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.
| Co Down Oysters, dill, pickled cucumber | 3.5 each |
| Lobster & lemon slider, gem lettuce, tomato, saffron aioli | 12 |
| Kopa roast garlic crevettes, sourdough | 10 |
| Duck & wild Asian mushroom dumpling, Miso broth | 9 |
| Beef short rib doughnuts, horseradish puree, pickled celeriac | 9.5 |
| King scallop and cucumber ceviche, tomato, guacamole | 13 |
| Wild mushroom arancini, aged Parmesan, summer truffle | 9 |
| Scorched padron peppers, almonds, coriander, lime | 8.5 |
| 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 monkfish | 11/100g |
| SOMETHING EXTRA | |
| Add Kopa roast garlic crevettes | 10 |
| Add bourbon glazed ribs | 8 |
| Add foie gras | 12 |
| OTHER MAINS | |
| Whole spring chicken, charred baby gem Caesar | 22 |
| Gilled whole sea bass, baked in paper with chilli, lemon and garlic | 22 |
| Kilkeel Harbour lobster (half or whole), garlic & herb butter | 26/52 |
| 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 | 4 |
| Triple cooked beef dripping chips | 4.5 |
| Scallion mash | 4 |
| Grilled harissa spiced courgette, curried nuts | 4.5 |
| Tempura greens, Korean style hot sauce | 4 |
| Beer & malt vinegar pickled onion rings | 4 |
| Charred tenderstem broccoli, truffle mayo, crispy bacon, cured yolk | 4.5 |
| Wild Irish mushrooms, roast garlic, chicken skin | 4 |
| BBQ hispi cabbage, caramelised onion, bacon | 4 |
| Mango cheesecake, mango, pineapple & lime salsa, coconut sorbet | 8 |
| Champagne sabayon, seasonal fruits, candied pecans, raspberry jelly | 8 |
| Belgian chocolate pot, salted caramel, brownie, passion fruit sorbet | 8 |
| Wild honey pannacotta, strawberries, honeycomb, meringue, strawberry ice cream | 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 subject to change
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.