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.
-
Ox : Tasting Menu
Ox, Belfast
In March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan.
Belfast-born Stephen and Brittany native Alain met while working in L’Arpège, the iconic, world-famous restaurant of radical talent Alain Passard in Paris. Having gone on to work in various other influential and inspirational restaurants they have honed their skills, developed their talents and percolated ideas to put into practice against the backdrop of their own relaxed riverside restaurant.
-
Ox Tasting Menu 2017
Ox
n March 2013 two long standing friends, each passionate about their craft, each with a desire to bring something new to the Belfast restaurant scene combined forces and opened OX overlooking the River Lagan.
Belfast-born Stephen and Brittany native Alain met in Paris. Working in various influential and inspirational restaurants they have honed their skills, developed their talents and percolated ideas to put into practice against the backdrop of their own relaxed riverside restaurant.
With experience gained in the Michelin starred kitchens of Paris including the 3-star Taillevent, and an enthusiastic and unique approach to seasonal produce, chef owner Stephen uses imagination and creativity to help bring fresh ingredients to life on your plate. Too long have vegetables played the part of a mere garnish; OX guarantees menus which feature top quality meat and sustainably sourced fish, while also giving careful attention to seasonal vegetables and fruit.
-
Paradiso Restaurant Dinner Menu 2017
Paradiso Restaurant
First opened in October 1993, Paradiso has long attracted international acclaim for the innovative and groundbreaking vegetable cuisine of Denis Cotter, founder and executive chef. With its emphasis on rich, complex flavours and a focus on seasonal ingredients, the Paradiso kitchen delivers an exciting and pleasurable dining experience while putting vegetables front and centre. This unique food is matched by a carefully curated list of wines, all open and available in four measures.
Now something of an iconic institution in the Cork dining scene and the wider Irish food culture, Paradiso is operated by co-owners Denis Cotter and Ger O’Toole. It continues to evolve and develop, working with local farmers and cheesemakers to allow a strong supply of local produce to influence the seasonal menus. In particular, the kitchen works closely with Ultan Walsh of Gort-Na-Nain Farm near Nohoval, south of the city.
-
Paradiso Restaurant Pre Theatre Menu 2017
Paradiso Restaurant
First opened in October 1993, Paradiso has long attracted international acclaim for the innovative and groundbreaking vegetable cuisine of Denis Cotter, founder and executive chef. With its emphasis on rich, complex flavours and a focus on seasonal ingredients, the Paradiso kitchen delivers an exciting and pleasurable dining experience while putting vegetables front and centre. This unique food is matched by a carefully curated list of wines, all open and available in four measures.
Now something of an iconic institution in the Cork dining scene and the wider Irish food culture, Paradiso is operated by co-owners Denis Cotter and Ger O’Toole. It continues to evolve and develop, working with local farmers and cheesemakers to allow a strong supply of local produce to influence the seasonal menus. In particular, the kitchen works closely with Ultan Walsh of Gort-Na-Nain Farm near Nohoval, south of the city.
-
Pho Viet Menu 2017
Pho Viet
It has always been my dream to introduce Vietnamese food to my Dublin neighbours. We moved to Ireland from Vietnam in the 1970’s.
I have always felt that others would love Vietnamese food and for years I’ve had a strong desire to share this rich part of my culture. On 12-12-12 at 12 noon I was given the chance to open one of the first Vietnamese restaurants in Ireland.
In our first year, we’ve been very pleased by the buzz and excitement generated amongst food critics and bloggers visiting our restaurant. We are glad that so many others are enjoying our food.
-
Pickle Restaurant A La Carte Menu 2017
Pickle Restaurant
Since the opening its in March 2016, experienced chef Sunil Ghai and restauranteur Benny Jacobs have worked hard to bring to you a delightful and sophisticated approach to traditional Indian food…
-
Pickle Restaurant Dessert and Drinks Menu 2017
Pickle Restaurant
Since the opening its in March 2016, experienced chef Sunil Ghai and restauranteur Benny Jacobs have worked hard to bring to you a delightful and sophisticated approach to traditional Indian food
-
Pickle Restaurant Lunch Menu 2017
Pickle Restaurant
Since the opening its in March 2016, experienced chef Sunil Ghai and restauranteur Benny Jacobs have worked hard to bring to you a delightful and sophisticated approach to traditional Indian food.
