Voted and awarded "One of the hottest restaurants for brunch in Dublin for over a decade" Bay Clontarf offers an endless selection of healthy and indulging options with prosecco cocktails and freshly extracted juices combined with buzzing atmosphere.
Avaiable: Weekends until 4 pm
Choice of crispy bacon & maple syrup or Greek yogurt and maple bananas
Roasted aubergine, poached eggs on sourdough bread with zhoug, tahini sauce & rocket salad
Moroccan Kofta Tagine
Soft eggs, spiced minced lamb balls, roasted peppers & tomato feta cheese sauce, sourdough bread
Poached eggs, Greek yoghurt, chilli butter sauce & rocket sourdough bread
Menemen Scrambled Eggs
Roasted peppers, red onion, chilli, feta cheese, baby spinach & sourdough bread
Granola Strawberry Sundae
Toasted homemade granola of oats, seeds nuts & dried fruit topped with Greek yogurt
Slow Cooked Organic Porridge
Toasted seeds, hazelnut, maple bananas and Greek yoghurt
Açaí Smoothie Bowl
toasted granola, banana, passionfruit, coconut chunks, high in protein, antioxidant, omega 3, 6 & 9
Cereals containing gluten
Contains nuts (including peanuts)
Low saturated fat
Eggs Benedict Bay Style
Poached eggs, wilted spinach, goat cheese, smoked salmon on English muffin s/w hollandaise sauce & handcut Bay chips
Eggs Florentine Bay Style
Poached eggs, wilted spinach, pulled pork on English muffin s/w hollandaise sauce & handcut Bay chips
Bay Full Breakfast
Sausage, bacon, Clonakilty black and white pudding, baked beans, grilled tomatoes, free range eggs as you like and toasted bread of your choice
Baked Mauritian Style Baked Eggs
Goat cheese, soft eggs, Cajun tomato and mixed roasted peppers sauce, grilled soft taco wraps
Crispy bacon and maple syrup or Greek yogurt and maple bananas
* 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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