Our Food

The Purple Onion always endeavour to maintain a high and consistent standard of food. Our customers are the most important part of our business and we do our best to make sure that your visit will be a pleasant one. We and the chefs work hard to insure that our constantly changing menus remain interesting with an emphasis on the freshness and quality of the ingredients. We always use fresh Irish ingredients produce where possible. As our entire evening menu dishes are cooked to order, we regret that delays can occasionally occur.

Dietary needs can be catered for on request.

Christmas Menu [lunch]

Glass of prosecco or soft drink


Warm chicken and bacon salad with soy and cream

Ham hock terrine with cranberries

Gin laced cured salmon with orange and beetroot salad

Shredded confit duck leg with grapes and pomegranate


Roast Turkey with nutty herb and apricot stuffing

Marinated chicken in Cajun spices, peach and orange sauce

Courgette ‘spaghetti’ with gnocchi in a creamy tomato sauce

Rump of Lamb, grilled red pepper, rosemary gravy


Assorted desserts


Tea Coffee


Served until 4.30pm

Christmas Menu (Evening)

Glass of prosecco or soft drink


Warm forest mushroom on brioche, truffle and Parmesan cheese

Smoked duck with ruby grapefruit and pear balsamic

Fried prawns in Parmesan and Panko crumb, sweet chili jam

Ham hock terrine with cranberries


Braised lamb shank on red cabbage, red wine gravy

Baked courgette filled with roast pepper and tomato risotto

Supreme of chicken filled with black pudding and toasted hazelnut, sherry gravy

Grilled 10oz dry aged sirloin steak plus €8

Slow cooked rump of beef, fondant potato, whiskey sauce


Assorted desserts


Tea Coffee


Served from 4.30pm

A La Carte

  • Super-food salad with hummus


    [Red cabbage, leaves, apricot, cranberries chick peas, carrot, and seeds]

  • Tian of lightly smoked chicken


    with basil and mango, celeriac remoulade, julienne of apple

  • Prawn and avocado cocktail,


    with pickled fennel

  • Blue cheese panna cotta, poached


    pear, pear balsamic, caramelised almonds , cracker


  • Grilled 8/10 oz John Stone Dry Aged sirloin steak


    flat cap mushroom, with confit onions, Pepper sauce, garlic butter or blue cheese, and

  • Roast butternut squash with sage,


    wilted greens potato gnocchi, dressed leaves and Parmesan

  • Seared Thornhill duck breast, braised


    red cabbage, whiskey and honey gravy

  • Pan fried fillets of sea bass


    with buttered asparagus

  • Baked supreme of chicken,


    Descriptionfilled with white pudding and apricot, sherry gravy, fondant potato

  • Rump of lamb, grilled red pepper, salsa verde Rosemary and


    red wine gravy

  • Trio fish and chips,


    in spicy sesame and panko crumb. Soy, wasabi and pickled ginger dip

  • All main courses served with a side order of your choice

Early Bird 

€23 two courses               €27 three courses

Black pudding ‘bon bons’, curried apple sauce
Soup of the day
Potted smoked mackerel, crusty bread and pickled cucumber
Vegetable, fruit and nut ‘cocktail’ with harrisa mayonnaise


Chicken Milanese, tomato dressed leaves and balsamic salad and chips
Grilled loin of bacon chop. red cabbage and fondant potato, whiskey and honey gravy
Baked salmon on creamy smoked haddock and pea risotto
Forest mushroom, goats cheese and walnut, pappardelle grated truffle, dressed leaves


Garlic potatoes/ chips/ honey
roast vegetables/green salad with seeds and Parmesan cheese €3.50


See blackboard for daily desserts

Available Tuesday to
Thursday 5.30 to 9.15

and Saturday 5.30
to 7.00
4.30 to 6.00

[Not available bank holiday weekends, Valentines Day, Christmas or Easter week]