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The Restaurant

A warm welcome, Refined Decor, Devine food. The restaurant at Dublin Wine Rooms is the the only choice when dining in Dublin's financial district.

Award winning executive chef James Ainscough cooks clean, fresh, French inspired dishes. Classically trained by a masterchef in one of Sydney's best restaurants, expect exciting and interesting combinations.



The Wine Bar

An eclectically styled wine bar offering a truely unique experience. Try up to 48 wines on our state-of-the-art enomatic wine tasting systems in a glass, half glass or taster measure all paired expertly with our Á la carte, small plate and antipasti menus. Gourmet canapés are also available for large groups, the perfect choice for your corporate events. Beer lovers welcome!



Dublin Wine Rooms is just that little bit special; with our two floors and private dining room we can cater for events both big and small. Our Enowine system lets your guests sample our wines in a fun and interactive way, and breaks the ice beautifully. Our menus are available to view below, and call Antoin on 01 636 0616.







restaurant lunch



Chicken Liver Pate

with Gooseberry Chutney & Rustic Toast


Seared Black Sesame Tuna

with Ramson & Ponzu Dipping Sauce  (C)


Boudin Noir

with Wexford Queen Scallops & Cauliflower Puree (C)




White Asparagus

with Free Range Egg Salad & Goats Bridge Farm Trout Caviar   (C)


Goats Cheese, Sage & Butternut Squash Cannelloni


Grilled Half Chicken Spatchcock

with Mousseline Potato & Peas Royale  (C)€14.00

Yellow Chicken Curry

with Basmati Rice, Crispy Onions, Corriander & Chilli  (C)


Beer Batered Ling

with Hand Cut Chips, Mushy Peas & Tattare Sauce (C)


Pork & Leek Sausages

with Mash, Onion Jam & Gravy


Grilled Salmon

with Spear Sorrel, New Potato & Beurre Blanc (C)


Dexter Rump Steak

with Paris Butter, Field Mushroom & Skinny Fries (C)



V Vegetarian

C Coeliac Friendly

*A discretional 10% service charge is applied to groups of six and over

Restaurant Dinner



White Asparagus & Oyster Soup   (C)


Terrine of Escabeche Vegetables  

Five Mile Town Goats Cheese & Kalamata Olive Bread (V) €8.50

Seared Black Sesame Tuna

with Wild Garlic, Preserved Ginger & Ponzu Dipping Sauce (C) €9.50

Ham Hock Terrine  

with Pickled Wild Woodland Mushroom & Rustic Toasts €8.50

Barbary Duck & Foie Gras 

with Pinot Noir Poached Pear (C)  €10.00



Polenta & Sage Gnocchi 

with Sicilian Ratatouille & Buffalo Mozzarella   (V  C)

Grilled Turbot

Crayfish Beurre Blanc, White Asparagus & Pommes Parisiennes   (C)


Slow Roast Pork Belly

Wexford Queen Scallops, Boudin Noir & Cauliflower Puree  (C)


Roast Guinea Fowl with Lobster 

Wilted Spinach, Mousseline Potato & Garden Pea Puree   (C) 


Irish Hill Lamb 

with Skordalia, Aubergine& Manchego Gratin, Black Olive Tapenade   (C)


Char Grilled 6oz Irish Hereford Fillet Steak

Pommes Anna, Soy Butter Beans & Syrah Jus


V Vegetarian 

C Coeliac

*A discretional 10% service charge is applied to groups of six and over

Deli lunch


Soup of the Day: €5.50

Served with Sourdough Bread



Sml: €7.50 | Lrg: €11.50

Selection of 3: €10.00

Butternut Squash Salad

with Sundried Apricot, Dates, Raisins & Hazelnut (V) (C)

Sweet Potato Salad

with Quinoa, Broccoli, Almonds, Flaxseeds & Avocado (V)(C)

Roast Chicken Salad

with Salami, Aubergines, Confit Artichoke & Pasta

Chopped Salad

with Buffalo Mozzerella, Sundried Tomato, Chicken, Pancetta & Mixed Leaves (C)

Ceasar Salad

with Gem Lettuce, Croutons, Lardons & Parmesan Dressing

(Add Chicken +€1.50)


Fresh Handmade Sandwiches:

€7.20 Each

Add Soup or Crisps for €1.80 extra


New York Reuben: Pastrami, Gherkin, Sauerkraut & Emmental Cheese on Rye Bread (+1.00) 


Croque-Monsieur French Classic


Chicken, Avocado & Lemon Mayo Wrap


Slow Roasted Irish Jerk Beef, Cheddar & Mozzarella Cheese & Ballymaloe Relish Wrap


