allta na farraige - cocktails and seafood
only irish only independent. that's our cocktail philosophy, using only spirits made in ireland by the finest independent artisans that are reigniting and reimagining our island's ancient tradition of distilling. served alongside a tapas style seafood menu that is cooked in front of you and inspired by our chef's favourite seafood dishes and flavours from around the world using mainly irish wild seafood.
allta restaurant - spring menu 95pp
spring arrives quietly. the first greens push through the soil, the sea begins to warm, lambs return to the hills and blossom comes to the city. but it does not arrive all at once. it reveals itself gradually, longer days, warming air, and the quiet return of life to the land. at allta, our spring menu is composed of four moments, each reflecting a different expression of the season and built around the idea of connection and story.
four moments, one season. a menu shaped by the Irish landscape and close relationship with our farmers, fishermen, and producers whose work defines the ingredients we cook with. at allta, our role is simple: to honour what the season offers and allow it to speak clearly at the table.
snacks
asparagus ice cream
citrus and sea urchin ceviche
bbq cromane oyster, pork fat xo, rhubarb
wild garlic custard, mount leinster fondue and a salsa of charred broad beans with violet artichoke
first moment - land
carraignamuc and dandelion ravioli with a sauce of tonka bean, celeriac and smoked butter
sourdough and shiitake miso butter
second moment - coast
wild turbot , spider crab sabayon, pumpkin seed, green turnip
third moment - mountain
dermot's pork, peanut mole, blackcurrant, castleruddery summer bouquet
fourth moment - blossom
magnolia ice cream, rhubarb, filo
95pp
vegetarain menu available
allta na farraige - cocktails and seafood
only irish only independent. that's our cocktail philosophy, using only spirits made in ireland by the finest independent artisans that are reigniting and reimagining our island's ancient tradition of distilling. served alongside a tapas style seafood menu that is cooked in front of you and inspired by our chef's favourite seafood dishes and flavours from around the world using mainly irish wild seafood.
allta restaurant - spring menu 95pp
spring arrives quietly. the first greens push through the soil, the sea begins to warm, lambs return to the hills and blossom comes to the city. but it does not arrive all at once. it reveals itself gradually, longer days, warming air, and the quiet return of life to the land. at allta, our spring menu is composed of four moments, each reflecting a different expression of the season and built around the idea of connection and story.
four moments, one season. a menu shaped by the Irish landscape and close relationship with our farmers, fishermen, and producers whose work defines the ingredients we cook with. at allta, our role is simple: to honour what the season offers and allow it to speak clearly at the table.
by chef niall davidson and david preda
cromane oyster, seaweed hot sauce, fermented gooseberry nam pla 5 ea
crab, roe emulsion, lavash 12.5
seabass ceviche, winter citrus, white asparagus, sea urchin 16
gambero rosso tartar, guanciale, peanut milk 19
blue fin tuna, jersey ricotta, mushroom essence, blood orange 19
bbq scallop in the shell, lobster xo, dulse 16
red mullet, citrus sabayon, grilled rice 24
braised kombu, salted milk ice cream, bergamot 12.5
guinness foreign xtra stout and oyster ice cream 5
add 10g royal belgium osietra caviar to a recommended dish above 20
allta na farraige - cocktails and seafood
only irish only independent. that's our cocktail philosophy, using only spirits made in ireland by the finest independent artisans that are reigniting and reimagining our island's ancient tradition of distilling. served alongside a tapas style seafood menu that is cooked in front of you and inspired by our chef's favourite seafood dishes and flavours from around the world using mainly irish wild seafood.
allta restaurant - spring menu 95pp
spring arrives quietly. the first greens push through the soil, the sea begins to warm, lambs return to the hills and blossom comes to the city. but it does not arrive all at once. it reveals itself gradually, longer days, warming air, and the quiet return of life to the land. at allta, our spring menu is composed of four moments, each reflecting a different expression of the season and built around the idea of connection and story.
four moments, one season. a menu shaped by the Irish landscape and close relationship with our farmers, fishermen, and producers whose work defines the ingredients we cook with. at allta, our role is simple: to honour what the season offers and allow it to speak clearly at the table.
cocktails curated by alan mulvihill and brought to life by head bartender erin padilla.
