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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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.
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Clanbrassil House Restaurant Menus 2020
Clanbrassil House
Head chef Grainne O'Keefe, one of the young guns of the Irish culinary scene, only seems to be getting better and better. Clanbrassil House is about sharing plates, mainly cooked over fire, great wine and a team that aren't interested in playing it safe, making it one of the most exciting restaurants in the city.
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Cliff House Hotel: Dessert Menu 5th of September, 2014.
Cliff House Hotel
The Cliff House Hotel is a five-star, privately owned luxury hotel located close to Cork and Waterford. The building seems to cling to a cliff on the south side of Ardmore Bay where there has long been a fishing village, and a Christian settlement that pre-dates St. Patrick.
From sun-drenched terraces and private balconies it is possible to see Ardmore’s sands, lobster pots and dolphins that play out on the water. All our luxury rooms and suites are sea facing while many are interconnected to provide family-friendly configurations.
From this dramatic coastal location in Ireland’s gourmet heartland guests can enjoy some of the country’s best restaurants - including a Michelin-starred House Restaurant from Martijn Kajuiter. There is also have a bar with an outdoor terrace for summer dining.
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Cliff House Hotel: Dinner Menu 5th of September, 2014.
Cliff House Hotel
The Cliff House Hotel is a five-star, privately owned luxury hotel located close to Cork and Waterford. The building seems to cling to a cliff on the south side of Ardmore Bay where there has long been a fishing village, and a Christian settlement that pre-dates St. Patrick.
From sun-drenched terraces and private balconies it is possible to see Ardmore’s sands, lobster pots and dolphins that play out on the water. All our luxury rooms and suites are sea facing while many are interconnected to provide family-friendly configurations.
From this dramatic coastal location in Ireland’s gourmet heartland guests can enjoy some of the country’s best restaurants - including a Michelin-starred House Restaurant from Martijn Kajuiter. There is also a bar with an outdoor terrace for summer dining.
See hotel website here.
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Cliff House Hotel: Tasting Menu 4th of September, 2014.
Cliff House Hotel
The Cliff House Hotel is a five-star, privately owned luxury hotel located close to Cork and Waterford. The building seems to cling to a cliff on the south side of Ardmore Bay where there has long been a fishing village, and a Christian settlement that pre-dates St. Patrick.
From sun-drenched terraces and private balconies it is possible to see Ardmore’s sands, lobster pots and dolphins that play out on the water. All our luxury rooms and suites are sea facing while many are interconnected to provide family-friendly configurations.
From this dramatic coastal location in Ireland’s gourmet heartland guests can enjoy some of the country’s best restaurants - including a Michelin-starred House Restaurant from Martijn Kajuiter. There is also a bar with an outdoor terrace for summer dining.
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Cloud Cafe Menu 2017
Cloud Cafe
We are a neighbourhood cafe located on the North Strand Road. Cloud Café was created in 2011 with a focus on catering events with healthy and nutritious dishes. Having worked in the restaurant and food industry for over two decades, the dream of opening up our own place was stronger than ever and in 2016 we got the opportunity to open the Cloud Cafe store.
Our chefs are recent DIT Culinary Entrepreneur graduates who are passionate about serving simple, delicious food at an affordable price. All of our food at Cloud Cafe is created from scratch. We are extremely passionate about offering top quality food created at the highest standard.
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Craft Easter Sunday Sample Lunch Menu 2017
Craft Restaurant
Craft is an award-winning neighbourhood bistro in Harold’s Cross, run by renowned chef Philip Yeung.
Working under Temple Garner, Philip became head chef at Town Bar and Grill and he was also instrumental in the re-opening of Bang Restaurant in 2010, again as head chef.
Philip opened Craft in February 2016 and very quickly gained recognition for his modern Irish cuisine, winning the ‘Best Newcomer’ award for Dublin at the Restaurants Association of Ireland Awards in May 2016.
• 208 HAROLD'S CROSS ROAD, • HAROLD'S CROSS, • DUBLIN 6W
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Craft Restaurant Brunch Menu 2017
Craft Restaurant
Craft is an award-winning neighbourhood bistro in Harold’s Cross, run by renowned chef Philip Yeung.
Working under Temple Garner, Philip became head chef at Town Bar and Grill and he was also instrumental in the re-opening of Bang Restaurant in 2010, again as head chef.
Philip opened Craft in February 2016 and very quickly gained recognition for his modern Irish cuisine, winning the ‘Best Newcomer’ award for Dublin at the Restaurants Association of Ireland Awards in May 2016.
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Craft Restaurant Dinner Menu 2017
Craft Restaurant
Craft is an award-winning neighbourhood bistro in Harold’s Cross, run by renowned chef Philip Yeung.
