- Local, seasonal produce from the Wild Atlantic Way tasting menu
- Dishes such as cured salmon, goats' cheese and dry-cured ham, and beef in Guinness and red wine
- Four savoury and one sweet dish
- Available six days a week
Purchase: Limit 1 per 2 people. Limit 5 per table. May buy 4 additional as gifts
Booking: Required 7 days in advance at http://www.bangrestaurant.com/, by entering voucher and security codes in the Notes section. 48-hour cancellation policy.
Restrictions: Valid for lunch Wed-Fri 12.20pm-2.30pm. Valid for dinner Mon-Thu 5.30pm-9pm; Fri 5.30pm-6.15pm or 8.30pm-8.45pm; Sat 5.30pm, 5.45pm or 6pm. Discretionary service charge of 12% applies to discounted value.
Original values: Verified using merchants website on 11 April 2014.
See the rules that apply to all deals.
An amuse-bouche cleanses the palate and sets the tone for the five courses of fare to come. The classic Irish cuisine showcases the best local and seasonal produce in the form of a tasting menu, which is typically made up of a selection of cheese, meat, fish and vegetable dishes, and concludes with a sweet treat.
St.Tola organic goats' cheese with Connemara air dried ham, broad beans, confit lemon and truffle honey
Clare Island organic salmon, lightly cured in-house with black sesame, cucumber, radish, avocado and corriander
Skeganore duck with rhubarb, white turnip, pak choi and gingerbread crumb; or Irish nature Hereford beef in Guinness and red wine with winter vegetables, white onion puree and champ potato
Chocolate mousse with yuzu gel and raspberry sorbet
Groupon Asks Aislinn Barrett of Bang Restaurant about her favourite dish on the menu, and their locally-sourced ingredients.
G: What was the inspiration for the menu?
"Guided by the philosophy that farms feed cities, and driven by his passion for food, Philip has created a menu that he considers to be a tribute to Irish food producers. He believes that the best foods are seasonal and local. As a result, Bang menus are changed regularly, and always reflect this ethic."
G: Just how local is the food?
"Philip has searched extensively to source his suppliers. He believes that his vegetables should still be in the ground 12 hours before they are in his kitchen, and that only the very highest levels of craftsmanship, care and dedication will yield the ingredients he wants in his dishes."
G: What's your favourite dish from the menu?
"The intensity of Hereford Beef, slow cooked with Guinness and red wine, has a wonderful rich taste that just melts in the mouth. It's served with rainbow carrots, celeriac and champ potato."
G: What sets Bang apart from the rest?
"What makes Bang unique is the people. Carmel, our General Manager sets a tone that is genuinely friendly and accommodating. Nothing is too much trouble to ensure our guests have a wonderful time and want to come back to us."
Details verified 17 April 2014
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