Halo restaurant at the Morrison hotel, Dublin, has been newly restyled and has created a more relaxed approach to dining through its friendly yet polished service. The atmosphere is informal yet elegant and Halo retains its fashionable appeal. The new restaurant design features an eclectic theme with antique tables and velvet upholstered dining chairs in an array of vibrant colours
To Start
Seared Scallops
Confit of Suckling Pig, Apple Puree
Barigoule Sauce €12.95
Organic Salmon
Red Wine Cured Salmon Fillet
Cucumber Linguine, Keta Caviar €11.50
Foie Gras and John Dory
Pan Fried John Dory and Seared Foie Gras
Purple Broccoli, Coral Sauce €13.50
Chicken and Sweet Corn
Ballotine of Confit Chicken Thigh
Sweet Corn Soup and Dried Cherry Tomato €11.50
Quail
Honey & Pistachio Glazed Quail
Parsnip Puree, Sloe Gin Sauce €12.50
Fennel and Carrot Salad
Shaved Carrot and Fennel, Orange and Cumin Dressing
Walnut Beignet €10.50
Jerusalem Artichoke Soup
Wilted Savoy Cabbage
Truffle and Vermouth Sabayon €9.50
To Continue
Sole
Pan Fried Fillets of Sole, Potato Foam
Pied Bleu Mushroom, Muscat Vinaigrette €28.50
Turbot
Fillet of Turbot, Iberico Ham
Truffle Sauce, Lentil Stew €28.95
Red Mullet
Seared Fillet of Red Mullet, Chorizo and Chic Pea Cassoulet
Baby Fennel, Parsley Puree €27.50
Kettyle Beef
9oz Rib Eye Steak, Crushed Ratte Potato and Oxtail
Braised Beef Jus €31.95
Corn Fed Chicken
Roast Breast of Free Range Chicken, Morels, Pappardelle
Cauliflower Beignet and Tarragon Foam €28.50
Iberico Pork
Confit Neck Fillet, Lasagne of Braised Pork,
Red Onion Puree, Rosemary Sauce €29.95
Duck
Breast of Magret Duck, Bulgar Wheat
Dried Plum and Armagnac Puree, Turnip Milk €29.50
Borlotti Beans
White Bean Purée, Fricassée of Borlotti
Jerusalem Artichoke and Purple Potato €24.95
Side Dishes
Buttered Green Vegetables €4.50
Roast Vegetable Pot €4.50
Green Salad €4.00
All our beef is hand selected and dry aged by Kettyle Butchers.
It is fully traceable back to the Irish Farm. 12.5% Service Charge Applies to Tables of 6 or More.
A La Carte Menu available Tuesday - Saturday Inclusive
For Monday & Sunday Halo Dinner Menu, please see below
To Start
Organic Salmon
Salmon Tartar
Avocado Gazpachio, Mango Mousse
Chicken and Sweet Corn
Ballotine of Confit Chicken Thigh
Sweet Corn Soup and Dried Cherry Tomato
Risotto
Celeriac and Wild Garlic Risotto
Roast Celeriac and Celery Cress
To Continue
Red Mullet
Seared Fillet of Red Mullet, Chorizo and Chic Pea Cassoulet
Baby Fennel, Parsley Puree
Corn Fed Chicken
Roast Breast of Free Range Chicken, Morels, Pappardelle
Cauliflower Beignet and Tarragon Foam
Kettyle Beef
9oz Rib Eye Steak, Courgette Puree and Croquette,Caramelized Veal Sweetbread, Truffe Sauce
To Finish
Frappuccino
Hot Espresso Syrup and Vanilla Ice Cream
Coffee Parfait and Cognac
Cookies and Cream
Blackcherry, Guinness and Pistachio Ice-Creams,
Dacquoise Biscuits
Manjari Chocolate
Chocolate and Bergamont Mousse
Orange and Melon Frozen Yoghurt
