Liath
Ireland
Liath builds its seasonal tasting menus around Irish land and sea, working with fishermen, farmers, growers and foragers. The small team develops dishes collectively, allowing daily ingredients and repeated tasting to shape the sequence. Both lunch and dinner are served as shared experiences, with the room beginning the menu together. Seasonal combinations have included langoustine with nasturtiums and fish sauce, pigeon with raspberry preserve and mushrooms, and lobster with caviar and onions. Desserts explore the same range, from plum with olive oil and umeboshi to rhubarb with yoghurt and rose. Several levels of wine pairing accompany the menus, and private experiences can be arranged for up to 12 guests.