Dax Restaurant

  • fine dining dublin 1

    Welcome to Dax Restaurant
    Awarded “Best Restaurant Dublin 2014”
    The Irish Restaurant Awards

  • fine dining restaurant dublin

    “Raises the ceiling on Dublin dining”
    Tom Doorley, The Irish Times

  • fine dining restaurant dax

    “Dax’s pedigree shines through in an exciting menu.
    This restaurant does not compromise on standards.”
    Ross Golden-Bannon, The Sunday Business Post

  • luxury dining dublin

    “Sublime, transporting,
    the stuff of foodie fantasy…” *****
    Katy McGuinness, The Sunday Tribune

  • luxury dax dining dublin

    “a basement bastion of top-notch contemporary
    Franco-Irish food, service and wine. Sublime…”
    Lucinda O’Sullivan, Sunday Independent

  • luxury dining dax dublin

    “The Celtic Tiger’s roar has spluttered into a whimper,
    but fortunately Olivier Meisonnave’s enterprise proves no flash in the pan.”
    Lucy White, Metro

  • fine dining dax restaurant

    “Given the sympathetic nature of the dining room
    and the professionalism of the service, this has
    to be one of the best dining destinations in Dublin.”
    Ernie Whalley, The Dubliner

  • gourmet dining dax dublin

Fine Dining in Dublin

Dax Restaurant excels at delivering a superb experience of fine dining in Dublin.  Located in the historic Georgian heart of Dublin; the club like décor attracts the local business diners for Lunch, music lovers for pre-theatre dining before going to the National Concert Hall (NCH) and gastronauts for the quality service and sumptuous food.  Please take your time to view our menus for LunchTable d’Hôte Dinner and A la Carte Dinner all listed below.

We also have a special vegetarian menu and our gourmet seven course tasting menu.

 


Set Lunch Menu

Set Lunch Menu

Lunch Menu

2 Courses €27.50 – 3 Courses €32.50

Served Tuesday to Friday from 12:30pm and when Ireland is playing at home in a rugby international on a Saturday.

(sample menu)

 

Starters

Roasted Tomato, Basil and Black Pepper Soup

Sautéed of Shrimps, Black Radish Remoulade, Squid Ink Mayonnaise Herbs and Garlic Dressing(€3 Supplement)

Sea Trout Tartar, Pickled Onion and Cucumber, Wasabi Cream and Lime Dressing

Goat Cheese Mousse, Roasted Beetroot, Sun Dried Tomato Black Olive Oil

 

Main Courses

“Fish of the Day”, Spicy Puy Lentils, Baby Spinach, Pea Purée, Saffron Sauce

Braised Irish Pork Shoulder (Donard, Co Wicklow) Red Cabbage Glazed Carrots, Broad Beans, Sage Jus

Irish Corn Fed Chicken, (Manor Farm, Co Monahan ) Fondant Potato Asparagus, Tapenade, Port Jus

Mushroom Risotto

 

Desserts

Lemon Panna Cotta with Grapes

Carrot Cake, Cinnamon Ice Cream, Orange Meringue, Mascarpone Cream

White Chocolate Cream, Oats Crumble, Hibiscus Sorbet and Fresh Figs

Selection of Irish & French Cheeses with Condiments (5 Supplement)

 

Side Orders 4.5 per dish

Herbs Potato- French Beans & Hazelnut- Carrots & Parsnip Purée

Lunch Menu

€27.50 – 2 Courses
€32.50 – 3 Courses

Served Tuesday to Friday from 12:30pm
For tables of 6 people or more 12.5% service charge will be added to your bill

A La Carte Lunch Menu

A La Carte Lunch Menu

A la Carte Lunch Menu

Available Tuesday to Friday for relaxing business lunches in Dublin City
(sample menu)

Starters

Irish Crab Meat (Castletownbere, Co Cork) Apple & Celery, Pickled Cucumber, Chili & Ginger Dressing
16.00

Yellow Fin Tuna Tartar, Avocado Purée, Wasabi, Confit Lemon Soy and Ponzu Dressing
15.00

Seared Foie Gras, Rhubarb Compote, Poached Rhubarb, Almond Toasted Brioche
19.00

Main Courses

Braised Veal, Truffle Mash Potato, Spring Onion, Glazed Salsify Braising Jus
28.00

Irish Fillet of Beef, (Winston Byrne Farm, Co Kildare) Caramelised Shallots, Fondant Potato, Bone Marrow Sauce
34.00

Fillet of Halibut, Fennel Confit, Piquillo Pepper Cream, Chickpea Fritter Irish Mussels and Irish Samphire Dressing
29.00

 A la Carte Lunch is served Tuesday to Friday

 

Pre-Theatre Menu

Pre-Theatre Menu

Pre-Theatre Menu – Early Bird Dining

at Dax Restaurant

2 Courses €32.00 / 3 Courses €39.00 Tuesday to Friday

Pre-Theatre – Early Bird menu bookings are accepted between 6pm and 6:45pm Tuesday to Friday; tables must be fully vacated by 8pm sharp.

