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WebCo Demo Dining Room & Wine Bar

À la carte

Everything we cook, and everything in it

Sixteen sections, 46 dishes, and the full ingredient list for every one of them. Filter by what you can eat and search for what you fancy.

46 dishes

To begin

Starters

Small plates built to be shared, or not — we understand either way.

Oysters on crushed ice with lemon wedges
Most ordered

Carlingford Oysters

€16

Six on ice, shucked to order, with a shallot vinegar that has not changed since we opened.

  • Gluten free
Seared scallops on a purée, plated on dark ceramic
Most ordered

Seared Scallops

€19

Hand-dived, caramelised hard on one side only, with black pudding and a cider butter.

  • Chef's choice
Beef tartare with toasted sourdough on a white plate

Beef Tartare

€18

Hand-cut fillet, cured egg yolk, and enough mustard to wake the whole table up.

Burrata with heritage tomatoes and basil on a dark surface

Burrata & Heritage Tomato

€15

Puglian burrata torn over tomatoes picked that morning, basil oil, aged balsamic.

  • Vegetarian
  • Gluten free

From the pass

Soups

Made each morning from what the market had that day.

A creamy soup in a pale bowl, scattered with toasted seeds

Castletownbere Crab Bisque

€13

Six hours of shells, brandy and cream, poured at the table over picked white crab.

  • Gluten free
  • Chef's choice
Bright orange squash soup with a swirl of oil and pumpkin seeds

Roast Squash & Sage

€10

Sweet, dense and entirely plant-based, with pumpkin seed oil drawn across the top.

  • Vegan
  • Gluten free
Onion soup gratinated under cheese in a terracotta bowl

Onion Soup, Gruyère Toast

€12

Onions cooked down for three hours, dark beef stock, a raft of cheese on top.

Garden

Salads

Leaves from Ballymaloe growers, dressed to order.

A caesar salad with croutons and shaved cheese on a dark table
Most ordered

Caesar, Properly Made

€14

Anchovy, raw egg yolk and Parmesan emulsified to order. No bottle involved.

Roast beetroot dressed with curd and leaves on a pale plate

Beetroot, Goat Curd & Walnut

€13

Beets baked in salt until they taste of the earth they came from.

  • Vegetarian
  • Gluten free
A grain and leaf salad served in a deep white bowl

Ancient Grain & Charred Broccoli

€15

Freekeh, tenderstem blackened over the coals, tahini loosened with lemon.

  • Vegan

The hearth

Wood-Fired Pizza

Ninety seconds at 450°C in the oven by the window.

A margherita pizza on a board in front of a wood-fired oven
Most ordered

Margherita

€15

Three ingredients with nowhere to hide. The dough is 72 hours old.

  • Vegetarian
A blistered pizza with charred edges, fresh from the oven

'Nduja & Honey

€18

Spreadable Calabrian salami, hot from the oven, cut with a thread of raw honey.

  • Spicy
  • Chef's choice
A dark mushroom pizza photographed against a moody backdrop

Wild Mushroom & Truffle

€19

No tomato. Just cream, four kinds of mushroom, and truffle shaved at the table.

  • Vegetarian

Rolled daily

Fresh Pasta

Bronze-cut and hung in the pasta room before service.

Fresh tagliatelle twirled on a dark plate with herbs
Most ordered

Tagliatelle al Ragù

€22

Shin and short rib cooked down for five hours until the sauce clings without help.

Ravioli plated minimally on a wide white plate

Ricotta & Lemon Ravioli

€21

Thin enough to see the filling through. Brown butter, sage, a rasp of lemon.

  • Vegetarian
  • Chef's choice
Mushroom risotto finished with shaved cheese and herbs

Wild Mushroom Risotto

€20

Carnaroli, stirred the whole eighteen minutes, loose enough to move on the plate.

  • Vegetarian
  • Gluten free

From the pier

Seafood

Landed at Union Hall and Castletownbere, driven straight to us.

A whole grilled fish served on a board with lemon and herbs

Roast Turbot on the Bone

€38

The finest fish in these waters, roasted whole on the bone and carved at the table.

  • Gluten free
  • Chef's choice
A grilled fish fillet resting on greens in a shallow bowl

Monkfish & Shellfish Broth

€32

Firm, sweet monkfish in a broth built from the same day’s shells.

  • Gluten free
Lobster tails plated on dark ceramic with rice and herbs
Most ordered

Half Lobster, Garlic Butter

€42

Split, grilled over oak, and finished with butter that runs into every corner of the shell.

  • Gluten free

Over embers

Steaks

Irish beef, dry-aged 42 days, grilled over Irish oak.

A sliced steak showing a pink centre and a dark crust
Most ordered

Dry-Aged Ribeye, 350g

€44

Forty-two days in the ageing room. Grilled over oak and rested as long as it cooked.

  • Gluten free
  • Chef's choice
A thick cut steak on a wooden board with a pot of sauce

Fillet, 250g

€46

The tender one. Peppercorn sauce made in the pan it was cooked in.

  • Gluten free
A large sliced steak served with chips and herbs

Chateaubriand for Two, 600g

€96

Carved at the table with béarnaise, marrow, and something to argue over.

  • Gluten free

Late menu

Burgers

Ground in-house each morning. Served until close.

A burger skewered with a knife, lit against a dark background
Most ordered

The House Burger

€19

Chuck and short rib ground each morning, aged Coolea, and a bun we bake ourselves.

A tall burger with lettuce and tomato on a dark surface

Buttermilk Chicken

€18

Brined overnight, fried to order, hot sauce and slaw doing the heavy lifting.

  • Spicy
A burger served on a board beside a cup of fries

Beetroot & Black Bean

€17

Built to be a good burger, not an apology for one.

