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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Chameleon Restaurant Early Bird and Pre Theatre Menu 2017
Chameleon
Some 25 years ago, long before Temple Bar was a glint in any property developer’s eye, Carol Walsh signed herself a lease in a tall, narrow building on a cobbled street just off the River Liffey, surrounded by artists' studios, record stores and comic shops. She kitted out the first floor with walls of mirrors and opened a dance and aerobics studio. Downstairs, she opened a vegetarian café called The Cellary. Later, in Dublin's clubbing heyday, Carol ran several underground clubnights in this ever-adaptable space. While her neighbouring building was being transformed into what is now Temple Bar Gallery, Carol took the opportunity to go travelling. She found herself in Indonesia, where she fell in love with the heady spice combinations of their culinary approach. In 1994, she opened The Chameleon restaurant in that same tall, narrow building. And the rest, as they say, is history.
Today Kevin takes great pride in the attention to detail required to produce award-winning food, inspired by Indonesian culinary culture and tailored for an Irish diner. Everything – from pastes to desserts – is made from scratch in that narrow little kitchen. Like their namesake – the chameleon, an expert at adapting to his current environment – Kevin and Carol attribute their recent success to their continual focus on adapting to how Irish people want to dine today. Recent additions include a range of craft beers and wines by the glass as well as the tapas-style menu in Spice Bar downstairs, where small dishes from the much-loved Rijst-Tafel menus can be ordered individually by diners looking for a quick bite before a nearby movie, gig or theatre show. Meanwhile, all pastes and marinades are made from scratch in the restaurant and dishes carefully tailored to please Irish palates while showcasing Irish produce. With the restaurant’s 20th anniversary coming next year, this adaptable couple are looking forward to what the future holds for their enduringly popular gem of a restaurant.
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Chameleon Restaurant Group Set Menu 2017
Chameleon
Some 25 years ago, long before Temple Bar was a glint in any property developer’s eye, Carol Walsh signed herself a lease in a tall, narrow building on a cobbled street just off the River Liffey, surrounded by artists' studios, record stores and comic shops. She kitted out the first floor with walls of mirrors and opened a dance and aerobics studio. Downstairs, she opened a vegetarian café called The Cellary. Later, in Dublin's clubbing heyday, Carol ran several underground clubnights in this ever-adaptable space. While her neighbouring building was being transformed into what is now Temple Bar Gallery, Carol took the opportunity to go travelling. She found herself in Indonesia, where she fell in love with the heady spice combinations of their culinary approach. In 1994, she opened The Chameleon restaurant in that same tall, narrow building. And the rest, as they say, is history.
Today Kevin takes great pride in the attention to detail required to produce award-winning food, inspired by Indonesian culinary culture and tailored for an Irish diner. Everything – from pastes to desserts – is made from scratch in that narrow little kitchen. Like their namesake – the chameleon, an expert at adapting to his current environment – Kevin and Carol attribute their recent success to their continual focus on adapting to how Irish people want to dine today. Recent additions include a range of craft beers and wines by the glass as well as the tapas-style menu in Spice Bar downstairs, where small dishes from the much-loved Rijst-Tafel menus can be ordered individually by diners looking for a quick bite before a nearby movie, gig or theatre show. Meanwhile, all pastes and marinades are made from scratch in the restaurant and dishes carefully tailored to please Irish palates while showcasing Irish produce. With the restaurant’s 20th anniversary coming next year, this adaptable couple are looking forward to what the future holds for their enduringly popular gem of a restaurant.
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Chameleon Restaurant Tapas Menu 2017
Chameleon
Some 25 years ago, long before Temple Bar was a glint in any property developer’s eye, Carol Walsh signed herself a lease in a tall, narrow building on a cobbled street just off the River Liffey, surrounded by artists' studios, record stores and comic shops. She kitted out the first floor with walls of mirrors and opened a dance and aerobics studio. Downstairs, she opened a vegetarian café called The Cellary. Later, in Dublin's clubbing heyday, Carol ran several underground clubnights in this ever-adaptable space. While her neighbouring building was being transformed into what is now Temple Bar Gallery, Carol took the opportunity to go travelling. She found herself in Indonesia, where she fell in love with the heady spice combinations of their culinary approach. In 1994, she opened The Chameleon restaurant in that same tall, narrow building. And the rest, as they say, is history.
Today Kevin takes great pride in the attention to detail required to produce award-winning food, inspired by Indonesian culinary culture and tailored for an Irish diner. Everything – from pastes to desserts – is made from scratch in that narrow little kitchen. Like their namesake – the chameleon, an expert at adapting to his current environment – Kevin and Carol attribute their recent success to their continual focus on adapting to how Irish people want to dine today. Recent additions include a range of craft beers and wines by the glass as well as the tapas-style menu in Spice Bar downstairs, where small dishes from the much-loved Rijst-Tafel menus can be ordered individually by diners looking for a quick bite before a nearby movie, gig or theatre show. Meanwhile, all pastes and marinades are made from scratch in the restaurant and dishes carefully tailored to please Irish palates while showcasing Irish produce. With the restaurant’s 20th anniversary coming next year, this adaptable couple are looking forward to what the future holds for their enduringly popular gem of a restaurant.
