Seasonal Menu Changes in Dunmore East

A menu that moves with the seasons is the test of a kitchen that's paying attention. Here's what the seasonal rhythm looks like at The Spinnaker in Dunmore East.

Spring (March-May)

Early prawns coming back in good numbers. New-season Irish lamb. Asparagus, early greens. Lighter plates, longer days. Menu shifts toward fish dishes and lighter mains.

Summer (June-August)

Peak prawn season. Mackerel running close in by August. Lobster strong from inshore pots. Salads, lighter mains, outdoor seating if weather plays ball. The Spinnaker's summer board is heavy on seafood.

Autumn (September-November)

Mackerel still running. Game season begins. Heavier mains return — roasts, slow-cooked dishes. Mushrooms, root vegetables, blackberries on the dessert menu. The Spinnaker pivots to the heartier end of the menu.

Winter (December-February)

Whitefish strong. Cod, hake, pollack, whiting. Shellfish — lobster and brown crab still landing. Stews. Soups. Sunday roasts in full swing. The Spinnaker's winter menu earns its keep — pub fire, hot plate, no rush.