A house in the wicklow hill was the backdrop for a meal inspired loosely by their new season. Allowing me to play with japanese textures tastes and forest feelings.

A)Pollock Ceviche & Wood Sorrel.

B) Wilted Greens with Taberu Rayu

C) Spouted Mung croquette with black garlic paint, burnt aubergine oil, shitake + pickled pink onion 

D)Layered avocado, salted unripe Irish plums, artichoke oil, herbs + feta.

E) Braised lamb  & fillet with west cork seaweed, aubergine and radish, 

F) Mango, raw coconut cream & pistachio

G) little chocolate with sea salt harvested from the sea in connemara