Lunch Menu
Monday to Friday from 12pm & Saturday from 1pm
2 Course €20 3 Course €24
Due to the use of fresh seasonal ingredients; menus can change without notice.

Lunch Starters

Please check our blackboard for daily’s specials
Chargrilled sardines on sourdough toast, green olive and red pepper dressing pickled lemon rind
Green asparagus and Bayonne ham, Hollandaise sauce
Soup of the Day
Salade Niçoise: soft boiled egg, green olive, green beans, baby potatoesHeirloom tomato, anchovies (v on request)

Lunch Main Courses

Supreme of chicken, ballotine of leg, pomme Anna, mushroom duxelle spinach aioli, chicken jus
Roasted fillet of salmon, orange braised endives, Gremolata potato courgette purée
Pressed shank of lamb, fricassée of peas and broad beansturnip, pearl onions, rosemary jus
Roasted peppers and red onions Tatin gratinated with Parmesan cheese Parmesan cream, rocket salad (v)

Lunch Desserts

White chocolate crème brûlée, mixed berries
Selection of ice cream and sorbet served with warm Madeleine
Rhubarb compote, vanilla cream, ginger bread crumble
French farmhouse cheese board (supp. €3)

Side Orders €3.50

  • Spring vegetables
  • French fries
  • Gratin Dauphinois
  • Buttered spinach



  • Touraine ( Sauvignon)
  • Pinot Grigio


  • Bordeaux (Merlot/Cabernet)
  • Cotes du Rhone (Syrah/Grenache)


  •  Touraine rosé

Vins du Patron

  • Red: Côtes du Rhône Espigoulette (Syrah/Grenache)
  • White: Macon Village Vieilles Vignes (Chardonnay)
  • Carafe 50cl €16 25cl €8

Tea & Coffee

  • Tea/Herbal tea € 2.50
  • Coffee € 2.50
  • Espresso €2.50
  • Cappuccino € 3.00
  • Double Espresso € 3.50

Our Suppliers

Beef, Pork & Chicken: M&K Meats, Rathcoole, All meats 100% Irish All fish & Shellfish: Kish Fish Fresh Duck & Dry goods: Larousse Foods importers Vegetables: Vernon Stores Ltd Should you need any further information about the origin of our products, please ask our manager.10 % staff gratuity is added on tables of 6 and over unless otherwise instructed Mobile phones can be a source of nuisance, please be considerate


Patron: Eric Tydgadt
Head Chef: David O’Byrne
Manager: Frederic Dreno

Lunch in Dublin at La mere Zou: summer platters