Ashs
Plek
Scroll down to see our upcoming pop-up restaurant dates, their menus and the link to make a reservation.
Easter Special - Jamaican Easter Roast
Saturday 19 April
​Menu
Each of our roast options are served with roast potatoes, guava glazed roast carrots, Yorkshire pudding and homemade gravy.​
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1/4 Jerk chicken €24
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For our Jamaican Sunday Roast, we marinate whole chickens in our homemade Jerk marinade for 48 hours, grill them over hot charcoal for colour and then slowly smoke the chickens over cherry wood for 2 hours. We cut the chicken into quarters to serve alongside a homemade chicken gravy bursting with smoky and sweet Jerk flavours.
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Jerk Lamb €30
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Lamb was always the traditional meat on Easter Sunday in Chef Ash's household so he is channelling his mum's traditional with this whole leg of lamb marinated in our homemade jerk marinade, seared over hot coals and then smoked on the BBQ for 4 hours until it is melt in your mouth soft, sweet and spicy. Served with a rich gravy made with the lamb bones.
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Butternut squash and ripe plantain wellington with coconut curry sauce €24
Since the launch of Ashs Plek Pop-Up Restaurant, Chef Ash has been adding a Jamaican twist to the British classic, beef wellington. This vegan friendly version is a centred on a whole butternut squash braised slowly in Jamaican coconut curry sauce and wrapped in lightly fried ripe plantain and a curried mushroom duxelle.
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Platter for 2/4 €50/€96
Choose 2 from:
Half/whole jerk chicken, Jerk Lamb, Butternut squash and ripe plantain wellington
served with roast potatoes, guava glazed roast carrots, Yorkshire puddings, homemade Jerk chicken gravy, and homemade beef gravy.
Dessert
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​Tropical fruit crumble served with a vanilla custard (vegan friendly custard available) €9​
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Easter Special - Jamaican Easter Roast
Sunday 20 April
​Menu
Each of our roast options are served with roast potatoes, guava glazed roast carrots, Yorkshire pudding and homemade gravy.​
​
1/4 Jerk chicken €24
​
For our Jamaican Sunday Roast, we marinate whole chickens in our homemade Jerk marinade for 48 hours, grill them over hot charcoal for colour and then slowly smoke the chickens over cherry wood for 2 hours. We cut the chicken into quarters to serve alongside a homemade chicken gravy bursting with smoky and sweet Jerk flavours.
​
​
Jerk Lamb €30
​
Lamb was always the traditional meat on Easter Sunday in Chef Ash's household so he is channelling his mum's traditional with this whole leg of lamb marinated in our homemade jerk marinade, seared over hot coals and then smoked on the BBQ for 4 hours until it is melt in your mouth soft, sweet and spicy. Served with a rich gravy made with the lamb bones.
​
​
Butternut squash and ripe plantain wellington with coconut curry sauce €24
Since the launch of Ashs Plek Pop-Up Restaurant, Chef Ash has been adding a Jamaican twist to the British classic, beef wellington. This vegan friendly version is a centred on a whole butternut squash braised slowly in Jamaican coconut curry sauce and wrapped in lightly fried ripe plantain and a curried mushroom duxelle.
​
Platter for 2/4 €50/€96
Choose 2 from:
Half/whole jerk chicken, Jerk Lamb, Butternut squash and ripe plantain wellington
served with roast potatoes, guava glazed roast carrots, Yorkshire puddings, homemade Jerk chicken gravy, and homemade beef gravy.
Dessert
​
​Tropical fruit crumble served with a vanilla custard (vegan friendly custard available) €9​
​
Jamaican Sunday Roast
Sunday 27 April
​Menu
Each of our roast options are served with roast potatoes, guava glazed roast carrots, Yorkshire pudding and homemade gravy.​
​
1/4 Jerk chicken €24
​
For our Jamaican Sunday Roast, we marinate whole chickens in our homemade Jerk marinade for 48 hours, grill them over hot charcoal for colour and then slowly smoke the chickens over cherry wood for 2 hours. We cut the chicken into quarters to serve alongside a homemade chicken gravy bursting with smoky and sweet Jerk flavours.
​
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Jamaican beef stew wellington €28
In our Jamaican twist on the classic British beef wellington, we stuff puff pastry with Jamaican brown beef stew made with tender rip steaks marinated in eight traditional Jamaican spices and then slowly stewed for 3 hours until it is soft and buttery. You will be served a homemade sweet and spicy beef gravy to pour over the beef wellington.
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Roast cauliflower with garlic, thyme and Jamaican pimento €22
Half a cauliflower coated in our fresh garlic, thyme and pimento rub, smoked over cherry wood and grilled over charcoal for colour. Served with a homemade vegan friendly gravy.
Platter for 2/4 €50/€96
Half/whole jerk chicken, 1 or 2 Jamaican beef stew wellingtons, roast potatoes, guava glazed roast carrots, Yorkshire puddings, homemade Jerk chicken gravy, and homemade beef gravy.
Dessert
​
​Tropical fruit crumble served with a vanilla custard (vegan friendly custard available) €9​
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