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Epicurean

"a person devoted to sensual enjoyment, especially that derived from fine food and drink"

Alex Greene

For the fourth year in a row Deanes EIPIC has won the prestigious Michelin Star accolade!

Alex Greene is from Dundrum in the Mourne country in Northern Ireland. He began his cooking career in the Michelin Starred Deanes in 2007 and from there went on to work in Petrus by Gordon Ramsay, Claridge’s by Gordon Ramsay and The Cliff House in Ardmore, all Michelin Starred establishments. For the past two years he has been working in Deanes EIPIC delivering the freshest and most seasonal produce cooked to perfection.

- Elaine Hill Photography -

The food

Subtle flavours created using predominantly local, seasonal produce of the finest quality, delicately prepared and perfectly presented

THIRTY POUNDS

FRI LUNCH

Snack

Bread, abernethy butter

Lobster, gazpacho, mooli, watermelon, sea purslane

Vila Nova Alvarinho 2018

Summer vegetable tartlet, bacon jam, brown butter emulsion

Domaine Joyau 2017

Sea bream, girolles, sea herbs, beurre blanc

Château de Poncié Grande Lamure Beaujolais Blanc 2016

Lamb, salt baked carrot, cavolo nero, lamb fat sauce, black garlic, miso

Monte del Fra Valpolicella Ripasso 2016

Strawberry, lemon verbena, ginger

Vouvray Clos de Nouys 2017

Gujanda 70% chocolate,coconut, yuzu, coffee

Fiumicicoli Muscateddu

Sweet snack

C H E E S E TWELVE POUNDS

W I N E

SHOT SIX POUNDS

GLASS NINE POUNDS

Download (PDF)

FORTY FIVE POUNDS

WED & THURS DINNER

FRI LUNCH

Snack

Bread, abernethy butter

Lobster, gazpacho, mooli, watermelon, sea purslane

Vila Nova Alvarinho 2018

Sea bream, apple, potato, cucumber, mushroom, sea herbs

Château de Poncié Grande Lamure Beaujolais Blanc 2016

Glenarm shorthorn, peas, broad bean, tarragon, foie gras, brown butter

Monte del Fra Valpolicella Ripasso 2015

Gujanda 70% chocolate, coconut, yuzu, coffee

Fiumicicoli Muscateddu

Cheese

(six pounds supplement)

Sweet snack

C H E E S E TWELVE POUNDS

W I N E

SHOT SIX POUNDS

GLASS NINE POUNDS

Download (PDF)

SEVENTY POUNDS

WED - SAT DINNER

Snacks

Bread, abernethy butter

Lobster, gazpacho, mooli, watermelon, sea purslane

Vila Nova Alvarinho 2018

BBQ quail, confit leg, carrot, wild rice, endive

Au Bon Climat Santa Barbara Pinot Noir 2017

Sea bream, apple, potato, cucumber, mushroom, sea herbs

Château de Poncié Grande Lamure Beaujolais Blanc 2016

Glenarm shorthorn, peas, broad bean, tarragon, foie gras, brown butter

Monte del Fra Valpolicella Ripasso 2015

Lemon verbena, strawberry

Vouvray Clos de Nouys 2017

Gujanda 70% chocolate, coconut, yuzu, coffee

Fiumicicoli Muscateddu

Cheese

(six pounds supplement)

Sweet snacks

C H E E S E TWELVE POUNDS

W I N E

SHOT SIX POUNDS

GLASS NINE POUNDS

Download (PDF)

VEGETARIAN SEVENTY POUNDS

WED - SAT DINNER

Snacks

Bread, abernethy butter

Gazpacho,watermelon, tomato

Vila Nova Alvarinho 2018

Summer tartlet, peas, broad bean, brown butter emulsion, herbs

Château de Poncié Grande Lamure Beaujolais Blanc 2016

Salt baked carrot, wild rice, cumin, yoghurt

Au Bon Climat Santa Barbara Pinot Noir 2017

Confit Comber potato, black garlic, miso, shiitake, chanterelle, scapes

Domaine Joyau 2017

Lemon verbena, strawberry

Vouvray Clos de Nouys 2017

Gujanda 70% chocolate, coconut, yuzu, coffee

Fiumicicoli Muscateddu

Cheese

(six pounds supplement)

Sweet snacks

C H E E S E TWELVE POUNDS

W I N E

SHOT SIX POUNDS

GLASS NINE POUNDS

Download (PDF)

Wine

Sommelier, Didier Nyeceront, is on hand to help you select the perfect wine to pair with your food. Born in the Loire Valley, Didier has a wealth of in depth knowledge, experience and passion for his subject.