martini
fermented blackcurrant, basalt gin, valentia island vermouth, wild rose vinegarverdita
micil heritage poitin, basil, green chilli, cucumber, cherrynegroni
boatyard gin, coffee, valentia island vermouth, berrisomo, blood orange
michelada
whiplash larger, tomato water, nam pla, habanero, worcesterspicy margarita
killowen pangur poitin, lacto fermented chilli, o’maro, sorrel and parsely super juice, prawn oilcarrot old fashioned
killowen rum and raisin whiskey, peanut miso, carrot, yoghurt, brown butterhigh ball
2015 cider mill apple ice wine, allta pet nat cider, ginger bread caramel, palo cortado sherrycocktails 16
allta na farraige - cocktails and seafood
only irish only independent. that's our cocktail philosophy, using only spirits made in ireland by the finest independent artisans that are reigniting and reimagining our island's ancient tradition of distilling. served alongside a tapas style seafood menu that is cooked in front of you and inspired by our chef's favourite seafood dishes and flavours from around the world using mainly irish wild seafood.
allta restaurant - spring menu 95pp
spring arrives quietly. the first greens push through the soil, the sea begins to warm, lambs return to the hills and blossom comes to the city. but it does not arrive all at once. it reveals itself gradually, longer days, warming air, and the quiet return of life to the land. at allta, our spring menu is composed of four moments, each reflecting a different expression of the season and built around the idea of connection and story.
four moments, one season. a menu shaped by the Irish landscape and close relationship with our farmers, fishermen, and producers whose work defines the ingredients we cook with. at allta, our role is simple: to honour what the season offers and allow it to speak clearly at the table.
pinot noir & chardonnay,’cuvée de reserve’, piollot, côte des bar 150
pinot noir & chardonnay, charles heidsieck, reims 160
chardonnay, ‘les monts de la vallée’, antoine bouvet, mareuil-sur-aÿ 175
pinot meunier & chardonnay, ‘sollessence’, j.m. séléque, vallée de marne 180
chardonnay, ‘chromatique’, stéphane regnault, cote de blancs 180
pinot noir, ‘quatre terroirs’, georges rémy, 2021, montagne de reims 190
chardonnay, ‘nature de craie’, laherte freres, nv, cote de blancs 195
pinot noir & chardonnay, ‘art et terre’, thomas perseval, montagne de reims 210
france
burgundy & beaujolais
pinot noir, ‘clos rousseau’, domaine reganudot, 2021, santenay 90
gamay, ‘cuvée corcelette’, jean foillard, 2023, morgon 95
pinot noir, ‘les sorbins’, antoine petitprez, 2021, pommard 110
pinot noir, ’côte de nuits‘ sylvie esmonin, 2021, gevrey-chambertin 150
pinot noir, ‘les hates’, hubert lamy, 2017, santenay 190
bordeaux
bordeaux blend, chateau vieux chaigneau, 2017, lalande de pomerol 85
bordeaux blend, chateau du glana, 2016, saint-julien 130
bordeaux blend, chateau tour de termes, 2016, saint-estéphe 150
bordeaux blend, chateau lefleur-gazin, 2016 pomerol 170
rhone
grenache,’kedron’, ab initio, 2023, rhone valley 90
grenache & others, ‘sang des cailloux’, 2023, vacqueyras 95
rhone blend, mas saint louis, 2019, chateauneuf du pape 120
occitanie
grenache & carignan, ‘la 50/50’, domaine anne gros, 2022, languedoc 75
malbec, chateau du cedre, 2019, cahors
corsica
sciaccarello, ‘les clos’, clos venturi, 2021. ponte leccia 100
spain
monastrell & grenache, ‘sensal’, javier revert, 2021, valencia 75
callet, ‘12 volts’, vinicola 4 kilos, 2023, mallorca 80
caino & espadeiro, ‘tintos del mar’, forja del salnes, 2021, rias baixas 85
monastrell, ‘la servil’, bodegas cerron, 2023, jumilla 95
mencia, caino & espadeiro, ‘o esteiro’, albamar, 2022, rias baixas 100
tempranillo, ‘reserva’, remelluri, 2016, rioja alta 100
