Rustic Stones philosophy is simple: tasty, nutritious, innovative cuisine that is accessible to all. Simple and scientific techniques are used to release the maximum flavour.
Rustic Stone only uses the best of local produce, sourcing our ingredients from local producers. The exciting concept of stone cooking has been adopted by award winning chef Dylan McGrath.
Dylan invites you to enjoy and experience his new concept in cooking, Rustic Stone.
€30 CHOICE MENU
Breads ‘n’ Dips
Rustic selection of organic, sour and crunchy
breads with my very own cumin scented
hummus and baba ganoush bound with walnut oil.
I hope you like this marriage butter it if you want to.
BITES :
Big Green Olives and Grapefruit
Amazing green olives with segments of pink grapefruit and crushed ice
made from cucumber juice and dill.Simply freshness in a bowl.
Sweet Chilli Peppers
Sweet baby skinless chilli peppers stuffed with tartare of tuna, avocado and scented with the freshest soft herbs.
MAINS:
Rump of Beef with Basil and Pine nuts 7oz
You’ll only have to chew this one the smallest bit longer, but still what a great flavour!
The Hamburger
Very special mince ground from a recipe of difference cuts, chargrilled, served with herb mayonnaise and my own tomato and lemon chutney, crispy onions and Irish smoked cheddar in a brioche bun. Served with polenta chips.
Pork PappaRdelle
Fried pork mince with onion, rosemary, bound with pumpkin, honey and sage.The joy of pork belly is in the flavor of its fat. This is for those who don’t care about calories.
SALADS:
LUSCIO US Lime
Floppy lettuce, baby gem leaves, watercress, torn iceberg, cucumber, pickled ginger, shaved mouli, slices
of mango, coriander and watermelon dressed in lime roasted coconut, dill seed and lime.
Mighty Mustard Wild rocket
sliced prosciutto ham, shaved crisp slices of pear with toasted hazelnuts, parmesan and wild herbs
dressed in my light mustard dressing.
Posh Pesto Watercress
baby spinach, baby gem leaves, iceberg, cherry tomatoes, black olives, coriander, basil and pickled saffron
shallots bound in pine nut herb pesto.
OUTRAGEO US ORANGE
Wild rocket, shaved fennel, baby spinach, orange segments, pickled carrot, cucumber sheets and caramelpecans bound in a roasted coriander seed and orange dressing and fresh coriander leaves.
Boisterous Beetroot
Shaved fennel, baby gems, floppy lettuce, avocado, radicchio, chicory with pink grapefruit, pink radish, dill, beetroot and caramel pine nut dressed in its own beetroot juice split with olive oil.
SIDES:
GREEN Relish with Peas, Broad beans and Spring Onions
My favourite vegetables made into a purée. Keeps you fuller for longer.
Pesto Chips with Garlic and TomatoFunky flavour to jazz them up.
Bean Salad with Herbs and Healthy Shoots All the goodness of 8 different beans and shoots bound in olive oil and herbs.
Desserts:
Banana and Praline
Banana purée with sugar-free homemade praline, vanilla crème fraiche and caramelised oats.
Frozen Yoghurts and Sorbet
Our very own selection of light creams, low fat frozen yoghurts and fresh fruit sorbets.
Chocolate Soup with Chocolate Mousse
For all the ladies I’ve made a wonderful chocolate soup and mousse but the best part of it is that it is completely sugar free,
and finished with some roasted grated hazelnut.
Press
“McGrath has put flashes of brilliance into his new venture.”
Catherine Cleary The Irish Times
“Theres something quite enjoyable about eating like this -- it becomes a more interactive experience. I enjoyed the novelty of it and I suspect, given the Irish love of steak, that McGrath may have hit on a winning formula.”
Paolo Tullio The Saturday Independent
“I suspect if no mention were made of the health benefits of these dishes, we would all be raving about the clever couture-chef turned high-street style icon.”
Ross Golden-Bannon The Sunday Business Post
“McGrath’s is a really clever, interesting, modern day ‘Cuisine Minceur’ menu, offering lots of options to graze lightly and healthily, share dishes, or indulge, with symbols galore for low saturates, wheat, gluten or dairy free, vegetarian, super food or sugar free. This rustic stone is a gem.”
Lucinda O Sullivan The Sunday Independent
“What is new, however, is having someone so intensely interested in flavours as Dylan McGrath, cooking very accessible food. Thats what makes Rustic Stone well worth a visit.”
Tom Doorley The Daily Mail
|
