The Copper
Clover

Slow-braised Angus beef in dark Guinness gravy with root vegetables, served with creamy champ mash & soda bread.

Ground lamb with thyme & rosemary, topped with buttery mashed potato crust, baked golden.

Atlantic salmon fillet, wilted spinach, colcannon potato cake, lemon butter & dill cream sauce.

Free-range chicken in a creamy leek & tarragon sauce, topped with buttery puff pastry. Served with seasonal greens.

Haddock in ale batter, thick-cut chips, mushy peas, tartare sauce & a wedge of lemon.

Served all day — sausages, black & white pudding, back bacon, fried egg, grilled tomato, mushrooms & soda bread toast.

Double smash patty, Dubliner cheddar, caramelised onion, crispy bacon, Clover sauce on a toasted brioche bun.

Beef patty, sautéed mushrooms in whiskey cream, Gruyère, arugula & truffle aioli.

Thick-sliced corned beef, Swiss, sauerkraut & thousand island on griddled rye. Served with crisps.

Buttermilk fried chicken thigh, pickled jalapeños, cheddar, slaw & sriracha honey on a potato bun.

Poured in the traditional two-stage method. 270 seconds — not a second less.

Smooth, malty red ale from Kilkenny. A true session beer.

Hot filtered coffee, Jameson Irish Whiskey, brown sugar, topped with hand-poured double cream.

Your choice of three — Jameson, Redbreast 12, Connemara Peated, Green Spot, or Teeling Small Batch.

Warm date sponge, Bushmills toffee sauce, vanilla bean ice cream. A pub classic done right.

No-bake Baileys & cream cheese filling on a digestive biscuit base with a dark chocolate drizzle.

Bramley apple & blackberry filling, oat & brown sugar crumble topping, served with proper custard.