DARK

We are happy to stick our neck out here at Dark...and our gizzards, livers and hearts for that matter.
Working hard to use the whole animal, is constantly creating new dishes. Today’s focus has been on duck parts often discarded. Braised down for a long time, these will be turned into a new dish for the weekend. Book in now and get to know the flavours these Offaly good ingredients pack!
Kitchen closes 9pm Thursday and Friday.

*t

We aren’t open tomorrow so today’s doughnut is a St Davids Day special...

Welshcake doughnut....orange and cinnamon dough, spiced vanilla & sultana creme pat, Welshcakes courtesy of our friends and neighbours
Have a feeling these won’t be around long.
*t @ DARK

And if Rabbit Pie doesn’t float your boat you can opt for our Beetroot Tart Tartin. Keeping you feeling wholesome & nourished on this horrible apocalyptically wet day 🥮