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.

What’s a Rosti? Sort of like a fancy hash brown, but we make ours with sweet potato, spinach and chorizo. The dish is rounded out with boiled eggs for a healthy protein and fats bump.

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!

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

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.

A very tasty curry that’s was one of our original dishes on our first menu. Juicy chicken breast cooked in a tomato-based sauce with a nice hit of spice and served on a bed of basmati rice. Low in fat and full of flavour!

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!

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.

Thin slices of Irish sirloin beef are marinated overnight with onions, apples, rice vinegar and aromatics. This is then cooked quickly in a wok with pak choi, carrots and onions. Served with basmati rice and our housemade kimchi.

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!

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!

Delicious chicken breast marinated overnight with a curried Caribbean spice mix and oven-roasted. We then char some corn and courgettes on the pan and finely dice along with lime and coriander. All served with roasted sweet potato cubes.

The star of this dish is the tomatillo salsa, made from a delicious little vegetable we’re sourcing from McNally Family Farm in North County Dublin. This is served with our thinly sliced reverse-seared Irish tri-tip beef, roasted peppers, flour tortillas and a citrus red cabbage salad.

Spicy 100% Irish lean beef mince on a bed of basmati rice. Served with baby spinach leaves, pico de gallo, black beans and a delicious kiwi salsa.

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!

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!

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!

Another of Colin’s additions to the menu, his take on the classic takeaway. Diced chicken breast is marinated overnight and then stir-fried with mange tout, spring onions and red peppers. A perfect fakeaway!

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.

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.

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

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.

Honey roasted chicken breast tops a salad made up of fantastic Irish produce. Grated beetroot, apple slices, spinach leaves and thinly sliced candied beetroot are brought together with a balsamic dressing and finished off with some crunchy sunflower and pumpkin seeds.

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.

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!

Irish sirloin steak pan fried and served with a baked white potato, kale chimichurri and a red cabbage chilli jam. Served medium. All Beef at Hapi Food Co. is of Irish origin.

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.

A tasty low fat curry packed with flavour. A host of spices, ginger, garlic and chillies bring the wow factor to this vegab dish. Served with perfectly cooked basmati rice