the dungeon
à la carte menu
Executive Chef: Liam Finnegan
A favourite of our Founder, Beatrice Tollman, whose treasured recipes and stories are celebrated in ‘A Life in Food’.
(V) Vegetarian | (VG) Vegan
Please inform a member of our team of any food allergies or intolerances before placing your order. Although we take care in preparing your meal, our kitchens handle all
major allergens and we cannot guarantee that any dish is completely allergen‑free. Prices include VAT at the current standard rate. A service charge of 15% will be
added to your final bill.
cocktails
Cherry Blossom
19.5
Disaronno, cherry brandy, lime juice,
egg white
Moonlight Matcha
Matcha tea syrup, Micil white chocolate
liqueur, limoncello, lemon juice 19.5
Bourbon Sweetheart
19.5
Woodford Reserve Bourbon, cranberry juice,
lime, sugar syrup
Thirst quencher
14
Homemade lemonade, hibiscus rose, soda
water
Earl of Ashford
19.5
Earl Grey infused Ashford Estate Gunpowder
Gin, St-Germain elderflower liqueur, lemonade
Rhubarb Orchard
19.5
Fino sherry, apple juice, rhubarb liqueur,
Cointreau
to begin
Soup of The Day (v)
13.5
Guinness bread
St Tola Goat’s CHEESE Tart (v)
16.5
Beetroot, shallot, basil, pine granola
Beef Croquette
17.5
Guinness brown sauce, kohlrabi, Cáis na Tíre
sheep’s cheese
Aged Angus Beef Tartare
17
Game chips - prepared table side Winter Garden Salad
17.5
Celeriac, coppa ham, elderflower, h azelnutClassic Prawn cocktail
19.5
Dill, Marie Rose, Baby Gem, tomato
Connemara Oysters
24
Rockefeller
Horseradish, Hilary’s hot sauce, shallot
Crispy Pork Belly
19.5
Black pudding, parsnip, pear chutney
signature mains from the josper
Martin Jennings Angus
55
Beef Rib Eye - 230G
Josper roasted onion, wild mushrooms, skinny
fries, crispy shallot, choice of sauce
Martin Jennings Angus
55
Beef Fillet - 200G
Josper roasted onion, wild mushrooms, skinny
fries, crispy shallot, choice of sauce
Josper Grilled Monkfish
42
White bean cassoulet, nduja, piperade, black
olive
Chicken Supreme
38
Artichoke, kale, hazelnut, fondant
Ashford
Market Price
Hanging Room
Cut of The Week
Sourced from Martin Jennings, Ballinrobe, our
selection of locally reared meats is expertly
prepared by Estate Butcher Barry Lynch. Each
cut is individually aged to optimise flavour and
tenderness, before being cooked over
charcoal in our Josper Grill for a rich,
caramelised finish.
Chef’s Favourites
The Dungeon Pie of the Week
39
Garden vegetables
Potato Gnocchi (v)
37
Carrot, spinach, pine nut, Parmesan
Ashford Aged Beef Burger
35
Tomato, romaine, bacon, Comté cheese,
skinny fries
Beef & guinness stew
40
Organic carrots, onion, celery, horseradish,
scallion mash
Coconut red lentil dahl
35
Vegetable pakora, butternut squash, coriander
Pan fried hake 39
Potato & crab salad, smoked haddock velouté
signature mains
sides & sauces
Skinny Fries
7
Dungeon Champ Potato
7
Onion Rings
7
Organic Leaf Salad
7
Grilled cabbage
7
choice of sauces
3.5 each
Béarnaise
Cabernet red wine jus
Green peppercorn
Blue cheese
Garlic butter
