These are menus of historical and social interest, higlighting the development of skills and tastes since the 19th century.
Click on any thumbnail below to see a menu in all its mouth-watering glory.
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McNean House and Restaurant Vegetarian Menu
McNean House
At the core of Neven’s philosophy is a commitment to using only the finest local seasonal ingredients and he works closely with Bord Bia to promote Quality Assured Irish produce. Neven is credited with raising awareness around Ireland’s high quality food producers, both nationally and internationally, and was presented with Ireland’s ‘Producer Champion Award’ at the Blas na hEireann national food awards. Neven is also committed to helping young chefs to develop their careers in food and he regularly hosts trainees for work experience at his restaurant. Neven travels with his chefs to experience the best of European food and has placed his chefs for stages in other leading restaurants in Ireland, the UK and further afield.
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Meet Me In The Morning Menu 2020
Meet me in the Morning
Or the afternoon. It's not time-dependent. What is certain is that you will get delicious food here in this bespoke place where they pack more flavour into one bowl than some restaurants get into whole tasing menus. The sourcing is impeccable, and the opening of their second operation, Loose Canon, has not dimmed the focus that this professional operation brings to things.
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Menu for a Dinner for the Ladies Festival Organised by the Porchway Lodge no.4675 held in the Grand Hall of the Connaught Rooms on Wednesday, 10th. January, 1951
Connaught Rooms
The menu contains the text of the Grace said and details the toasts and presentations to be made. The toast to the King was proposed by the President of the Porchway Lodge W. Bro. William C. Harrison. The toast to the Ladies and Guests was proposed by W. Bro. Leonard Dobbs, Responses were made by Mrs. E. M. Cayless and Bro. Cecil C. Hill. The toast to the President (of the Porchway Lodge) was proposed by W. Bro. Alexander Newbery. There was a presentation to Mrs. Edna M. Harrison by W. Bro. R.J. Burroughs. Music during dinner and for dancing was provided by Tommy De Rosa and his Orchestra and Gordon Marsh and his Festival Cabaret with the Kembles
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Michael's Restaurant Menu 2020
Michael's Restaurant
You can (just about) see the sea from Michael's; more importantly, you can taste it in a way that not many city restaurants manage. Generosity is the spirit here, from the beautifully cooked platters of the freshest fish and seafood glistening with butter to the chats with the customers on which the chef Gareth Smith (or Gas, as everyone knows him) lavishes the rest of his time. If you're a fish-or seafood-loving family, this is your place.
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M&L Chinese Restaurant Menu 2017
M&L Chinese Restaurant
Our passion is real Chinese food. Our goal: to continue to bring the most authentic Chinese dinning experience to Ireland. Our dedicated chef's and staff are passionate about food. For us, real Chinese food is more than a good meal, it's the very essence of life.
When you step through our doors, we want your experience to be just like it would were you stepping into a restaurant in Chengdu, Szechuan Province in China.
All our delicious dishes are crafted to tantalise your taste buds and leave you marvelling at just how good true Chinese food is. We are proud of our food but humble in our desire to ensure you enjoy your time with us. Call now for a reservation or simply drop in. We are looking forward to seeing you!
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Momo Restaurant Waterford Dinner Menu 2017
Momo Restaurant
Momo is a multi-award winning restaurant in Waterford City, Ireland. Featuring fresh and healthy cuisine that celebrates the local food producers of Waterford County, Momo presents dishes rich in flavour and finesse within a relaxed and casual atmosphere.
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Morans Oyster Cottage Dessert Menu 2017
Morans Oyster Cottage
The Clarenbridge oyster bed in Galway is situated at the mouths of the Dunkellin and Clarenbridge rivers. It consists of 700 acres of sea-bed. Oyster beds require a combination of fresh and sea water. The Clarenbridge Oyster Bed is a natural bed. It is not cultivated in any way.Like other forms of farming oysters are affected by the weather, pollution and disease but unlike farming on land you cannot treat your livestock against sickness nor can you put it into a warm barn if the winter gets too cold! It takes 3-5 years for oysters to grow to a diameter of 3″ – a marketable oyster during which time the producers risk is very high. This is one of the reasons why the cost to the consumer has risen so much over the past few years. For the technically minded, their nutritional value is: Water – 79.5%, Fat – 1.8%, Protein – 10.5%, Carbohydrate – 5.6%, Ash, sand salt – 2.47%. Vitamins – A, B1, B2, C, D, PP. Each oyster contains about 7 calories which should allow the most weight conscious among us to enjoy half a dozen or so. Oysters are considered to be an aphrodisiac. Casanova is said to have eaten them every day! While there is no evidence to uphold this theory, they certainly are a healthy food.