Cumin Roasted Sweet Potato, Spinach & Guacamole Wrap  V


Salami, Chorizo & Cream Cheese on Foccacia


Tuna, Cheddar, Olives & Egg on a Brioche Roll



Hot Chocolate : €3 | Tea : €2.50

Herbal Tea : €3.50 | Espresso : €2

Double Espresso / Macchiato /Latte / Mocha / Cappuccino / Americano / Flat White : €2.80

Cans of Soft Drink : €1.20 | Glass Bottle of Soft Drink : €2.50

Ballygowan Still/Sparkling 330ml : €2 | Ballygowan Still/Sparkling 750ml : €4

Antipasti Selection



Small €14 Large €18

Platter €24

Vegetable Antipasti

Small €10 Large €16

Platter €22

Cheese Selection

Small €8 Large €22

Charcuterie Selection

Small €8 Large €22



Hand-Cut Fries €3.50

Champ Mash €3.50

Green Beans in Pesto €3.50

Seasonal Vegetables €3.50

Side Salad €3.50

small plates


Marinated Olives 

in Herb and Lemon Oil C €3.50

Mushroom Ravioli

Parsnip Cream, Pecorino & Cress V €7.50

Crispy Crab Lasagne 

& Avocado Purée €7.50

Chicken Liver & Foie Gras Parfait 

on Brioche with Quince Jelly €7.50

Andalucian Chistorra 

with Forrest Honey & Sourdough C €7.50

Popcorn Langoustines 

in Pawa Crust with Red Pepper Ketchup C €8.00

Grilled Bavette Brochettes of Medium Rare Hereford 

in Chimichurri and Buttermilk Shallot Rings C €8.00


C Coeliac Friendly 

V Vegetarian







Retail wine


We stock a quality selection of wines to suit all budgets. Purveyors of Champagnes, corporate gifts, vintage Bordeaux and fine wines. We are also delighted to receive inquiries regarding wines for weddings and other events.

The boardroom


Available to hire daily or by the hour, the Boardroom at Dublin Wine Rooms is elegant and refined in style. A fourteen seat marble table is surrounded by Irish oak panelling and boasts a stunning view of the financial district outside.

Cooking & Wine Demos


With charisma that would have rivalled JFK, allow our knowledgable team of chefs and Sommeliers to indulge your guests in engaging and interactive wine classes, and cooking demos. Join us on Facebook to sample some of our online tutorials.

Our Team


James Ainscough 


Executive Chef

Multiple award winning chef, trained by culinary legend Guillaume Brahimi at one of the World's best, Bilson's of Sydney.

Antoin Dempsey 


General Manager

Prides himself on the team around him, great customer service and hosting challenging events.

Maxime Dubois 


Assistant Manager / sommelier

Graduate of the prestigious L'ecole Gregoire Ferrandie in Paris. Award winning sommelier and a warm informative host.

The Invaluables



Our most vital ingredient is our enthusiastic team. These guys are the real heroes, from valued chefs, tireless waiting staff to the never forgotten Trojan KP's. They are our lifeblood

Press & Awards

An amuse bouche of duck liver pate with Calvados and apple syrup did indeed amuse and stir the taste buds. The three small plates were wonderful; I defy anyone to make a better crispier, crabbier lasagne, while the lovely langoustines were coated in rice flakes (Pawa) and deep fried, so they end up really crunchy outside, but still soft prawn within. They were brilliant with a red pepper dip. The rabbit and Iberico pork meatballs were very identifiably rabbit and again the flavours were great. 

Starters proper brought us a plate of snails, which were very garlicky and very light, and a plate of the excellent Jamon with aged pecorino. This dish isn’t about great cooking; it is about finding excellent producers and respecting their product by leaving it alone, and that is what we got.

Gerard Carthy , Taste of Ireland. March 2014.



It happens a few times a year. I get excited about about a restaurant because it has somehow managed to tick all of my boxes. I've been trying to pin down exactly what makes this happen, but the answer seems elusive. 

Good food is an obvious ingredient, as is good service and pleasing surroundings, but there's more to it than that. I think the final ingredient that transforms ordinary to exceptional is passion and enthusiasm. That's not something you can quantify, it doesn't get marks out of ten, but it's something you sense. 

When that sense of passion pervades every aspect of a restaurant, then you have one of those rare cases. The serving staff seem to actually care if you're enjoying your meal, the sommeliers really know wines and specifically their wine list, and the menu reflects the fact that the chefs are trying hard to be original and inventive.  

Paolo Tullio, Irish Independent, June 2014


Lunch: Monday - Friday  12pm - 3pm


Dinner: Tuesday - Saturday  5pm - 9.30pm

Dublin Wine Rooms

Custom House Square


Dublin 1


Restaurant : 01 605 4912

Wine Bar : 01 636 0616


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