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.

 


Christmas Dinner Menu – December 2017

Christmas Dinner Menu – December 2017

Christmas Dinner Menu

for groups and casual dining

three courses €65  + 12.5%Service Charge for tables of six or more

(SAMPLE MENU ONLY; dishes may change due to market availability)

menu available to dine on from the 28th November 2017

This menu is only for a maximum of 11 people, for larger groups the group Christmas menu is available. There will be two sittings at lunch and dinner every Thursday, Friday and Saturday in December. There will also be two sittings on Tuesday 19th and Wednesday 20th December

Christmas Dinner will be available as follows:

  • Tuesday 28th November to Saturday 2nd December
  • Tuesday 5th December to Saturday 9th December
  • Monday 11th December to Saturday 16th December
  • Monday 18th December to Saturday 23rd December

Starters

Roasted Root Vegetables, Aged Parmesan Purée, Ash Crumble, Chardonnay Dressing

Annagassan Smoked Salmon, Clogherhead Crab, Crisp Granny Smith Apple

Roasted Dinish Island Scallops, Truffled Onion, Coral Bisque (3.00 Suppl)

Seared Foie Gras, Elderberries, Quince and Walnut Crumble

Roasted Wicklow Partridge. Creamed Smoked Bacon, Brussel Sprouts, Crispy Leg Bonbon


Main Courses

Fillet of Kildare Beef, Beech Mushroom, Pearl Onions, Peppercorn Sauce (6.00 Suppl)

Loin of Wicklow Venison, Broad Beans, Celeriac, Stoney Grey Sauce

Goose Breast, Turnips, Preserved Red Cabbage, Fondant Potato, Thyme Sauce

Wild Turbot, Crushed Artichoke, Pumpkin, Red Wine Sauce

Atlantic Cod, Shrimps, Potato Gnocchi, Champagne Sauce


Side Orders 4.90 Per Dish

Herbed Baby Potatoes- French Beans and Shallots


Desserts

Home Made Christmas Pudding, Brandy Custard

Flourless Valrhona Chocolate Fondant, Milk Ice Cream

Vanilla Crème Brulée, Home Made Shortbread

Warm Apple Tart Tatin, Caramel Sauce, Vanilla Ice Cream

Sheridan`s Cheese Selection with Condiments


Please Note: As we are doing two sittings, we kindly ask our customers to vacate their tables in time by respect for the service and customers who are eating after you.

The Restaurant will not order any taxis

 

Word Version Group Booking Form

 

Download a Word version of our Group Booking Form. Changes to the text and terms and conditions will invalidate any booking. Please complete fully and return by email.

 

 

 

Group Booking Form for download

PDF Group Booking Form (requires Adobe Acrobat Reader to fill in and complete)

Right click on the Group Booking Form PDF Icon with your mouse and select “save link as…” to download then open and edit in Adobe Acrobat Reader. If you computer does not have a copy of Adobe Acrobat Reader it is a free programme from Adobe and you can get it here

 

Christmas Lunch Menu – December 2017

Christmas Lunch Menu – December 2017

Christmas Lunch Menu

for groups and casual dining

2 Courses 34.50 / 3 Courses 39.50 +Service Charge at 12.5% for parties of 6 or more

(SAMPLE MENU ONLY; dishes may change due to market availability)

menu available to dine on from the 28th November 2017

Maximum group size accepted will be 30 pax.

There will be two sittings at lunch and dinner every Thursday, Friday and Saturday in December. There will also be two sittings on Tuesday 19th and Wednesday 20th December

Christmas Lunch will be available as follows:

  • Tuesday 28th November to Friday 1st December
  • Tuesday 5th December to Saturday 9th December
  • Monday 11th December to Saturday 16th December
  • Monday 18th December to Saturday 23rd December

Starters

Roast Dinish Island Scallops, Truffled White Onion, Coral Bisque (€3.00 Sup)

Annagassan Smoked Salmon with Classic Garnish

Warm Foie Gras Parfait, Pickled Button Mushroom, Cep Sauce

Preserved Celeriac, Dunmanus Cheese Purée, Hazelnut, Celeriac Juice


Main Courses

Fillet of Atlantic Cod, Pumpkin Risotto, Ibérico Chorizo, Matelote Sauce

Noisette of Wicklow Venison, Sprouts, Chestnuts, Stoney Grey Sauce

Fillet of Kildare Beef, Pearl Onions, Beech Mushroom, Peppercorn Sauce (€7.00 Sup)

Roasted Duck Breast with Honey and Spices, Red Cabbage, Roasting Jus Sauce


Side Orders 4.90 Per Dish

Herbed Baby Potatoes-French Beans and Shallots


Desserts

Home Made Christmas Pudding, Brandy Custard

Valrhona Chocolate Mousse, Crunchy Hazelnut

Vanilla Crème Brulée and Homemade Short Bread

Sheridan’s Cheese Selection and Condiments (€5.00 Sup)


Please Note: As we are doing two sittings, we kindly ask our customers to vacate their tables in time by respect for the service and customers who are eating after you.

The Restaurant will not order any taxis

 

Word Version Group Booking Form

 

Download a Word version of our Group Booking Form. Changes to the text and terms and conditions will invalidate any booking. Please complete fully and return by email.