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Moran's Oyster Cottage Oyster Menu 2017
Moran's Oyster Cottage
The Clarenbridge oyster bed in Galway is situated at the mouths of the Dunkellin and Clarenbridge rivers. It consists of 700 acres of sea-bed. Oyster beds require a combination of fresh and sea water. The Clarenbridge Oyster Bed is a natural bed. It is not cultivated in any way.
Like other forms of farming oysters are affected by the weather, pollution and disease but unlike farming on land you cannot treat your livestock against sickness nor can you put it into a warm barn if the winter gets too cold! It takes 3-5 years for oysters to grow to a diameter of 3″ – a marketable oyster during which time the producers risk is very high. This is one of the reasons why the cost to the consumer has risen so much over the past few years. For the technically minded, their nutritional value is: Water – 79.5%, Fat – 1.8%, Protein – 10.5%, Carbohydrate – 5.6%, Ash, sand salt – 2.47%. Vitamins – A, B1, B2, C, D, PP. Each oyster contains about 7 calories which should allow the most weight conscious among us to enjoy half a dozen or so. Oysters are considered to be an aphrodisiac. Casanova is said to have eaten them every day! While there is no evidence to uphold this theory, they certainly are a healthy food.
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Moran's Oyster Cottage Sandwiches Menu 2017
Moran's Oyster Cottage
The Clarenbridge oyster bed in Galway is situated at the mouths of the Dunkellin and Clarenbridge rivers. It consists of 700 acres of sea-bed. Oyster beds require a combination of fresh and sea water. The Clarenbridge Oyster Bed is a natural bed. It is not cultivated in any way.
Like other forms of farming oysters are affected by the weather, pollution and disease but unlike farming on land you cannot treat your livestock against sickness nor can you put it into a warm barn if the winter gets too cold! It takes 3-5 years for oysters to grow to a diameter of 3″ – a marketable oyster during which time the producers risk is very high. This is one of the reasons why the cost to the consumer has risen so much over the past few years. For the technically minded, their nutritional value is: Water – 79.5%, Fat – 1.8%, Protein – 10.5%, Carbohydrate – 5.6%, Ash, sand salt – 2.47%. Vitamins – A, B1, B2, C, D, PP. Each oyster contains about 7 calories which should allow the most weight conscious among us to enjoy half a dozen or so. Oysters are considered to be an aphrodisiac. Casanova is said to have eaten them every day! While there is no evidence to uphold this theory, they certainly are a healthy food.
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Moro Kitchen by Dada Menu
Moro Kitchen by Dada
Our story begins with Dada Moroccan restaurant on South William Street, we decided we want to bring North African and Levant souk flavors to Camden Street, Moro wants to capture the street food of this part of the world in a casual atmosphere.
Everyday food doesn't need to be complicated, we provide simple, healthy and delicious recipes that we start from scratch, we don't use any preservatives or additives (no canned stuff here) and will have you come back for more.
From spicy harissa falafel wraps, Moroccan style eggs, aubergine pate, marinated grills and the classic merguez, you have plenty of choice depending on your food style. We have something for lunch, dinner and brunch. And yes, we make Moroccan green tea with fresh mint ,..... So come, say Bismilla and ....Bon apetit! -
Mr Fox A La Carte Menu 2017
Mr Fox
After years of cooking around the world, Anthony Smith settles down in his native northside of Dublin and opens Mr Fox on 1/11/2016.
At the heart of Dublin 1, Mr Fox is an informal atmospheric bar & dining room serving the best of local & seasonal ingredients to create modern international dishes.
Anthony’s cooking has been described as natural & honest, presented in a relaxed setting.
We are open for lunch & dinner, Tuesday to Saturday. The restaurant is closed Sundays, Mondays & bank holidays.
We look forward to welcoming you soon in Mr Fox.
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Mr Fox Lunch and Pre Theatre Menu 2017
Mr Fox
After years of cooking around the world, Anthony Smith settles down in his native northside of Dublin and opens Mr Fox on 1/11/2016.
At the heart of Dublin 1, Mr Fox is an informal atmospheric bar & dining room serving the best of local & seasonal ingredients to create modern international dishes.
Anthony’s cooking has been described as natural & honest, presented in a relaxed setting.
