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Roo, Craughwell, Co. Galway
086 818 4564
9am - 6pm
info@greenolivecatering.ie

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SOUL KITCHEN HERO IMAGE OR VIDEO BLOCK
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Example 1: Background Image / Dark Overlay 50% Width / Left Aligned Text

welcome

Flavors from
Around the World

Our daily changing menu represents the best of what our local markets have to offer.

Open 7 days 11am – late

Example 2: Background Image / Dark Overlay

welcome
enjoy an unforgettable culinary experience

Flavors from
Around the World

book your table

Example 3: Background Video / Dark Overlay

welcome
made with love

Flavors from around the WORLD

Taste the difference.
explore our menu
book your table

SOUL KITCHEN LOGOS BLOCK
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SOUL KITCHEN CUSTOMER FEEDBACK BLOCK
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“Everything about our experience was amazing, from pulling up to the valet, to the spectacular views, top notch food, five star service and sounds of the ocean while eating. ”
Christine Q., 2022, via Tripadvisor
“The views and the atmosphere are breathtaking, the food is spectacular and cooked to perfection. All around just a wonderful place to visit.”
Richard S., 2022, via Google Reviews
“The chef's tasting menu is outstanding, drinks are excellent and staff is attentive and very friendly. No details missed here.”
Jason V., 2022
“Customer service was on point and the food was out of this world. Every single dish had so much flavour. It was a great experience and we will definitely come back. ”
Kim and David R., 2021

SOUL KITCHEN MENU BLOCK
Display drink and food menu items.
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Desserts

Tasting Plate, choose three….
– Crème Bruleé
– Chocolate Marquise
– Lemon tart
– Chocolate and Rum Spoons, smoked sea Salt
– Brown bread Ice Cream
– Fruit salad and Vodka shot
– Champagne Jelly with raspberry Foam
– Eton mess
– Shot glass of Chocolate and blue Cheese Ganache
Classic Tart Citron, Quenelle of Vanilla Cream
Chocolate & Hazelnut Brownie, Hazelnut praline espresso ice-cream
Seasonal Eton Mess with Shortbread biscuit
Selection of Irish Farmhouse Cheeses with Crackers, Chutneys and Quince Jelly.
Classic Italian Tiramisu, Flavoured with Vanilla Mascarpone, served with a Raspberry Sorbet.

soulkitchen

Hot Dishes

Sesame Chicken
Chinese eggplant, sweet chili soy glaze, green onion, pineapple, ginger
18
Ribeye Bites Roasted
Shishito Peppers, Jalapeño Crème
23
Siji Chun "Four Seasons"
Intense floral aroma and delicate fruity taste without any bitterness or dryness
4
Chicken Wings
Thai basil, chili, peanuts, green papaya, cilantro
22
Stir fried Eggplant
Chinese eggplant, sweet chili soy glaze, green onion, garlic
12
Black Pepper Chili Chicken
Pepper, onion, bamboo shoot, celery
14
Chinese broccoli
Black bean sauce
7
Blackened Fish Sandwich
Crunchy cabbage, wild baby arugula, tomato, house made tartar sauce, on a brioche bun
9
Blackened Snapper
Steamed bok choy, ginger kaffir lime vinaigrette
24
Wagyu ribeye teppanyaki
Snow peas, shimeji mushrooms
28
Grilled Pork Chop
Vietnamese slaw, cashew & shrimp sambal
28

