Hungry yet? Beef and salmon on the menu for Royal dinner

Ever had Meath strawberries? How about Irish apple balsamic vinegar meringue? All on the menu in Dublin Castle tonight.

THOSE READING WITH empty stomachs, look away now: here’s what’s on the menu for the official State Dinner at Dublin Castle this evening.

Starter
Cured salmon with Burren smoked salmon cream and lemon balm jelly, horseradish and wild watercress, Kilkenny organic cold pressed rapeseed oil.
Main course
Rib of Slaney Valley beef, ox cheek and tongue with smoked champ potato and fried spring cabbage, new season broad beans and carrots with pickled and wild garlic leaf.

Dessert
Carrageen set West Cork cream with Meath strawberries, fresh yoghurt mousse and soda bread sugar biscuits, Irish apple balsamic vinegar meringue.

Irish Cheese Plate

Tea and Coffee

Wine: Château de Fieuzal, 2005, Graves Pessac-Léognan; Château Lynch-Bages, 1998, Pauillac

The executive chef is Ross Lewis, ordinarily of Chapter One restaurant on Parnell Square, with around 170 diners partaking in his offerings.

We’re starving now.

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