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Galway’s Kasbah Launches Autumn Menu

Life on Quay Street in the heart of Galway’s Latin Quarter is pretty unique and special. Kasbah Wine Bar, which is upstairs at one of Galway’s best loved pubs Tigh Neachtain, is serving up a slice of Galway life on a plate.

The casual restaurant and wine bar overlooks Quay and Cross Street, making it the ideal setting to watch Galway go by. It has gained national acclaim from the Restaurants Association of Ireland by winning Best Newcomer in Connacht in 2018.

The Kasbah kitchen is open each day from 12 noon serving lunch downstairs in Tigh Neachtain, and from 5pm upstairs Kasbah comes alive with sharing plates, boards, and in-house baked breads and sweet treats.

This autumn, Kasbah is looking at the season that is and is reflecting that through its menu. Sharing food and company is what Kasbah is all about with their snacks of buttermilk crusted okra with tomato bread sauce, or Fivemiletown and roasted red pepper croquettes. The Kasbah share boards of Gubbeen meats with chutney and pickles or the Irish cheese board with autumnal fruits, quince paste, and homemade crackers can be enjoyed in Kasbah or downstairs in Tigh Neachtain over a pint.

The main dishes range from Flaggy Shore Oysters with elderberry, Velvet Cloud and tarragon, to Herterich’s pork tacos, burnt pineapple salsa and ranch to the ricotta and spinach dumplings with beetroot puree and hazelnuts.

The sweet spot at Kasbah is in the desserts, homemade and baked each day along with their selection of breads and scones. Offerings include the Kasbah Doughnut filled with toffee, praline cream and Jimmy Neachtain’s apples from his orchard and a malt parfait with tuille, truffle, sea salt ganache and crumb.

Upstairs at Neachtains has an extensive selection of biodynamic, organic, vegan and sustainable international wines by the glass and by the bottle.

Sunday brunch at Kasbah is served at 11am until 4pm. The menu has all the brunch favourites from sweet to savoury and paired with a weekly brunch special beverage list. This is becoming one of Galway’s go to locations for a lazy Sunday afternoon. Menu highlights include Cuinneog Buttermilk waffles, caramelised apples, ice cream, toffee and oat crumb, toasted sourdough with creamy dreamy mushrooms, kale, crumbled Fivemiletown goat’s cheese and toasted walnuts, Kasbah crab cakes, and eggs your way and hollandaise.

Kasbah is open from 5pm Monday to Sunday for dinner, Saturday lunch begins at 12 noon and runs until 4pm and Sunday Brunch begins at 11am, Sunday evening service starts at 5pm. Lunch from the Kasbah kitchen is served daily from 12 noon in Tigh Neachtain.

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