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.
Seated Lunch
Three course lunch - €50 per person
Includes freshly baked bread, still/sparkling water, tea and coffee.
Two course lunch - €40 per person
Includes freshly baked bread, still/sparkling water, tea and coffee.
STARTERS
Grilled Wexford asparagus
with lemon aioli, pickled shallots and Irish pea shoots
Allergens 3, 6, 9, 10, 12
Goatsbridge trout rillette with cucumber ribbons, horseradish cream and treacle soda bread crisp
Allergens 1a, 3, 4, 7, 10, 12
Broad bean and Tipperary feta tart
Shortcrust tartlet with garden herbs and caramelised red onion
Allergens 1a, 3, 7, 12
MAIN COURSES
Lemon and wild garlic chicken supreme with grilled courgette, summer herb couscous and basil pesto
Allergens 1a, 7, 9, 12
Slow roasted lamb shoulder
Baby carrots, garden peas and barley herb broth
Allergens 1d, 7, 9, 12
Herb crusted hake fillet with courgette purée, asparagus tips, and potato chive terrine
Allergens 1a, 4, 7, 12
DESSERTS
Wexford strawberry shortcake
Vanilla sponge, local strawberries, and strawberry consommé
Allergens 1a, 3, 7
Armagh rhubarb and elderflower posset with brown sugar oat crumble and lemon verbena syrup
Allergens 7
Basil and white chocolate panna cotta with poached gooseberries and oat biscuit
Allergens 1a, 3, 6, 7, 12
SHARED TABLE BOWLS
One shared salad bowl and one shared vegetable dish
Pickled carrots, hummus
Allergens 10, 11, 12 OR
Ricotta, sweet chilli honey
charred broccoli
Allergens 7, 12
Lunch Fork Buffet
€55 per person
Experience the season at its finest with a buffet designed for variety, freshness and unforgettable flavour.
Our chefs showcase the best of Irish produce in menus tailored to your event ensuring every lunch feels new, vibrant and memorable. Warm, seasonal and crafted to impress.
The package includes two tea/coffee breaks with biscuits and sweet cake bites.
Choose your main protein
Select one of our chef-crafted protein dishes
Paired vegetarian dish
To ensure every guest is catered for, a complementary vegetarian main is served alongside your chosen protein
Seasonal salad and side
We match your selection with one of our signature seasonal salads and a perfectly suited hot side
Plated gourmet sandwich
Individually plated artisan sandwiches for added variety
Help yourself dessert station
Round off the meal with a self-service dessert bar featuring two rotating sweet treats, prepared in elegant single portions
Plated hot buffet service
To enhance our traditional buffet, we offer a portion of hot dishes that are plated and served to guests by our culinary team. This service style blends the efficiency of a buffet with the elegance of restaurant-style plating, creating a more refined and personalised dining experience.
Vegetarian/Vegan
Sustainable fish
Summer vegetable paella
with grilled courgette, roasted red pepper and smoked paprika Allergens 3, 9, 12
Chickpea, spinach and sweet potato tagine
Served with lemon couscous and fresh herbs
Allergens 1a, 9, 12
Courgette and pea risotto with mint oil
Allergens 7, 9, 12
Aubergine and Tomato Ragu with grilled polenta and herb gremolata
Allergens 1a, 3, 7
Lamb
Lamb Kofta with minted yoghurt
Served with charred courgette, lemon couscous, and pickled cucumber Allergens 1a, 6, 7, 9
Grilled lamb rump
Broad bean and herb salad, wild garlic pesto and crispy potatoes Allergens 7, 9, 12
Spiced lamb and pearl barley salad
with apricots, radish, and fresh coriander
Allergens 1d, 9, 12
Slow roasted lamb shoulder with courgette ribbons, summer peas and rosemary jus
Allergens 7, 9, 12
Seared hake with salsa verde
Baby potatoes, samphire and roasted cherry tomatoes
Allergens 4, 7, 9, 12
Irish trout fillet fish
with shaved fennel, orange, and dill salad
Allergens 4, 7, 9, 10, 12
Smoked haddock kedgeree
Lightly curried rice, soft herbs, and boiled egg
Allergens 3, 4, 7, 9, 10, 12
Summer fish bake
White fish and prawns in a light cream with courgette and herb crumb Allergens 1a, 2, 4, 7, 9, 12
Pork
Grilled pork loin
with apple slaw, new potatoes and mustard dressing
Allergens 7, 9, 10, 12
Pork and fennel sausage roll
With red onion marmalade and wild rocket
Allergens 1a, 3, 7, 10, 12
Sweet and sour pork with pineapple
Served with sticky rice and spring onion
Allergens 6, 9, 11, 12
Pulled pork and summer bean salad
Tossed with spinach, toasted seeds and a cider vinaigrette Allergens 6, 7, 10, 11, 12
Lunch fork buffet (contd.)
