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SAMPLE Menus

Long before it was fashionable to do so, our menus have been governed by seasonality and have showcased only the finest local producers available. Every one of our diverse menus is inspired by these principles.

DOWNLOAD OUR EVENT MENUS HERE

 

SAMPLE EVENT MENU

Starters Selection

Dingle Bay White Crab & Potato Salad, Avocado, Scallions, Tomato Salsa & Chive Dressing

Warm St. Tola’s Goat’s Cheese Tartlet, Red Onion Salsa, Red Currant Dressing, Tarragon Pesto

Confit of Pork Belly, Onion Marmalade, Vegetable Remoulade, Port Sauce

Ham Hock Terrine, wrapped in Baby Leeks, Diced Carrot & Asparagus, Balsamic Reduction, Pea Shoots

Main Courses

Roast Angus Rib Eye of Beef, Scallion Champ, Fine Herb, Yorkshire Pudding & Bordelaise

Slow Roasted Rack of Connemara Lamb, Lemon & Herb Crust, Ratatouille & Shallot Sauce

Braised Rump of Connemara Lamb, Pimiento, Onion & Caper Compote & Rosemary Jus

Seared Supreme of Free Range Chicken, Whipped Pea and Smoked Bacon Mash, Grilled Field Mushroom and Thyme Scented Broth

(Game dishes available when in season)

All of our meats are 100% Irish

Dessert Options

Pear & Cinnamon Tart, Caramel Sauce & Vanilla Pod Ice Cream

Tiramisu, Chocolate & Irish Coffee Ice Cream

White Chocolate & Passion Fruit Cheesecake

Vanilla Crème Brulée, Biscotti Biscuit

 

“ I was very confident that no matter the challenges that Master Chefs would continue to produce the quality food and service that has made them a vital part of the success of Munster Rugby hospitality in Thomond Park.”

ANTHONY MORRISSEY | BUSINESS DEVELOPMENT MANAGER, MUNSTER RUGBY