There is only one little stop during the fast journey of our fish between being served and being caught and, that is our kitchen. Combining our charcoal & plancha grill, we either keep it simple or simply add flavours letting each product to express themselves at its best potential and freshness.
Wednesday - Sunday
Lunch & Dinner
Harissa chick peas, sriracha mayo
Prawn Pil Pil
chilli, garlic & herbs, your choice of sourdough, coeliac or fennel seed brown bread
coconut & chilli pea puree & fried mint
Chicken superfood salad
with kale , cucumber, quinoa, grilled corn, avocado, cashew nuts, lime dressing
Halloumi superfood salad
grilled halloumi cheese, kale, cucumber, quinoa, grilled corn, avocado, cashew nuts, lime dressing
Tiger prawn superfood salad
plancha grilled tiger prawns, kale, cucumber, quinoa, grilled corn, avocado, cashew nuts, lime dressing
Pan fried Seabass fillet
with baby young peas, sauteed potato, smoked bacon, pearl onion, tomato olive dressing
Mediterranean style grilled fish
with any side + a choice of sauce. Sauces: Chimichurri | Garlic Butter, capers, lemon & herbs | Chermoula Please check our blackboard to see the Catch of the Day.
Baked Monkfish fillet
with curried mussels and baby spinach
Howth lobster and crayfish roll
in a brioche roll with celery and dill mayo sauce
Cod, salmon, smoked haddock, prawns in tomato prawn bisque
vegetarian & vegan
Malaysian Vegetarian Laksa Curry
Lemongrass, ginger, coconut milk, oriental vegetables + basmati rice
Fishbone Side Salad
Kalamata black olives, cucumber, feta cheese, red onion, cos lettuce, tomato + lime dressing
Double Cooked Chips
handcut double cooked chips
Sticky toffee pudding
with caramel ice cream and butterscotch sauce
Ice cream selection
Artisan ice cream
with fresh mixed berries
* A discretionary 10% will be added to groups of 6+
** Please note for health and safety reasons we cannot take in cakes not made on the premises or any other food.
Profcal wishes to state that the supplied nutrition and allergen information is given in good faith and is intended for educational purposes only. It is based upon the breakdown of the product formulation and data supplied by the head chef / appointed person(s), raw material manufacturers and suppliers, and nutrient software supporting the UK and European nutrient databank from the Office of Public Sector Information (OPSI).
Whilst Profcal makes every effort to obtain comprehensive nutritional and allergen specification from manufacturers and suppliers to support the analysis of each food item, such data is not always available and therefore, absolute values cannot always be provided.