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Chapter One Chef's Table Tasting Menu 2017
Chapter One
The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.
Good cooking starts with good produce, and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside of Dublin was a notoriously difficult place to trade. Yet people who cared about food came, and suppliers who were passionate about their uniquely Irish produce came too – integrity of produce was what united us.
This gives our menus a unique strength and depth that we feel our customers really value and enjoy.
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Chapter One Christmas Menus 2016
Chapter One
The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.
Good cooking starts with good produce, and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside of Dublin was a notoriously difficult place to trade. Yet people who cared about food came, and suppliers who were passionate about their uniquely Irish produce came too – integrity of produce was what united us.
This gives our menus a unique strength and depth that we feel our customers really value and enjoy.
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Chapter One Dinner Menu 2017
Chapter One
Successful restaurants are as much a result of time, place and product as anything else. In many ways we had a lot stacked against us – we’re located in a basement, deep in the Northside of the city. But we had plenty in our favour too. We’ve worked hard to make our basement feel anything but that. By using Irish and international craftspeople we’ve transformed part of what was the former home of George Jameson, the whiskey maker, into a uniquely Irish dining space.
The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.
Good cooking starts with good produce, and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside of Dublin was a notoriously difficult place to trade. Yet people who cared about food came, and suppliers who were passionate about their uniquely Irish produce came too – integrity of produce was what united us.
This gives our menus a unique strength and depth that we feel our customers really value and enjoy.
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Chapter One Lunch Tasting Menu 2017
Chapter One
The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process. Good cooking starts with good produce, and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside of Dublin was a notoriously difficult place to trade. Yet people who cared about food came, and suppliers who were passionate about their uniquely Irish produce came too – integrity of produce was what united us. This gives our menus a unique strength and depth that we feel our customers really value and enjoy.
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Chapter One Restaurant,Lunch Menu for the Dublin Food Symposium, 6 June, 2012
Chapter One Restaurant
Closing lunch of the first Dublin Gasttronomy Symposium held at Dublin Institute of Technology, Cathal Brugha Street, 5-6 June, 2012
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Chapter One Restaurant Menus 2020
Chapter One
Ross Lewis Instagrams regular love letters to Irish food, marvelling at the seen on some pickled herring finished with Lambay crab, or enjoyiing the shift of seasons when roots give way to shoots. The supplier list for Chapter One is where all the good staff starts. The cheffing techniques and tweezers are deployed to enhance what has arrived through the delivery door.
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Chapter One Set Lunch Menu 2017
Chapter One
Successful restaurants are as much a result of time, place and product as anything else. In many ways we had a lot stacked against us – we’re located in a basement, deep in the Northside of the city. But we had plenty in our favour too. We’ve worked hard to make our basement feel anything but that. By using Irish and international craftspeople we’ve transformed part of what was the former home of George Jameson, the whiskey maker, into a uniquely Irish dining space.
The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.
Good cooking starts with good produce, and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside of Dublin was a notoriously difficult place to trade. Yet people who cared about food came, and suppliers who were passionate about their uniquely Irish produce came too – integrity of produce was what united us.
This gives our menus a unique strength and depth that we feel our customers really value and enjoy.
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Chapter One Tasting Menu 2017
Chapter One
The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.
Good cooking starts with good produce, and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside of Dublin was a notoriously difficult place to trade. Yet people who cared about food came, and suppliers who were passionate about their uniquely Irish produce came too – integrity of produce was what united us.
This gives our menus a unique strength and depth that we feel our customers really value and enjoy.
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Chapter One Vegetarian Menu 2017
Chapter One
The Irish home has always been a place of conviviality, from the most humble cup of tea to the grandest offering of a traditional Irish coffee. Chapter One has worked hard to reflect this great Irish tradition. We never felt it was enough simply to do things correctly; we wanted to strive for the best, and that remains as true today as at the beginning. It has earned us an extremely loyal customer base and also a Michelin star in the process.
Good cooking starts with good produce, and when you have the richness of the Irish larder to choose from there’s an opportunity to really soar. What you see on a plate in Chapter One is an expression of many artisans, many landscapes and much hardworking talent. Many of our specialist growers and artisan producers have been supplying us since the earliest days in the nineties. Our location on the Northside of Dublin was a notoriously difficult place to trade. Yet people who cared about food came, and suppliers who were passionate about their uniquely Irish produce came too – integrity of produce was what united us.
This gives our menus a unique strength and depth that we feel our customers really value and enjoy.
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Cherry Tree Restaurant: Dessert Menu
Cherry Tree Restaurant
The Cherry Tree restaurant was opened by chef/proprietor Harry McKeogh in Ballina, Co. Mayo in 2000. It is a contemporary style restaurant with waterside views. Produce is sourced from the local area where possible and a range of menus are offered from early bird to à la carte. The restaurant has won a number of awards and recommendations
Restaurant website available here
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Cherry Tree Restaurant: Early Bird Menu
Cherry Tree Restaurant, Ballina
The Cherry Tree restaurant was opened by chef/proprietor Harry McKeogh in Ballina, Co. Mayo in 2000. It is a contemporary style restaurant with waterside views. Produce is sourced from the local area where possible and a range of menus are offered from early bird to à la carte. The restaurant has won a number of awards and recommendations
Restaurant website available here
The Early Bird Menu is available 6-9 p.m. Wednesday to Thursday and 6 p.m to 7.30 p.m. Friday and Saturday. Three courses cost €26 and 2 courses cost €21.
