Combining the best local Irish ingredients with delicacies from across Europe, The Dylan Hotel’s new all-day menu brings guests on a culinary journey from Ticino Park in Cassolnovo, Italy, to Castletownbere on the Beara Peninsula in Cork. Available each day from 12pm – 9.30pm the all-day dining menu includes a special Ars Italica caviar menu, charcuterie and seafood sharing platters, and dishes from the land and sea, alongside firm favourites such as a Caesar salad, club sandwich and fish and chips.
For an indulgence like no other, Dylan’s caviar menu offers two Italian caviar selections from Ticino Park – Da Vinci Classic 30g sourced from the Adriatic Sea, which takes 10 years to harvest (€90) and Imperial Oscietra 30g from the Black, Caspian, and Azov Seas, which takes 11 years to harvest (€140) – both are served with blinis and a traditional garnish.
Perfect for enjoying with friends and family, Dylan’s sharing platters include a charcuterie and cheese platter (€32) and a seafood platter brimming with Castetownbere crab claws, smoked Irish salmon, Kelly oysters, tuna tartar, scallop ceviche, Moules mariniere and prawn cocktail, served with Guinness bread (€55).
Enjoy a crisp and delicious summer lunch from Dylan’s salad offering, which includes a super food salad, classic Caesar salad, prawn salad and Endive salad which can be topped with smoked tofu, halloumi, chicken, or prawns. Or choose from the sandwich menu, served with fries, which consists of a traditional club or ham and cheese, a tasty John Stone steak sandwich or a luxurious lobster roll served in freshly baked brioche!
Celebrate a special occasion in the hotel’s elegantly designed Eddison Restaurant. The starter offerings are delicious and include spring sweet pea soup (€10), Ardsallagh goats cheese with pecan nut, beetroot, and apple (€15), duck parfait (€13), Roaring Water Bay mussels (€14), burrata (€16) and tuna tartare (€20) from world renowned Balfegó in the Western Mediterranean.
For main course, guests can choose from the pasta and risotto section of the menu, which includes Garryhinch organic mushrooms with truffle risotto and parmesan cheeses (€22) or roasted gnocchi with chorizo (€21). The land and sea menu options include Atlantic hake (€22), seabass (€32), roasted lamb cutlets (€40) or an aged John Stone beef fillet, beef bourguignon, or strip steak. All of the above can be served with a choice of side dishes including champ potato (€5), roasted cauliflower with a Miso glaze (€6) and more.
No meal is complete with dessert, which includes dark chocolate Crémeux with candied nuts (€9), tiramisu with Amaretto and Savoiardi biscuit (€10) a mouth-watering warm dark chocolate brownie with vanilla ice cream (€9) or a selection of Irish artisan cheeses (€15).
For more information or to book a dining experience with The Dylan Hotel visit www.dylan.ie