tempranillo & grenache, ‘kalamity’, oxer wines, 2021, rioja alavesa 275
france
burgundy
aligoté, sylvain pataille, 2023, marsannay 80
chardonnay, louis michel et fils, 2023, chablis 85
chardonnay, ‘la fussiere’, maurice charleux, 2023, marange 95
aligoté, ‘valendons’, antoine petitprez, 2021, pommard 100
chardonnay, sylvain pataille, 2022, marsannay 130
chardonnay, ‘montée de tonnerre’, louis michel, 2022, chablis 140
jura
chardonnay, ‘les gauderettes’, bornard, 2020, pupillin 105
chardonnay, ‘en barbi’, domaine du pelican, 2019, arbois 115
chardonnay, ‘negoce’, fabrice dodane, 2023, arbois 120
savagnin, ‘maceration pelicullaire’,pelican, 2019, arbois 120
savagnin, ‘en chalasse’, domaine labet, 2022, rotalier 145
chardonnay, ‘les brulees’, fabrice dodane, 2020, arbois 180
savagnin, ‘en billat’, jean-francois ganevat, 2019, rotalier 200
savagnin, ‘autrement’, fabrice dodane, 2020, arbois 220
rhone
marsanne & rousanne, domaine auguste clape, 2023, saint-péray 120
viognier, ‘les grandes chaillees’, stephane montez, 2021, condrieu 150
loire
sauvignon blanc, domaine de haut perron, guy allion, tourraine 60
melon de bourgogne, ‘fresh impression’, patrice beguet, 2023, loire 65
sauvignon blanc, daniel chotard, 2023, sancerre 80
melon de bourgogne, ‘granite’, domaine de l’ecu, 2022, loire 85
blend, ‘racines blanc’, etienne courtois, 2019, sologne 115
corsica
biancu gentile, ‘brama’, clos venturi, 2023, ponte leccia 95
vermentinu, ‘les clos”, clos venturi, 2021, ponte leccia 100
italy
carricante, ‘aurora’, i vigneri, 2023, etna 100
sauvignon & semillon, ‘conte della vipera’, cantina antinori, umbria 105
trebbiano, emidio pepe, 2021, abruzzo 150
spain
godello, ‘gaba do xil’, 2024, valdeorras 70
airen & macabeo, ‘matas altas’, bodegas cerron, 2023, jumilla 80
palomino, ‘ube el reventon’, ramiro ibanez, 2023, andalucia 80
viura, ‘gravonia’, lopez de heredia, 2016, rioja 100
viura & malvasia, ’tondonia reserva’, lopez de heredia, 2014, rioja 135
austria
grüner veltliner, ‘grün grün grüner’, schödl, 2024, weinviertel 75
chardonnay, ‘leithaberg’, heinrich, 2022, burgenland 75
grüner veltliner, ‘langenlois’, schloss gobelsburg, 2023, kamptal 80
grüner veltliner, ‘reflexion k’, johannes zillinger, 2021, weinviertel 80
sauvignon blanc, ‘kalk und kreide’, tement, 2024, sudsteiermark 90
germany
pinot blanc, geil, 2023, rheinhessen 65
riesling, ‘schloss’, maxim grünaus, 2022, mosel 75
riesling, ‘bechtheimer’, dreissigacker, 2019, rheinhessen 130
portugal
gouveio, ‘xisto ilimitado’, luis seabra, 2023, douro 70
alvarinho, ‘granito cru’, luis seabra, 2021, vinho verde 85
viosinho blend, ‘redoma riserva’, niepoort, 2021, douro 110
switzerland
petite arvine, john & mike favre, 2021, valais 75
hungary
furmint, dobogo, 2020, tokaji 95
south africa
chenin blanc ‘moment of silence’, blankbottle, 2023, wellington 80
italy
pinot grigio, ‘ramato’, sassara, 2023, bardolino 55
france
gamay rose, ‘chante de lune’, guy allion, 2023, touraine 60
georgia
rkatsiteli & vardisperi, pheasant’s tears, 2020, kakheti 80
italy
cannonau, ‘karamare’, pusole, 2022, sardinia 80
malvasia di candia, ‘ageno’, la stoppa, 2020, emilia-romagna 90
georgia
rkatsiteli , ‘zvari’, john okro, 2022, kakheti 60
tsitska, ramaz nikoladze, 2023, imereti 70
chinuri, iago bitarishvili, 2023, kartli 80
austria
field blend, ‘koreeaa’, judith beck, 2023, burgenland 70
slovenia
zelen, burja, 2022, vipava valley 70
rebula, guerila, 2020, vipava valley 75
portugal
touriga nacional, ten-year old tawny port, dows, oporto 14
cercial, ten-year old madeira, justinos, madeira 15
touriga national, 20 year old tawny port, taylors 16
ireland
apple icewine, ‘anam úll’, cider mill, 2015, slane valley 15
rosé
italy
negroamaro, ‘calafuria’, antinori, 2023, salento 120
red
spain
tempranillo, ‘laderas’, bideona, 2020, rioja alavesa 105