– Insalata Caprese, Cherry Tomato, Basil, Buffalo Mozzarella, in a shot glass
Mini beef burgers with homemade tomato relish in a slider brioche bun
Loughnanes sausages in soft rolls with ketchup
Mini bamboo cones of chicken goujons and chips
Mini quiches with balsamic reduced red onion marmalade, French goats cheese and organic peppermint
Freshly brewed Tea/Coffee
Tasting Plate, choose three….
– Crème Bruleé
– Chocolate Marquise
– Lemon tart
– Chocolate and Rum Spoons, smoked sea Salt
– Brown bread Ice Cream
– Fruit salad and Vodka shot
– Champagne Jelly with raspberry Foam
– Eton mess
– Shot glass of Chocolate and blue Cheese Ganache
Classic Tart Citron, Quenelle of Vanilla Cream
Chocolate & Hazelnut Brownie, Hazelnut praline espresso ice-cream
Seasonal Eton Mess with Shortbread biscuit
Selection of Irish Farmhouse Cheeses with Crackers, Chutneys and Quince Jelly.
Classic Italian Tiramisu, Flavoured with Vanilla Mascarpone, served with a Raspberry Sorbet.
Free range Chicken breast
with white Truffle and roasted parsnip puree, Potato and beetroot Pavé
Pan fried Chicken breast
with sweet potato puree and roasted figs, basil puree and toasted water chesnuts
Corn fed Chicken breast Ballantine
wrapped in Pancetta with a morel Mushroom panna cotta drizzled in white truffle oil
Pan fried Guniea fowl
with baby asparagus wrapped in smoked belly bacon, on a bed of sautéed spinach and forest mushrooms, red wine jus
Fillet of Irish Hereford Beef
with braised Oxtail and red wine Jús
Slow roasted Duck breast
Creamed potato, braised red cabbage with star anise, merlot Jus
Fillet of Venison
Potato pave with thyme, long pepper and juniper syrup, beef jus, micro carrots
Baked Lamb Cutlet
wrapped in Serrano Ham with caramelised button onions & thyme, Red wine & Port Jús
Fillet of Irish Angus Beef
with Red Wine Jus, Potato and Chive Pureé
Sous vide Fillet of Feather blade beef
Cavolo nero, pumpkin champ, red wine Jus
Grilled Fillet of Fresh Cod, wrapped in Serrano Ham
Warm Salad of Ratte Potatoes Flavoured with Baby Capers
Pan Seared Fillet of Atlantic Salmon
Sweet Potato stew, smoked Oil, Garlic foam
Poached Paupiettes of Lemon Sole
With a crabmeat Mousseline, sancerre cream reduction
Grilled Fillet of Silver hake
Fennell Salad, Caper butter, oven roasted Tomato
Pan Seared Fillet of Sea Bass
with wild broccoli, asparagus tips, roasted plum cherry Tomatoes & wild foraged garlic Pesto
Blood orange
Wild blackberry
Passion Fruit and Mango
Champagne
Earl Grey Tea and Lemon
Lime and ginger
Asian Style Prawn and Chilli Glass Noodle Broth, Crispy Shredded Wonton
Roast Carrot and Wild Tarragon with Parsnip Crisps.
Green Pea and Ham Hock Soup, Fresh Herbs & Toasted Croutes.
Veloute of Roast Celeriac & Sweet Garlic with Crispy Bacon.
Cumin Spiced Roasted Vegetable Soup with a Coriander Crème Fraiche
French Onion Soup, Parmesan Rarebit.
Wild Native Mussel and Clam Chowder
Slow Roasted Plum Tomato and Red Pepper, Sweet Basil Oil
Cream of Potato and Sweet Onion, Fried Onion Crisps
Roasted Butternut Squash, Sweet Potato and Rosemary, Chive Crème Fraiche
Wild Mushroom & Dill with White Truffle Oil
Roasted Courgette and Fennel
– Wild foraged garlic pesto
– Elderflower and gooseberry compote
– Quince paste
– Artisan crackers
– Roasted mediterranean vegetables
– Flatbreads
– Lemon peppered mackeral
– Mussels with slasa verdé
– Fresh Langoustines
– Pan seared Halloumi
