Restaurant Quality Food Delivered to Your Door
With everything is up in the air at the moment, we have adapted our services and are now offering a new meal delivery service, bringing restaurant style food to your table.
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If you want a break from cooking, are celebrating a special occasion or simply wish to indulge, we can take the fuss out of cooking. Dishes are cooked fresh each week by Presley in his catering kitchen, to be reheated at home by you. Our menu changes every two weeks and focuses on seasonal, local produce, there is always a vegetarian option and we cater for specific dietary requirements.
We offer our delivery service on Saturday evenings to postcodes 24600 and 24320 and just outside these areas, if you are unsure we deliver to your area please email and we can confirm with you.
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Meals are delivered in recyclable packaging and with simple reheating and assembly instructions, easing the stress and delighting the tastebuds. You can choose from a delicious Two course meal (starter, main or main, dessert) for €19.00 per person or a Three course meal for €22.00 per person. There is a minimum order of €38.00. Meals will be delivered between 16.30 & 19.30 hours, we will confirm your delivery slot the day before.
1. Make Your Selection
Please choose your favourite combination of dishes from our menu letting us know if you want two or three courses. Please notify us by Wednesday evening at 20.00hrs for the following Saturday. .
2. Order Your Meal
Please order your meal here, notifying us of exactly what you require and of any special dietary requirements or allergies, including your full address and telephone number
3. We Deliver to You
During April's confinement, we will deliver to postcodes 24600 & 24320 on a Saturday evening, other areas upon request. Meals will be provided with reheating and assembly instructions.
How it Works
Menu
Available Saturday's 22nd & 29th May
Please choose either 2 courses for €19.00 or 3 courses for €22.00
Starter
Terrine of poached trout and scallops served with chervil dressing and a cucumber salad
or
Traditional Caesar Salad with grilled chicken
or
Roasted cherry tomato tart with herb ricotta and rocquette salad (v)
Main
Chef’s Confit of duck with Jerusalem artichoke tart and puy lentil jus
or
Filet of sea bass with griddled asparagus, citrus hollandaise sauce and pavé potatoes
or
Spinach, walnut and goats cheese cannelloni with tomato and caper sauce (v)
Dessert
Strawberry & rhubarb Pavlova
or
Vanilla cream and cherry cheesecake
or
Dark chocolate and walnut tart