Starters

Mushroom and Truffle Soup

Almond and Brioche Crumbed Goat Cheese, Beetroot Textures, Red Chard

Dax Irish Beef Tartar (Winston Byrne Farm, Co Kildare)

Sautéed Shrimps, Chorizo, Celery, Pastis Bisque (€3.00 Suppl)

Main Courses

“Fish of the Day”, Red Piquillo, Chickpea, Cauliflower, Parsley & Lemon Oil

Braised Irish Pork (Dunlavin, Co Wicklow), Roasted Parsnip with Maple Syrup

Roasted Irish Rump of Lamb (Hugh Fitzpatrick, Ballycullane, Co Carlow) Yellow Beans Sundried Tomato Hummus, Lamb Jus (€3.00 Suppl)

Ricotta and Potato Gnocchi, Tarragon Butter, Parmesan

Desserts

“Abinao” Valrhona Chocolate Fondant, Caramel Ice Cream

Grand Marnier Soufflé, Irish Rhubarb Sauce

Maple Syrup Crème Brulée, Poached Pear, Pecan Tuile

Ginger Beer Cake, Banana and Cardamom Ice Cream

All our Desserts, Ice Cream, Sorbet and Bread are made
in the Restaurant by our Pastry Chef

Please notify your waiter if you have any food allergens intolerances.

Although extra care has been taken in the preparation and production of our dishes,
For tables of 6 people or more 12.5% service charge will be added to your bill.

Special Opening Days for your Diary

Dax will be open especially for pre-Match Rugby Lunch on:

Date Match KO Time Dax Restaurant
Saturday 25th February 2017 Ireland V France 16:50 Open for Lunch from 12:30pm
Saturday 18th March 2017 Ireland V England 17:00 Open for Lunch from 12:30pm

A la Carte Dinner

A la Carte Dinner

A La Carte Dinner Menu

Available every evening Tuesday to Saturday

(sample menu)

Starters

Irish Crab Meat (Castletownbere, Co Cork) Apple & Celery, Pickled Cucumber, Chili & Ginger Dressing
16.00

Yellow Fin Tuna Tartar, Avocado Purée, Wasabi, Confit Lemon Soy and Ponzu Dressing
15.00

Seared Foie Gras, Rhubarb Compote, Poached Rhubarb, Almond Toasted Brioche
19.00

Crispy Irish Pork Belly (Donard, Co Wicklow), Fondue of Red Cabbage Soft Quail Egg, Watercress
13.00

Goat Cheese Mousse, Roasted Beetroot, Sun Dried Tomato, Crunchy Oats Black Olive Oil
12.00

Main Courses

Braised Veal, Truffle Mash Potato, Spring Onion, Glazed Salsify Braising Jus
28.00

Irish Fillet of Beef, (Winston Byrne Farm, Co Kildare) Caramelised Shallots, Fondant Potato, Bone Marrow Sauce
34.00

Irish Rack of Lamb and Lamb Breast (Ballycullane, Co Carlow) Garden Peas & Wild Garlic, Cherry Tomato, Thyme Jus
31.00

Fillet of Halibut, Fennel Confit, Piquillo Pepper Cream, Chickpea Fritter Irish Samphire and Irish Mussels Dressing
29.00

Seared Irish Sea Trout, Asparagus Tips, Broad Beans, Citrus Segments Noilly Prat Emulsion
26.00

Side Orders €4.50 per dish

Herbs Potato- French Beans & Hazelnut- Carrots & Parsnip Purée

 

Desserts €9.50

All our Desserts, Ice Cream, Sorbet and Bread are made in the Restaurant by our Pastry Chef

“Opalis and Caraïbe” Valrhona Desserts
Chocolate Sphere, White Chocolate Mousse, Chocolate Cake, Sour Cream and Liquorice Ice Cream

Celeriac Mousse Steamed Cake, Walnut Streusel, Apple Sorbet

Rhubarb Panna Cotta, Strawberry Cream

Grand Marnier Soufflé

Sheridan’s Mature Irish and French Cheese Plate with Condiments
15.00


Dinner is served Tuesday to Saturday from 6pm with last orders at 10.30pm

For tables of 6 people or more 12.5% service charge will be added to the bill.


