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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

Smoked rainbow trout, dashi, ponzu, beetroot, sesame, pork, coriander

Seifried Estate Nelson Gewürztraminer 2016

Late summer vegetable tartlet, bacon jam, brown butter emulsion

Domaine Joyau 2017

Halibut, mushroom, herring roe, sea herbs, beurre blanc

Château de Poncié Grande Lamure Beaujolais Blanc 2016

Glenarm shorthorn, salt baked carrot, onion, tarragon, beef fat sauce

Saint Cosme Saint-Joseph 2016

Apple tarte tatin, vanilla ice cream

Château Partarrieu Sauternes 2016

Gujanda 70% chocolate, yuzu, coconut, coffee

Stratus Ice Wine Riesling 2016

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

Smoked rainbow trout, dashi, ponzu, beetroot, sesame, pork, coriander

Seifried Estate Nelson Gewürztraminer 2016

Halibut, apple, potato, cucumber, mushroom, sea herbs, herring roe

Château de Poncié Grande Lamure Beaujolais Blanc 2016

Glenarm shorthorn, late summer vegetables, tarragon, foie gras, brown butter

Saint Cosme Saint-Joseph 2016

Apple tarte tatin, vanilla ice cream

Château Partarrieu Sauternes 2016

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

Smoked rainbow trout, dashi, ponzu, beetroot, sesame, pork, coriander

Seifried Estate Nelson Gewürztraminer 2016

BBQ quail, leg ravioli, carrot, wild rice, endive, mustard seed

Peth-Wetz Unfiltered Pinot Noir 2015

Halibut, apple, potato, cucumber, mushroom, sea herbs, herring roe

Château de Poncié Grande Lamure Beaujolais Blanc 2016

Glenarm shorthorn, late summer vegetables, tarragon, foie gras, brown butter

Saint Cosme Saint-Joseph 2016

Fig leaf ice cream, granola

Turckheim Pinot Gris 2017

Apple tarte tatin, vanilla ice cream

Château Partarrieu Sauternes 2016

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

Luigi Baudana Dragon 2017

Late summer vegetable tartlet, 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, mushroom, scapes

Domaine Joyau 2017

Fig leaf ice cream, granola

Turckheim Pinot Gris 2017

Apple tarte tatin, vanilla ice cream

Château Partarrieu Sauternes 2016

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.