Kinsale oysters, brown bread, cider vinegar

Smoked haddock chowder, dillisk butter

Beetroot-cured salmon, horseradish crème fraîche

Whole turbot baked on the bone, brown shrimp butter

Roast goose, sage and onion, port gravy

Celeriac and chestnut pithivier, bay cream

Plum pudding, brandy butter

Burnt honey and blackberry trifle

Cashel Blue, oat crackers, quince

Hot port, clove and lemon

Mulled Wexford apple juice

Champagne, poured at midnight