The Phoenix Restaurant produces tasty and healthy vegetarian foods using a lot of their own produce which they grow organically. They buy as much as possible from local growers and buy organic whole foods from Irish companies along with using Irish-produced tofu.
Their range includes:
Garden fresh pesto; red pepper & apricot salsa; roast garlic & smoked tomato paté; roast pumpkin lime & cracked pepper hummus; marinated grilled bean & onion relish; caramelized onion carrot Dahl flavoured with lime & coconut; sweet potato, tofu & chickpea curry with citrus fruit& fresh coriander; quinoa spinach & vegetable bake; polenta & roast leek slice; sprouted chick pea falafel; roasted artichoke hearts; aubergine & yellow pepper; roast walnut and oregano pesto; wild rice 7 grilled pepper & beetroot salad; raw beetroot 7 sprouted chick pea hummus; sprouted mung bean & chard falafel. The recipes feature in their bestselling ‘Phoenix Cookbook: A Culinary adventure’.