Heads up, meat-lovers! The Carnivore’s Carnival menu will be returning to Seasons Restaurant at Four Seasons Hotel Dublin from May 2 to 31. This is the perfect opportunity to completely sate the appetite and sample some of the world’s best steaks, cooked to order with the sauces and accompaniments carnivores crave.
The Carnival line-up will offer a roll call of star dishes including a true steak stalwart: the 16-oz aged T-bone from Ireland, a striploin from the USA, an Irish/French combo mixed grill of lamb chops, pork sausage and pork tenderloin, and the crowd pleasing main attraction - hailing from New Zealand, the delicate wagyu beef, which makes two appearances – first as the 10 oz wagyu rib eye of beef and then as the Penultimate Burger (wagyu beef patty, foie gras and truffle mayonnaise), a true show stopper!
Supporting acts competing for appetite’s attention at this year’s Carnivore’s Carnival include Terry’s Mom’s Home Baked Beans, sauteed onions (Hennessy or thyme), Paris mash, truffle fries, and garlic or rosemary mushrooms. Peppercorn, béarnaise and red wine sauces will also vie to prove they are more than a side show attraction.
And like a seasoned ringmaster bringing the whole show together, the Sommelier will complement the meals with a range of wines by the glass.
Needless to say, reservations are recommended.
The menu will feature:
Wagyu rib-eye of beef from New Zealand, 10oz
Aged T-bone from Ireland, 16oz
Striploin from USA, 8oz
Fillet from Ireland, 9oz
Bone in Veal Chop from the Netherlands, 12oz
Mixed grill with lamb chops, pork sausage and pork tenderloin from Ireland and France
Penultimate Burger of wagyu beef patty from New Zealand, foie gras and truffle mayonnaise
Tableside caesar salad
Choice of two sides included:
Terry’s Mom’s Home Baked Beans
Onion rings with tomato dust
Sautee onions - Hennessy or thyme
White asparagus gratin
Spiced potato wedges
Mushrooms with garlic or rosemary
Truffle fries with peccorino
Creamy spinach with pancetta
Sauces – peppercorn, béarnaise, red wine