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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.

 

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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!

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Events

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

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Starters

Soup of the Day

Served with Sourdough Baguette

Goat's Cheese Croquettes (V) 8.50

Red wine Reduction & Candy Beets 

Smoked Mackerel (C) 10.00

Radish & Cress on boxty Bread with Dill Dressing 

Seared Queen Scallops 9.50

Black Pudding & Garden Pea Purée

Pappardelle Pasta (V) 7.00/14.00

Roast Mushrooms with Kale & Pink Pepper Cream

 

MAINS

Pale Ale Battered Fish & Fries 14.00

Tartare Sauce & Mushy Peas

Catch of the Day (C) 16.00

Pork & Leek Bangers 12.00

with Mash and Red Onion Jam

8oz Irish Hereford Sirloin Steak 16.50

Red Wine Jus & Hand Cut Fries 

Black Turtle Bean Burger (V) 14.00

Red Onion Jam, Grilled Gouda & Beef Tomato on a Bun

Roast Parma Ham Wrapped Chicken (C) 14.00

Colcannon and Ramson

 

 

Side Orders 4.50

 

Hand Cut Fries 

 

Fine Beans Tossed in Pesto

 

Boiled Potato

 

Sweet Potato Fries

 

Steamed Spring Greens

 

DESSERT

Belgian Chocolate Olive Oil Cake (V)(C) 7.00

with Chestnut & Hazelnut Ice Cream  

Selection of Irish Farm House Chesse 8.50

With Crackers & Quince Paste

 

Gooseberry Posset (V)(C) 7.00 

 

 

V Vegetarian

C Coeliac Friendly

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

Restaurant Dinner

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TO START

 

Birch Sugar Cured Salmon 9.00

Gin Pressed Cucumber & Rye Crisps

Irish Hereford Beef Tartare (C) 9.00

Horseradish Aioli, Pickled Shitake & Avocado 

Cauliflower Soup (V)(C) 8.00

with Woodland Mushrooms 

Goat's Cheese Croquettes (V) 8.50

Red wine Reduction & Candy Beets 

Seared Queen Scallops (C) 11.00

Garden Pea & Boudin Noir

Smoked Mackerel (C) 10.00

with Boxty Bread, Radish & Dill Dressing 

 

 

To FOLLOW

Hand Rolled Nettle Gnocchi (V)(C) 17.00

with Wild Herbs, Crumbled Feta & Beetroot Crisp    

Guinea Fowl (C) 20.00

with Fennel, Jerusalem Artichoke, Asparagus & New Potato 

Bloody Mary Stone Bass (C) 24.00

Monk Fish & Spring Greens Served with Potato Beignet

Roast Kildare Lamb Rump (C) 24.00 

with Buttermilk Potato, Red Onion & Wild Garlic

6oz Irish Hereford Fillet of Beef 26.00

with Oxtail Tortellini, Leek and Malblec Jus 

 

 

Side Orders 4.50

 

Hand Cut Fries 

 

Fine Beans Tossed in Pesto

 

Boiled Potato

 

Steamed Spring Green

 

 

TO FINISH

Belgian Chocolate Olive Oil Cake (V)(C) 7.00

with Chestnut & Hazelnut Ice Cream 

Bailey's Brioche & Butter Pudding (C) 7.00

with Cream Anglaise & Vanilla Ice Cream 

Selection of Irish Farm House Chesse 8.50

With Crackers & Quince Paste

 

Gooseberry Posset (V)(C) 7.00

 

 

V Vegetarian 

C Coeliac

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

Deli lunch

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Soup of the Day:  5.50

Served with Sourdough Bread

 

CHEF'S GARDEN FRESH  SALADS  9.00

Selection of 3:  10.00

Orecchiette Pasta

Basil Pesto, Rocket & Parmesan  (V) (C)

Sweet Potato, Sprouting Broccoli

Kale, Flax & Sunfloer Seeds (V)

Green Bean Salad

Chilli, Garlic & Cashew Nuts (V) (C)

Chopped Salad

Buffalo Mozzarella, Sundried Tomato, Chicken, Lardons & Mixed Leaves  (C)

Caesar Salad

with Gem Lettuce, Croutons, Lardons & Parmesan Dressing

 

Hand Crafted Sandwiches 8.50

Add Soup or Crisps for €1.80 extra

 

Croque-Monsieur, French Classic

Chicken, Avacado & Lemon Mayo Wrap

Shreddad Irish Beef, Cheddar & Ballymaloe Relish Wrap

Falafel, Hummus & Tabouli Wrap (V)

 

DRINKS

Ballygowan Mineral Water Still / Sparkling

330ml  2.00     750ml  4.00

 

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

 

Espresso  2.00  Macchiato  2.20

Americano  2.50  

Cappuccino / Flat White/ Latte / 

Double Espresso/ Mocha  2.80  

Tea  2.50  

Herbal Tea (Green, Mint, Camomile, Early Grey)  2.80

Hot Chocolate 3.00

Antipasti Selection

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NIBBLES AND PLATTERS

Selection of Iberian Cured Meats

C 14.00

Antipasti Selection

Preserved Vegetables, Cured Meat & Cheese 14.00

Cheese Board

14.00

 

Smoked Almonds

V 3.50

Marinated Green Olives

VC 3.50

 

small plates

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DURING THE MONTH OF APRIL WE WILL NOT BE SERVING OUR SMALL PLATES MENU. ONLY Á LA CARTE, DINNER SET MENUS AND ANTIPASTI MENU.

Wine

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Retail wine

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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

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

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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

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James Ainscough 

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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 

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General Manager

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

Maxime Dubois 

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Assistant Manager / sommelier

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

The Invaluables

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Team

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.

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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

Hours

Lunch: Monday - Friday  12pm - 3pm

 

Dinner: Tuesday - Saturday  5pm - 9.30pm

Dublin Wine Rooms

Custom House Square

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Bookings

Restaurant : 01 605 4912

Wine Bar : 01 636 0616

dublinwinerooms@gmail.com

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