Food 2020-03-11T17:32:51+00:00


Our menu evolves around simplicity, strong flavours, fresh ingredients and real passion whilst reflecting Chef Patron Kerstin Manicolo creativity and dedication for exquisite cuisine. We strive to propose a menu which is market-led, thus promising the freshest ingredients on a daily basis and excellent seasonal dishes. Our menu alternates from day to day making eating at Surf N Turf an innovative and different experience each time. Our guest have the possibility to delve into a wide range of recommended daily specials and homemade desserts whilst topping off the experience with a glass of our fine selected wines which further complement our dishes.

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 thus eating at Surf N Turf guarantees an exclusive gastronomic dining experience.

Just as you deserve

Bon Appétit
Kerstin Manicolo


French oysters served with liquid nitrogen

€4.00 each

Cured salmon

Lemon infused cream cheese – salmon caviar – puffed salmon skin


Grilled Scamorza cheese  

Classic caramelised onions – poached egg


Local Prawn carpaccio

Ginger lime dressing – marinated pears – water cress


Langoustine Carpaccio

Lemon cream cheese – infused lemon oil – local strawberry’s


Cream of vegetable soup


Calamari Fritti


Grilled octopus

Potatoes rosemary espuma – prawn dust – herb oil


Pan seared foie gras

 Brioche – apple and fig chutney – dehydrated pears


Cheese gnocchi

porcini sauce – fresh truffle shavings – crème fraiche –

12 moths ages parmigiano regiano


Linguini Grano duro half Lobster from the tanks

cooked gentle in prawn and langoustine bisque


Gluten free pasta available

Kindly advise restaurant team members about any food ingredients you may be intolerant to.

Main courses

1.1 Kg Irish drumlin gold Tomahawk

Smoked Maldon salt – truffle oil

€75.00 (serves 2)

Argentinian beef fillet sweet potato puree buttered local kale

 braised cabbage and pancetta


Sashi Black Angus Sirlion

With wild assorted mushrooms cassoulet


Argentinian grain fed beef Rib-eye with beef cheek raviola

wilted spinach and pouched asparagus 


Lamb shank

Shank braised for 720 minutes Sweet potatoes – roast garlic jus


Iberico pork cutlet

With fried egg and fresh irpina truffels


Surf N Turf

Black Angus Beef fillet (150g) & Half Loster with garlic butter

Asparagus and veal jus


To accompany your steak

Pan seared Foie Gras – €7.00

Suggested Sauces – €3.00
Mushroom and truffle sauce / Pepper and cognac sauce / Beef Thyme jus

Sea Bass in Salt Crust

Flambe and filleted at the table  


Filleted of local Dentex

vongole velouté – Grilled octopus tentacle


All Main course are served with seasonal vegetables and potatoes


Apple spring roll with cinnamon and raisins

 white chocolate ice-cream


Valrhona dark chcoclate fondant filled with amarena cherry and grand marnier sauce


White chocolate panna cotta lollipop dipped in chocolate & pistachios and marinated pineapple 


-196̊ Liquid Nitrogen Red Dragon ice cream done at the table



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

The Surf

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

The Turf

French foie gras, trio of sausage, puff pastry tart, rabbit ravioli, pacceri with fresh Alba black truffles, cheese gnocchi, milk fed cutlet of veal, black angus beef taglaitta, pork croquettes, T-bone Fiorentina and scottona sirloin.

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