We are open for lunch & dinner, Tuesday to Saturday. The restaurant is closed Sundays, Mondays & bank holidays.
We look forward to welcoming you soon in Mr Fox.
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Mr Fox Restaurant Menu 2020
Mr Fox Restaurant
There's a quiet confidence about Mr Fox - you're unlikely to hear them shouting about how great they are any time now - which makes the food an almost shockingly fantastic surprise when you get there. Every element on every plate has a reason for being there and the nostalgia-laden deserts, like the super split and the coffee iceberger, are a joyful way to end a meal.
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Mr Fox Vegetarian Menu 2017
Mr Fox
After years of cooking around the world, Anthony Smith settles down in his native northside of Dublin and opens Mr Fox on 1/11/2016.
At the heart of Dublin 1, Mr Fox is an informal atmospheric bar & dining room serving the best of local & seasonal ingredients to create modern international dishes.
Anthony’s cooking has been described as natural & honest, presented in a relaxed setting.
We are open for lunch & dinner, Tuesday to Saturday. The restaurant is closed Sundays, Mondays & bank holidays.
We look forward to welcoming you soon in Mr Fox.
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Mulberry Garden : October Seasonal Dinner Menu
Mulberry Garden
Mulberry Lane, Donnybrook Dublin 4, Ireland, D04 WE03
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Mulberry Garden Restaurant: Dinner Menu 30th. of May-1st of June, 2013
Mulberry Garden Restaurant
Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.
“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan producers to bring you an exciting and brand new menu every week which celebrates the delicious and wonderful food heritage of Ireland.
Our menu is a throwback to the origin of restaurants where a fixed table d’hote menu based around the best produce from that days market was served in convivial and comfortable surroundings with good wine as a well-earned and welcome respite after a hard day’s work or travel.
So, our request to you is simple. Bring along your sense of adventure, leave your inhibitions behind and put your faith in our team of talented chefs and the culinary delights of the Irish countryside.
Of course, we like to work especially closely with our vegetarian guests and we will endeavour to meet all your dietary requirements.”
Taken from the Mulberry Garden website
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Mulberry Garden Restaurant: Vegetarian Menu 30th. of May-1st.June, 2013
Mulberry Garden Restaurant
Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.
“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan producers to bring you an exciting and brand new menu every week which celebrates the delicious and wonderful food heritage of Ireland.
Our menu is a throwback to the origin of restaurants where a fixed table d’hote menu based around the best produce from that days market was served in convivial and comfortable surroundings with good wine as a well-earned and welcome respite after a hard day’s work or travel.
So, our request to you is simple. Bring along your sense of adventure, leave your inhibitions behind and put your faith in our team of talented chefs and the culinary delights of the Irish countryside.
Of course, we like to work especially closely with our vegetarian guests and we will endeavour to meet all your dietary requirements.”
Taken from the Mulberry Garden website
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Mulberry Garden Seasonal Dinner Menu, 22nd – 24th March. 2012
Mulberry Gardens
Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.
“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan producers to bring you an exciting and brand new menu every week which celebrates the delicious and wonderful food heritage of Ireland.
Our menu is a throwback to the origin of restaurants where a fixed table d’hote menu based around the best produce from that days market was served in convivial and comfortable surroundings with good wine as a well-earned and welcome respite after a hard day’s work or travel.
So, our request to you is simple. Bring along your sense of adventure, leave your inhibitions behind and put your faith in our team of talented chefs and the culinary delights of the Irish countryside.
Of course, we like to work especially closely with our vegetarian guests and we will endeavour to meet all your dietary requirements.”
Taken from the Mulberry Garden website
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Mulberry Garden Seasonal Dinner Menu 5th – 7th July, 2012
Mulberry Gardens
Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.
“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan producers to bring you an exciting and brand new menu every week which celebrates the delicious and wonderful food heritage of Ireland.
Our menu is a throwback to the origin of restaurants where a fixed table d’hote menu based around the best produce from that days market was served in convivial and comfortable surroundings with good wine as a well-earned and welcome respite after a hard day’s work or travel.
So, our request to you is simple. Bring along your sense of adventure, leave your inhibitions behind and put your faith in our team of talented chefs and the culinary delights of the Irish countryside.
Of course, we like to work especially closely with our vegetarian guests and we will endeavour to meet all your dietary requirements.”
