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

available from Tuesday 8th January 2019

(sample menu)

 

Starters

Annagassan Smoked Salmon, Soft Boiled Hen’s Egg, Gribish Sauce

Terrine of Comeragh Lamb, and Foie Gras

Cévennes Onion Tart, Aged Gruyere Cheese, Baby Gem

 

Main Courses

Atlantic Cod, Fregola Sarde, Matalotte Sauce

Label Rouge Guinea Fowl Torte

Noisette of Wicklow Gap Venison, Swede, Savoy Cabbage, Smoked Timut Pepper Sauce

 

Desserts

Warm Chocolate Fondant, Cassis Sorbet

Poached Rocha Pear, Sabayon, Jersey Milk Ice Cream

Sheridan’s Cheese Selection and Condiments (€5 Suppl)

 

Side Orders 4.9 per dish

Potato Purée / Broccoli & Almond

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 

available from Tuesday 8th January 2019

(sample menu)

 

Starters

Roast Scallops, Cévennes Onion, Aged Parmesan, Coral Bisque
21

Seared Foie Gras, Preserved Elderberries, Quince, Walnut Crumble
18

Main Courses

Fillet of Wicklow Beef, Cep Duxelles, Celeriac, Green Peppercorn Sauce
35

Fillet of John Dory, Crushed Artichoke, Pumpkin, Red Wine Fish Sauce
32

 

A la Carte Lunch is served Tuesday to Friday from 12:30pm

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 Thursday

Pre-Theatre – Early Bird menu bookings are accepted between 6pm and 6:45pm Tuesday to Thursday; tables must be fully vacated by 8pm sharp available until 27th November 2018.

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

Warm Roscoff Onion Tart, Gruyère Cheese, Baby Gem
12

Annagassan Smoked Salmon, Clogherhead Crab, Classic Garnish Crisp Granny Smith Apple
17

Roast Scallops, Cévennes Onion, Aged Parmesan, Coral Bisque
21

Seared Foie Gras, Preserved Elderberries, Quince, Walnut Crumble
19

Veal Tartare, Pickled Seaweed, Kelly’s Oyster Emulsion, Osetra Caviar
18

 

Main Courses

Fillet of Wicklow Beef, Cep Duxelles, Swede, Green Peppercorn Sauce
35

Sautéed and Braised Comeragh Hill Lamb, Aubergine, Miso, Lamb Jus
31

Roasted Wild Duck, Chervil Root Purée, Braised Barley, Madeira Jus
29

Fillet of John Dory, Crushed Artichoke, Pumpkin, Red Wine Fish Sauce
32

Atlantic Cod, Fresh Water Shrimps, Creamed Savoy Cabbage, Noilly Prat Sauce
28

 

Side Orders €4.90 per dish

Potato Purée – Broccoli & Almond

 

Desserts €9.50

(suggested dessert accompaniment)

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

Bitter Chocolate Tart, Poached Clementines, Passion Fruit, Mandarin Sorbet
Pedro Ximenez, Osborne €11

Tonka Bean and Pear William Mille-Feuille, Praline Ice Cream
Beerenauslese, Kracher €12.50

Warm Apple Tart Tatin, Butterscotch Sauce, Tahitian Vanilla Ice Cream
Jurançon, Costat Darrer, J.M Grussaute €9

Sheridan`s Cheese Selection with Condiments (€3.00 Suppl)
Royal Oporto 10 Years Old Tawny €12

 

Chef Graham Neville


Dinner is served Tuesday to Saturday from 6pm

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 €68

available from Tuesday 8th January 2019

 

Starters

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

Annagassan Smoked Salmon, Clogherhead Crab, Classic Garnish Crisp Granny Smith Apple

Roast Scallops, Cévennes Onion, Aged Parmesan, Coral Bisque (€3.00 Suppl)

 

Main Courses

Fillet of Wicklow Beef, Cep Duxelles, Swede, Green Peppercorn Sauce (€7.00 Sup)

Sautéed and Braised Comeragh Hill Lamb, Aubergine, Miso, Lamb Jus

Atlantic Cod, Fresh Water Shrimps, Creamed Savoy Cabbage, Noilly Prat Sauce

 

Side Orders €4.90 Each

Potato Purée – Broccoli & Almond

 

Dessert

Tonka Bean and Pear William Mille-Feuille, Praline Ice Cream

Warm Apple Tart Tatin, Butterscotch Sauce, Tahitian Vanilla Ice Cream

Sheridan`s Cheese Selection with Condiments (€3.00 Suppl)

 

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

Tasting Menu

Tasting Menu

Tasting Menu

Available Friday & Saturday nights only for tables of 6 people or less, the whole table must dine on the menu 

(sample menu)

Roast Scallops, Cauliflower Purée, Pickled Yellow Raisin, Coral Bisque
Tursan 2017, Domaine Casalet

Sautéed and Braised Comeragh Hill Lamb, Aubergine, Baby Gem Marjoram Infusion La Vendimia Rioja 2016, Remondo

Fillet of John Dory, Cévene Onion, Salsify, Morel & Vin Jaune Sauce
German Riesling 2016, Villa Huegsen

Roasted Feighcullen Farm Aylesbury Duck, Braised Red Cabbage Cultivated Mushrooms, Shallot Thyme Sauce
Salice de Salentino Reserva 2013

Home Made Blood Orange Vacherin
Beerenauslese, Kracher 2016

€80 – 5 Course Surprise Menu
€120 – 5 Course Surprise Menu with matched wines by the glass


Chef Graham Neville


Vegetarian Menu

Vegetarian Menu

(sample menu)

Vegetarian & Vegan

Lunch & Dinner

Menu

 

Starters

Roscoff Onion Tart, Gruyère Cheese, Baby Gem

Baked Celeriac, Quince Purée, Pickled Seaweed (Vegan)

 

Main Courses

Baked Aubergine Glazed with Mizo, Garden Herbs (Vegan)

Toasted Fregola Sarda, Aged Parmesan, Cultivated Mushroom Light Cream Sauce

 

Two Course Lunch €35
Two Course Dinner €42

 

Chef Graham Neville


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.