Surf N Turf’s menu is a product of immense passion, pride and dedication. Where our menu ingredients have been chosen to offer an exclusive gastronomic dining experience with a mix of innovative and classical techniques.
Chef Patron Kerstin Manicolo and his team invest a lot of time to make sure that you are being served with dishes cooked to perfection.
Patience will reward you with a pampering dish.
Just as you deserve
Soup of the day
Fresh soup prepared daily using local, seasonal & organic vegetables.
Fish and shellfish soup
Local prawn – shellfish – chiffonade of fresh herbs.
Scottish Scallops Carpaccio
Wakame – Asian dressing – Salmon caviar
Smoked at the table with Allier oak.
Vanilla Cauliflower espuma – confit cherry tomatoes
Local pickled radish – pea shoots
Angus beef fillet tartar
Shallots – capers – Dijon mustard – bread wafer – organic egg yolk
Pan Seared Foie Gras
Toasted Brioche – apple textures – candid walnuts – micro cress
Lobster & local Prawn Ravioli
Fish velouté – tomato purée – crispy onions
€15.00 / €23.50
Gluten free pasta available
Kindly advise restaurant team members about any food ingredients you may be intolerant to.
Fresh Irish Drumlin Gold
1.1 Kg Tomahawk, to share (Serves 2)
Fresh Aberdeen Black Angus Fillet of Beef
Fresh Argentinian Black Angus Rib-eye of Beef
To accompany your steak
Pan seared Foie Gras – €7.00
Suggested Sauces – €2.50
Mushroom and truffle sauce / Pepper and cognac sauce / Beef Thyme jus
Our signature dish Surf N Turf
Half lobster Thermidor & USDA beef fillet medallions
buttered asparagus – thyme jus
Shank braised for 720 minutes
Puy lentil stew – roast garlic jus
Organic chicken breast – mild curry
Coriander – cashew nut sauce.
Roasted female duck breast,
marsala – dried cranberry reduction
24 hrs slow cooked belly
crispy crackling – butternut squash puree – caramelized shallots.
Fresh fish of the day & live lobsters from tank
Ask our restaurant staff for the day’s fresh line caught Mediterranean Fish
Prepared to the chef’s recommendation.
All Main course are served with seasonal vegetables and oven roasted potatoes.
We are always experimenting with new desserts to better tingle your taste buds. The selection below is only a portion of what we can offer and is subject to change.
Salted dark chocolate Tart with a strawberry coulis and a pistachio ice-cream.
White chocolate panna cotta with wild berry compote and roasted coconut flakes.
Madagascar vanilla and cinnamon crème brûlée with amaretto ice-cream.
Traditional Maltese Date Fritters with vanilla Ice Cream
Valrhona Dark chocolate fondant with amarena ice cream
Red dragon ice cream done at your table with -196° liquid nitrogen.
Chef’s Specials of the day
A list with chef’s favourite creations that are sourced daily by chef patron Kerstin Manicolo himself depending on market resource and market price
A variety of fresh Oysters
Selection of Carpaccio
Octopus, Prawn, Tuna and Baby swordfish
Misto di Crudo, Cotti e Frittura
Langustini, gamberi rossi, mazzancolle gmberri, scallop,
Rizzi ( sea urchins), white anchovies , aragosta, calamari, octopus,
scallops and prawn,razor clams and tuna tartar.
Scottish Lobster, Canadian Lobster,
Brown Crab, Spider Crab, Xikala and Awwist
Cooked grilled, poached with garlic butter or pasta
Fresh Pasta & home-made ravioli
Prawn & crab ravioli, Scallop and Lobster tortellacci,
Linguine with fresh local tuna and Tagliatelle with Lobster