-
Pilgrim's Restaurant Menu 2020
Pilgrim's Restaurant
"Did you have the spuds?" Regulars at Pilgrim's are evangelical about Mark Jennings's oak-smoked potatoes, with good reason. These bad boys are smoked and roasted, crushed open and then finished in a deep-fryer before being tossed in a balsamic glaze. Jennings and his partner, Sarah-Jane Pearce, opened their relaxed dining room in 2015 with a focus on the foraged, local and seasonal. The list of local suppliers displayed on the back of the menu is actually longer than the short but perfectly formed list of dishes, which changes constantly. Make the pilgrimage to Rosscarbery to experience this cooking in this space. It'll be good for your soul.
-
Pilgrims Roscarberry Menu 2017
Pilgrims Roscarberry
PILGRIM'S is a small restaurant set in the rural village of Rosscarbery West Cork. Serving a seasonally crafted ever-changing daily menu. Our dishes are full of lip-smacking punchy flavours that are designed to share among the table. Bringing together (our favourite) tastes from the growers and wilds of West Cork. Come eat, drink and have a good time.
-
Pi Restaurant Menu 2020
Pi Restaurant
Pi casually slid on to the Dublin Pizza scene last summer and within weeks had detonated a debate about whether it was the best pizza in the city - we were in the affirmative camp. Pizzaiola/owner Reggie White worked in an office before jacking it in to train with Darina Allen at Ballymaloe, and his obsession with pizza is evident from the first bite of the leoparded, 48 hour fermented base, with it punchy sun-ripened-tomato sauce and creamy, tangy Toons Bridge Fio de Latte on the most simple, perfect Margherita.
-
Pudding Row Cafe Menu 2020
Pudding Row
The buzz of conversation as you walk up the stairs into this first floor cafe is the sound of summer. A trip (or several) to Pudding Row has become an unmissable part of family stays in Sligo. A perfect day involves wrestling a surfboard in Inniscrone for a couple of hours and then heading over to Easkey rubbery-kneed with the hunger, to tuck into Dervla James's cooking. I'm already planning this year's visit.
-
Pudding Row Menu 2018
Pudding Row
The food philosophy of Pudding Row has always been very simple: We use the best possible ingredients that we can find in Ireland, with as much emphasis on local and organically produced food as possible. We combine these quality ingredients with the freshest, highest quality breads and pastries that we bake fresh every morning. Being based in West Sligo we are blessed to have easy access to work with some amazing food producers such as Andarl Farm, Woodville Farm, Crimlin Organic Farm as well as numerous local growers.
-
Rasam Indian Restaurant: Early Bird Menu
Rasam Indian Restaurant
Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine.
"We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment. Making Naan bread in a tandoor is a skill that not only requires a deft hand but also some tolerance to high temperatures, though the resulting bread – a little crisp on the outside but soft in the centre – is well worth the effort. The secret of the tandoor is that heat can only escape through the top; the direct heat of the fire is reflected by the thick ceramic sides creating a cooking environment that reaches 480°C (900°F). The combination of direct heat from smouldering embers at the bottom and ambient heat radiated by the clay walls ensures meat cooks quickly and retains its natural moisture inside, producing the distinctive and succulent results which characterize Indian tandoori food. Taken from the restaurant's website September, 2013 The Early Bird Menu is available for €19.95 per person
-
Rasam Indian Restaurant: Menu
Rasam Indian Restaurant
Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine.
"We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment. Making Naan bread in a tandoor is a skill that not only requires a deft hand but also some tolerance to high temperatures, though the resulting bread – a little crisp on the outside but soft in the centre – is well worth the effort. The secret of the tandoor is that heat can only escape through the top; the direct heat of the fire is reflected by the thick ceramic sides creating a cooking environment that reaches 480°C (900°F). The combination of direct heat from smouldering embers at the bottom and ambient heat radiated by the clay walls ensures meat cooks quickly and retains its natural moisture inside, producing the distinctive and succulent results which characterize Indian tandoori food. Taken from the restaurant's website September, 2013 The Early Bird Menu is available for €19.95 per person
-
Rasam Indian Restaurant Menu 2017
Rasam Indian Restaurant
A little bit about us, we opened our doors for business in November 2003 with the solid ambition to serve high quality authentic Indian cuisine in Dublin. Indian food over time has escaped the European misunderstanding or notion of ‘one sauce fits all’ and has been recognised for the rich dining experience with all the wonderful potent flavours of India
Rasam wanted to contribute to the Indian food awakening and so when a suitable premise came available in Glasthule at the heart of a busy Dublin suburb, Rasam Restaurant as it is today was born.
