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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



Black Fig Tart

with Yoghurt, Red Wine Reduction & Rocket Salad


Crab Rémoulade

with Black Pudding & Pea Purée


Duck & Pork Terrine

with Quince Jam and Rustic Toasts




Potato Gnocchi

with Basil Pesto & Fresh Bocconcini  (V)


Wild Mushroom & Truffle Oil Risotto (V)(C)


(Add Chicken €1.50) 

Grilled Rainbow Trout

with Samphire, New Potato & Beurre Blanc (C)


Yellow Chicken Curry

with Basmati Rice, Crispy Onions, Corriander & Chilli 


Beer Batered Haddock

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


Pork & Leek Sausages

with Paris Mash, & Red Onion Jam


Corn Fed ChickenSupreme

with Butternut Squash, Broad Beans, Chorizo Marmalada & Polenta (C)


8Oz Irish Hereford Sirloin

with Frites, Aioli & Roast Garlic Jus (C)



V Vegetarian

C Coeliac Friendly

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

Restaurant Dinner



Wild Mushroom & Truffle Soup (V) (C)


Baked Black Figs 

with Toasted Almonds, Red Wine Reduction & Goats Cheese (V) €8.50

Seared Black Sesame Tuna

with Preserved Giner, Daikon Salad & Ponzu Dipping Sauce (C) €9.50

Stuffed Quail 

with Pearl Barley Orzotto & Roast Garlic €8.50

Traditional Lobster Bisque

with Cognac and créme FraÎche (C)  €10.00



Pumpkin Gnocchi 

with Courgettes, Sage, Rosemary & Machego Cheese   (V)

Brill with Broad Beans

Pancetta, New Potato & Green Tea Beurre Blanc   (C)


Slow Roast Pork Belly

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


Corn Fed Chicken with Garden Peas

Wilted Greens, Chorizo Marmalada & Potato Fondant (C) 


Duo of Lamb

Presses Shank, Potato Mousse, Girolles & New Season Root Vegetables   (C)


Char Grilled 6oz Irish Hereford Fillet Steak

Pommes Anna, Onion Cream & Malbec Jus (C)


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

Poached Chicken Salad

with Spinanch, Chickpea & Yoghurt Dressing (C)

Sweet Potato Salad

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

Black Bean Salad

with Rocket, Lemon Oil & Poached Salmon (C)

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 Beef, Cheddar & Mozzarella Cheese & Ballymaloe Relish Wrap


Goats Cheese, Roasted Red Pepper & Sundried Tomato on Herb Focaccia V


Bacon Loin, Basil Pesto & Free Range Egg on Waterford Blaa Bread


Toasted Tuna and Black Olive Tramezzini



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

Bocconcini Gremolata

with Aioli V €7.50

Five Mile Town Goats Cheese Ravioli 

with Homemade Caponata & Dried Olive V €8.00

Sardinillas in Escabeche

with Red Wine Shallots, Five Herbs & Capers C €7.00


Confit Morteau Sausage

with Puy Lentils & Shallot Marmalade C €8.00

Kerry Hill Venison Meatballs

with Red Cabbage €8.50

Hereford Beef Brochettes

in with Rocket Salad & Tarragon Butter C €8.50

Jamon Iberico 

with Manchego Cheese & Grissini Breadsticks €9.00 Small €17.00 Large 




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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