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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

DEANES EIPIC DECEMBER

MENU SURPRISE

CHEF ALEX GREENE

presents the best of local

produce from today’s market

with wonderful moments of surprise

...

WED & THURS DINNER

FORTY FIVE POUNDS MENU SURPRISE

truffle - bacon - parmesan - polenta - baronscourt estate venison - beetroot - brown butter - mushroom - potato - abernethy butter - john dory - cauliflower - artichoke - yeast - chestnut - white chocolate - sea buckthorn

FORTY FIVE POUNDS VEGETARIAN MENU SURPRISE

linseed - truffle - polenta - parmesan - tomato - kohlrabi - yeast - cauliflower - beetroot - black garlic - brown butter - mushroom - herb - white chocolate - sea buckthorn

WED - SAT DINNER

SEVENTY POUNDS MENU SURPRISE

salmon - truffle - caviar - bacon - polenta - parmesan - beef - baronscourt estate venison - beetroot - brown butter - mushroom - preserved lemon - potato - abernethy butter - john dory - cauliflower - artichoke - yeast - pear - brown bread - vanilla - chestnut - white chocolate - sea buckthorn - lemon balm - blackberry

SEVENTY POUNDS VEGETARIAN MENU SURPRISE

linseed - truffle - polenta - parmesan - tomato - kohlrabi - yeast - cauliflower - beetroot - black garlic - miso - brown butter - mushroom - herb - pear - brown bread - vanilla - chestnut - white chocolate - sea buckthorn - lemon balm - blackberry

C H E E S E FOURTEEN POUNDS

W I N E

SHOT SIX POUNDS

'THE INCREDIBLE EDIBLE BOOK’

Chef Alex Greene presents

his Great British Menu 2020

banquet winning dessert.

Celebrating 150 years of

British Children’s Literature &

inspired by local author Oliver Jeffers

book ‘The Incredible Book Eating Boy’.

Incredible web.JPG

This is available as an extra course after dessert

TWENTY POUNDS

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.