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A Note On Our Suppliers

We are using Irish and local produce where possible.

Forced rhubarb Ryan’s north county Dublin.

Wild garlic leaves now cultivated from Iona farm north county Dublin.

Gubbeen chorizo, made by Fingal Ferguson using his own reared pigs. It’s unique, slightly sweet and sour, a little spicy and very long on the tongue. To get the full flavour we’ve not paired or garnished it.

McGeough’s, Oughterard, Co.Galway. Air dried lamb & ham.

Our lamb comes from Pat McLoughlin butchers who is now joined by his daughter Kate.

Pat buys his lamb exclusively from Hughie Fitzpatrick’s Castledermot farm co.Kildare. The land is south of the Wicklow hills and north of mount Leinster and the Black stairs mountains. It’s hill pasture.  Hughie’s has his own lambs but also buys lambs to finish them on his pastures. When he judges them to be the right weight and fattened,  they travel to Niall O’Gormans abattoir on the Castledermot to Tullow road.
Naill picks out Pat’s exact spec ‘female, better overall fat covering and milder flavour’. Pat Ages the lamb on the full bone for 2 weeks for tenderness and flavour. The drying of the meat intensifies the flavour.

This is farm to fork, 3 individuals oversee and handle the lamb on a human scale, it’s not mass produced and therefore you are the fourth person in that chain the cook and enjoyer.

Our ham is also from Pat who’s buys his pork from Salters free range Co.Carlow. They are running around happy pigs.

Kate runs the McLoughlins stall in the Airfield market Dundrum every Friday & Saturday

Order Online For Collection

Please note we have limited supply so order asap to avoid disappointment, don’t leave it til the last minute 🙂

Location for Click and Collect
San Lorenzo’s on South Great Georges Street and Bresson, Monkstown.

Please email info@backtodine.com for delivery details before ordering your box. 

Our new menu is now online – click the MENU tab. We are now accepting orders for the following dates: 

Friday April 16th, Saturday April 17th. 

Friday April 23rd, Saturday April 24th. 

Saturday May 1st, Bank Holiday Sunday May 2nd. 

Friday May 7th, Saturday May 8th. 

Friday May 14th, Saturday May 15th. 

8 Course Set Menu for Two €99.95

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