Chicken
Chargrilled chicken breast with basil and lemon glaze, served with seasonal vegetables Allergens 7, 9, 12
Coconut chicken curry with courgette, coriander and jasmine rice
Allergens 7, 9, 12
Chicken caeser pasta salad with romaine, sourdough croutons and parmesan dressing Allergens 1a, 3, 7, 10, 12
Citrus poached chicken
Served cold with garden peas, shaved asparagus and dill Allergens 9, 12
Sandwiches
Lemon and herb grilled chicken ciabatta
Rocket, parmesan mayonnaise Allergens 1a, 3, 6, 7, 10, 11
Pulled pork bap with apple slaw and tangy BBQ glaze Allergens 1a, 3, 6, 7, 9, 10, 12
Crispy fish soft roll with pea purée, tartar sauce and baby leaves
Allergens 1a, 3, 6, 7, 11
Smoked chicken wrap with tomato relish and crisp lettuce Allergens 1a, 7, 10, 12
Grilled vegetable focaccia with sundried tomato tapenade and rocket
Allergens 1a, 6, 7, 12
Seasonal salad selection
Designed to complement heartier dishes while highlighting Irish-grown produce.
Shaved fennel, orange and radish salad with lemon and elderflower dressing
Allergens 9, 10, 12
Irish tomato salad with balsamic, basil and baby gem
Allergens 12
Barley, pea and courgette salad with lemon vinaigrette
Allergens 1d, 9, 10, 12
New potato, spring onion and chive salad with sour cream dressing
Allergens 7, 10, 12
Charred corn and black bean salad with lime, coriander and pickled red onion
Allergens 9, 12
Leaf salad with fresh herbs
Cider and rapeseed oil dressing
Allergens 10, 12
Desserts
Double chocolate tart with chocolate cream
Allergens 1a, 6
Ginger and oatmeal cheesecake with sweet berries
Allergens 1a, 6, 12
Oat milk panna cotta with coconut oat crumbs
Allergens 6
Chocolate ganache mousse with chocolate granola
Allergens 1a, 3, 7
Salted caramel Eton mess
Allergens 3
Lemon and raspberry tart with flavoured cream
Allergens 1a, 3, 7, 12
Passion fruit posset with vanilla infusion
Allergens 7
Bento Box
€35 per person
Perfect for on-the-move dining, working lunches, or backstage catering - Each bento box includes a choice of meat, fish, vegetarian or vegan main, and a chosen side selection
Meat bento selection
Lemon & herb Irish chicken
with courgette and pearl couscous salad, roast red pepper, fresh mint
Allergens 1a, 10
Free range chicken shawarma with pickled slaw, carrot ribbons, spiced chickpeas and basil yoghurt
Allergens 6, 7, 10
Slow roast lamb with pea & barley salad
Broad beans, garden herbs, and garlic labneh
Allergens 1d, 6, 7, 9
Fish bento selection
Goatsbridge trout Niçoise
Irish trout with free-range egg, new potato, capers, and parsley vinaigrette
Allergens 3, 4, 7, 10, 12
Smoked haddock kedgeree
Irish eggs, turmeric rice, seasonal herbs
Allergens 3, 4, 7, 12
Poached hake
Lemon mayo, asparagus and potato salad
Allergens 4, 7, 10, 12
Vegetarian bento selection
Heritage tomato & Tipperary feta salad
With Irish basil, sourdough crisp
Allergens 1a, 7
Grilled courgette & wild garlic pesto salad
With toasted seeds and shaved Knockanore
Allergens 1a, 7, 9, 12
Broad bean and spinach falafel
With carrot slaw, lemon tahini dressing and pickled rhubarb
Allergens 6, 11, 12
Vegan bento selection
Chickpea and summer vegetable tagine with herb bulgur and roasted apricot
Allergens 1a, 9, 12
Cauliflower tandoori
with coconut raita
Allergens 6, 9, 12
Quinoa salad
with roasted beetroot, courgette ribbons and foraged greens
Allergens 6, 11
Side selection
Vietnamese summer roll
Crisp vegetables, herbs, and dipping sauce, rustic Irish bread roll, mini rhubarb oat square
Allergens 1ac, 3, 6
