allta restaurant - the final menu
seven years ago I moved back to ireland with a question, not a business plan, not a concept or strategy just a simple question I kept asking myself during my years of travelling and cooking around the world.
what if i built an irish restaurant? what would it look like, how would it feel, where would it be?
at the time I didn’t know where that question would lead me. i definitely didn’t think it would take me through four homes, countless menus, thousands of services and some of the most extraordinary people I have had the privilege of working alongside.
my lasting memories and moments I will cherish were not the accolades but the journey. loading vans in the rain, late night menu discussions, conversation on fishing boats, truly connecting with like-minded people made the monumental challenges I put on myself so much easier and enjoyable and working side by side with my wife for the last 5 years of this journey has been a dream come true.
every chapter of allta has defined me, every challenge has made me stronger and every single moment cooking alongside my team has shaped me into a better chef.
but now after seven years it's time to ask myself a new question.
so we will be finishing allta and this chapter of my life on the 31st December. our final menu will be a celebration of 7 years. bookings are now open from the 1st of July to the 30th of december and I’d would love to cook for you all one last time as head chef of allta.
Niall x
cromane oyster, nam pla granita
squid, lardo and lovage beignet
kelp cured scallop tartar, green salsa of fire roasted mcnally's chillis and lovage
smoked mackerel, tomato, house made worcestershire sauce and peanut miso
poire granit, eric bordelet, 2023, normandy, france
carraignamuc and dandelion cappelletti, bbq maitake, yeast and koji brodo
ageno, la stoppa, 2020, emilia romagna, italy
goatsbridge trout, green pumpkin seed, jurançon and gooseberry beurre blanc, castleruddery farm salad
pierre précieuse, alexander bian, 2023, loire, france
dermot's suckling pig, duck neck boudin, plum, buckwheat and coffee sabayon, tempura fig
shiitake miso butter brioche feuilletée
i vigneri, etna rosso, 2023, sicily, italy
young buck cheese, fermented mandarin, damson
clos uroulat, jurançon moelleux, 2021, jurançon
chocolate sabayon, roast potato ice cream, caviar
vino del volta, la stoppa, 2024, emilia romagna, italy
menu 115 pp
wine pairing for additional 100 pp
non alcoholic drinks pairing 60pp
kindly note that in the restaurant we exclusively offer this menu. we are happy to accommodate most of the dietary requirements with advance notice. unfortunately we do not offer a vegan menu.
please note all service charge is collected through justtip and is distributed 100% to staff.
allta restaurant - the final menu
seven years ago I moved back to ireland with a question, not a business plan, not a concept or strategy just a simple question I kept asking myself during my years of travelling and cooking around the world.
what if i built an irish restaurant? what would it look like, how would it feel, where would it be?
at the time I didn’t know where that question would lead me. i definitely didn’t think it would take me through four homes, countless menus, thousands of services and some of the most extraordinary people I have had the privilege of working alongside.
my lasting memories and moments I will cherish were not the accolades but the journey. loading vans in the rain, late night menu discussions, conversation on fishing boats, truly connecting with like-minded people made the monumental challenges I put on myself so much easier and enjoyable and working side by side with my wife for the last 5 years of this journey has been a dream come true.
every chapter of allta has defined me, every challenge has made me stronger and every single moment cooking alongside my team has shaped me into a better chef.
but now after seven years it's time to ask myself a new question.
so we will be finishing allta and this chapter of my life on the 31st December. our final menu will be a celebration of 7 years. bookings are now open from the 1st of July to the 30th of december and I’d would love to cook for you all one last time as head chef of allta.
Niall x
cromane oyster, nam pla granita 5.5 ea
squid, lardo and lovage beignet x3 12.5
smoked mussel escabeche and ricotta lavash 9.5
kelp cured scallop tartar, green salsa of fire roasted mcnally's chilli's and lovage 14
smoked mackerel, tomato, house made worcestershire sauce, peanut miso 16
caraignamuc and dandelion cappelletti, yeast and koji brodo 16
scallop roasted in the shell with lobster knuckle xo and pickled dulse 18
bbq goatsbridge trout, green pumpkin seed curry, juraçon and fermented goosberry for 2 to share 65
dermot's suckling pig, umeboshi, buckwheat and coffee sabayon, tempura fig for 2 to share 90
shittake miso butter pan suisse 9.5
young buck cheese, fermented mandarin, damson 12.5
chocolate sabayon, roast potato ice cream, caviar 16
kindly note that in the bar we exclusively offer this menu and cannot make changes to dishes for dietary requirements and preferences.
please note all service charge is collected through justtip and is distributed 100% to staff.
allta restaurant - the final menu
seven years ago I moved back to ireland with a question, not a business plan, not a concept or strategy just a simple question I kept asking myself during my years of travelling and cooking around the world.
what if i built an irish restaurant? what would it look like, how would it feel, where would it be?
at the time I didn’t know where that question would lead me. i definitely didn’t think it would take me through four homes, countless menus, thousands of services and some of the most extraordinary people I have had the privilege of working alongside.
my lasting memories and moments I will cherish were not the accolades but the journey. loading vans in the rain, late night menu discussions, conversation on fishing boats, truly connecting with like-minded people made the monumental challenges I put on myself so much easier and enjoyable and working side by side with my wife for the last 5 years of this journey has been a dream come true.
every chapter of allta has defined me, every challenge has made me stronger and every single moment cooking alongside my team has shaped me into a better chef.
but now after seven years it's time to ask myself a new question.
so we will be finishing allta and this chapter of my life on the 31st December. our final menu will be a celebration of 7 years. bookings are now open from the 1st of July to the 30th of december and I’d would love to cook for you all one last time as head chef of allta.
Niall x
cocktails curated and brought to life by cal byrne and luke mullen
maritime martini 16
micil irish gin, valentia vermouth, pickled kombu, kelp & lemon oilsold cuban 14
sparkling wine, killowen irish rum, lime oleo, lemon, vanilla, mintnegroni 16
micil gin, lime leaf, berrissimo, coffee, valentia vermouth
clover club 12
killowen irish gin, triple raspberry, lemon, whites, valentia vermouthmargarita 12
pongur poitin, o'maro, lactofermented chilli, prawn oil
talk to me goose 14
micil poitin, fig leaf, berrissimo, coffee, valentia vermouthkimcho 16
killowen rum & raisin whiskey, sesame, white soy, ginger water, bittersnon-alcoholic options are available