Taken from the Mulberry Garden website
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Mulberry Garden Seasonal Dinner Menu 6th – 8th of December ,2012
Mulberry Garden
Mulberry Garden is located in Mulberry Lane, Donnybrook, Dublin 4 opposite the Bang and Olufsen Store in Donnybrook where Morehampton Road meets Donnybrook Road. The proprietor is John Wyer. It opens three evenings a week Thursday to Saturday. The menu changes every week with a choice of two starters, two main courses, a pudding and a cheese plates. The cost is €40 per person.
“At Mulberry Garden, we serve one menu based around the finest and freshest seasonal, Irish produce. Our chefs are passionate about using Irish produce and work closely with the best local farmers, butchers, fishermen and artisan producers to bring you an exciting and brand new menu every week which celebrates the delicious and wonderful food heritage of Ireland.
Our menu is a throwback to the origin of restaurants where a fixed table d’hote menu based around the best produce from that days market was served in convivial and comfortable surroundings with good wine as a well-earned and welcome respite after a hard day’s work or travel.
So, our request to you is simple. Bring along your sense of adventure, leave your inhibitions behind and put your faith in our team of talented chefs and the culinary delights of the Irish countryside.
Of course, we like to work especially closely with our vegetarian guests and we will endeavour to meet all your dietary requirements.”
Taken from the Mulberry Garden website
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Murphy Blacks Main Courses Menu 2017
Murphy Blacks
Cillian Murphy and Mary Redmond set up Murphy Blacks Restaurant in 2004. We had run a very successful bar for the previous 5 years and had built a good reputation for our bar food. When the building next door came up for sale, we jumped at the opportunity to buy it and converted it into a 42 seat restaurant. Cillian, an ex fishing skipper who uses his fishing connections to ensure the freshest fish possible, is in charge of front of house and Mary, a graduate of Cathal Brugha St. and the fourth generation of her family involved in the hospitality trade in Kilkee, provides all the necessary skills in the kitchen. The combination has proven a winning one and in a very short time Murphy Blacks has become one of the best places to eat on the west coast of Clare. We both believe the secret to good food is in the buying, and a considerable effort goes into ensuring we get the best from all our suppliers. The restaurant is open 5-6 days a week from Easter to the end of September and Thursday to Saturday for the rest of the year. We have built up a very strong regular trade and as such reservations are required most of the year. We are listed in The Sunday Times McKennas Guides Top 100 Restaurants in Ireland for 2016 and 2017.
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Murphy Blacks Restaurant Dessert Menu 2017
Murphy Blacks
Cillian Murphy and Mary Redmond set up Murphy Blacks Restaurant in 2004. We had run a very successful bar for the previous 5 years and had built a good reputation for our bar food. When the building next door came up for sale, we jumped at the opportunity to buy it and converted it into a 42 seat restaurant. Cillian, an ex fishing skipper who uses his fishing connections to ensure the freshest fish possible, is in charge of front of house and Mary, a graduate of Cathal Brugha St. and the fourth generation of her family involved in the hospitality trade in Kilkee, provides all the necessary skills in the kitchen. The combination has proven a winning one and in a very short time Murphy Blacks has become one of the best places to eat on the west coast of Clare. We both believe the secret to good food is in the buying, and a considerable effort goes into ensuring we get the best from all our suppliers. The restaurant is open 5-6 days a week from Easter to the end of September and Thursday to Saturday for the rest of the year. We have built up a very strong regular trade and as such reservations are required most of the year. We are listed in The Sunday Times McKennas Guides Top 100 Restaurants in Ireland for 2016 and 2017.
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Murphy Blacks Restaurant Early Bird Menu 2017
Murphy Blacks
Cillian Murphy and Mary Redmond set up Murphy Blacks Restaurant in 2004. We had run a very successful bar for the previous 5 years and had built a good reputation for our bar food. When the building next door came up for sale, we jumped at the opportunity to buy it and converted it into a 42 seat restaurant. Cillian, an ex fishing skipper who uses his fishing connections to ensure the freshest fish possible, is in charge of front of house and Mary, a graduate of Cathal Brugha St. and the fourth generation of her family involved in the hospitality trade in Kilkee, provides all the necessary skills in the kitchen. The combination has proven a winning one and in a very short time Murphy Blacks has become one of the best places to eat on the west coast of Clare. We both believe the secret to good food is in the buying, and a considerable effort goes into ensuring we get the best from all our suppliers. The restaurant is open 5-6 days a week from Easter to the end of September and Thursday to Saturday for the rest of the year. We have built up a very strong regular trade and as such reservations are required most of the year. We are listed in The Sunday Times McKennas Guides Top 100 Restaurants in Ireland for 2016 and 2017.