Working under Temple Garner, Philip became head chef at Town Bar and Grill and he was also instrumental in the re-opening of Bang Restaurant in 2010, again as head chef.
Philip opened Craft in February 2016 and very quickly gained recognition for his modern Irish cuisine, winning the ‘Best Newcomer’ award for Dublin at the Restaurants Association of Ireland Awards in May 2016.
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Craft Restaurant Neighbourhood Menu 2017
Craft Restaurant
Craft is an award-winning neighbourhood bistro in Harold’s Cross, run by renowned chef Philip Yeung.
Working under Temple Garner, Philip became head chef at Town Bar and Grill and he was also instrumental in the re-opening of Bang Restaurant in 2010, again as head chef.
Philip opened Craft in February 2016 and very quickly gained recognition for his modern Irish cuisine, winning the ‘Best Newcomer’ award for Dublin at the Restaurants Association of Ireland Awards in May 2016.
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Craft Restaurant Wine List 2017
Craft Restaurant
Craft is an award-winning neighbourhood bistro in Harold’s Cross, run by renowned chef Philip Yeung.
Working under Temple Garner, Philip became head chef at Town Bar and Grill and he was also instrumental in the re-opening of Bang Restaurant in 2010, again as head chef.
Philip opened Craft in February 2016 and very quickly gained recognition for his modern Irish cuisine, winning the ‘Best Newcomer’ award for Dublin at the Restaurants Association of Ireland Awards in May 2016.
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Crawford Gallery Cafe Breakfast Menu 2017
Crawford Gallery Cafe
Situated at the entrance to one of Cork City's cultural and historical landmarks, The Crawford Gallery Cafe is a veritable oasis of calm, existing between the bustle of a vibrant city centre plaza and the cocoon of the city's art gallery.
The ambience of the cafe is both informal and understated, yet redolent of an elegant urban bistro. Muted tones; a light-filled, airy space; and regularly changing works of art convey the atmosphere of the gallery through to the cafe. Large pots of scented sweet geranium and lemon balm sit comfortably in the deep-set windows, and an eclectic mix of fine-bone china and refurbished bistro chairs create a unique space.
A natural meeting spot in the heart of the city, The Crawford has been host over the years to many Corkonian family celebrations – weddings, birthdays, and even engagements. From the ladies of Cork to trendy art students, business professionals, or tourists, the cafe offers something to everyone – a creative space in which to linger over coffee; the perfect spot for afternoon tea; or a lunch venue with a difference. -
Crawford Gallery Cafe Lunch Menu 2017
Crawford Gallery Cafe
Situated at the entrance to one of Cork City's cultural and historical landmarks, The Crawford Gallery Cafe is a veritable oasis of calm, existing between the bustle of a vibrant city centre plaza and the cocoon of the city's art gallery.
The ambience of the cafe is both informal and understated, yet redolent of an elegant urban bistro. Muted tones; a light-filled, airy space; and regularly changing works of art convey the atmosphere of the gallery through to the cafe. Large pots of scented sweet geranium and lemon balm sit comfortably in the deep-set windows, and an eclectic mix of fine-bone china and refurbished bistro chairs create a unique space. A natural meeting spot in the heart of the city, The Crawford has been host over the years to many Corkonian family celebrations – weddings, birthdays, and even engagements. From the ladies of Cork to trendy art students, business professionals, or tourists, the cafe offers something to everyone – a creative space in which to linger over coffee; the perfect spot for afternoon tea; or a lunch venue with a difference.
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Crawford Gallery Cafe Tea Coffee and Cake Menu 2017
Crawford Gallery Cafe
Situated at the entrance to one of Cork City's cultural and historical landmarks, The Crawford Gallery Cafe is a veritable oasis of calm, existing between the bustle of a vibrant city centre plaza and the cocoon of the city's art gallery.
The ambience of the cafe is both informal and understated, yet redolent of an elegant urban bistro. Muted tones; a light-filled, airy space; and regularly changing works of art convey the atmosphere of the gallery through to the cafe. Large pots of scented sweet geranium and lemon balm sit comfortably in the deep-set windows, and an eclectic mix of fine-bone china and refurbished bistro chairs create a unique space. A natural meeting spot in the heart of the city, The Crawford has been host over the years to many Corkonian family celebrations – weddings, birthdays, and even engagements. From the ladies of Cork to trendy art students, business professionals, or tourists, the cafe offers something to everyone – a creative space in which to linger over coffee; the perfect spot for afternoon tea; or a lunch venue with a difference.
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Daroka Restaurant Ballybunion Menu 2017
Daroka Restaurant
Daroka is our first restaurant, the concept has been with us now for quite a while – real food, real simple.
