Nature Gives Us Everything
MENU PACK Spring Summer
Food with purpose
We are passionate about food with purpose. Our menus are designed to celebrate Irish ingredients sourced ethically from trusted suppliers, while also offering exciting and creative options that go beyond the ordinary.
We embrace the farm-to-fork movement, ensuring that every ingredient is traceable, fresh, and prepared with care. This approach aligns with our broader commitment to social, economic, and environmental sustainability which is recognised through our ISO20121 Event Sustainability Management accreditation.
Sustainability is embedded into every aspect of our food service. We prioritise local, seasonal and responsibly sourced ingredients, make data-driven decisions to reduce environmental impact and collaborate with clients, suppliers and stakeholders to drive meaningful change. Continuous improvement is a core principle; we regularly review and refine our practices to enhance sustainability while maintaining the highest standards of culinary excellence. Every plate we serve is crafted to be both memorable and mindful, supporting broader environmental goals with each meal.
Transparency and accountability are central to our operations. We use MenuGuide, an advanced real-time allergen tracking system, to ensure accurate labelling of every dish, allowing guests to make informed choices and dine safely. Additionally, Food Steps, our traceability platform, maps the full journey of every ingredient from source to service, including carbon footprint indicators for each dish. This allows clients and guests to understand the environmental impact of their choices and explore lowerimpact options. For clients seeking detailed reporting for CSR or ESG goals, we can provide verified data on the traceability and sustainability of their event menu.
Positive Carbon
We also use Positive Carbon, a cutting-edge food waste and carbon insight system, to monitor food preparation, service and waste in real time. By tracking these metrics down to the gram, we reduce food waste, improve kitchen efficiency and provide clients with event-specific sustainability reports. This data-driven approach ensures that every decision we make contributes to a more responsible, low-impact food service.
Allergen Information
We use numbers to highlight allergen ingredients used in our food. Numbers beside each dish correspond to an allergen on the list below. Please be allergen aware and ensure your delegates inform a Hospitality Manager of any serious allergies they may have. The CCD is a nut-free venue
1. Cereals containing gluten, namely wheat (such as spelt and khorasan wheat)
1(a) Wheat 1(b) Rye 1(c) Oats 1(d) Barley
2. Crustaceans and products thereof
3. Eggs and products thereof
4. Fish and products thereof
5. Peanuts and products thereof
6. Soybeans and products thereof,
7. Milk and products thereof (including lactose)
8. Nuts (a)Almonds (b)Hazelnuts (c)Walnuts
(d)Cashews (e)Pecan nuts (f)Brazil nuts
(g)Pistachio nuts (h)Macadamia nuts or Queensland nuts (i)Chestnuts (j)Pine nuts
9. Celery and products thereof
10. Mustard and products thereof
11. Sesame seeds and products thereof
12. Sulphur dioxide and sulphites
13. Lupin and products thereof
14. Molluscs and products thereof
Dietary Needs
Dietary needs and food allergies are taken seriously at The CCD. While we do not use nuts in preparation, some ingredients may come from suppliers who handle nuts and we cannot guarantee the absence of trace amounts. Guests with specific allergies or dietary requirements are encouraged to speak with their Account Manager or Hospitality Manager. We also accommodate kosher meals, with a minimum of 10 working days’ notice and carefully manage all special dietary requirements to ensure every guest is catered for safely and deliciously.
To ensure smooth event operations, we ask that clients confirm menu selections six weeks prior to the event and final guest numbers and dietary requirements 10 business days in advance. All prices are subject to VAT at the current rate. These timelines allow our culinary and hospitality teams to plan effectively and deliver an exceptional experience for every guest.
At The Convention Centre Dublin, food is more than a meal; it is a celebration of Ireland’s seasonal bounty, a commitment to responsible sourcing and a promise to deliver exceptional culinary experiences with integrity, creativity and care.
From the careful selection of ingredients to the artful presentation on each plate, our approach reflects our passion for sustainability, health and world-class hospitality, ensuring that every event is memorable, ethical and authentically Irish.
Breakfast Menu
Continental buffet - €25 per person
Includes Irish apple juice, vegan Danish pastries, berry and apricot, vegan croissants, selection of charcuterie and Irish cheeses with freshly baked and sliced baguettes, granola pots with non-dairy yoghurt, Fresh fruits,
Tea selection and coffee
Allergens 1a b, d, 3, 6, 7, 9, 10, 12
The Bakery Box - €50 for 10 people
Breakfast Sandwich Range - €75 for 10 people
All served on fresh Waterford Blaa
Berry and Apricot Danish Pastries
Berry and Apricot Danish Pastries
Bacon Allergens 1a, 6, 12
Allergens 1a, 6, 12
Allergens 1a, 6, 12
Sausage Allergens 1a, 6
Croissants Allergens 1a, 6
Croissants Allergens 1a, 6
Banana Bread Allergens 1a, 3, 7
Banana Bread Allergens 1a, 3, 7
Roast loin of smoked bacon hand carved with mustard or Ballymaloe Allergens 1a, 3, 7, 9, 10, 12
Fruit and plain scones
Fruit and plain scones
White pudding and fried egg Allergens 1a, 3, 7, 12
served with Irish preserves
served with Irish preserves
Pork sausage roll in pastry Allergens 1a, 3, 7, 9, 10, 12
Allergens 1a, 1c, 6, 12
Allergens 1a, 1c, 6, 12
Interactive fresh seasonal fruit station
€7.50 per person
Featuring Wexford or Keelings strawberries, raspberries, stewed Irish apples, and foraged mint.
Beetroot mushroom bun with Ballymaloe relish Allergens 6, 9, 12
OR
Chilled watermelon dressed with lime and shredded mint
OR
Mini fruit skewers
Overnight oats and porridge pots
€5 each
Our oats are Irish, organic, dairy free and nut-free!
Wexford strawberry and rhubarb overnight oats
Finished with oat clusters and mint
Allergens 1a, 1c, 6
Fermented banana and bee pollen
With cinnamon and wildflower honey
Allergens 1c
Blueberry, flax and lemon oat pot
Irish blueberries, lemon zest and golden flax
Allergens 1a, 1c
Mango and coconut chia pot
Topped with toasted buckwheat and lime zest
Allergens 1c, 6
Ground flax and toasted seeds, honey porridge pot
Allergens 1a
Macerated strawberries and basil porridge pot
Allergens 1a
Roasted rhubarb and ginger porridge pot
Allergens 1a
Irish organic eggs
€6 each
We use only free-range Irish organic eggs across all our menus. Sourced from trusted local farms, they’re a rich source of high-quality protein and a perfect snack to power you through the day.
Organic eggs with Irish seaweed
Irish organic eggs, gently boiled then seasoned with Atlantic dulse and sesame
Allergens 3, 11, 12
Boiled organic egg bowl
Served peeled, dusted with Irish sea salt and cracked black pepper. Perfect protein snack.
Allergens 3, 6
Protein pots
Edamame, wasabi, mayo, sliced egg
Allergens 3, 6, 7
Mixed chilli beans, sliced egg
Allergens 6, 7, 12
Irish seasonal frittata
All individually baked and served at room temperature
Asparagus, pea and feta frittata
Allergens 3, 7, 12
Roast red pepper and caramelised shallot
Allergens 3, 7, 12
Courgette, wild garlic and cheddar
Allergens 3, 7, 12
Sweet potato and garden herb
Allergens 3, 12