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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 interaqctive way, and breaks the ice beautifully. Our menus are available to view below, and call Antoin on 01 636 0616.







restaurant lunch



Soup of the Day


Crozier Blue Panna Cotta

with Apple Syrup   (V)  (C)


Landaise Salad

Frisee Leaves, Air Cured Duck, Lardons & Poached Egg (C) €8.50

Carlingford Oyster Beignets

with Horseradish Dressing




Chopped Salad

Chopped Salad, Buffalo Mozzarella, Sundried Tomato, Chicken, Pancetta & Mixed Leaves (C)

Small: €7.50 Large: €11.50

Caesar Salad 

with Gem Lettuce, Croutons, Lardons & Parmesan Dressing

Small: €7.50 Large: €11.50

Add Chicken: +€1.50



Italian Gnocchi

with Rocket & Parmesan Shaving Salad    (V) €13.00

Beer Battered Ling

Hand Cut Chips, Mushy Peas & Tartare Sauce €12.50

Grilled Salmon Fillet with Crab Croquette

& Garden Pea Puree  €14.00

Traditional Boudin Noir

Choucroute, Cauliflower & Hegarty's Vintage Cheddar Gratin   (C) €12.50

Confit Duck Leg

with Champ Mash & Red Cabbage (C)


8oz Irish Hereford Sirloin Steak

with Handcut Fries, Red Wine Jus & Crispy Shallots



V Vegetarian

C Coeliac Friendly

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

Restaurant Dinner



Jerusalem Artichoke & White Truffle Soup   (C)


Crozier Blue Ewes Milk Panna Cotta  

with Apple Syrup & Guinness Bread (V) €8.50

Grilled Scallops

Sticky Pork Belly, Cauliflower Purée (C) €9.50

Carlingford Oyster Beignets  

with Crab Croquette & Brown Sugar Cured Salmon, served with Horseradish Aioli €9.50

Chicken Liver Parfait 

with Sloe Gin Gel, Juniper & Rustic Toasts  €8.50



Twice Baked Gruyère Soufflé 

with Fondue Leeks & Fine Beans in Almond Pesto   (V)

Hake in Bouillabaisse

Traditional Red Pepper, Tomato & Shellfish Stew   (C)

Grilled Guinea Fowl Supreme 

Potato Gnocchi, Spring Vegetables, Fine Herbs & Fragrant Broth   (C) 


Barbary Duck Breast 

with Agen Prune Compote, Fondant Potato & Wilted Spinach   (C)


Char Grilled 6oz Irish Hereford Fillet Steak

Shallot Marmalade, Paris Mash & Shiraz 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

Beetroot & Carrot Soup

Today’s Hotpot: €9.00

Sweet & Sour Chicken with Prawn Crackers & Egg Fried Rice 

€12.50 Special:

Lamb Moussaka with Greek Salad & Bread

Fresh Handmade Sandwiches:

€7.20 Each

Add Soup or Crisps for €1.80 extra

Croque-Monsieur French Classic

Chicken, Avocado & Lemon Mayo Wrap

Shredded Beef, Cheddar Cheese & Ballymaloe Relish Wrap

Roasted Red Pepper , Hummus, Radish & Cress on Wholegrain Bread 

Sandwich of the Week: €8.20

Add Soup or Crisps for €1.80 extra

New York Reuben: Pastrami, Gherkins, Sauerkraut & Swiss Cheese on Rye Bread 

Salads: €7.50 Each

A Selection of Three: €9 (€8.00 To Go)

Broccoli, Feta Cheese, Tomatoes & Hazelnuts 

Grilled Peaches, Mozzarella, Honey & Parma Ham

Greek Salad



€3 each or €5 with any Coffee or Tea

Flourless Chocolate Cake



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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