Guinea Pig The Fish Restaurant
17, Railway Road, Dalkey, Co. Dublin
Tel: (01) 285 9055

Please Note!
That we only take booking via the phone.
( for the moment)

For the perfect Gift :-     give a Guinea Pig Gift Voucher.

MARKET MENU - EARLY DINNER MENU
Sunday to Thursday 5.30pm to 7.30pm
Friday and Saturday 5.30pm to 6.30pm sharp

ONE COURSE €19 | TWO COURSE €23.50 | THREE COURSES €27

ENJOY A GLASS OF PROSECCO €8.90

A discretionary charge of 10% will be added to your bill for groups of over six persons * Enjoy your meal and thank you for your custom.

We have vegetarian menus on request.      Lots of gluten free options, please ask


STARTERS

DUBLIN BAY SEAFOOD CHOWDER
Dublin Bay seafood chowder, chunks of fish and Dublin prawns, cream, croutons

TRADITIONAL FRENCH ONION SOUP GRATINÉE
Rich beef stock, caramelised onions, croutons, melted Gruyère cheese

SMOKIES
Baked smoked cod with cream, tomato, fresh herbs and Gruyère cheese

FRESH WATER PRAWNS SALAD
Fresh water prawns, avocado, salad leaves, cocktail sauce

CHICKEN LIVER CASSOLETTE
Chicken liver cassolette, sweet potato, balsamic cream

GOATS CHEESE
Goat cheese, beetroot, apple, mint and parsley pesto and candied walnut


Main Course

GUINEA PIG FISH PIE
Guinea Pig famous fish pie

BAKED SALMON
Baked salmon, nori seaweed, celeriac, fondant potato, prawn bisque

ORGANIC MUSSELS
Organic mussels, white wine, cream, basil, fries

FISH MIXED GRILL
Three varieties of the day, garlic butter, lemon

SLOW BRAISED PORK BELLY
Slow braised pork belly, plum and pistachio ballotine, creamed mash potato

CHICKEN BLACK PUDDING
Chicken, black pudding and spinach, port jus

HONEY ROAST HALF PEKIN DUCK
Honey roast half Pekin duck, fondant potato, red cabbage (sup €5)

10oz DRY AGED RIB-EYE STEAK
grilled onions, French fries, pepper or Bordelaise sauce (sup €7)

BUCKWHEAT PILAF, LENTILS, GOAT’S CURD
Buckwheat pilaf, lentils, garden pearl, goat’s curd, caramelised apple, almond


Dessserts

BRIOCHE BREAD AND BUTTER PUDDING
Orange salad, ice cream

PROFITEROLES
Valhrona chocolate sauce, vanilla ice-cream, chocolate mousse

CRÊPE
Crêpe, Valhrona chocolate, ice-cream

SELECTION OF CHEESE :- of two cheese, Irish and French, homemade fig jam


FOR VEGETARIAN PLEASE ASK FOR OUR SPECIAL MENU
 

Please Note: We source all our crab and lobster locally & fish from the Atlantic.
We source all our meat, chicken & duck from Irish farms.




The Guinea Pig is celebrating a New Ownership & Welcomes You

Proprietor:
Jérôme Fernandes (Chef de Cuisine ),   

Manager Kevin O’Gorman
Food Allergens Regulation ( EU ) # 1169 / 2011
We have a full list of all allergens contained in our food

Gluten = G, Crustaceans = C, Eggs = E, Fish = F, Molluscs = M, Soybeans = S, Peanuts = P, Nuts = N, Milk = MK,
Celery = CY, Mustard = MD, Sesame Seeds = SS, Sulphites = SP, Lupin = L

All 14 allergens are openly used in our kitchen. Trace amounts may be present at all stage of cooking
Please ask for details.      Our trained staff will advise, if anyone is concerned.

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