Welcome to Leviathan
We are deeply passionate about food and how it connects us. Here you will find recipes developed to excite and inspire. All posts include recipe cards with steps and ingredients.
The Dining Club
Long-table dinners & bespoke pop-up food events hosted at a historic Irish estate, with cooking by Leviathan’s James Gabriel Martin.
A unique experience that encourages community, drawing guests together in an intimate, convivial atmosphere while showcasing our passion for food and hospitality.
With a focus on seasonality, heritage and story-telling. Each one is unique, designed around a theme, with changing menus, entertainment, and table settings. Whitestown House Estate, nestled near
The Naul in North County Dublin, is set on 125 acres of farm and parkland. The historic demesne has remained intact since the 1600s and has a long and storied history of hospitality, marking it as the perfect venue for our events.
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Sea Bass Crudo with Jalapeño & Blood Orange
As we come towards the end of blood orange season I wanted to utilise this fresh and vibrant fruit in a simple way. Crudo seemed like a good choice. The balance of flavours and textures works well. I recommend using transparent soy sauce in the dressing if you can source it. It keeps the colours vibrant. I have also tried this recipe with tuna and it was delicious.
Seared Scallops with Black Sesame Rayu
This recipe includes a version of Taberu Rayu that I have developed. The flavour is sweet, salty, complex and not overly spicy. I have found that this oil pairs wonderfully well with scallops. They can really stand up to the robust flavour. Treat your scallops like miniature steaks when cooking – an intense heat, don’t move them around too much and aim for a charred outside and a soft, warm inside.
Empanada de Atún (Tuna Empanada)
Tuna empanadas are delicious, with a flaky, buttery pastry and a very satisfying, savoury bite. It’s a great dish to serve for a group and is easy to make. Here’s our take on this classic dish.
Pan-fried Cod with Spinach and Chorizo & Prosecco Cream Sauce
This recipe looks good and tastes even better. Above all else, it’s very straightforward to make. Soft, high-quality chorizo from Spain works the best, and the Prosecco doesn’t have to be anything fancy.
Panko Tuna Blocks with Wasabi Lime Mayo
A very different way to cook fresh tuna, this preparation results in a light and crispy fish goujon that has a very satisfying chew. The tangy, spicy mayonnaise brings things to another level.