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.
Canapé Menu
€30 per person
Please select any six canapés or allow your Sales Manager to create a bespoke menu suited to your event.
Plant based canapés
Roast red pepper hummus on beetroot
seed cracker
Toasted sunflower seeds
Allergens 1a, 6, 11, 12
Crispy courgette and chickpea cake
With wild garlic mayo
Allergens 1a, 6, 9, 10, 12
Salt baked baby beetroot, vegan ricotta, rye crisp
Micro herbs and rapeseed dressing
Allergens 1a, 6, 10, 12
Grilled polenta, tomato jam and olive tapenade
With basil leaf
Allergens 9, 11, 12
Vegan Slider with Pickled Slaw
Grilled aubergine, smoked paprika aioli
Allergens 1a, 6, 11, 12
Grilled Pea and Broad Bean Blini
Minted coconut cream
Allergens 1a, 6, 9, 12
Vegetarian canapés
Charred courgette and Knockalara feta tartlet
Lemon zest and wild thyme
Allergens 3, 6, 7, 12
Asparagus and aged Parmesan arancini with summer herb aioli
Allergens 1a, 3, 7, 9, 12
Heirloom tomato and burrata bruschetta
Toasted sourdough with basil oil
Allergens 1a, 7, 12
St. Tola goat cheese, pickled strawberry and beet tartlet with black pepper crumb
Allergens 1a, 7, 10, 12
Shaved fennel and apple slaw on rye crisp with tarragon mayo
Allergens 1a, 3, 6, 9, 10, 12
Chilled pea soup shot with mint and lemon oil
Allergens 7, 9, 12
Fish and seafood canapés
Beet cured Goatsbridge trout
on Guinness crisp
With horseradish cream and garden cress
Allergens 1a, 4, 7, 9, 10, 12
Hot smoked trout on potato scone
With dill cream Allergens 1a, 3, 4, 7, 12
Mini crab and lemon croquette
With tarragon aioli Allergens 1a, 2, 3, 4, 7, 9, 12
Grilled hake brandade tartlet
With parsley crumb and caper aioli
Allergens 1a, 4, 7, 9, 12
Smoked haddock and sweetcorn
mini quiche
With garden herb mayo Allergens 1a, 3, 4, 7, 9, 10, 12
Seaweed and prawn tempura
With citrus ponzu gel
Allergens 1a, 2, 6, 11
Mini summer fish taco
Pickled slaw, avocado cream
Allergens 1a, 4, 6, 7, 10, 12
Irish farm canapés
Pressed ham hock, pea purée and pickled shallot
On a soda bread crisp
Allergens 1a, 9, 10, 12
Mini dexter pork slider
With horseradish mayo and rocket
Allergens 1a, 3, 6, 7, 10, 12
Confit duck on crostini with cherry chutney
Allergens 1a, 6, 7, 9, 12
Lamb kofta bon bon with cucumber yoghurt
Sumac and chickpea crisp
Allergens 1a, 3, 6, 7, 10, 12
Crispy pork belly cube
Apple gel and mustard glaze
Allergens 6, 7, 9, 10, 11, 12
Venison and juniper tartlet
With elderflower red onion relish
Allergens 1a, 3, 6, 7, 9, 12
Quail egg with fennel salt
Tarragon mustard emulsion
Allergens 1a, 3, 7, 9, 10, 12
Finger Food Menu
€40 per person
Perfect for a standing lunch or more substantial reception
Choose a mix of six items - 3 hot and 3 cold
Hot finger food
Crispy courgette and feta arancini with lemon herb aioli
Allergens 1a, 3, 7, 9, 12
Buttermilk chicken slider with pickled slaw and tarragon mayo
Allergens 1a, 3, 6, 7, 10, 12
Mini fish tacos with avocado cream and tomato salsa
Allergens 1a, 4, 6, 7, 10, 12
Grilled lamb kofta skewer with minted yoghurt
Allergens 6, 7, 9, 12
Sweetcorn and chilli fritter with chive sour cream
Allergens 1a, 3, 7, 12
Vegetable gyoza with soy and lime dipping sauce
Allergens 1a, 6, 9, 11, 12
Smoked duck crostini with cherry glaze
Allergens 1a, 6, 7, 12
Mozzarella and tomato pizzetta slice with basil pesto
Allergens 1a, 7, 12
Pulled pork flatbread bite
Cider glaze and apple slaw
Allergens 1a, 6, 7, 9, 12
Cold finger food
Beet cured Goatsbridge trout on Guinness crisp with horseradish crème fraîche and micro herbs
Allergens 1a, 4, 7, 9, 10, 12
Mini caprese skewer
Irish mozzarella, cherry tomato, and basil
Allergens 7, 12
Pressed ham hock with pea purée on soda bread toast Allergens 1a, 7, 9, 10, 12
Fig and Toonsbridge ricotta bruschetta with thyme and honey Allergens 1a, 7, 12
Vietnamese Summer Rolls with minted mango dip
Allergens 6, 12
Artichoke and broad bean mini quiche with lemon crème
Allergens 1a, 3, 7, 12
Smoked trout mousse on dill scone with pickled cucumber
Allergens 1a, 3, 4, 6, 7, 10, 12
Sweet potato hummus on seeded cracker with pickled beetroot
Allergens 1a, 6, 11, 12
Prosciutto and melon on toasted sourdough with rocket and fig glaze
Allergens 1a, 6, 7, 9, 12
Interactive Welcome Reception
€17.50 per person
Set the tone for your event with a warm Irish welcome and a little culinary theatre. Our Interactive Welcome Reception invites guests to mingle and engage with our chefs as they prepare dishes live, using the finest seasonal Irish ingredients. Perfect for networking, storytelling and starting conversations.
Please choose from the following:
Irish rivers
A tribute to Ireland’s inland waters slow food served with fast conversation. Includes live hand-carved fish station.
Beetroot cured Goatsbridge trout blini
Finished with trout caviar and chive crème fraîche
Allergens 1a, 4, 7, 12
Smoked trout pâté on brown soda bread
Apple gel and pickled cucumber
Allergens 1a, 4, 10, 12
From the sea
Flamed, torched and seared live by our chefs in front of your guests.
Gin and tonic flambéed prawns
Allergens 2, 12
Roaring Water Bay mussels
Sea grass white and lemon cream
Allergens 7, 9, 12, 14
Irish crab claws in garlic and herb butter
Allergens 2, 7
Sushi station
A selection of in-house crafted sushi rolls with seasonal fillings, pickles and condiments.