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Cherry Tree Restaurant: Five Course Set Dinner Menu 28th. December, 2012
Cherry Tree Restaurant
The Cherry Tree restaurant was opened by chef/proprietor Harry McKeogh in Ballina, Co. Mayo in 2000. It is a contemporary style restaurant with waterside views. Produce is sourced from the local area where possible and a range of menus are offered from early bird to à la carte. The restaurant has won a number of awards and recommendations
Restaurant website available here
This 5 course set dinner menu costs €35.
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Cherry Tree Restaurant: Set Dinner Menu 27th. November, 2012
Cherry Tree Restaurant
The Cherry Tree restaurant was opened by chef/proprietor Harry McKeogh in Ballina, Co. Mayo in 2000. It is a contemporary style restaurant with waterside views. Produce is sourced from the local area where possible and a range of menus are offered from early bird to à la carte. The restaurant has won a number of awards and recommendations
Restaurant website available here
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Chez Hans A La Carte Dessert Menu 2017
Chez Hans
Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.
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Chez Hans A La Carte Menu 2017
Chez Hans
Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.
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Chez Hans Dessert Menu 2017
Chez Hans
Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.
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Chez Hans Group Menu 2017
Chez Hans
Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.
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Chez Hans Weekday Menu 2017
Chez Hans
Fine dining restaurant in a converted Victorian Gothic church, with a daily changing European menu.
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Christmas Dinner Menu, December, 2012 Sandos Papagayo Beach Resort Hotel, Lanzarote
Sandos Papagayo Beach Resort Hotel
The 4 star Sandos Papagayo Beach Resort Hotel is located in Playa Blanca, Lanzarote and is popular with Irish tourists. This menu was contributed by Ms. Eleanor Doyle who spent her Christmas vacation at the resort in 2012.
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Cirillos Restaurant Dinner Menu 2017
Cirillos
Cirillo’s offers authentic Italian antipasti, pasta dishes and wood-fired pizzas for lunch and dinner, with all our pasta, breads, pizza dough and ice creams made fresh in-house every day.
We also have a choice of regional Italian wines from boutique producers, as well as a menu of craft beers and Italian apertifs on the go.
Our seriously impressive pizza oven was imported from Naples and burns a blend of Irish oak and ash. All our pizzas are made to the traditional Vera Pizza Napoletana standards using San Marzano tomatoes, 00 flour, fresh mozzarella all finished in our wood fire oven. We slow-prove our pizza dough for 30 hours using a recipe from our head Pizzaiolo, Luca.
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Cirillos Restaurant Lunch Menu 2017
Cirillos
Cirillo’s offers authentic Italian antipasti, pasta dishes and wood-fired pizzas for lunch and dinner, with all our pasta, breads, pizza dough and ice creams made fresh in-house every day.
We also have a choice of regional Italian wines from boutique producers, as well as a menu of craft beers and Italian apertifs on the go.
Our seriously impressive pizza oven was imported from Naples and burns a blend of Irish oak and ash. All our pizzas are made to the traditional Vera Pizza Napoletana standards using San Marzano tomatoes, 00 flour, fresh mozzarella all finished in our wood fire oven. We slow-prove our pizza dough for 30 hours using a recipe from our head Pizzaiolo, Luca.
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Cirillos Restaurant Set Menu 2017
Cirillos
Cirillo’s offers authentic Italian antipasti, pasta dishes and wood-fired pizzas for lunch and dinner, with all our pasta, breads, pizza dough and ice creams made fresh in-house every day.
We also have a choice of regional Italian wines from boutique producers, as well as a menu of craft beers and Italian apertifs on the go.
Our seriously impressive pizza oven was imported from Naples and burns a blend of Irish oak and ash. All our pizzas are made to the traditional Vera Pizza Napoletana standards using San Marzano tomatoes, 00 flour, fresh mozzarella all finished in our wood fire oven. We slow-prove our pizza dough for 30 hours using a recipe from our head Pizzaiolo, Luca.
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Cirillos Restaurant Take Away Menu 2017
Cirillos
Cirillo’s offers authentic Italian antipasti, pasta dishes and wood-fired pizzas for lunch and dinner, with all our pasta, breads, pizza dough and ice creams made fresh in-house every day.
We also have a choice of regional Italian wines from boutique producers, as well as a menu of craft beers and Italian apertifs on the go.
Our seriously impressive pizza oven was imported from Naples and burns a blend of Irish oak and ash. All our pizzas are made to the traditional Vera Pizza Napoletana standards using San Marzano tomatoes, 00 flour, fresh mozzarella all finished in our wood fire oven. We slow-prove our pizza dough for 30 hours using a recipe from our head Pizzaiolo, Luca.
