Logo

  • DublinWineRoomsSlide1
  • DublinWineRoomsSlide2
  • DublinWineRoomsSlide3
  • DublinWineRoomsSlide4

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.

 

restaurant1

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!

winebar2

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

restaurantlunch2

STARTERS

Chicken Liver Pate

with Gooseberry Chutney & Rustic Toast

€8.50

Seared Black Sesame Tuna

with Ramson & Ponzu Dipping Sauce  (C)

€8.50

Boudin Noir

with Wexford Queen Scallops & Cauliflower Puree (C)

€10.00

 

MAINS

White Asparagus

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

€14.00

Goats Cheese, Sage & Butternut Squash Cannelloni

 €14.00

Grilled Half Chicken Spatchcock

with Mousseline Potato & Peas Royale  (C)€14.00

Yellow Chicken Curry

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

€11.00

Beer Batered Ling

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

€12.50

Pork & Leek Sausages

with Mash, Onion Jam & Gravy

€10.00

Grilled Salmon

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

€14.00 

Dexter Rump Steak

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

€16.50

 

V Vegetarian

C Coeliac Friendly

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

Restaurant Dinner

alacarte

STARTERS

Jerusalem Artichoke & White Truffle Soup   (C)

€7.00

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

 

MAINS

Twice Baked Gruyère Soufflé 

with Fondue Leeks & Fine Beans in Almond Pesto   (V)
€17.50

Hake in Bouillabaisse

Traditional Red Pepper, Tomato & Shellfish Stew   (C)
€22.00

Grilled Guinea Fowl Supreme 

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

€22.00

Barbary Duck Breast 

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

€22.00

Char Grilled 6oz Irish Hereford Fillet Steak

Shallot Marmalade, Paris Mash & Shiraz Jus   (C)
€24.00

 

V Vegetarian 

C Coeliac

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

Deli lunch

delilunch1

Soup of the Day: €5.50

Served with Sourdough Bread

 

CHEF'S SALADS

Sml: €7.50 | Lrg: €11.50

Selection of 3: €10.00

Green Bean Salad

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

Chicken Salad

with Spinach, Chick Pea & Yoghurt Dressing (C)

Pasta Salad

with Pesto, Crisby Bacon & Parmesan

Chooped 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

 

Turkey & Bacon triple Decker (+1.00) 

 

Croque-Monsieur French Classic

 

Chicken, Avocado & Lemon Mayo Wrap

 

Slow Roasted Shredded Beef, Cheddar

 

Cheese & Ballymaloe Relish Wrap

 

Brie, Sundried Tomato & Pesto Wrap

 

 

DRINKS

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

antipasti1

ANTIPASTI

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

 

SIDE ORDERS

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

smallplates

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

Wine

wine

 

 

 

 

Retail wine

retail2

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

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

team1

James Ainscough 

portraitant1

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 

portraitant2

General Manager

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

Maxime Dubois 

portraitmax1

Assistant Manager / sommelier

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

The Invaluables

image5

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.

demo2

 

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

IFSC

Dublin 1

Bookings

Restaurant : 01 605 4912

Wine Bar : 01 636 0616

dublinwinerooms@gmail.com

Join us on Twitter

Join us on facebook