Group Dining Menu

Group Dining Menu

(sample menu)

Group Dining at Dax Restaurant

Three courses €59

 

Starters

Irish Crab Meat and Irish Smoked Salmon, (Castletwonbere, Co Cork) Pickled Kohlrabi, Honey Watercress, Squid Ink Dressing (Supp 3.00)

Walnut & Brioche Goat Cheese, Beetroot Textures Hazelnut Crackers

Sautéed Foie Gras, Caviar Lentils, Red Elk, “Ras El Hanout” Jus (Supp 5.00)

Roasted Irish Partridge (Wild Irish Game, Co Wicklow) Braised Cabbage and Chestnuts, Liver Parfait on Toast

 

Main Courses

Braised Irish Pork (Dunlavin, Co Wicklow), Roasted Parsnip and Carrots Braising Jus

Irish Beef Fillet (Winston Byrne Farm, Co Kildare) Pickled Kale, Potato and Raisin Gratin, Shallot Jus (Supp 5.00)

Fillet of Turbot, Purple Cauliflower, Fennel Confit Anchovy and Pistachio Crumble

Stone Sea Bass, Roasted Jerusalem Artichoke, Marrow Watercress Purée

 

Side Orders €4.50 Each

  • Potatoes
  • Carrots with Honey & Thyme

 

Dessert

“Abinao” Valrhona Chocolate Fondant, Caramel Ice Cream

Maple Syrup Crème Brulée, Poached Pear, Pecan Tuile

Ginger Beer Cake, Banana and Cardamom Ice Cream

 

All our Desserts, Ice Cream, Sorbet and Bread are made
in the Restaurant by our Pastry Chef

Our group dining menu is available any evening Tuesday to Saturday

Please notify your waiter if you have any food allergen intolerance

Although extra care has been taken in the preparation and production of our dishes,
We cannot guarantee 100% that our dishes do not contain these ingredients
For tables of 6 people or more 12.5% service charge will be added to your bill

Seven Course Surprise Tasting Menu

Seven Course Surprise Tasting Menu

Surprise Tasting Menu

Only available for tables of 5 people or less, the whole table must dine on the menu.

(sample menu)

Garden Pea & Broad Bean Risotto, Knockalara Sheep Cheese (Co Waterford)


Seared Castletownbere Scallops, Cauliflower, Lardo di Colonatta Celery Leaf, Lemon Oil


Irish Beef Carpaccio, Beetroot, Pickled Onions and Parmesan


Seared Plaice Fillets, Irish Langoustines, Roasted Fennel, Artichoke  Shellfish Sauce


Irish Loin of Lamb, Irish Organic Carrots, Pea, Broad Beans, Sauce Vierge (Castledermot, Co Kildare)


Vanilla Panna Cotta, Irish Strawberries, Honeycomb, Strawberry Sorbet


Chocolate Fondant, Burlat Cherries, Almond Milk Ice Cream


€90.00- 7 Course Surprise Menu
€130.00- 7 Course Surprise Menu with matched wines by the glass


Suppliers

Sea Produce: Mourne Sea Food and Dorans
Irish Beef & Irish Lamb: TJ Mcloughlin Butchers Ltd
Fruit and Vegetables: Vernon Store Ltd
Other Product: La Rousse Food and Artisan

Vegetarian Menu

Vegetarian Menu

(sample menu)

Vegetarian Menu

(please note we do not cater for vegans)

 

Starters

Soup of the Day

Poached Pear & Blue Cheese Salad, Candid Walnuts Peppercorn Dressing

Mushroom Risotto, Truffle Oil

 

Main Courses

Herb Gnocchi, Broccoli Puree, Courgette, Spinach, Shaved Parmesan

Assiette of Winter Vegetables, Potato Terrine, Rosemary Dressing

Linguini of Sundried Tomato, Black Olives, Butternut Squash, Walnut Pesto Dressing

Two Course Lunch €24 Two Course Dinner €32


Suppliers

Sea Produce: Mourne Sea Food and Dorans
Irish Beef & Irish Lamb: TJ Mcloughlin Butchers Ltd
Fruit and Vegetables: Vernon Store Ltd
Other Product: La Rousse Food and Artisan

If you wish to dine from this menu, please let us know at time of reservation.
For tables of 6 people or more 12.5% service charge will be added to the bill.