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.
| Torched king scallops, asparagus, smoked black pudding, brown butter, hazelnuts | 13 |
| Co Down Oysters, dill, pickled cucumber | 3.5 each |
| Shellfish bouillabaisse, saffron rouille, sourdough crouton | 11.5 |
| Kopa roast crevettes, Pil pil, fennel, saffron aioli, toasted sourdough | 12 |
| Scorched padron peppers, almonds, coriander, lime | 8.5 |
| Kopa wood fired tomatoes, basil, pine nuts, croutons | 9.5 |
| Shorthorn beef rib, Reuben, whole grain mustard emulsion, fermented cabbage | 10 |
| Smoked beef carpaccio, Pickled mushrooms, shallot, truffle, rocket | 9.5 |
| Truffle pappardelle, wild mushrooms, pickled celeriac, truffle cream | 9 |
| 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. | |
| Kopa roast monkfish | 10.5/100g |
| Glenarm Shorthorn salt-chamber aged sirloin | 11/100g |
| Glenarm Shorthorn salt-chamber aged Delmonico ribeye | 13/100g |
| Glenarm Shorthorn salt-chamber aged T-Bone (minimum 1kg) | 9/100g |
| Chateaubriand | 12/100g |
| Salt-chamber aged Cote de Boeuf | 9/100g |
| Mourne Mountain rack of lamb | 33 |
| 8oz dry-aged Angus fillet steak | 13/100g |
| SOMETHING EXTRA | |
| Add Kopa roast garlic crevettes | 10 |
| Add bourbon glazed ribs | 8 |
| Add foie gras | 12 |
| OTHER MAINS | |
| Kopa fired half chicken, cooked in beer, curry butter | 20 |
| Whole grilled sea bass, baked in paper with chilli, lemon and garlic | 22 |
| 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 |
| BBQ hispi cabbage, caramelised onion, bacon | 4 |
| Triple cooked beef dripping chips | 4.5 |
| Scallion mash | 4 |
| Overwood house salad | 4 |
| Tempura greens, Korean style hot sauce | 4 |
| Beer & malt vinegar pickled onion rings | 4 |
| Smoked rooster potato, Cooleeny brie, bacon jam, chives | 4.5 |
| Charred tenderstem broccoli, truffle mayo, crispy bacon, cured yolk | 4.5 |
| Wild Irish mushrooms, pickled shallot, truffle, chicken skin | 4 |
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.