The Poppy

A warm salad of Cajun chicken, sautéed potatoes, baby spinach, red onions, and roasted red chilies resting on a bed of mixed leaves and flavored with a homemade passion fruit dressing.

A warm roast butternut squash, baby kale, roasted baby beets, toasted pine nuts, and Spanish goat cheese salad flavoured with mango and a mature Parmesan and rosemary dressing.

Warm chickpea, barley, broccolini, green beans, and feta cheese salad infused with a toasted spice vinaigrette.

A traditional Irish creamy leek and floury potato soup flavored with fresh thyme and double cream served with Irish soda bread.

Fried breadcrumbs, homemade sausage, flat Italian parsley, grilled radicchio, and potato gnocchi cooked in a salted lemon stock cream and topped with grated mature sheep’s cheese.

Alabama green tomatoes cooked in rich corn, green onion, and roast pecan crust flavoured with light buttermilk, roast garlic, and honey dressing and served with a bloody Mary ketchup.

Cajun frogs’ legs cooked in a light potato and basil crust and served with a peppered chimichurri sauce.

A flight of traditional homemade scotch eggs and homemade relishes and chutneys.

Hand smoked and cured by chef Barry and served with a selection of international cheeses, homemade bread, crackers, and a house-made chutney and relish.

Homemade grilled Cumberland sausages resting on a creamy colcannon and flavoured with a rich Guinness and thyme gravy.

Grilled citrus flavoured pig porterhouse steak.

In-house cured bacon ribs deep-fried in a light Cajun crust and served with a roast peanut and black garlic hummus.

Grilled domestic lamb hind leg steak flavoured with Italian Tuscan vegetable and borlotti bean tomato passata sauce.