  • Vegan
  • Spicy

This week

Chef's Specials

What excited the kitchen this week. It changes without warning.

Dark braised meat plated in a shallow bowl in low light

Rack of Kerry Lamb

€36

Grass-fed, herb-crusted, pink through the middle and not open to negotiation.

  • Chef's choice
A plated main with berries and greens on a stone-coloured plate

Duck Breast & Cherry

€34

Skin rendered until it shatters, meat left properly rare, sour cherries to cut it.

  • Gluten free
A glazed, lacquered piece of slow-cooked pork

Slow Pork Belly & Apple

€29

Twelve hours at low heat, then blasted for crackling that carries across the room.

To finish

Desserts

The pastry section works to its own clock. Worth the wait.

A dark chocolate dessert dusted with sugar on a pale plate
Most ordered

Dark Chocolate Fondant

€12

Seventy per cent Valrhona, salted caramel centre, fourteen minutes from order to table.

  • Vegetarian
  • Chef's choice
A set cream dessert with a quenelle and an edible flower

Buttermilk Panna Cotta

€10

Barely set, sharp with buttermilk, poached rhubarb spooned over the top.

  • Vegetarian
A slice of cheesecake topped with dark berries
Most ordered

Burnt Basque Cheesecake

€11

Caramelised almost to the point of worry, molten in the middle.

  • Vegetarian
  • Gluten free

The bar

Cocktails

Classics kept honest, and a few of our own.

A red negroni over ice with an orange twist
Most ordered

Barrel-Aged Negroni

€14

Eight weeks in an oak cask behind the bar. Softer, rounder, still bitter where it counts.

  • Vegan
  • Gluten free
An amber cocktail in a coupe glass on a warm bar top

Smoked Old Fashioned

€16

Irish single pot still under a cloche of applewood smoke, released at the table.

  • Vegan
  • Gluten free
  • Chef's choice
Cocktails being finished on a bar mat behind the bar

Garden Martini

€15

Cucumber, dill and a whisper of dry vermouth. Cold enough to hurt.

  • Vegan
  • Gluten free

The cellar

Wine

Four hundred labels downstairs. These are the ones we push.

A set table with wine glasses in a quiet dining room
Most ordered

Chablis 1er Cru, Fourchaume

€14

Flint, lemon and sea air. The glass we pour more of than any other.

  • Vegan
  • Gluten free
A glass of red wine beside its bottle

Barolo, Serralunga d’Alba

€19

Tar, roses and grip. Give it twenty minutes and it opens like a door.

  • Vegan
  • Gluten free
  • Chef's choice
A tower of champagne coupes lit from above

Grower Champagne, Blanc de Blancs

€18

From one family, one village, one year they thought was good enough.

  • Vegan
  • Gluten free

Irish & rare

Whiskey

Poured at room temperature, water on the side, no ice unless asked.

A back bar of whiskey bottles under warm lights

Single Pot Still, 15 Year

€16

Oily, spiced and unmistakably Irish. The one we hand to people who say they don’t like whiskey.

  • Vegan
  • Gluten free
  • Chef's choice
A whiskey glass with a large ice cube against a dark background

Islay Single Malt, 12 Year

€15

Smoke, iodine and a long salt finish. Not for everyone, and that is the point.

  • Vegan
  • Gluten free

After

Coffee

Roasted in Cork, ground to order.

An espresso in a small cup surrounded by coffee beans

Espresso

€3.5

Roasted eight kilometres from this room, ground the second you order it.

  • Vegan
  • Gluten free
A white cup of coffee on a wooden table
Most ordered

Flat White

€4.2

Double ristretto, milk stretched to silk, no foam to speak of.

  • Vegetarian
  • Gluten free

No alcohol

Soft Drinks

Made in the bar, not opened from a bottle.

Two glasses of cloudy lemonade with mint and lime

Cloudy Lemonade & Thyme

€5.5

Pressed each morning, sweetened with a thyme syrup made in the same pot.

  • Vegan
  • Gluten free
Two pale mixed drinks garnished with lime on a tray

Negroni, Zero Proof

€9

All of the bitterness, none of the morning after.

  • Vegan
  • Gluten free

Under 12

Children's Menu

Smaller plates, same kitchen, no compromise.

A small pizza being lifted from a board

Little Margherita

€9

A six-inch version of the real thing, from the same oven.

  • Vegetarian
A small portion plated neatly in the centre of a white plate

Buttered Tagliatelle

€8

Fresh pasta, good butter, Parmesan on the side. Nothing hidden in it.

  • Vegetarian
A grilled fish fillet with rice and lemon on a round plate

Grilled Fish & Chips

€11

Whatever came in that morning, grilled rather than fried, with proper chips.

  • Gluten free

Or let the kitchen decide

The tasting menu, €95

Five courses written the afternoon they are served. Add the cellar pairing for €65 and the sommelier will bring a glass to each one.

Book it
  1. I

    Oyster & Cucumber

    Grower Champagne, Blanc de Blancs

  2. II

    Turbot, Seaweed Butter

    Chablis 1er Cru, Fourchaume

  3. III

    Hearth-Roast Lamb

    Northern Rhône Syrah

  4. IV

    Buttermilk & Rhubarb

    Moscato d’Asti

  5. V

    Whiskey & Chocolate

    Redbreast 15

Allergens

Every dish above lists its allergens in full. Across the whole menu we declare: Celery, Crustaceans, Egg, Fish, Gluten, Milk, Molluscs, Mustard, Nuts, Sesame, Soya, Sulphites. Our kitchen handles all of these in one room, so we cannot promise zero trace — but tell us when you book and the kitchen will have a plan before you arrive.

In it

    How it is made

    Allergens

    Per portion

    ·

    Drink it with