Real food in the sense that we want to be truly conscious of where our ingredients come from and how they were produced. We also go a little further in that all the honey here at Daroka is from our own bees, most of the fruit used is grown specifically for us, as well as a lot of the vegetables. We are extremely lucky to have a poly-tunnel and fruit garden quite local and we also want to add livestock to the mix in a little while.
Real simple – this is actually quite hard to achieve, and this is why the ingredients have to be the best. One saying we try to live by is that you can’t hide behind simplicity. If you have three ingredients on a plate, then all of them have to be perfect, you can of course just cover the whole lot with a generic sauce, but that dear reader is what we avoid at all costs.
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Dax Restaurant Menu 2020
Dax Restaurant
Graham Neville's cooking feels slightly under the radar. First he was in the member's club that was Restaurant Forty One, on St Stephen's Green in Dublin. Then he moved to the business-district basement restaurant that is Dax. Throughout that cooking career he has been creating the kind of food that would be starred in another city. His food is subtle and utterly delicious.
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Deanes Eipic Forty Pounds Menu 2017
Deanes Eipic
Chef Danni Barry is one of an elite group of female Michelin starred chefs in the UK & only the second female chef ever in Ireland to gain a star.
Danni hails from the Mourne country in Northern Ireland. Her cooking career began in 2003 in the then Michelin starred Deanes in Howard Street with chef Michael Deane. Four years later Danni went on her travels to South Africa, Australia, New Zealand and mainland Europe, garnering knowledge from the high end restaurants in which she worked along the way. Danni is driven by her passion for only the freshest and most seasonal produce being cooked to perfection. Her style is progressive, honest, flavoursome, light, visual, balanced and modern.
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Deanes Eipic Sixty Pound Menu 2017
Deanes Eipic
Chef Danni Barry is one of an elite group of female Michelin starred chefs in the UK & only the second female chef ever in Ireland to gain a star.
Danni hails from the Mourne country in Northern Ireland. Her cooking career began in 2003 in the then Michelin starred Deanes in Howard Street with chef Michael Deane. Four years later Danni went on her travels to South Africa, Australia, New Zealand and mainland Europe, garnering knowledge from the high end restaurants in which she worked along the way. Danni is driven by her passion for only the freshest and most seasonal produce being cooked to perfection. Her style is progressive, honest, flavoursome, light, visual, balanced and modern.
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Deanes Eipic Vegetarian Sixty Pound Menu 2017
Deanes Eipic
Chef Danni Barry is one of an elite group of female Michelin starred chefs in the UK & only the second female chef ever in Ireland to gain a star.
Danni hails from the Mourne country in Northern Ireland. Her cooking career began in 2003 in the then Michelin starred Deanes in Howard Street with chef Michael Deane. Four years later Danni went on her travels to South Africa, Australia, New Zealand and mainland Europe, garnering knowledge from the high end restaurants in which she worked along the way. Danni is driven by her passion for only the freshest and most seasonal produce being cooked to perfection. Her style is progressive, honest, flavoursome, light, visual, balanced and modern.
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Delahunt Dinner Menu 2017
Delahunt
“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos.
Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.
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Delahunt Drinks Menu 2017
Delahunt
“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos.
Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.
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Delahunt Group Menu 2017
Delahunt
After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos.
Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.
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Delahunt Lunch Menu 2017
Delahunt
“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos.
Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.
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Delahunt Snacks Menu 2017
Delahunt
After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos.
Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.
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Dela Restaurant Menus 2020
Dela Restaurant
The husband and wife team of Margaret and Joe Bohan specialise in plot to plate food at their Galway restaurant, sourcing as much produce as possible on their organic farm in Moycullen in Co Galway, for their head chef, Sylvain Gatay to cook with. On the farm they're expanding their growing patches to include vegetables that would otherwise be difficult or cost-prohibitive for them to source. Think padron peppers, yellow pear tomatoes and cucamelons, alongside garlic, kalette and celery, grown sustainably and organically from seed by the Bohans. Acres of heart and soil is what makes this family restaurant so special.
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Dillons Restaurant Timoleague Menus 2017
Dillons Restaurant
Gorgeous food is served up in a cosy restaurant that’s quickly become established as a destination for fans of fine dining from around Ireland and beyond. Excellent service and a friendly welcome accompany a menu that changes with the seasons. The pretty courtyard outside is a wonderful place to spend one of West Cork’s long summer evenings too!
Dillon’s is a place to savour the best of modern Irish cooking in one of Ireland’s loveliest places.
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Dooks Fine Food Menus 2020
Dooks Fine Food
There are lots of Yotam wannabes who think a pomegranate seed and a squeeze of lime will cut it. Then there's a band of Irish chefs who worked for Yotam Ottolenghi's London restaurants and cafes and get that it's all about the best ingredients worked until they produce the best flavours. Richard Gleeson came home to Fethard to open Dooks, a brilliant addition to this lovely Tipperary town.