Whether it is our famous seafood, char-grilled steaks, healthy or vegetarian options - our flavoursome food is always home-made from scratch with emphasis on freshness..
Wednesday - Friday 5 pm - 9 pm
Saturday - Sunday 2 pm - 9 pm
Sauteed wild mushrooms
On ras el hanut hummus, parsley, pine nuts & lemon dressing, toasted pita bread
Cereals containing gluten
Contains nuts (including peanuts)
Sticky chicken wings
with tangy barbecue sauce and blue cheese dip
VEGETARIAN & vegan
Vegetable bang bang
sauteed oriental vegetable mix in a light coconut & lemon grass curry sauce served with brown rice
Warm Vietnamese noodle bowl
cucumber & carrot kimchi, rice noodles, fresh basil. coriander, mint & peanut sauce and pulled oats
ALL OUR 28-DAY DRY AGED STEAKS ARE FROM HIGGINS’S BUTCHERS SUTTON
(100% Irish origin) all our steaks are chargrilled to your liking, served with your choice of one side dish and brandy black pepper raisins pouring sauce
OUR SIGNATURE COWBOY RUB OPTIONAL - PLEASE ASK TO ADD
Seven ounce Irish fillet steakTap Click on dish for nutritional information
Add tiger prawn skewerTap Click on dish for nutritional information
Fish & seafood
Fish and chips
tempura cod fillet with tartar sauce and regular chips
Tiger prawn bang bang
sauteed oriental vegetables in a light coconut and lemongrass curry sauce. Served with brown rice
Moroccan spiced Chermoula tiger prawns
with mixed roasted peppers & lemon couscous in our spicy chermoula sauce
SIDES & EXTRAS
Sauteed mix veg
Regular Hand-cut chips
Mixed roasted peppers & lemon couscous
Almond & hazelnut chocolate mousse brownie
covered with a hot chocolate sauce, served with vanilla ice cream
* A discretionary 10% will be added to groups of 6+
** Please note for health and safety reasons we cannot take in cakes not made on the premises or any other food.
Profcal wishes to state that the supplied nutrition and allergen information is given in good faith and is intended for educational purposes only. It is based upon the breakdown of the product formulation and data supplied by the head chef / appointed person(s), raw material manufacturers and suppliers, and nutrient software supporting the UK and European nutrient databank from the Office of Public Sector Information (OPSI).
Whilst Profcal makes every effort to obtain comprehensive nutritional and allergen specification from manufacturers and suppliers to support the analysis of each food item, such data is not always available and therefore, absolute values cannot always be provided.
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