The Rasam team will happily espouse the many virtues of their style of cooking, dedicated to balance and care of the body. Our staff hail from many regions of India, each person holding an academic catering qualification and/or experience in a 5* hospitality setting in India.
Each guest of Rasam Restaurant is welcomed individually and with great enthusiasm. We will always take great care that a novice Indian diner, a seasoned foodie and of course our precious regulars experience true Indian hospitality. Our promise is that every guest on every occasion at Rasam will enjoy the choice of dishes, the appropriate wines, the history of our regions and the overall restaurant experience.
We take immense pride in our spices created daily to accentuate our range of dishes. We mix, roast and grind spices & herbs daily to create the diverse flavours that our patrons love to enjoy. We are committed to the use of the freshest ingredients down to our lemons that are freshly squeezed daily for maximum flavour.
-
Restaurant 1826 Adare Dinner Menu 2017
Restaurant 1826 Adare
The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The thatched cottage restaurant that is 1826 Adare, gets its name from the year the first Lord of Dunraven, built the cottage. Situated in the picturesque village of Adare, Wade and Elaine strive to maintain the old world charm and character of the cottage, whilst offering you modern Irish cooking, matched with friendly and attentive service.
-
Restaurant 1826 Adare Group Menu 2017
Restaurant 1826 Adare
The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The thatched cottage restaurant that is 1826 Adare, gets its name from the year the first Lord of Dunraven, built the cottage. Situated in the picturesque village of Adare, Wade and Elaine strive to maintain the old world charm and character of the cottage, whilst offering you modern Irish cooking, matched with friendly and attentive service.
-
Restaurant 1826 Adare Late Lunch Menu 2017
Restaurant 1826
The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The thatched cottage restaurant that is 1826 Adare, gets its name from the year the first Lord of Dunraven, built the cottage. Situated in the picturesque village of Adare, Wade and Elaine strive to maintain the old world charm and character of the cottage, whilst offering you modern Irish cooking, matched with friendly and attentive service.
-
Restaurant 1826 Adare Value Menu 2017
Restaurant 1826
The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate. The thatched cottage restaurant that is 1826 Adare, gets its name from the year the first Lord of Dunraven, built the cottage. Situated in the picturesque village of Adare, Wade and Elaine strive to maintain the old world charm and character of the cottage, whilst offering you modern Irish cooking, matched with friendly and attentive service.
-
Restaurant FortyOne a la Carte Dinner Menu, 2013
Residence Members Club
Restaurant FortyOne is located in the Residence Members Club at 41 St. Stephens Green, Dublin 2, near the Baggot Street corner of St. Stephens Green in the centre of Dublin city. It won the award of Restaurant of the Year in 2012
“Our award-winning, insanely talented chef, Graham Neville, and his visionary team provide some of the most imaginative and delicious food the city can offer. Eschewing butter and sugar in favour of olive oil, vegetable and fruit juices, our dining experience boasts maximum taste with minimum fuss. Like Residence itself, the food is light, flavoursome, and always surprising. Non-Members are welcome in Restaurant Forty One for both lunch and dinner, while members receive 10% discount. “
Taken from the Restaurant FortyOne website
-
Restaurant Forty One Dessert Menu 2017
Restaurant Forty One
This is fine-dining without the stuffiness.
The restaurant can host up to 52 guests in the front and main room, with an additional two private dining rooms (with both catering for up to 10 guests each). Tasting menus and special requests are willingly accommodated, and wine tastings and dinner evenings are always available.
Our welcoming team are proud to have recently hosted US Secretary of State Hillary Clinton on her visit to Dublin. They now await your visit.
“Exquisite works of art, and delicious to eat too...The food in the restaurant is among the very best in the country” - Tom Doorley
-
Restaurant FortyOne Dinner Menu, 2013
Residence Members Club
Restaurant FortyOne is located in the Residence Members Club at 41 St. Stephens Green, Dublin 2, near the Baggot Street corner of St. Stephens Green in the centre of Dublin city. It won the award of Restaurant of the Year in 2012
“Our award-winning, insanely talented chef, Graham Neville, and his visionary team provide some of the most imaginative and delicious food the city can offer. Eschewing butter and sugar in favour of olive oil, vegetable and fruit juices, our dining experience boasts maximum taste with minimum fuss. Like Residence itself, the food is light, flavoursome, and always surprising. Non-Members are welcome in Restaurant Forty One for both lunch and dinner, while members receive 10% discount. “
Taken from the Restaurant FortyOne website