 

 

 

Group Booking Form for download

PDF Group Booking Form (requires Adobe Acrobat Reader to fill in and complete)

Right click on the Group Booking Form PDF Icon with your mouse and select “save link as…” to download then open and edit in Adobe Acrobat Reader. If you computer does not have a copy of Adobe Acrobat Reader it is a free programme from Adobe and you can get it here

 

Christmas Group Dinner Menu – 2017

Christmas Group Dinner Menu – 2017

Christmas Group Dinner Menu

for groups of 12 people or more

three courses €65  + 12.5% Service Charge

(SAMPLE MENU ONLY; dishes may change due to market availability)

menu available to dine on from the 28th November 2017

There will be two sittings at lunch and dinner every Thursday, Friday and Saturday in December. There will also be two sittings on Tuesday 19th and Wednesday 20th December

Christmas Dinner will be available as follows:

  • Tuesday 28th November to Saturday 2nd December
  • Tuesday 5th December to Saturday 9th December
  • Monday 11th December to Saturday 16th December
  • Monday 18th December to Saturday 23rd December

Starters

Annagassan Smoked Salmon, Clogherhead Crab, Crisp Granny Smith Apple

Roasted Dinish Island Scallops, Truffled Onion, Coral Bisque (3.00 Suppl)

Roasted Wicklow Partridge. Creamed Smoked Bacon, Brussel Sprouts, Crispy Leg Bonbon


Main Courses

Fillet of Kildare Beef, Beech Mushroom, Pearl Onions, Peppercorn Sauce (6.00 Suppl)

Goose Breast, Turnips, Preserved Red Cabbage, Fondant Potato, Thyme Sauce

Atlantic Cod, Shrimps, Potato Gnocchi, Champagne Sauce


Side Orders 4.90 Per Dish

Herbed Baby Potatoes- French Beans and Shallots


Desserts

Home Made Christmas Pudding, Brandy Custard

Flourless Valrhona Chocolate Fondant, Milk Ice Cream

Vanilla Crème Brulée, Home Made Shortbread

Warm Apple Tart Tatin, Caramel Sauce, Vanilla Ice Cream

Sheridan`s Cheese Selection with Condiments


Please Note: As we are doing two sittings, we kindly ask our customers to vacate their tables in time by respect for the service and customers who are eating after you.

The Restaurant will not order any taxis

 

Word Version Group Booking Form

 

Download a Word version of our Group Booking Form. Changes to the text and terms and conditions will invalidate any booking. Please complete fully and return by email.

 

 

 

Group Booking Form for download

PDF Group Booking Form (requires Adobe Acrobat Reader to fill in and complete)

Right click on the Group Booking Form PDF Icon with your mouse and select “save link as…” to download then open and edit in Adobe Acrobat Reader. If you computer does not have a copy of Adobe Acrobat Reader it is a free programme from Adobe and you can get it here

 

 

 

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

Warm Moulard Duck with Organic Baby Gem (Co Wicklow)Green Beans Iona Farm (Co Dublin), Peach, Green Almonds, Vanilla Vinaigrette

“Annagassan” Smoked Salmon, “Clogherhead” Crab (Co Louth)Pickled Ginger, Fresh Grated Carrot

Lamb Tartare (Co Kildare), Mushroom Broth

 

Main Courses

Red Mullet, Organic Cucumber (Co Wicklow), Braised Fennel Red Pepper Sauce

Slow Cooked (Co Kildare) Beef in Malted Barley, Crushed Turnip Girolle Mushrooms, Stoney Grey Sauce

Loin of Free Range Salter’s Pork (Co Carlow) Bramley Apple, Grelot Onions Broad Beans, Thyme Sauce

 

Desserts

Light Valhrona Chocolate Mousse Rolled in Coconut, New Season Strawberry

Vanilla and White Chocolate Parfait with Violette Meringue

Poached and Roasted New Season Stoned Fruits, Rosewater Ice Cream

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

 

Side Orders 4.5 per dish

Purée Potato- Irish Green Beans & Shallots

Lunch Menu

€27.50 – 2 Courses
€32.50 – 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

Iona Farm (Co Dublin) Courgette Flower stuffed with Prawns Prawn Bisque
15.00

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

Main Courses

Fillet of Kildare Beef, Potato Gratin, Marinated Celeriac Girolle Mushrooms, Peppercorn Sauce
34.00

Fillet of Turbot, Summer Vegetables RisottoLobster and Madeira Sauce
30.00

 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

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
18.00

Iona Farm Courgette Flower stuffed with Prawns and Prawn Bisque
17.00

Seared Foie Gras, Quince, Preserved Elderberries, Walnut
19.00

Roast Dinish Island Scallops, Cep Velouté, Pickled Raisins
21.00

Cloonconra Cheese, Marinated Vegetables, Soft Herbs, Ash Crumble
15.00

Main Courses

Roasted Anjou Pigeon, Veal Sweetbreads, Braised Coco Beans Tarragon and Sherry Vinegar Sauce
30.00

Fillet of Kildare Beef, Beech Mushrooms Toonsbridge Mozzarella, Green Peppercorn Sauce
34.00

Loin and Shoulder Spring Ballycullane Lamb, New Season Onion Homemade Gnocchi, Thyme Sauce
31.00

Fillet of Turbot, Harvest Vegetables Risotto Lobster Sauce
32.00

Roast Hake, Pumpkin, Crushed Articoke, Vermouth Sauce
27.00

Side Orders €4.50 per dish

Potato Purée – Irish Green Beans & Shallots

 

Desserts €9.50

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

Valrhona Chocolate Fondant, Salted Caramel Ice Cream

Lemon Tart, Seasonal Berries, Sheep Yoghurt Sorbet

Mango Soufflé, Passion Fruit Sauce

Gin and Tonic Style Macaroon

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

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

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.