These are menus of historical and social interest, higlighting the development of skills and tastes in the 21st century.
Click on any thumbnail below to see a menu in all its mouth-watering glory.
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Cava Bodega Galway Menu 2017
Cava Bodega
Situated on Middle Street in Galway city, the award-winning Cava Bodega showcases the very best of Spanish food and wine, in particular the global phenomena of tapas.
JP and Drigín first opened Cava in 2008 in Dominick Street and relocated to Middle Street in 2013. With the relocation came an opportunity to invigorate the restaurant. JP, working with local farmers and artisan producers, created a new focused menu taking the best from local and Iberian influences. Drigin designed a contemporary space with a strong focus on exposed and reclaimed materials to match the colourful and lively atmosphere of Cava. And in September 2013 Cava Bodega was born. Proven to be as popular as ever with the locals, tourists and food critics are also singing its praise. Cava Bodega is a great example of the international trend for good ethical casual food in a shared environment– with tapas, food is passed around the table, communal style, the dishes breed discussion and provide an alternative approach to eating.
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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.