At Overwood, the finest cuts and the freshest seafood meet the searing heat of charcoal and wood fire on the Kopa grill to create a unique aroma and taste. This same process has seduced man since food was first put to the flame. Real cooking.
You’ll find the exquisite flavours are complemented by a relaxed atmosphere, cocktails on the fire-pit terrace and a carefully curated wine list that includes both great wines from young producers and some of the finest wines ever vinified. All the ingredients for a unique and unforgettable experience, done to perfection.
| Kilkeel Oysters, dill, Vietnamese dressing | 4 each |
| Kilkeel Oysters, dill, beef fat & bone marrow crumb | 5 |
| Smoked local beetroot, pickled walnut, blue cheese, celery | 8.5 |
| Scorched padron peppers, almonds, coriander, lime | 8.5 |
| Kopa roast garlic crevettes, sourdough | 10 |
| Torched wild halibut, roast and pickled kohlrabi, curried peanut, sea vegetables | 13 |
| Roast chicken and leek ballotine, lovage, orange, girolles | 12 |
| Co. Down pigeon, butternut squash, roast yeast, sour apple | 10 |
| Irish mussels, root vegetables, Guinness, treacle loaf | 10 |
| KOPA GRILLED OVER WOOD | |
| We source only the finest Himalayan salt-chamber aged Irish beef. Currently we have secured an allocation of Hannan’s multi-award winning Glenarm Shorthorn Sirloin, Delmonico Ribeye and T-Bone Porterhouse. We also offer a limited supply of premier Cote de Beouf and Chateaubriand to share. We hand cut your steak to order and sear over wood on our Kopa grill to keep the unique juicy chargrilled flavour locked in. | |
| Glenarm Shorthorn salt-chamber aged sirloin | 11/100g |
| Glenarm Shorthorn salt-chamber aged Delmonico ribeye | 14/100g |
| Glenarm Shorthorn salt-chamber aged T-Bone (minimum 1kg) | 9.5/100g |
| Angus Chateaubriand | 12/100g |
| Salt-chamber aged Cote de Boeuf | 8.5/100g |
| Dry-aged Angus fillet steak | 14/100g |
| Kopa roast salmon | 10/100g |
| SOMETHING EXTRA | |
| Add Kopa roast garlic crevettes | 10 |
| Add bourbon glazed ribs | 8 |
| Add foie gras | 12 |
| OTHER MAINS | |
| Half spring chicken, chorizo butter | 22 |
| Baked seabass, baked in paper with lemon, garlic and rosemary | 25 |
| Bearnaise | |
| Blue Cheese Hollandaise | |
| Kopa Roasted Garlic Butter | |
| Bone Marrow Gravy | |
| Whiskey Peppercorn Sauce | |
| Bordelaise Butter | |
| Chimichurri | |
| Café de Paris Butter |
| Crispy potato terrine, roast garlic mayo, Parmesan | 5 |
| Triple cooked beef dripping chips | 4.5 |
| Tempura greens, Korean style hot sauce | 5 |
| Garlic mushrooms | 4.5 |
| BBQ hispi cabbage, smoked mayonnaise, pickled chorizo | 5 |
| Glazed slow roasted onions | 4.5 |
| Pink Fir potatoes, caramelised onion, cheddar | 5 |
| Tandoori roasted cauliflower | 5 |
| Rainbow chard, lemon & garlic | 4.5 |
| Scallion mash | 4.5 |
| Beer & malt vinegar pickled onion rings | 4.5 |
| Caramelised apple crumble, vanilla ice-cream | 8 |
| Overwood banoffee, toasted hazelnuts, nutmeg | 8 |
| Fennel panna cotta, blackberries, honeycomb, meringue | 8 |
| Baked vanilla cheesecake, marinated strawberries | 8 |
| Sticky toffee pudding, brandy snap basket, honeycomb ice cream | 8 |
| Selection of Irish cheese, apple & orange chutney, crackers (1 piece / 3 piece / 5 piece) | 4/8/11 |
Menu may change depending on availability of fresh, seasonal produce.
Please alert us if you have any food allergies or special dietary requirements.
A discretionary service charge of 10% is added to tables of 5 or more.