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 Frizzante ot fruit juice
Courgette, beetroot and blue cheese salad
Homemade soup of the day
Warm chicken and bacon salad with cream and soy
Gravadlax, beetroot and walnut salad
Roast turkey with apricot and herb stuffing
Supreme of chicken with blue cheese, cream and tarragon sauce

Sirloin of beef ‘Schnitzel’ with fried egg
Catch of the day
Vegetable gateau with tomato and basil sauce
Served with roast vegetables and potatoes
Assorted desserts
Tea Coffee


Served until 4.30 pm

Christmas Menu (Evening)

GGlass of Frizzante or fruit juice
‘Amuse Bouche’
Smoked trout in baby gem leaves with scallions and crème fraiche
Ham hock terrine, pear and tomato chutney
Warm chicken and bacon salad with soy and cream
Goat’s cheese and cranberry panna cotta, carmelised walnut

Pan baked fillet of hake, creamy saffron potato and wilted leaves
Roast red pepper filled with curried lentils, mango and cous cous salad
Pan-fried escalope of turkey on a North Cork ‘pancetta’ and bean casserole
Grilled 10oz sirloin steak, confit onion, flat cap mushroom, garlic butter or pepper sauce plus €6.00
Rump of lamb, fondant potato, fried cauliflower, red wine and herb gravy

Served with roast vegetables and potato

Assorted desserts


Served from 5pm

A La Carte

Ummerra’ smoked duck, pomegranate, mini peppers, hazelnut dressing       
Gravadlax, laced with gin, beetroot, dressed leaves and pine kernels
Prawns with chilli, ginger and coconut
Goats cheese panna cotta, beetroot and carmelised walnut
Grilled 8/10 oz John Stone Dry Aged sirloin steak flat cap mushroom filled with confit onions, Pepper sauce, garlic butter or blue cheese€24/€28
Forest mushroom risotto, dressed leaves, pine nuts and Parmesan€17
Seared Thornhill duck breast with braised red cabbage, whiskey and thyme gravy€22
Baked whole sea bream, baby potatoes, preserved lemon and rosemary, salsa verde€21
Baked supreme of chicken, filled with white pudding and apricot, sherry gravy, fondant potato€20
Rump of lamb, fondant potato, grilled pepper and courgette, Rosemary and red wine gravy€22
Trio fish and chips, in spicy sesame and panko crumb. Soy, wasabi and pickled ginger dip€23

All above served with a side order of your choice
All 14 allergens are openly used throughout our kitchen. Trace amounts may be present at all stages of cooking

Sorry no individual billing on parties over four.Please be patient, it can take some time
[v] Vegetarian

Side orders

Honey roast root vegetables
Green salad with Parmesan cheese and seeds€3.50
Skinny chips
Creamy garlic potatoes
Braised red cabbage€3.50

Our Suppliers
Pallas Foods
Atlantis Seafoods
Ummerra smokehouse
Shanley vegetables Longford
Nespresso Coffee
Ummera foods
Love Olive

Jack McCarthy’s, Kanturk, black pudding fit for a Queen
Roscommon and Longford sheep and cattle farmers
Odaios Foods
John Stone, Longford
LaRousse foods
We also grow our own salad leaves, beetroot, garlic, radishes, herbs etc. in our own garden and polytunnel here in Tarmonbarry

Early Bird 2018

Black pudding ‘bon bons’ with rhubarb and basil sauce

Courgette, pomegranate and walnut salad with tahini

Seared smoked salmon with brioche and celeriac slaw, crème fraiche

‘Tandoorie’ spiced chicken on dressed leaves with pickled cucumber, honey and yoghurt dressing

Pan fried fillet of sea trout on mashed potato, pancetta and creamy peas

Chicken Milanese with grilled tomato and chips

Vegetarian burger with red onion marmalade, blue cheese mayonnaise, dressed leaves and chips

Confit duck leg ‘two ways’ with braised red cabbage, whiskey and honey gravy