The Irish Heather

Seasonally sourced

From the vaults of our brother restaurant salt

Pepper caramel, cherry chutney, bread

White bean and parsley stew, bacon foam

Hand​ cut, skin on, twice fried, served with curry sauce

Olive oil poached tuna, black olive, citrus and cheddar

Wrap of vegetable and almond pate with grilled zucchini and shaved onions

Vegan dough from our bakery with mixed vegetable filling served with choice of fries, mashed potato or salad

Olive oil crushed nugget potatos, oyster mushrooms, lime, vanilla tomato butter

Red wine braised chicken thighs, fondant potato, braised root vegetable

Delicious pasta created daily, always vegetarian, ask your server for details

Cream pint

Bitter pint

Strong ale pint

IPA pint

Lager​ pint

Cask ale pint

Pilsner 500 ml

Lager 341 ml

Hefeweizen 500 ml

Ale 341 ml

Ale 341 ml

Pale ale 355 ml

Fruit​ 330 ml

Gluten free 355 ml

Equal parts guinness and blue buck ale with the guinness layered on top. a drink that has had image problems in parts of Ireland due to its name association. regardless, it is a very popular, classic beer ‘cocktail’. the original uses bass but we put a ‘local’ touch on ours.

This is a lethal mix of 3/4 lager and 1/4 cider. it was allegedly temporarily banned in the United Kingdom.

A cold pint of lager with an ounce of “roses” lime cordial.

(Buffalo trace bourbon, sugar, angostura bitters) the old-fashioned is a classic whiskey cocktail that has been served since around 1880 at the pendennis club in Louisville, kentucky and is (disputably) the first drink referred to as a cocktail.

(Woodford reserve bourbon, cointreau, fee brothers orange bitters) the sidecar was created in paris during WWI and was generally made with cognac or armagnac. lately though, it is more commonly being made with bourbon and we do like our bourbon c’est oui?

(Alberta premium rye, hill’s absinthe, simple syrup, peychaud’s bitters) it all began for the sazerac cocktail in the early 1800’s when antoine amedee peychaud mixed cognac with his peychaud bitters. in 1859 the drink was the signature drink of the sazerac coffee house in new orleans, where it received its name. the exact reason for the substitution of rye whiskey for the cognac is unclear and who are we to complain.

(Johnnie walker red, hill’s absinthe, sweet vermouth, fee brothers orange bitters) the robert burns (or bobby/bobbie burns) is one of those classic cocktails from the golden age of adult beverages. most people would associate the drink with robert burns, the famed Scottish poet of the 1700’s, but according to the old waldorf-astoria bar book it may have been named after a cigar salesman who was a regular at the bar. we sense a discussion in the making.

(Jameson’s​ Irish whiskey, lemon juice, simple syrup, soda) brother drink to the tom collins, this cocktail is made with Irish whiskey as opposed to gin. a drink dedicated to the memory this controversial Irish figure hero, traitor or terrorist, depending on your view point.