Irish pork sausages, dry cured rashers, black and white pudding, fried egg, baked beans, grilled tomato, and toasted batch bread.

Traditional Leitrim potato griddle cakes, crispy Irish rashers, cultured butter, and pure maple glaze.

Coarse stone-ground jumbo oats simmered in fresh milk, topped with wild heather honey, stewed bramley apples, and toasted seeds.

Crispy crusty baguette loaded with Irish links, smoked bacon rashers, fried egg, and Ballymaloe relish.

Freshly baked buttermilk brown soda farl topped with poached eggs, smoked ocean trout, wilted spinach, and chive hollandaise.

Slow-braised tender lamb shoulder, root vegetables, pearl barley, and rich thyme broth served with warm soda bread and Irish salted butter.

House-corned beef, melted Dubliner cheddar, barrel-cured sauerkraut, and tangy Russian dressing pressed on thick treacle soda loaf.

Aged Irish cheddar, pickled onions, boiled free-range egg, thick-cut ham, spiced apple chutney, crusty baguette, and crisp greens.

Thinly sliced rare sirloin, fiery Kerrygold horseradish cream, crisp rocket, and slow-roasted balsamic onions.

Smoked haddock, salmon, tender leeks, and creamy potato broth served steaming with a buttered brown farl.

Silky double-shot espresso poured with velvety steamed whole milk or plant alternative.

Traditional bold, brisk black tea blend served hot in a teapot with fresh pouring milk.

Strong Barry's Gold Blend brewed concentrated, steamed micro-foam milk, and a dusting of warming cinnamon.

Rotating single origin filter roast highlighting bright fruit tones and a smooth roasted body.

Slow-steeped 16-hour coffee over rock ice, topped with a dash of heavy Irish cream or oat froth.

Melted velvety chocolate, steamed milk, and toasted mini marshmallows.