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Dublin Institute of Technology
Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a shortened tasting menu keenly priced, perfect for corporate and business lunches.
The cuisine in Amuse Restaurant is the culmination of years of experience gained by Conor from his time in France and travelling to Asia. In essence the food remains French in its technique and format but introduces the subtlety and restraint associated with Japanese cuisine. Other flavours from Vietnam and Korea can be found dotted around the menu, sometimes in plain view, other times hidden from sight. The heavy stocks, sauces and use of butter have been replaced by Dashi (Seaweed Stock), citrus fruit in its many forms and fermented Soy and Miso. This makes for truly memorable dining.
Our Sommeliers, Jean Baptist Letenois and Lena Duhamel continue to enthusiastically source new wines for our ever growing Wine List, and we are always adding exciting new references. To help our Wine List continue to grow unimpeded, we are planning the construction of a new Wine Cellar in the basement and hope to carry out the works over the Easter break 2015.
Thank you for taking the time to read this introduction to Amuse Restaurant and we hope to welcome you soon.
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