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 2018

Christmas Dinner Menu – December 2018

Christmas Dinner Menu

three courses €68  + 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 27th November 2017

Maximum group size accepted will be 30 pax.

Lunch Wednesday, Thursday, Friday and Saturday 8th & 15th: 12.30pm until 2.30pm sharp / 3pm until 5.30pm sharp

Dinner Wednesday, Thursday, Friday and Saturday 6pm until 8.30pm sharp / 9pm second sitting

Christmas Dinner will be available as follows:

  • Tuesday 27th November to Saturday 1st December
  • Tuesday 4th December to Saturday 8th December
  • Monday 10th December to Saturday 15th December
  • Monday 18th December to Saturday 22nd December

Starters

Cevenne Onion Tart, Gruyère Cheese, Fine Leaves and Herbs

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

Roast Dinish Island Scallops, Cevenne Onion, Aged Parmesan, Coral Bisque (€3.00 Suppl)

Seared Foie Gras, Preserved Elderberries, Quince, Walnut Crumble

Anjou Pigeon, Creamed Brussel Sprouts, Truffle Sauce


Main Courses

Fillet of Black Angus Beef, Turnip, King Oyster Mushroom, Braised Beef, Oxtail Jus (€7.00 Sup)

Wicklow Gap Venison, Chestnuts, Celeriac, Green Peppercorn Sauce

Guinea Fowl and Foie Gras “En Croute”

Wild Turbot, Crushed Artichoke, Pumpkin, Delamotte Champagne Sauce

Wild Atlantic Cod, Iberico Chorizo, Carnaroli Rice, Red Wine 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

Reservations

To make a booking please send your request to by email to olivier@dax.ie

Booking Form

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.

Christmas Lunch Menu – December 2018

Christmas Lunch Menu – December 2018

Christmas Lunch Menu

2 Courses 37 / 3 Courses 42 +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 27th November 2017

Maximum group size accepted will be 30 pax.

There will be two sittings at lunch and dinner every Wednesday, Thursday, Friday and Saturday in December.

Lunch Wednesday, Thursday, Friday and Saturday 8th & 15th: 12.30pm until 2.30pm sharp / 3pm until 5.30pm sharp

Dinner Wednesday, Thursday, Friday and Saturday 6pm until 8.30pm sharp / 9pm second sitting

Christmas Lunch will be available as follows:

  • Tuesday 27th November to Friday 30th November
  • Tuesday 4th December to Saturday 8th December
  • Monday 10th December to Saturday 15th December
  • Monday 17th December to Saturday 22nd December

Starters

Roast Dinish Island Scallops, Winter Roots, Lemongrass and Ginger Sauce (€3 Suppl)

Annagassan Smoked Salmon with Classic Garnish

Seared Foie Gras, Chervil Root Purée, Almond Crumble

Cévenne Onion Tart, Gruyere, Truffle Sauce


Main Courses

Wild Hake, Fregola Sarde, Alsace Bacon, Delamotte Champagne Sauce

Noisette of Wicklow Gap Venison, Celery, Celeriac, Green Peppercorn Sauce

Fillet of Black Angus Beef, Turnip, Braised Beef, Oxtail Jus (€7 suppl)

Roasted Duck Breast, Crushed Artichoke, Potato Gnocchi, Date Sauce


Side Orders 4.90 Per Dish

Potato Purée – Seasonal Winter Vegetables


Desserts

Warm Christmas Pudding, Chantilly Cream

Valrhona Chocolate Fondant, Milk Sorbet

Cheese Cake, Popcorn, Vanilla Ice Cream

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


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

Reservations

To make a booking please send your request to by email to olivier@dax.ie

Booking Form

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.

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 until 27th November 2018.

(sample menu)

 

Starters

Commeragh Mountain Lamb and Roscoff Onion, Gratinated with Gruyere Cheese

Pressed Terrine of Grouse, Mallard Duck, Partridge, Pickled Walnut Sauce

Annagassan Smoked Salmon, Kelly’s Oysters, Pickled Seaweed

 

Main Courses

Atlantic Hake, Crushed Artichoke, Pumpkin, Vermouth Sauce

Noisette of Wicklow Gap Venison, Potato Gnocchi, Peppercorn Sauce

Slow Cooked Thomas Salter’s Pork Belly, Miso Yuzo Glaze, Light Port Sauce

 

Desserts

Pear and Almond Tart

Warm Valrhona Chocolate Fondant Calamansi Sorbet

Fresh Fruit Salad and Ice Cream

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

 

Side Orders 4.9 per dish

Mash Potato – Cauliflower Cheese

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 until 27th November 2018

(sample menu)

Starters

Seared Foie Gras, Almond Crumble, Poached Quince, Elderberries
19

Raviolo of Dundalk Bay Lobster, Ginger and Lemongrass Bisque
21

 

Main Courses

Enniscrone Dexter Beef, Fondant Potato, Black Cabbage, Braised Beef Essence
34

Fillet of Wild Turbot, Pumpkin, Ruby Grapefruit Preserved, Light Citrus Sauce
33

 

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 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 available until 27th November 2018.

(sample menu)

Starters

Seared Foie Gras, Almond Crumble, Poached Quince, Elderberries
19

Irish Rose Veal Tartare, Lightly Pickled Seaweed, Oyster Emulsion Sea Farm Asetra Caviar
20

Annagassan Smoked Salmon, Clogherhead Crab, Brioche, Parsley Mayonnaise
18

Raviolo of Dundalk Bay Lobster, Ginger and Lemongrass Bisque
21

Aged Clonnconra Cheese, Celeriac, Pickled Mushrooms, Fine Herbs
15

 

Main Courses

Enniscrone Dexter Beef, Fondant Potato, Black Cabbage, Braised Beef Essence
34

Aylesbury Duck from Feighcullen Farm, Heritage Carrots, Girolles, Date Sauce
30

Roast Saddle of Wicklow Gap Venison, Celery, Baked Celeriac, Walnut Sauce
32

Fillet of Wild Turbot, Pumpkin, Ruby Grapefruit Preserved, Light Citrus Nage
33

Atlantic Cod, Fresh Shrimps, Roscoff Onions, Gruyère, Noilly Prat Sauce
29

 

Side Orders €4.90 per dish

Mash Potato – Cauliflower Cheese

 

Desserts €9.50

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

Shortbread, Poached Pear, Tonka Bean Mousseline, Pear Sorbet

Valrhona Chocolate Soufflé, Calamansi Sorbet

Fresh Lemon Tart, Seasonal Berries, Pistachio Ice Cream

Whipped Caramelised White Chocolate, Passion Fruit Curd, Mango 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

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

available until 27th November 2018

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

Available Friday & Saturday nights only for tables of 5 people or less, the whole table must dine on the menu available until 27th November 2018.

(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
€140.00- 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

available until 27th November 2018

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.