Vegan futomaki sushi roll with wasabi & soy dip, Irish soda bread, lemon and poppyseed loaf
Allergens 1a, 3, 6
Pickled daikon and beetroot
rice bowl with marinated tofu, falafel wrap, mini rhubarb oat square
Allergens 1a, 3, 6, 7, 11, 12
€38 per person
Designed for informal dining, receptions or shared table experiences
Choose four bowls per person
Vegan bowls
Charred aubergine and tomato
Smoked tomato dressing, bulgur wheat
Allergens 1a, 9, 12
Spiced cauliflower and sweet potato
With coconut yoghurt and mango salsa
Allergens 6, 9, 12
Crispy tofu with lime and chilli
Wok greens, tamari glaze
Allergens 6, 9, 11, 12
Courgette, chickpea and lemon tagine with couscous and herb oil
Allergens 1a, 9, 12
Grilled asparagus and white bean cassoulet
Mint pesto drizzle
Allergens 9, 12
Roasted summer squash and black garlic
Pearl barley and dill crème
Allergens 1d, 9, 12
Falafel bowl
Tabbouleh, pickled carrot, beetroot hummus
Allergens 1a, 6, 11, 12
Vegetarian bowls
Grilled haloumi and pea salad with lentils, lemon dressing, mint
Allergens 7, 10, 12
Irish tomato and halloumi
Basil oil, sourdough crumb
Allergens 1a, 7, 9, 12
Gnocchi Primavera
with garden courgettes, broad beans, lemon cream
Allergens 1a, 3, 7, 9, 12
Aged Cheddar polenta
Roast baby carrots, chive butter
Allergens 7, 9, 12
New potato and wild garlic pesto with tenderstem broccoli and toasted seeds
Allergens 6, 9, 12
Mushroom Stroganoff with summer herbs
Coconut cream and jasmine rice
Allergens 6, 9, 10, 12
Chicken bowls
Herb marinated chicken breast
with grilled peach, barley and rocket
Allergens 1d, 7, 9, 12
Tandoori chicken skewer
with cucumber raita and turmeric rice
Allergens 6, 7, 9, 12
Lemon and thyme chicken
Courgette ribbons, confit garlic and crushed potatoes
Allergens 7, 9, 12
Chicken chilli bowl with shredded carrot and rice noodles
Allergens 1a, 6, 11, 12
Southwest chicken burrito bowl
Avocado, sweetcorn, black beans and lime rice
Allergens 6, 9, 10, 11, 12
Buttermilk chicken with summer slaw
Chive mayo and herbed baby potatoes
Allergens 1a, 7, 9, 10, 12
Fish bowls
Irish trout Niçoise
New potatoes, green beans, capers and soft egg
Allergens 3, 4, 7, 9, 12
Grilled hake with fennel and citrus
Served with herbed couscous
Allergens 1a, 4, 7, 9, 12
Panko crusted pollock
Tartar dressing, pea and mint mash
Allergens 1a, 3, 4, 6, 7, 9, 10, 12
Summer fish taco bowl
Shredded lettuce, tomato salsa and sour cream
Allergens 3, 4, 7, 9, 10, 12
Smoked haddock kedgeree
Curried rice, soft herbs, boiled egg
Allergens 3, 4, 7, 9, 10, 12
Seared mackerel with beetroot slaw
Horseradish crème fraîche and dill
Allergens 4, 7, 9, 12
Lamb bowls
Grilled lamb kofta
Mint yoghurt, cucumber and freekeh
Allergens 1a, 6, 7, 9, 12
Spiced lamb with couscous
Roasted red pepper, sumac and spring onion
Allergens 1a, 9, 12
Lamb and courgette tagine
Apricot, chickpeas, lemon and harissa
Allergens 9, 12
Irish lamb rump with peas & broad beans
Garlic buttered baby potatoes
Allergens 7, 9, 12
Slow braised lamb shoulder
Pickled red onion, cabbage slaw, flatbread
Allergens 1a, 6, 7, 9, 12
Lamb keema with cardamom rice
Coriander yoghurt and crispy shallots
Allergens 6, 7, 9, 12
Pork bowls
Glazed pork belly
Caramelised apple, fennel and cider jus
Allergens 6, 7, 9, 10, 12
Chargrilled pork skewer
Herbed bulgur, pomegranate and minted yoghurt
Allergens 1a, 6, 7, 9, 12
Sticky pulled pork bowl
Crunchy slaw and sesame rice
Allergens 6, 9, 11, 12
Crispy pork croquettes
Mustard aioli and garden peas
Allergens 1a, 3, 7, 9, 10, 12
Pork and peach salsa bowl
Black bean salad and wild rice
Allergens 6, 9, 12
