Cullinans Seafood Restaurant offers a wide range of modern Irish cuisine carefully chosen by chef / owner James Cullinan. One of the many specialities being locally caught seafood delivered daily. Each dish is prepared with flair and imagination guaranteed to delight the senses.
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Opening
Hours
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Restaurant open for dinner from 6.00 - 9.15pm
Easter to
October Bank Holiday Weekend
Open on Sunday during Bank Holiday weekends
Early Bird Menu : Available from 6pm.
This menu is not available on Saturday evening
A la carte menu 6.00 - 9.15pm
Guests are advised to make dinner reservations prior to arrival date
1st Sitting : 6.00 - 6.45pm
2nd Sitting : 8.30 - 9.15pm
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 James & Carol were delighted to accept an award for Cullinan’s from the Restaurants Association of Ireland, in April 2011
CULLINANS EARLY BIRD SPECIAL SELECTION DINNER MENU
Two Courses €24.50
Three Courses €29.50
Available 6.00pm - 6.45pm
Starters |
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Beachwood scented Barberry Duck breast,
rocket & watercress salad,
cranberry & orange dressing |
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Homemade Soup of the evening |
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Burren smoked seafood trio
salmon tartare, mackerel pate, trout mousse,
cucumber papardelle
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Starters accompanied with a selection of breads
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Main Courses |
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Honey glazed Chicken, savoy cabbage etuvee
thyme reduction |
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Atlantic Seafood pot, baby vegetables,
cooked in a creamy fish sauce |
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Roast Pork fillet encased in smoked bacon,
on a cushion of bubble & squeak, wholegrain mustard veloute |
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Pan-crusted Organic Salmon on sesame scented pak choi,
coupled with dill crème fraiche & sweet chilli sauce |
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Main courses accompanied with a selection of vegetables and potato |
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Desserts |
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Sticky toffee banana pudding with chocolate sauce |
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Selection of homemade ice creams |
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Lemon curd syllabub on crumbled ginger shortbread |
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CULLINANS SEAFOOD RESTAURANT
Á LA CARTE MENU
( 6.00 – 9.00pm): |
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Starters |
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Tian of Doolin Crab, layered with baby cherry tomato confit, ruby swiss chard,dressed with rocket, served with pimento & fennel |
9.50 |
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Deep fried Brie in a mediterranean crumb with a beetroot & blackberry compote |
8.50 |
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Chefs homemade soup of the evening |
6.50 |
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Sauteed sesame King Prawns, watercress, avocado & citrus salad, with an oriental dressing |
9.95 |
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Terrine of Pork and ham hock, bouquet of salad leaves spiced apple chutney, port essence
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8.00 |
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Cullinans atlantic seafood chowder |
7.75 |
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Mixed seasonal leaves tossed in our house dressing, parmesan shavings, sun-blushed tomatoes, black olives & garlic croutons |
6.75 |
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Main Courses |
€ |
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Baked Halibut, herb crumble topping, aside mussel, semi sun-dried tomato |
24.75 |
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Corn-fed Chicken wrapped with pancetta on buttered baby spinach, tomato, pine nut & basil stuffing, paprika veloute |
22.00 |
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Pan-seared Castletownbere plump Scallops, cauliflower mousseline, chorizo oil |
27.00 |
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Goats cheese ravioli with tomato & basil coulis (V) |
21.00 |
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Marinated rack of Burren Lamb, confit of shank spring roll, carrot & polenta puree, rosemary jus |
26.50 |
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Grilled fillet of Sea Bream, with smoked salmon scallion & parmesan risotto, cordon of wild rocket pesto |
25.00 |
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Prime fillet of Irish Angus Beef, resting on onion & thyme souboise, topped with a tarragon dijon & wild mushroom duxelle, completed with
a red wine essence |
27.50 |
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Roast Monkfish tail, tapenade insert, set on plum tomato, bacon & chilli compote, completed with a smoked haddock infused vin blanc |
26.00 |
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Main courses accompanied with a selection of vegetables and potato |
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Desserts |
€ |
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Baked caramel swirl cheesecake on a ginger crunch crust |
7.50 |
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Chocolate pistachio marquise, with poached rhubarb & orange wafer spiral |
7.50 |
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Homemade Ice cream selection on a walnut tuile ribbon, marshmallow nibbles |
7.50 |
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Frozen Grand Marnier torte with dark chocolate crust & spiced cranberries |
7.50 |
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Apple streusel with a lemon crumble topping, rum & golden raisin ice cream |
7.50 |
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election of Irish Farmhouse Cheeses served with pickled pear, seasonal fruit & crackers |
9.00 |
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