Our classic vanilla protein pancakes served with your choice of topping combinations

– New season rhubarb puree and toasted flaked almonds
– Blueberry compote and roasted peanuts

The O.G. – Jumbo oats flakes soaked in a banana, vanilla whey protein and almond milk mix. Finished with raspberries and chia seeds. Can be enjoyed hot or cold for a delicious, filling breakfast!

May Overnight Oats of the Month: Chonky Strawberry Sunshine Overnight Oats! With Irish Strawberry Season really hitting its stride, we thought there was no better time to focus on this wonderful fruit! We’ve blended some of the sweetest strawberries we could find into our oats mix and topped it off with our new chonky granola. Filled with whole almonds, pecans and allowed to form in to more chonky pieces, it gives a little more crunch! We’ve then topped it all off with some dried strawberries to bring it altogether!

0% fat Greek yoghurt combined with vanilla whey protein with a raspberry coulis swirl, topped with fresh raspberries, housemade granola and some more of the raspberry coulis.

Soft boiled soy-marinated eggs top our delicious breakfast noodles. Stir-fried with mange tout, spring onion and soy sauce. It might not be conventional but it’s delicious!

When we looked at our first menu, we knew we had to bring back our Full Irish. But we wanted to make it fully Irish. With turkey sausages, bacon medallions, black pudding, shiitake mushrooms, cavolo nero and a perfectly boiled free range egg, we’ve managed to achieve that. A lean but tasty way to start your day!

Another one of our dishes that you won’t believe isn’t from your local takeaway! Oven roasted teriyaki chicken breast served atop egg fried rice made with free range Irish eggs and a whole host of crunchy veggies!

One of our classic dishes, updated. Poached chicken breast, pulled apart and mixed through our housemade BBQ sauce. Served with sweet potato fries and a red cabbage slaw.

Irish beef brisket marinated overnight in a sticky Asian sauce, slow roasted and served on a bed of wholewheat noodles. The noodles are stir-fried with Irish shiitake mushrooms and mange tout with a soy and ginger sauce. Topped with peanuts and pickled chillies.

A classic dish with a Hapi twist. Shepherd’s pie, made with Irish lean beef mince, served with smooth sweet potato mash. Finished with fresh parsley and thyme, a deliciously moreish meal.

Sea Bass fillets marinated overnight in a delicious Thai inspired chilli and lime coating. These are baked in the oven and served alongside roasted garlic baby potatoes and sautéed kale and tenderstem broccoli.

Filled with aromatics and spices, this curry combines the best of India with the best of Ireland (potatoes!). Cooked with black and butter beans, it makes for a tasty, warming protein-filled vegan dish.

Colin’s first addition to our menu many moons ago, Colin’s Katsu Curry. Almond coated chicken breast, roasted in the oven and served with basmati rice, pickled cucumber and a katsu sauce made with apples, parsnips and so much more. Simply delicious.

Our newest turkey burger creation pulls flavours from Spain but using Irish ingredients. Our turkey burgers are served with chorizo kale and patatas bravas: baby potatoes oven roasted and stirred through a spicy tomato sauce, finished with a wild garlic sauce.

One of our favourites brought back and updated. Irish lean beef mince slow cooked in a rich tomato sauce tossed through tagliatelle and garnished with some fresh basil.

Definitely one of our favourite dishes we’ve had on the menu. Braised Irish beef brisket, cooked slowly with a whole myriad of ingredients, served alongside a red cabbage salad, pico de gallo, flour tortillas and a super tasty watermelon salsa!

Harissa marinated Hake, oven roasted with a lemon twist, with cous cous, oven-roast Mediterranean vegetables, pickled red onions and an irresistible hummus.

One of our old favourites with some updates. Wholewheat fussili combined with avocado pesto, wild garlic and topped with charred tomatoes and a rocket and wild garlic salad on top.

Chicken, carrot, celery and peas are cooked in a delicious milk and oat sauce. This is then topped with thinly sliced oven roasted baby potatoes and a sprinkling of toasted almond flour to recreate that pie crust.

Almond flour coated chicken breast tossed in our Red Dragon sauce, sliced atop a bed of kimchi fried rice. Rice stir-fried with our housemade kimchi, carrots, peas and spring onions.

Beef meatballs made with fresh herbs and a fragrant blend of spices, browned in the pan and finished in the oven, served with basmati rice, a greek salad and the freshest of tzatziki. Summer is on it’s way with this dish!

Irish sirloin steak, pan-fried and served atop a bed of kale chimichurri alongside a red cabbage chilli jam and a baked potato.

Irish prawns stir-fried with onions, red peppers and scallions, tossed through rice noodles and our housemade Singaporean curried sauce. Super tasty and just a little spicy!

A vegan twist on our old stuffed peppers. Regular customers might recognise the couscous from our Chicken and Chorizo dish. We’ve stuffed the peppers with this mix made with our homemade mango chutney and brought a chickpea masala into the dish. Rounded out with pickled red onions, tasty all around!

Spicy chicken breast slices that were marinated overnight, served with a charred vegetable salad, quinoa and our zingy pineapple salsa.

Another menu, another turkey burger! This time we have added fresh basil, garlic, oregano and fennel seeds to our turkey burger mix and served it alongside some spicy Italian potatoes, tenderstem broccoli and a marinara dipping sauce!

Just like your mother used to make…but maybe better. Slow cooked beef stew brought together with rosemary and thyme, served with a champ mash.

A special dish made using ingredients only available to us at this time of year. We made a pesto using some ingredients foraged locally, wild garlic and garlic mustard. We tossed that through pappardelle pasta, poached chicken breast and some beautiful sauteed Irish asparagus. Finally, we topped it all off with pickled garlic mustard stems and their flowers too!

Pollock oven baked in a sweet and spicy yoghurt marinade, served with basmati rice, peshwari kale and our own housemade onion bhaji. The flavours of an Indian takeaway all in a lean and clean delicious meal.

One of our old vegan favourites has returned to the menu! A delicious creamy curry made with homemade cashew butter and served with spicy garlic potatoes.

This dish was inspired by the humble cauliflower. We roasted a quarter of the head in the oven until nicely browned and packed with flavour. We then used the stalks and the leaves for the stir-fry along with some chicken marinated overnight in a Thai style sauce. The dish is finished off with wild rice, a cucumber and radish salad and a satay sauce to pour over everything.

Definitely a staff favourite from the new dishes, you’ll never have to order from the takeaway again. Almond coated chicken breast pieces, baked in the oven and combined with spices. This is combined with oven fries, sauteed onions and a deliciously spicy sweet and sour sauce.

100% Irish beef meatballs made with oregano, garlic and the slightest touch of spice, cooked in a traditional Italian tomato sauce. Mixed through some wholewheat spaghetti, this is definitely the dish for a cold winter’s evening! All beef at Hapi Food Co is of Irish origin.

We’ve brought together a slow cooked lamb shoulder curry with our winter vegetable cous cous which work harmoniously together. The spice and sweetness of the curry is counterbalanced by the earthiness of the pumpkin and sprouts for a super tasty dish!

Another throwback to our first menu, the Hapi Fish and Chips. Almond coated fish, served with oven roasted potato wedges, mushy peas and a garlic dipping sauce. What more could you want from a fakeaway?

A delicious Mexican inspired plant-based burger dish! Black bean burgers, made with jalapenos, spring onion and paprika, served with homemade pico de gallo, basmati and wild rice and our brand new pineapple hot sauce.