cullen’s at the cottage
lunch menu
Executive Chef: Liam Finnegan
A favourite signature dish of Mrs T, our Founder and President. (V) Vegetarian | (VG) Vegan
Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements.
Prices include VAT at the current standard rate. A service charge of 15% will be added to your final bill.
Cocktails
aperol spritz
20
Aperol, Valdo prosecco, soda water, fresh
orange
Elderflower spritz
20
Elderflower liqueur, Valdo prosecco, soda
water, lime, garden mint
limoncello spritz
20
Limoncello, Valdo prosecco, soda water,
garden lemon balm
snacks
Marinated Nocellara Olives
7
Garden herbs
Beetroot salad (V)
17.5
Stracciatella, preserved lemons, hazelnut
Prawn Toast
7
Miso mayonnaise, katsuobushi
baby heirloom tomatoes
16.5
Pickled daikon, garden vegetables & herbs
Garden Crudités
7
Ajo blanco, olive oil
to begin
Seafood chowder
13.5
Celeriac, dill
Roast cauliflower
9/18
Smoked Knockanore cheese, crispy onions
Grilled Cabbage
9/18
Miso honey, seed crumble
killary fjord mussels
15/32
Wine & cream, fries
beef bobotie spring roll
16.5
Mrs Ball’s peach & apricot chutney,
pickled vegetables
connemara white clams
18.5
Nduja, Oloroso wine
DK oysters
24
Micil poitín, mignonette
Shisho leaves in tempura
19
Sardines, umeboshi
signature mains
Martin jennings’
27.5
Minute Steak
Chimichurri, garden leaves, fries
connemara crab
19.5
Brioche, garden pickled vegetables
frutti di mare platter
market price
Oysters, Killary Fjord mussels in escabeche, Burren
smoked salmon, prawns, crab, fries & salad
Fish & Chips
23.5
Battered cod, remoulade, tartar sauce, fries
Grilled mackerel
21.5
Sweet & sour radicchio, hazelnut
sides
Garden leaF
7
Ranch dressing
Cullen’s Fries
7
