A big stack of banana and chocolate protein pancakes! Served on the side is greek 0% fat yoghurt and the freshest blueberries and raspberries. This makes for a perfect post-workout meal (if you’re one of those motivated enough to get going before breakfast).

October Oats of the Month: You just won’t beat our oats this month, we promise. Baked plums are blended through our almond and whey mix, stirred through jumbo oats and topped with roasted hazelnuts, Hapi granola, a slice of the baked plum. And to top it all off, a plum, pear and beetroot compote filled with winter spices to cozy up to in the colder weather!

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!

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.

Hapi Hash Browns

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!

Caribbean flavours are throughout this dish, Jerk spiced turkey burgers are paired with some spicy new-season potatoes, pickled vegetables and a delicious mango hot sauce!

Almond coated chicken breast is roasted in the oven and then tossed in our red dragon sauce for a sticky sweet coating. This is sliced and served on a bed of our Korean salad. Carrot, cucumber, spring onions and kimchi are sliced up and tossed through wild rice to finish off this killer dish!

A classic brought back from our very first menu. Simple as the name suggests, Irish lean mince, sweet potato cubes and spinach brought together with fragrant spices and served with a harissa yoghurt.

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.

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 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.

Made using our homemade peanut butter, this is a dish that we had on our first ever menu. Mange tout, red pepper and carrot bring the crunch to this creamy protein-filled stir-fry!

Chicken breast sautéed with chorizo, peppers, onions and baby potatoes served with an Indian inspired cous cous. We combine the cous cous with our homemade mango chutney and curry powder and then toss through sultanas for a sweet finish.

A lean version of a classic childhood dish. Sweet potato gives our shepherd’s pie a little twist, bringing flavour and nutrition to this hearty dish. All Beef at Hapi Food Co. is of Irish origin.

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!

Irish haddock, marinated overnight and oven baked, served with Mexican red lentils, shredded red cabbage and finished with sliced radishes, lime and coriander.

Thai Green Curry with a twist. We’ve mad our own Thai curry paste up for this dish, combined it with coconut milk, aubergine, red pepper and mange tout. We’ve then finished it with a touch of our homemade peanut butter to make a delicious vegan curry!

Inspired by Colm’s dad’s Sunday roast, we’ve combined thinly sliced roast olive-fed pork loin, creamy mashed potatoes, carrot and parsnip, cinnamon apple sauce and our red cabbage chilli jam for a tasty dish!

One of Conor’s all time favourites, the penne arrabbiata. Simple as they come, a spicy tomato sauce combined with wholewheat penne pasta and poached chicken breast. A winter warmer for sure!

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.

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.

Our latest vegan option combines the creaminess of our avocado pesto with hearty Irish produce, cavolo nero and new season potatoes. Tossed through this are butter beans, chickpeas and toasted cashew nuts that provide texture, fibre and flavour!

One of our most requested dishes to bring back to the menu, our Thai green curry. Creamy with just the right amount of spice, paired with the crunchiness of the broccoli and mange tout. This is definitely a dish you need to add to your order!

Chicken breast pieces coated in almond flour and baked in the oven, tossed through roasted sweet potato wedges and veggies. Finished with a curry sauce to dip in to!

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.

Irish sirloin steak, pan fried, and served atop a bed of kale and sorrel greens. We’ve roasted some baby potatoes to go alongside as well as a butternut squash puree and some tasty pickled red onions.

Irish salmon darne, marinated overnight in a chilli and ginger glaze, oven baked and served on a bed of stir-fried greens.

Oven baked herb-filled falafel, roast mediterranean vegetables, house-made roast red pepper hummus and a tasty cucumber and rocket salad take up the four corners of this middle eastern dish. Combining all the flavours for a tasty feast!

When you think of Indian food, you think of Chicken Tikka Masala. Ours is made with no cream but Greek yoghurt to provide that creamy taste. Sweetened with some of our homemade mango chutney, this is as good as your local takeaway!

100% Irish Beef Brisket marinated overnight in mint, spices and greek yoghurt. The beef is then cooked for four hours on a low heat to ensure maximum tenderness, sliced and served with roasted baby potatoes, red pepper hummus and a mint and lemon courgette salad.

Everyone loves a tasty goujon! Utilising ground almonds for our breading and baked in the oven, a lower fat and gluten free alternative but just as tasty. Served with sauteed kale, oven chips, honey and mustard dip and some pickled Irish rhubarb!

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!

One from our original menu over three years ago but with a few changes. Irish cod coated in an almond crumb, oven baked, with potato wedges, mint and asparagus mushy peas and finished with a deconstructed tartare.

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.