– Fresh grapes
– Fresh Figs
– Organic Kinvarra smoked salmon
– Cahills Porter Cheese
– Cooleeny Camembert
– Garlic and herb Carrigaline
– Smoked Ardrahan Cheese
– Cashel blue cheese
– Marinated kalamata olives
– Semi sun dried Tomatoes
– Green olive tepinade
– Coriander scented hummous
– Chorizo
– Prosciutto
– Serrano ham
– McGeoghs of Connemara air dried lamb
West of Ireland Seafood Slate
Liscannor crabmeat on treacel and buttermilk brown bread; Organic Kinvarra smoked salmon with baby caper’s; Poached Rossaveal Langoustine
Tartlet of forest mushroom, Shallotte and smoked Ardrahan cheese
with peppered Rocket
Smoked Duck breast
with candied Hazelnut, Coriander Aioli
Carpaccio of 28 Day Aged Angus Beef
Pecorino Romano Shavings, Watercress Dressing Served with Crisp Crostini.
Confit Free Range Chicken Terrine
Iberico Ham, Pickled Baby Leek, Caper and Parsley Petit Salad.
Rilette of Duck
Pickled apple compote and celeriac remoulade
Gamekeepers Plate
Duck liver pate served in mini Kilner jar with Port jelly, Game Terrine and dry aged Carpaccio of Beef, Horseradish cream
Shrimp Cocktail with a difference
Baby gem leaves, traditional sauce Marie Rose, garnished with a fresh Langoustine
Marinated Atlantic Salmon Gravlax
Cured with Sea Salt, Citrus and Dill, Cucumber Noodle Salad, Wasabi Mustard Cream Foam
Smoked Salmon & Cream Cheese Roulade
with Organic bronze Fennell, micro herb Salad
Goats Cheese, Beetroot and Walnut Salad
on a bed of seasonal leaves with an organic Irish honey Vinaigrette
– Pulled teriyaki chicken, pickled cucumber crostini
– Chicken and tarragon boucheé
– Roasted sweet potato soup cup, fried onion crisp
– Thai spiced pumpkin soup cup
– Parsnip and curry soup cup
– Shot glass of gazpacho, celery and cucumber salad
– Wild mushroom and lemon balm tartlet
– McGeoghs of Connemara air dried lamb, minted pea puree crostini
– Round tartlet of poached sweetened fig and cashel blue cheese
– Blueball falls goats cheese, black olive tapenade in a mini tomato basket
– Lardo, pear, Bellingham blue cheese crostini
– Pastrami and horseradish aioli on a mini blini
– Prosciutto wrapped fig skewers
– Carrot, honey and ginger soup cups
– Duck liver Pate with Seville orange marmalade tostada
– Crostini of Brie and sun blushed Tomato
– McGeoghs Black Pudding and Cahills Porter Cheese Tartlet, sweetened blackcurrant
– Organic Kinvarra smoked salmon and Creamed Leek Tart, Wild Chives
– Shrimp Cocktail served on individual canapé spoons
Insalata Caprese, Cherry Tomato, Basil, Buffalo Mozzarella, in a shot glass
– Organic Kinvarra Smoked Salmon, crème fraiche, organic bronze fennel Blini
Calamari Salad
Romaine lettuce, radish, lemon dressing
9
Shrimp Dumplings
Herbs, shallots, peanuts, chili sauce
16
Edamame
Sesame, cilantro, fleur de sel
8
Fried Tofu
Brokkolini, cauliflower, raisins
19
Tuna Sashimi
Crispy seaweed, truffle sauce, sesame oil
19
Sesame Chicken
Chinese eggplant, sweet chili soy glaze, green onion, pineapple, ginger
18
Ti Quan Yin
Intense aroma, depth and fruitiness- ranked as one of the most famous teas in China
4
Sencha
Shiny needlelike tea leaves that yield a slighty grassy, clean refreshing brew, the most popular tea in Japan
5
Gunpowder
Green pellets of rolled tea leaves that produces a pleasant smokey flavor
6
Castello del Poggio Moscato d’Asti
7
57
2020 Bourgogne. Domaine Bernard Moreau
7
56
2012 Red Hills Vineyard. Derenoncourt. Napa Valley
