Thank you for thinking of Dax Restaurant for your Christmas Booking.
All December bookings are by email only. Our ResDiary booking system is closed for December.
Please contact olivier@dax.ie to reserve your table.
Few restaurants in Dublin conjure the very essence of Christmas the way Dax can. A season of indulgence, true, but also one of bonhomie, tasty food and fun.
Dax excels at providing relaxed but professional service, Graham Neville’s excellent Irish cuisine matched with one of Ireland’s finest wine lists. Christmas Dining at Dax is a highlight of any year. Below you will find our sample menus. Dax will be open Tuesday to Saturday for both lunch and dinner for the month of December. We will be open on Monday 22nd December and will close from 25th December and return for dinner service on Thursday 8th January 2026.
Group Bookings: For 10 or more people you must complete a booking form, which you can download here
For any party over 20 people, there will be a choice of 2 starters, 2 mains and 2 desserts. Your wine selection will have to made prior to the date of the booking.
The largest party number we can accommodate is 30 people, should you wish to book more than this, you will need to book out the whole restaurant.
Cancellation Policy for all bookings:
For any bookings, notice of a cancellation must be given by the customer in writing by e-mail 3 days before the date of the booking. (olivier@dax.ie ) If the required cancellation notice is not given, all pre-paid charges and an additional charge up to the minimum charge will be levied against the customer.
All bookings require card details to confirm your reservation. In the event that the booking is not honoured or is cancelled with less than 48 hours’ notice, a fee of €70 euro per person for lunch and €150 per person for dinner would be charged to the card)
Final numbers of guests must be confirmed in writing or by phone, 3 days prior to the booking date.
If the final confirmed number at 3 days is greater than the number that arrive; charges will be levied at the number confirmed at 3 days out as follows.
A charge of 70 euro per guest for lunch will be added on your bill and a charge of 150 euro per guest for dinner.
SAMPLE Christmas Lunch Menu
Christmas Lunch will start on Tuesday 25th November.
Tuesday and Wednesday: 12.30pm – 2pm
Thursday and Friday – Lunch Sittings; 12.30pm – 3pm sharp and 3.30pm – 6.30pm sharp
Saturday Lunch 1pm (last order 2pm)
This is a sample menu only, it may vary depending on availability.
STARTERS
Roast Dinish Island Scallops, Cevennes Onions, Coral Bisque
***
Slow Cooked Comeragh Lamb, Maxim Potato, Soft Herb Infusion
***
Dublin Bay Prawns, Clogherhead Crab, Port Oriel Smoked Salmon, Marie Rose Sauce
***
MAIN COURSES
Market Fish of The Day, Fine Maris Pipers, Kelp, Beurre Blanc Sauce
***
Roast Chalans Duck Breast, Chestnuts, Cavolo Nero, Elderberries, Thyme Sauce
***
Braised Tipperary Beef, Parsnip, Shiitake Mushrooms, Port Sauce
Side Orders €6 each
Potato Purée / Seasonal Vegetables
DESSERTS/CHEESE
“Mont Blanc Style”, Chestnut Mousseline, Whipped Cream, Shortbread, Vanilla Ice Cream
***
Warm Dark Chocolate Fondant, Citrus Sorbet
***
Sheridan’s Cheese Selection and Condiments
2 courses €58 / 3 courses €78
Vegetarian/Vegan always available on the day
All discretionary gratuities added by our generous customers are distributed to all Dax staff. We are doing two sittings; we kindly ask our customers to vacate their tables in time by respect to customers who are eating after you and our staff
SAMPLE Christmas Dinner Menu
The Christmas dinner menu will run from Tuesday 25th November
Tuesday and Wednesday: 6pm – 8.30pm
Thursday and Friday: Dinner from 7.15pm with last order at 8.30pm
Saturday: 2 x Dinner Sittings 6pm – 8pm and 8.30pm to close
This is a sample menu only, it may vary depending on availability.
Homemade Bread and Irish Butter
Amuse Bouche
STARTERS
Castlecomer Chicken Pithivier, Jura Wine Sauce
***
Port Oriel Smoked Salmon, Dressed Castletowbere Crab, Classic Garnish
***
Roast Dinish Island Scallops, Truffled Cevennes Onions, Coral Bisque
***
Seared Foie Gras, Poached Quince, Elderberries, Walnut Crumble
MAIN COURSES
Fillet of Tipperary Beef, Crushed Swede, Celery, Green Peppercorn Sauce
***
Loin of Wicklow Gap Venison, Parsnips, Creamed Sprouts, Juniper Sauce
***
Dyad of Slow Cooked Comeragh Hill Lamb and “Au Sang” Pigeon , Shiitakes , Maris Piper Potato, Soft Herb Infusion
***
Market Fish of The Day, Caramelised Artichoke, Cultivated Mushrooms, Kelp, Noilly Prat Sauce
SIDE ORDERS
Potato Purée / Seasonal Vegetables
DESSERTS/CHEESE
Saint Honoré, Grand Marnier Ice Cream
***
Warm Apple Tart Tatin, Butterscotch, Vanilla Ice Cream
***
Chocolate Fondant, Vanilla Ice Cream
***
Sheridan`s Cheese Selection with Condiments
€98pp
Vegetarian/Vegan always available on the day
All discretionary gratuities added by our generous customers are distributed to all Dax staff. We are doing two sittings; we kindly ask our customers to vacate their tables in time by respect to customers who are eating after you and our staff
All bookings for December can be made by e-mail only. Our ResDiary booking system is closed for December.
Please e-mail Olivier@dax.ie to reserve your table.
For Groups of 10 or more please download and complete our booking form (Download here)