Dax Restaurant

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

  • “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

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

“Toonsbridge” Mozzarella (Co Cork), Marinda Tomatoes, First Pressed Olive Oil

“Annagassan” Smoked Salmon (Co Louth) with New Season Asparagus

Slow Cooked Hen’s Egg, Peas, Smoked Bacon, “Meurette” Sauce

Main Courses

Atlantic Cod, Broad Beans, Beech Mushrooms, Cracked Wheat, Elderflower Sauce

“Kerry Hill” Braised Lamb (Co Kerry) with Cevenne Onion and Thyme Marjoram Reduction

Roast Guinea Fowl, Pointed Irish Cabbage, Fondant Potato, Roasted Jus

Desserts

Praline Parfait

Earl Grey Bavarois, Baileys Cream

Pineapple Tart Tatin, Lime Ice Cream (please allow 12 minutes)

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

Side Orders 4.5 per dish

Mash Potato- French Beans & Shallots

Lunch Menu

€27.50 – 2 Courses
€32.50 – 3 Courses

Head 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

Iona Farm Courgette Flower stuffed with Prawns and Prawn Bisque
15.00

Seared Foie Gras, Preserved Violet Artichoke, Roscoff Onion Purée Root Crumble
19.00

Main Courses

Fillet of Kildare Beef, New Season Grelot Onions, Beech Mushrooms Turnips, Bone Marrow Sauce
34.00

Fillet of Brill, White Asparagus, Broad Beans, Cracked Wheat Elderflower Sauce
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.

 

A la Carte Dinner

A la Carte Dinner

A La Carte Dinner Menu

Available every evening Tuesday to Saturday

(sample menu)

Starters

Annagassan Smoked Salmon and Clogherhead Crab, Crisp Granny Smith Apple
17.00

Iona Farm Courgette Flower stuffed with Prawns and Prawn Bisque
15.00

Seared Foie Gras, Preserved Violet Artichoke, Roscoff Onion Purée, Root Crumble
19.00

Roasted Wicklow Quail with Lightly Smoked Lough Erne Eel, Waffle Pancake
16.00

Warm New Season Asparagus Hazelnut & Truffle Sabayon
14.00

Main Courses

Roasted Breast of Moulard Duck, glazed with Honey and Pepper Pointed Irish Cabbage, Celeriac, Fresh Cherry Sauce
28.00

Fillet of Kildare Beef, New Season Grelot Onions, Beech Mushrooms Turnips, Bone Marrow Sauce
34.00

Loin of Spring Ballycullane Lamb, Wet Garlic Homemade Potato Gnocchi, Spicy Madeira Jus
31.00

Fillet of Brill, White Asparagus, Broad Beans, Cracked Wheat Elderflower Sauce
29.00

Seared Yellow Fin Tuna, Courgettes, Crushed Aubergine Kalamata Olives, Saveol Tomato Concentrate
28.00

Side Orders €4.50 per dish

Potato Purée – French Beans & Shallots

 

Desserts €9.50

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

Pineapple Tarte Tatin, Coconut and Mint Ice Cream

Peach Créme Brulée, Homemade Shortbread

“Guanaja” Valrhona Chocolate and Irish Whiskey Mousse Salted Caramel Ice Cream

New Season Irish Strawberries, Lemon Curd, Yuzu Sorbet

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

Head 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 €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.