The new menu reflects a refinement in the restaurant’s direction under the leadership of Chef Aidan Ryan. The dishes are centred on locally sourced produce and cooking over fire with staples like handmade fresh pasta, and TRIBE’s sourdough breads made fresh each day.
Set within a restored church in County Meath, the new offering takes a back-to-basics approach, focusing on wood-fired mains, handmade pasta, and a menu rooted in the fields of the Boyne Valley, run by the Ryan family. Pasta, breads and sourdough pizza bases are now made in-house, alongside carefully sourced ingredients from trusted local suppliers.
Aidan Ryan, Executive Chef at TRIBE Group, says, “We wanted to go back to basics – start with great ingredients and do as little to them as possible. From our sourdough breads to our fresh pasta, we let the incredible produce speak for itself, and what we serve is now made in-house each day. It’s something we’ve built over time, and it’s a real labour of love for the whole team, developed over many months of trials and testing. We invested in our team and the kitchen to elevate our offering and bring TRIBE to the next level.”
The new menu is inspired by the family’s farming background and the area they grew up,Aidan says, “Coming from our family background, we’ve always had a deep respect for produce and where it comes from. Working with local suppliers was hugely important to us, and we’re proud to be able to showcase what’s available right here on our doorstep in the Boyne Valley. At the end of the day, we want people to come into TRIBE, feel at home, and enjoy really good food.”
Rooted in a strong connection to the local area, TRIBE sources ingredients from a range of Irish producers, including The Smokin’ Butcher in Navan, The Wooded Pig in Skryne, Boyne Valley Farmhouse Cheese in Slane, and Wilde’s Seafood in Rush, supporting local businesses while showcasing the best of regional produce. As part of the new menu, TRIBE has partnered with Irish wine-maker Fairy Trees Wines, whose vineyard is nestled on the banks of the River Dee along Ireland’s picturesque East Coast in Co. Louth. Spanning 20 acres of carefully cultivated land, their wines capture the character of the local landscape and complement the new menu perfectly.
A highlight of the new menu is TRIBE’s fresh pasta offering, made with a blend of local and Italian flours, with rigatoni, linguine and reginette made in-house daily and served with a choice of classic sauces, including pomodoro, carbonara and slow-braised bolognese. The grill section continues the same approach, with standout dishes such as smoked beef brisket, whole spatchcock chicken, 14oz Bavette steak and semolina-coated monkfish loin. All mains come with a choice of side and sauce, so diners can switch it up depending on their mood and preferences. Elsewhere, new additions include a piccola calzone, a carbonara pizza, and a signature soft-serve with chocolate ‘craic’.
TRIBE Restaurant is located at Church Lane, Commons, Duleek, Co. Meath, A92 N208.
TRIBE Restaurant is open Fridays at 5 pm, Saturdays at 4 pm, Sundays at 1 pm, and Mondays at 5 pm. Operating on a walk-in basis, or bookings can be made online on www.triberestaurant.ie
Keep up to date with the latest news by following TRIBE Restaurant on social at @tribe_restaurant___