Menus
Our Menus at TwoCooks are seasonal and therefore change frequently. The menus evolves according to what ingredients are available we also take inspiration from various other cuisines, cultures and our travels which are always food orientated. We source the best quality ingredients through local farmers who grow our herbs or special vegetables and top end suppliers in both Dublin Smithfield market and Rungis International Market in Paris.
When we plan and design the menu a huge emphasis is placed on vegetables and textures of ingredients in most cases meat plays second fiddle. We use top quality ingredients local and organic as much as possible. Fermentation and preservation is always present on our menus as this plays a huge role in that perfect Unami or that weird and wonderful flavour one might not be familiar with but its that knowledge, skill and long hours of work which makes TwoCooks Menu special and interesting. Josef is behind the creative cooking and Nicola is the one who delivers and expertly explains everything in detail.
We hope you enjoy.
Current Menu
Small
Game Terrine, Plum, Duck Parfait
Scallop, Jerusalem Artichoke, Dillisk
Pork Cheek, Lentil, Egg Yolk, Boudin Noir
Octopus, Crubeen, Rillette, Red Wine Puree
Big
Skate, Chickpea, Chorizo, Fennel
Venison, Sweet Potato, Red Cabbage, Smoked Creme Fraiche
Veal Rib Eye, Salsify, Girolles, Watercress
Pork, Apple, Black Pudding, Pickled Red Onion
Sides
Chantenay Carrots & Bearnaise Sauce €3
New Potatoes, €3
Cauliflower Gratin €3
Green Beans & Roasted Garlic €3
2 courses €29, 3 courses €36
Christmas Groups Menu
Special €36
3 Course Menu with a choice of
4 Starters
4 Main Courses
4 Desserts
Bread and Still Or Sparkling Water included
Starters
House Made Venison Sausage, Lentil Ragout, Chestnut Puree
Winter Root Vegetable Soup, Smoked Cream Fraiche Flaxseed Cracker
Braised Pork Cheek, Celeriac Crush, Onion Shells, Jus
Scallops, Cauliflower Florette, Curry Froth, Verjus
Main Course
Cod, Clams, Roasted Parsnips, Parsley Veloute
Confit Duck Leg, Bacon Cream, Coco Beans
Pork, Black Pudding Croquette, Burnt Apple
Turkey, Mash, Swede, Sprouts
Rib Eye Steak, Balsamic Shallots, Dauphinoise Potato €5 supplement
Desserts
Classic Creme Brûlée
Baked Apple, Mince Meat, Crumble, Custard\
TwoCooks Trifle
Assiette of Chocolate
New Year’s Eve Gala
New Years Eve Gala Dinner
Drappier Champagne on Arrival
Cep Gougers
Dublin Bay Prawn, Highbank Apple Syrup, Curry Froth
Chicken Ballottine, 64 Degree Egg Yolk, Truffle Tortellini
Brill, Walnut Puree, Irish Escargot, Roast Endive
Beef, Potato Rosti, Sprouts, Chestnuts, Jus Gras
Christmas Parfait, Chocolate, Cherry, Doughnut
~~~~~~
Drappier Champagne Toast at Mid-Night
~~~~~
Tickets € 95 per person
Our Mid Week Supper Menu is designed for the after work or not in the mood to cook and clean up this evening crowd. It is a taste of what we do and a great way to sample TwoCooks. Its a steal at €22 this includes our own sour dough bread, appetiser and Still or Sparkling Water.
Mid-Week Supper Menu
Housemade Venison Sausage, Girolle, Chestnut
or
Autumnal Vegetable Soup, Flaxseed Cracker
Butter Poached Coley, Spinach, Egg
or
Pork Belly, Confit Cabbage, Celeriac
2 Courses €22
Supper Menu Served 6-7 pm
Wednesdays and Thursdays