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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!



We have a proven record in hosting bespoke corporate events and are proud to have catered for some of the world's most prestigious brands. We also provide innovative solutions for everything from creative PR events, to private banquets, to Christmas parties, including cooking demos, wine classes and team building exercises. Privates sections available for hire upon request. For more info please watch the short video below:

‪Taste of Ireland and Paolo Tullio Proudly Presents - Phouchers‬

restaurant lunch



Soup of the Day €5.50

Black Figs

with Ardsallagh Goats Cheese, Toasted Hazelnuts, Honey & Cress C V €8.50

Crab Rémoulade

Jane Russell Black Pudding & Pea Purée €8.50

Roast Duck Breast

Griottine Cherry & Salad €7.50



House Salad

Mixed Leaves & Preserved Vegetables with Sherry Vinaigrette C V

Small: €7.00 Large: €10.00

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




& Summer Truffle Risotto V €12.50

Grilled Sea Trout Fillet

Sauce Picatta & New Potatoes C €14.50

Linguini Carbonara

with Pancetta C €12.50

Beer Battered Hake

& Hand Cut Fries served with Tartar Sauce & Salad €12.50

Corn-Fed Chicken Supreme

with Peas A La France: Gardens Peas, Ham & Lettuce Hearts C €14.50

Shoulder of Lamb

Roast Tomato, Potato Rosti, Celeriac Emulsion & Jus C €14.50

Irish 8oz Sirloin Steak

with Romesco Sauce, Hand Cut Fries & Watercress C €16.00


V Vegetarian

C Coeliac Friendly

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

Restaurant Dinner



Cannelloni of Parsnip Crème

Parmesan & Truffle Oil V €8.50

Crab Rémoulade

with Jane Russell Black Pudding and Garden Pea Purée €8.50

Baked Figs

with Roasted Hazelnuts & Ardsallagh Goats Cheese €8.50

Jamon Iberico

with aged Pecorino, Ajo Blanco & Organic Extra Virgin Cold-Pressed Olive Oil C €10.00



Hand-Rolled Spinach and Fresh

Ricotta Gnocchi

with Pine Nuts, Golden Raisins &

Shitake Mushrooms

V €17.50

Pressed Breast of Duck

Mousseline Potato, Spring Greens & Pan Jus C €20.00

Roast Fillet of Seabass

Iberico Vinaigrette, Shaved Fennel & Fondant Potato C €20.00

Grilled Corn-Fed Chicken Supreme

with Morteau Sausage, Broad Beans, Potato Croquette and Spiced Carrot Purée €18.00

Lamb Noisettes

wrapped in Parma Ham with Garden Pea Risotto, Roast Pearl Onions & Lamb Jus C €22.00

6oz Fillet of Irish Hereford Beef

Potato Lyonnaise, Red Wine Jus & Roast Root Vegetables C €23.00


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


Sweet Stuff

€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


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


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 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 


Co-Assistant Manager / sommelier

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

Mark Donohoe 


Co-Assistant Manager /sommelier

The knowledgeable northsider, also an award winning sommelier. Bursting with enthusiasm and passion, Mark is an accomplished and charming 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



Mon-Fri 12pm-3pm / 5pm-10pm

Sat 5pm - Late



Mon-Sat 5pm-Late

Dublin Wine Rooms

Custom House Square


Dublin 1


Restaurant : 01 605 4912

Wine Bar : 01 636 0616


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