9
64
Merlot St. Francis, Sonoma County, California, 2016
14
63
Ruby Red Dragon
Grapefruit Rose Botanical Vodka, Yuzu Citrus, Hint of Pomegranate
14
Watermelon Mint Lemonade
Haku Vodka, Cold Pressed Watermelon & Citrus Juice, Essential Mint Oil
16
Mango Chili Martini
Herradura Blanco Tequila, St. Germain, House Spiced Mango Purée
19
Forgotten Fortuna
Scrumptious layers of Umami, malty-rice with a citrus and quince finish.
79
Pacific Ocean
Bright and lively with fruit and a great Riesling -like nose.
80
Well of Wisdom
Light, clean mouthfeel with subdued notes of stone-fruit.
52
Beautiful Liliy
Round, dry notes with an aromatic nose of fruit and blossoms.
51
Cucumber Passion
Cucumber infusion vodka, passionfruit nectar juice
13
Compo Viejo Cava, Rose
9
54
Veuve Clicquot Brut Yellow Label Champagne
7
48
glass
bottle
Domaine Carneros Brut
11
48
Villa Sandi Prosecco Doc Rosé
6
58
Champagne Nicolas Feuillatte Brut Reserve Exclusive
7
65
Antinori Tignanello
7
49
La Rioja Alta Gran Reserva 904 Tinto 2011
4
43
Bodegas Vega Sicilia Unico Tinto 2010
8
54
Chateau La Mission Haut Brion 2015
9
65
Pinot Grigio Bollini, Trentino, Italy, 2018
7
54
Chardonnay Laguna, California 2017
7
52
Alpha Omega Chardonnay 2017
5
42
Ponzi Vineyards Pinot Gris 2018
6
47
Kim Crawford Sauvignon Blank
6
42
Domaine du Salvard Cheverny Blank 2018
6
45
Espresso
3
Black Dot Sake Honjozo
Clean and soft, hints of mountain flowers on the nose with fruit structure throughout.
9
Well of Wisdom – Tozai Ginjo, Kyoto
Light, clean mouthfeel with subdued notes of stone-fruit.
12
Lavender scented pancakes
Bananas, raspberries, vanilla butter, shaved coconut, mint
9
Cappucino
5
Cortado
4
Macchiato
3
Double Espresso
4
Dessert platter
Chef’s selection of sweets.
Serves 2
19
Fruit Plate
Seasonal selections of fruits, shaved coconut, vanilla drizzle, mint
14
Crispy Orange Chicken
Steamed bok choy
24
Free-Range Chicken Breast
Ichimi glaze, shishito potato mash, green onion, garlic
16
Ribeye Bites Roasted
Shishito Peppers, Jalapeño Crème
23
Lobster Tacos
Mango Salsa, Yuzu Guacamole
18
Oysters
Shallot foam, lime
28
Fried Banana
Panko crusted with caramel sauce, banana brulee, caramel popcorn
9
Suntory Toki
Toki, meaning “time” in Japanese, boasts notes of pink grapefruit, almonds and a light vanilla finish
18
Yamazaki 12 Years
This is a floral and fruity single malt reminiscent of scotch but in a style that is very much its own
16
Sorbet
Watermelon, passion fruit, strawberry, mango, orange
7
Hibiki Japanese Harmony
Japanese whisky with well-defined flavors of almond, dried fruit and nougat
16
Thai Donut
Fried donut dipped with sweet condense milk & peanut
8
Zhenghe Bai Mudan "White Peony"
Fresh bamboo aroma, lightly sweet flavor with notes of melon and grape
4
Hong Tao
Peachy flavor, goes well with dessert
4
Jin Xuan
Creamy smooth texture, incredible milk aroma and taste with a naturally sweet flavor. Goes well with spicy foods
5
Da Yu Ling
Buttery aroma with a sweet flavor topped off with floral and tangerine scents
5
Siji Chun "Four Seasons"
Intense floral aroma and delicate fruity taste without any bitterness or dryness
4
Chicken Wings
Thai basil, chili, peanuts, green papaya, cilantro
22
Buddha's Feast
Five-spice tofu, savory sauce, green beans, shiitakes, broccoli, carrots
12
Stir fried Eggplant
Chinese eggplant, sweet chili soy glaze, green onion, garlic
12
Fried Chicken bun
