Dax Restaurant

  • Welcome to Dax Restaurant
    Restaurant of the Year 2018, Georgina Campbell’s Ireland Guide

  • “Serving simple luxury with a light touch.”
    Gillian Nelis, The Sunday Business Post

  • “The Wine list at Dax remains
    one of the finest in the country.”
    Tomás Clancy, The Sunday Business Post

  • “Dublin’s best non-starred chef
    turns Dax into a stellar place to eat”
    Catherine Cleary, The Irish Times

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

  • “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

  • “charming service and outstanding modern Irish cooking ensure Dax’s future as one of the finest and most exciting restaurants in Dublin”
    Georgina Campbell’s Ireland Guide 2018

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 Lunch, Pre-Theatre 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 €29 – 3 Courses €35

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

(sample menu)

 

Starters

Seared Blue Finn Tuna, Fine Herbs, Ponzu Dressing

Crispy Comeragh Hill Lamb, Sheep Milk Yogurt, Spicy Red Pepper Purée

Warm Cévennes Onion and Aged Comté Cheese Tart, Almond Crust

 

Main Courses

Roast Hake, Ibérico Chorizo, Fregola, Piperade, Red Wine Matelote Sauce

Braised Kildare Beef, Purple Broccoli, Beech Mushroom, Black Garlic Sauce

Thomas Salters Pork Loin, Sweet Potato, Bramley Apple, Poitĩn Thyme Sauce

 

Desserts

Whipped Buttermilk, Madagascar Vanilla, Popcorn, Salted Caramel Ice Cream

Rocha Pear Tart, Valrhona Cocoa Sorbet

Warm Forced Rhubarb, Crème Anglaise, Spiced Crumble

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

 

Side Orders 4.5 per dish

Mash Potato/ Broccoli

Lunch Menu

€29 – 2 Courses
€35 – 3 Courses

Chef Graham Neville

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

Salt Cured Foie Gras, Preserved and Fresh Spring Vegetables, Chardonnay Vinegar, Home Made Brioche
18

Roast Dinish Island Scallops, Sweat Pea Sauce
19

Main Courses

Fillet of Kildare Beef, Braised Short-Rib, Celeriac, Diane Sauce
34

Fillet of John Dory, Morels, White Asparagus, Blanquette Sherry Sauce
31

A la Carte Lunch is served Tuesday to Friday

Chef Graham Neville

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

Warm Mackerel, Roast Ramiro Pepper Purée, Marinated White Turnip
**
Annagassan Smoked Salmon, Natural Buttermilk, Beetroot, Raspberry Dressing
**
Pressed Terrine of Wicklow Wild Game, Preserved Bramley Apple
  

Main Courses

Roast Cod, Slow Cooked Kohlrabi, Purple Broccoli, Citrus Sauce
**
Roast Guinea Fowl, Pointed Cabbage, Homemade Potato Gnocchi, Smoked Stock Reduction
**
Noisette of Wicklow Gap Venison, Celery, Celeriac, Black Garlic Sauce
  

Side Orders

4.90 per dish – Mash Potato / Carrot and Parsnip
  

Desserts

Warm Rhubarb, Bourbon Vanilla Custard, Spiced Crumble
**
Sheep’s Yogurt Panna Cotta, Passion Fruit, Honeycomb
**
Bananas, Chantilly Cream, Caramel, Chocolate Streusel
**
Selection of Irish & French Cheeses with Condiments (5 Supplement)
  

All our Desserts, Ice Cream, Sorbet and Bread are made

in the Restaurant by our Pastry Chef

Please notify your waiter if you suffer any food allergen intolerance.

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.

 

A la Carte Dinner

A la Carte Dinner

A La Carte Dinner Menu

Available every evening Tuesday to Saturday

(sample menu)

Starters

Salt Cured Foie Gras, Preserved and Fresh Spring Vegetables, Chardonnay Vinegar Homemade Brioche
18

Guinea Fowl Pithivier
16

Roast Dinish Island Scallops, Sweet Pea Sauce
19

Clogherhead Lobster and Prawns Raviolo, Root Ginger and Lemongrass Sauce
20

New Season Asparagus, Morel Sauce, Lovage Emulsion
15

Main Courses

Fillet of Kildare Beef, Braised Short-Rib, Celeriac, Diane Sauce
34

Comeragh Hill Lamb, Lightly Smoked Aubergine, Spicy Ramiro Pepper Purée, Sheep’s Yogurt, Marjoram Jus
32

Maple Glazed Thomas Salters Free Range Pork, Curley Kale, Sweet Potato, Poitin and Thyme Sauce
28

Fillet of John Dory, Morels, White Asparagus, Blanquette Sherry Sauce
31

Roast Atlantic Cod Fillet, Cévenne Onion, Heirloom Carrots, Fresh Peas, Lobster Sauce
28

Side Orders €4.90 per dish

Mash Potato – Broccoli

 

Desserts €9.50

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

Whipped Natural Buttermilk, Popcorn, Pineapple, Madagascar Vanilla

Valrhona Chocolate Cream, Ruby Grapefruit, Earl Grey

Pear William and Bramley Apple Tart, Sheeps Yogurt Sorbet

Mille-Feuille of Forced Rhubarb, “Mara de Bois Strawberry” Sorbet

Selection of Home-Made Ice Cream and Sorbet

Sheridan`s Cheese Selection with Condiments
16

Chef Graham Neville


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 €65

 

Starters

Annagassan Smoked Salmon, Clogherhead Crab, Crisp Granny Smith Apple

Roast Dinish Island Scallops, Truffled Cevenes Onion, Coral Bisque (€3.00 Suppl)

Seared Foie Gras, Wild Preserved Elderberries, Quince, Walnut Crumble

 

Main Courses

Fillet of Kildare Beef, Celeriac, Beech Mushrooms, Green Peppercorn Sauce (€7.00 Sup)

Wicklow Gap Venison, Creamed Sprouts, Sweet Potato, Chestnut Purée Smoked Venison Sauce

Wild Turbot, Crushed Artichoke, Pumpkin, Noilly Prat Sauce

 

Side Orders €4.90 Each

Mash Potato – Carrot & Parsnip

 

Dessert

Iona Farm Apple Tart Tatin, Caramel Sauce, Vanilla Ice Cream

Flourless Valrhona Chocolate Fondant, Milk Ice Cream

Bourbon Vanilla Crème Brulée

 

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


€95.00- 7 Course Surprise Menu
€135.00- 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

 

Starters

Heirloom Tomatoes, Watermelon, Aged Balsamic, Soft Herbs, Extra Virgin Olive Oil

Purple Sprouting Broccoli, Almond, Spring Onion, Lemon Purée, Lovage Emulsion

Main Courses

New Season Asparagus, Hen’s Egg, Béarnaise Sauce

Slow Cooked Celeriac, Heirloom Carrots, Fresh Peas, Fregula Spring Vegetables Consommé

Two Course Dinner €35

Chef Graham Neville


Chef Graham

 

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.