lunch at
the lunch menu
bar bites
Sourdough Bread €7
Sliced sourdough bread with aïoli
Prawns €13
Three wild Argentinian prawns with aïoli
Scallop Croquettes €16
Scallop croquettes (2 pcs.) with fried parsley and tarragon mayonnaise
Marlin’s Fish Cakes
Homemade fish cakes, served in portions of three, topped with:
- Mussel and ricotta – €9
- Prawn and ricotta – €9
- Asetra caviar and crème fraîche – €24
Jamón de Cebo Ibérico €24
Thinly sliced Jamón Ibérico with ‘pan con tomate’
Tempura Zucchini €9
Crispy zucchini with herb dip
Oysters
Oysters served per piece with mignonette and lemon:
Fine de Claire No.3 – €5
Irish Gold No.3 – €6
Caviar
Served with blinis, egg yolk, egg white, chives, and crème fraîche
Asetra
10 g – €45 | 28 g – €110 | 50 g – €180
Beluga
10 g – €50 | 28 g – €120 | 50 g – €200
lunch
Prawn Salad €24
Salad with wild Argentinian prawns, lettuce, cucumber, artichoke hearts, avocado, radish, soft-boiled egg, and confit tomatoes
Option: without prawns – €17
Clams €26
Vongole Veraci clams with ’nduja, white wine, parsley, grilled bread, and lemon
Beef Tartare €19
Beef tartare with chimichurri, tuna mayonnaise, fresh shallot and seared langoustine
Swordfish €24
Swordfish fillet with sauce antiboise, artichoke mousseline,and grilled artichoke hearts
Salmon & Egg Salad Sandwich €16
Sandwich with egg salad, lettuce, chives, and trout roe
Option: without salmon – €12
The Green Sandwich €14
Sourdough sandwich with lettuce, peas, chickpea & mint purée, seasoned ricotta, grilled zucchini, basil, and pistachios
Marlin’s Fish Burger €16
Brioche potato bun with crispy Coalfish fillet, lettuce, burger sauce and pickles
Supplement: fries with nori salt – €6
dessert
Panna Cotta €9
Yogurt panna cotta with crumble and berries
Triple Chocolate Brownie €12
Chocolate brownie with caramel and whipped cream
Cheese Selection €21
Cheese selection with fruit & nut bread, compote and grapes
Pairing tip: Graham’s Port L.B.V. / 2018 €12
lunch’s signature dish
Marlin’s Fish Burger
A signature crafted with care.
The Marlin’s Fish Burger pairs a golden, crispy Coalfish fillet with a soft brioche potato bun — finished with crisp lettuce, tangy pickles, and our house-made sauce. Every bite balances freshness and flavor in perfect harmony.
Enhance the experience with hand-cut fries dusted in nori salt.
A true Marlin Bar classic, where casual meets refined.
meet your chef
At The Marlin Bar, Head Chef Phillip Hitchin brings a passion for freshness and uncompromising quality.
Trained in Europe’s top kitchens, he works daily with trusted suppliers to source the finest seasonal fish, vegetables, and specialty ingredients.
His cooking celebrates pure flavors, turning the best produce into vibrant, elegant dishes
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