Gochujang, pickled radis
11
Crispy Pork Bun
House made kimchi, sriracha mayo
12
Black Pepper Chili Chicken
Pepper, onion, bamboo shoot, celery
14
Peking Duck
For Two
36
Asian green stir fry
Pea shoots, chinese broccoli leaves
7
Chinese broccoli
Black bean sauce
7
Spicy eggplant
Togarashi yogurt, curry, soybean chili
7
Coconut rice
5
Steamed fragrant rice
4
Shiso Fine (serves 4)
Choya Yume Plum Wine, Apricot liqueur, Ginger Liqueur, Dolin Dry, Lemon Juice
24
Ginger Geisha
Ginger Liqueur, Shochu, Fresh Lime, Ginger Beer
12
Haku Ringo
Haku Japanese Rice Vodka, Amontillado Dry Sherry, Grand Marnier, Apple, Honey
11
Tokyo Drift
Lucy Liu Arancia Rossa liqueur, Frapin Cognac, Yuzu-shu, Fresh lemon & Lime Juice
13
Suika Ninja
Watermelon Soju, Olmeca Tequila Reposado, Heering Cherry Liqueur, fresh lime juice
12
Tao Hong Cha blend
Mellow tea with hints of soothing chamomile and lavender
4
Banana spring rolls
Honey glaze, vanilla drizzle, coconut-pineapple ice cream
7
Mochi Ice Cream
Mango, Salted Caramel, Lychee, Chocolate, Strawberry
8
Chili & black pepper spiced duck
Green beans, shiitakes, broccoli, carrots, plum & ginger dressing
26
Drunken Chicken
Shao xing wine, shiitake mushrooms, broccoli, carrots, green onion dressing
22
Blackened Fish Sandwich
Crunchy cabbage, wild baby arugula, tomato, house made tartar sauce, on a brioche bun
9
Hanoi Style Whole Market Fish
Whole fish, sweet chilli sauce, Vietnamese herbs and spices, roasted cashews
22
Green papaya salad
shrimp, chili & lime
12
Black pepper calamari
Galangal dressing, roasted rice, thai basil
14
Tumeric spiced cauliflower
Sesame tofu dressing, furikake
11
Kingfish sashimi
Green nam jim, coconut & thai basil
15
Caramelised betel leaf
Pineapple, Chili
12
Pacific oysters (price per piece)
Ponzu, sriracha
5
Thai chicken lettuce cups
Chilis, thai basil, crispy garlic, fried egg
13
Shishito Peppers
Yuzu, sesame
9
Edamame
maldon sea salt
8
Blackened Snapper
Steamed bok choy, ginger kaffir lime vinaigrette
24
Wagyu ribeye teppanyaki
Snow peas, shimeji mushrooms
28
Honey Glazed Salmon
lotus root, green beans, baby sweet peppers
23
Grilled Pork Chop
Vietnamese slaw, cashew & shrimp sambal
28
Charred Seabass
Orange glazed chicory, saffron rice, pepper sauce
17

SOUL KITCHEN MENU WITH TABS BLOCK
Display drink and food menu items in tabs.
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SOUL KITCHEN TEAM BLOCK
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Executive Chef

Jason Shetty

Favorite food: Grilled Talapia with Crayfish Sauce
Restaurant Manager

Jen Lewis

Favorite Food: Tumeric spiced cauliflower
co-head chef

Aaron Shaw

favorite food: Pacific oysters with ponzu sauce
Service Manager

Gwyn Lee

Favorite food: Roasted King Crab with Uni Serrano

SOUL KITCHEN GALLERY BLOCK
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spiced poached pears
lemon parfait
spring salad
scallops with orange butter
vegan pralines
coconut parfait with berry sauce

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FULL-SERVICE CATERING
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SOUL KITCHEN MALIBU
Open for dine in
OUR TEA SELECTION
Rituals for Focus, Health & Slowness
PRIVATE DINING & EVENTS
Book Now
SUNDAY BRUNCH
Every Sunday 9am – 1pm

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Quality is at heart of everything we do

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