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.
Gala Dinner Menu
Crafted for the spring and summer seasons. Inspired by Ireland, each dish on this menu celebrates the depth of Irish produce, warm, generous and rooted in the spring and summer season. Prices are based on the chosen main course dish and includes freshly baked bread, starter, main course, one side, dessert, tea and coffee, still and sparkling water.
Starters
Chilled pea and mint soup
Lemon oil, garden herbs
Allergens 9, 12
Whipped Fivemiletown goat’s cheese
Marinated beetroot, micro basil, citrus oil
Allergens 7, 10, 12
Beet-cured Goatsbridge trout
Pickled cucumber, dill crème fraîche, rye crisp
Allergens 1ab, 4, 7, 9, 10, 12
Heritage tomato and burrata tartlet
Wild garlic, aged balsamic
Allergens 1a, 7, 9, 10, 12
Pressed ham hock with pea purée
Sourdough crisp, shallot and mustard dressing
Allergens 1a, 9, 10, 12
Free range chicken terrine
White asparagus, pickled elderflower, sourdough crumb
Allergens 1a, 7, 9, 10, 12
Asparagus and lemon velouté
Toasted seeds, baby herbs
Allergens 7, 9, 12
Main courses
Served with a selection of seasonal sides.
Wild Irish venison €95
Broad bean and courgette gratin, pickled cherry, elderberry jus
Allergens 7, 9, 12
Chargrilled lamb rump €95
Smoked aubergine purée, courgette ribbons, rosemary jus
Allergens 9, 12
Free range chicken supreme €80
Lemon thyme glaze, buttered asparagus, potato mousseline
Allergens 7, 9, 12
Slow-cooked pork belly €80
Peach relish, fennel, cider jus
Allergens 6, 7, 9, 10, 12
Baked Irish hake fillet €85
Wild garlic champ, warm tomato and mussel vinaigrette
Allergens 4, 7, 9, 10, 12, 14
Pan-seared cod €85
Courgette gnocchi, beurre blanc, lemon verbena
Allergens 1a, 3, 7, 9, 12
Sides
Pickled heritage carrots and hummus with Toonsbridge feta
Allergens 7, 9, 11, 12
North Co. Dublin buttered new potatoes with parsley and chive
Allergens 7, 12
Charred broccoli, shallot and whipped ricotta with crispy garlic
Allergens 7, 9, 12
Cauliflower cheese fondue with wholegrain mustard
Allergens 7, 9, 10, 12
Gala dinner (contd.)
Desserts
Strawberry and elderflower bavarois
Vanilla sponge, garden rhubarb
Allergens 1a, 6, 12
Forest berry cheesecake
Vanilla sable, ginger crumb
Allergens 1a, 6, 12
Single origin chocolate tart
Irish sea salt and dark chocolate quenelle
Allergens 1a, 3, 7
Lemon and mascarpone mousse
Berry confit, sable biscuit, lime curd
Allergens 1a, 3, 6, 12
Panna cotta with coconut crumb
Summer berries and vanilla
Allergens 1a, 1c, 6
Coffee tiramisu
Mocha biscuit, mocha ganache
Allergens 1a, 6, 12
Lemon mascarpone ganache
Sicilian lemon curd, chocolate shell
Allergens 1a, 1c, 3, 7
Evening enhancements
Add something special to your evening service from handmade indulgences to late night snacks
Seasonal petit fours
A hand-finished selection inspired by Irish summer fruits and chocolate craft. €4 per person
Handmade chocolates
Light ganaches and summer praline
Allergens 1a, 3, 6, 7
Fruit pastilles
Handmade Irish fruit jellies
Allergens 7
Dark chocolate truffles
Orange blossom and cardamom
Allergens 6, 7
Irish farmhouse cheese
Curated board of Ireland’s best winter cheeses, served with freshly baked oat biscuits and fruit compote. €7.50 per person
St. Tola goat cheese Co. Clare
Light and creamy
Allergens
Cooleeney brie, Co. Tipperary
Soft and floral
Allergens
Cahill’s Ballintubber cheddar
Mildly herbed
Allergens 1c, 7, 9, 12
Midnight snacks
Perfect for later in the evening. Please select two options
Irish cocktail sausages
Honey mustard glaze
Allergens 1a, 10, 12
Buttermilk chicken goujons
Buttermilk ranch
Allergens 1a, 3, 7, 12
Crispy vegetable samosas
Winter root vegetables, spiced chutney
Allergens 1a, 6, 10, 11, 12
Confit duck spring rolls
Plum and star anise dip
Allergens 1a, 6, 11, 12
€10 per person
Sustainable fish goujons
Lemon mayo
Allergens 1a, 3, 4, 7, 10, 12
Late night sandwich platter
A variety of cold sandwiches - €8 per person
Made with Irish breads and seasonal fillings.
Allergens 1a, 3, 4, 7, 9, 10, 12
