast Irish brown crab claws, steamed West Cork mussels, white wine, garlic cream.
Served with fries.
Desserts
Guinness and Brandy Christmas Pudding
Gingerbread ice cream & DWD whiskey crème anglaise
.
Hazelnut & Chocolate Yule Log
Milk chocolate mousse, caramel, genoise sponge, Ferrero Rocher ice cream
.
Passion Fruit
Passionfruit mousse, bitter chocolate sauce, mango sorbet
.
Key Lime Tart
Lime curd, chantilly cream, pistachio ice cream, lime gel
.
Selection of Wexford Ice Cream V
Vanilla and chocolate tuile
.
Irish Cheese Board (€7 Supp)
Cranberry & hazelnut crackers, Irish black apple butter.
Velvet Cloud Cloonbrook
Hard cow’s milk cheese with a similar texture to parmesan. Co. Mayo.
Ballylisk Triple Cream Smoked Brie
Lightly smoked in beechwood from a Friesian herd. Co Armagh.
Farmview Kearney Blue
Salty, strong blue cheese aged to 8 weeks. Co. Down.
Boyne Valley Rathkenny
Manchego style, 6 month matured. Co Meath.
Appetisers
Roast red pepper and Lentil Soup V
Basil crème fraiche
.
Rope Mussels
West Cork mussels A La Crème, white wine, garlic, cream, flat leaf
.
Seafood Chowder
Irish fish and shellfish, creamed broth
.
Caesar Salad
Cos, parmesan, crisp bacon, Cajun chicken
.
Oyster Selection
2 DK Connemara, 2 Kelly’s, 2 Achill, 2 Carlingford Oysters
Sourced from our coastal waters, served with raspberry and shallot vinaigrette, lemon, Tabasco
.
Howth Smoked Organic Salmon
Red onion, crisp capers, chive crème fraîche, brown soda bread
.
Entrées
Sea Bass
Pan seared fillet, parmesan & truffle polenta, parsnip puree, wilted kale & fennel
.
Fish Pie
Irish fish & shellfish, creamed vegetable broth, cheddar mash
.
Monkfish & Chorizo
Chargrilled skewered monkfish fillet & chorizo, warm nicoise salad, rosemary chimichurri dressing
.
Chicken
Roast supreme, honey roast roots, toulouse sausage & lentil cassoulet
.
8oz Sirloin Steak
Peter Hannan’s Salt Aged Beef, Prime centre cut, shallot mash, seasonal vegetables
.
Risotto V
Fine herb & Italian cheese arborio, sautéed kale, wild mushroom, beetroot gel
.
Supplements
Captain’s Seafood Tower
(€20 supp per person for two people sharing)
Served over crushed ice:
Howth smoked Irish organic salmon,
shrimp and Dublin Bay prawns, rock oysters & traditional accompaniments
Served steaming hot:
Grilled Irish lobster, Irish brown crab toes,
steamed West Cork mussels, white wine, garlic cream, fries
.
Sole Meuniére
€20 supp
Whole Dover sole filleted at the table for you, lemon butter, choice of side
.
10oz Rib Eye Steak
€8 supp
Peter Hannan’s Salt-Aged Beet, shallot mash, seasonal vegetables
.
Coquilles St. Jacques
€8 supp
King scallops, gruyére cream & mash, samphire
.
Desserts
Guinness and Brandy Christmas Pudding
Gingerbread ice cream & DWD whiskey crème anglaise
.
Red Berry Yule Log
Berry mousse, raspberry gel, genoise sponge, ripple ice cream
.
Tiramisu
Coffee soaked ladyfingers, whipped mascarpone, Bailey’s ice cream
.
Key Lime Tart
Lime curd, Chantilly cream, pistachio ice cream, lime gel
.
Selection of Wexford Ice Cream V
Vanilla and chocolate tuile
.
Irish Cheese Board (€7 supp)
Cranberry & Hazelnut crackers, Irish black apple butter.
Velvet Cloud Cloonbrook
Hard cow’s milk cheese with a similar texture to parmesan.
Co. Mayo.
Ballylisk Triple Cream Smoked Brie
Lightly smoked in beechwood from a Friesian herd.
Co Armagh.
Farmview Kearney Blue
Salty, strong blue cheese aged to 8 weeks.
Co. Down.
Boyne Valley Rathkenny
Manchego style, 6 month matured.
Co. Meath.
.
Starters
Howth Smoked Organic Salmon
Red onion, crisp capers, chive crème fraîche, brown soda bread
.
Spiced Pumpkin and Lentil V
Herb crème fraiche
.
Rope Mussels
West Cork mussels, with a choice of:
A La Crème or Red Thai Curry or Saffron Cream
.
Scallops
Roast bell pepper puree, watercress, pine nuts, dry-aged pork lardons
.
Seafood Chowder
Irish fish and shellfish, creamed broth
.
Burrata
Mulled pears, caramelised figs, toasted hazelnuts, chicory & tarragon leaves
.
Oyster Selection
2 Connemara, 2 Kelly’s, 2 Achill, 2 Carlingford Oysters
Sourced from our coastal waters, served with raspberry and shallot vinaigrette, lemon, Tabasco
Entrées
Halibut
Seared fillet, mussel & clam lemon cream, saffron fish cakes, tender stem broccoli
.
Monkfish & Tiger Prawn
Chargrilled skewered monkfish fillet & tiger prawn, warm niçoise salad, chimichurri dressing
.
Sole Meunière filleted at the table for you (€10 supp)
Whole Dover sole, lemon butter, choice of side
.
10oz Rib Eye Steak
Peter Hannan’s Salt Aged Beef Prime Rib, shallot mash, seasonal vegetables
.
Duck
Confit Irish duck leg, Guanciale puy lentils, honey roast roots Poached duck egg, bearnaise sauce
.
Gnocchi V
Sprout & sage fricassee, braised Paris brown mushrooms, beetroot gel
.
Captain’s Seafood Tower (€20 supp per person)
Served over crushed ice:
Howth smoked Irish organic salmon
shrimp and Dublin Bay prawn cocktail, Rock oysters, traditional accompaniments
Served steaming hot:
Grilled Irish lobster, Irish brown crab claws,
steamed West Cork mussels, white wine, garlic cream,
served with fries.
.
Desserts
Guinness and Brandy Christmas Pudding
Gingerbread ice cream & DWD whiskey crème anglaise
.
Rum Baba
Rum-soaked brioche, caramelised orange butter sauce, rum & raisin ice cream
.
Strawberry Yoghurt Lingot
Yoghurt mousse & Strawberry gel encased in white chocolate sumac & berry gelée
.
Passion Fruit
Passionfruit mousse, bitter chocolate sauce, mango sorbet
.
Selection of Wexford Ice Cream
Vanilla and chocolate tuile
.
Irish Cheese Board
Cranberry and hazelnut crackers, spiced apple chutney
