{"id":6265,"date":"2019-09-05T12:04:43","date_gmt":"2019-09-05T12:04:43","guid":{"rendered":"https:\/\/www.dax.ie\/restaurant\/?page_id=6265"},"modified":"2026-09-03T16:08:13","modified_gmt":"2026-09-03T16:08:13","slug":"christmas-at-dax-2026","status":"publish","type":"page","link":"https:\/\/www.dax.ie\/restaurant\/christmas-at-dax-2026\/","title":{"rendered":"Christmas"},"content":{"rendered":"

Thank you for thinking of Dax Restaurant for your Christmas Booking. <\/strong><\/p>\n

We are taking bookings for Christmas from Tuesday 8th September.<\/strong><\/em><\/p>\n

All December bookings are by email only. Our ResDiary booking system is closed for December.\u00a0<\/strong><\/p>\n

Please contact olivier@dax.ie<\/a> to reserve your table.\u00a0<\/strong><\/p>\n

Few restaurants in Dublin conjure the very essence of Christmas the way Dax can. A season of indulgence, true, but also one of bonhomie, tasty food and fun.<\/p>\n

Dax excels at providing relaxed but professional service, Graham Neville’s excellent Irish cuisine matched with one of Ireland’s finest wine lists. Christmas Dining at Dax is a highlight of any year. Below you will find our sample menus. Dax will be open Tuesday to Saturday for both lunch and dinner for the month of December. We will close from 25th December and return for dinner service on Friday 8th January 2027.<\/p>\n

Group Bookings: For 10 or more people you must complete a booking form, which you can download here <\/a><\/strong><\/p>\n

For any party over 20 people, there will be a choice of 2 starters, 2 mains and 2 desserts. Your wine selection will have to made prior to the date of the booking.<\/p>\n

The largest party number we can accommodate is 30 people, should you wish to book more than this, you will need to book out the whole retaurant.<\/p>\n

Cancellation Policy for all bookings:\u00a0<\/strong><\/p>\n

For any bookings, notice of a cancellation must be given by the customer in writing by e-mail 3\u00a0days\u00a0<\/strong>before the date of the booking. (olivier@dax.ie ) If the required cancellation notice is not given, all pre-paid charges and an additional charge up to the minimum charge will be levied against the customer.<\/p>\n

All bookings require card details to confirm your reservation. In the event that the booking is not honoured or is cancelled with less than 48 hours\u2019 notice, a fee of \u20ac70 euro per person for lunch and \u20ac150 per person for dinner would be charged to the card)<\/p>\n

Final numbers of guests must be confirmed in writing or by phone, 3 days\u00a0<\/strong>prior to the booking date.<\/p>\n

If the final confirmed number at\u00a03 days\u00a0<\/b>is greater than the number that arrive; charges will be levied at the number confirmed at\u00a03 days<\/b>\u00a0out as follows.<\/span><\/p>\n

A charge of 70 euro\u00a0<\/strong>per guest for lunch will be added on your bill and a charge of\u00a0150 euro <\/strong>per guest for dinner.<\/p>\n

Christmas Lunch Menu<\/span>Christmas Dinner Menu<\/span>Christmas Booking<\/span><\/div>
\n

\"\"<\/p>\n

SAMPLE Christmas Lunch Menu<\/h3>\n

Christmas Lunch will start on Wednesday 18th November.<\/b><\/p>\n

Tuesday and Wednesday: 12.30pm – 2pm<\/strong><\/p>\n

Thursday and Friday – Lunch Sittings; 12.30pm – 3pm sharp and 3.30pm – 6.30pm sharp<\/strong><\/p>\n

Saturday Lunch 1pm (last order 2pm)\u00a0<\/strong><\/p>\n

This is a sample menu only, it may vary depending on availability.<\/b><\/strong><\/p>\n

 <\/p>\n

STARTERS<\/strong><\/p>\n

Roast <\/em>Dinish <\/em><\/strong>Island Scallops, Cevennes Onions, Coral Bisque <\/em><\/p>\n

***<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Slow Cooked <\/em>Comeragh <\/em><\/strong>Lamb, Maxim Potato, Soft Herb Infusion <\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/em>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/em><\/p>\n

***<\/p>\n

Dublin Bay <\/em><\/strong>Prawns, Clogherhead <\/strong>Crab, Port Oriel <\/strong>Smoked Salmon, Marie Rose Sauce<\/em><\/p>\n

***<\/p>\n

MAIN COURSES<\/strong><\/p>\n

Market Fish of The Day, Fine Maris Pipers, Kelp, Beurre Blanc Sauce <\/em><\/p>\n

***<\/p>\n

Roast Chalans <\/strong>Duck Breast, Chestnuts, Cavolo Nero, Elderberries, Thyme Sauce<\/em><\/p>\n

***<\/p>\n

Braised Tipperary <\/strong>Beef, Parsnip, Shiitake Mushrooms, Port Sauce<\/em><\/p>\n

 <\/p>\n

Side Orders \u20ac6 each<\/strong><\/p>\n

Potato Pur\u00e9e \/ Seasonal Vegetables<\/em><\/p>\n

 <\/p>\n

DESSERTS\/CHEESE<\/strong><\/p>\n

\u201cMont Blanc Style\u201d, Chestnut Mousseline, Whipped Cream, Shortbread, Vanilla Ice Cream<\/em><\/p>\n

***<\/p>\n

Warm Dark Chocolate Fondant, Citrus Sorbet <\/em><\/p>\n

***<\/p>\n

Sheridan\u2019s Cheese Selection and Condiments<\/em><\/p>\n

 <\/p>\n

2 courses \u20ac59\/ 3 courses <\/strong>\u20ac79<\/strong><\/p>\n

Vegetarian\/Vegan always available on the day<\/p>\n

 <\/p>\n

All discretionary gratuities added by our generous customers are distributed to all Dax staff. We are doing two sittings; we kindly ask our customers to vacate their tables in time by respect to customers who are eating after you and our staff<\/h6>\n<\/div>\n
\n

\"\"<\/p>\n

SAMPLE Christmas Dinner Menu<\/h3>\n

The Christmas dinner menu will run from Wednesday 18th November<\/strong><\/p>\n

Tuesday and Wednesday: 6pm – 8.30pm<\/strong><\/p>\n

Thursday and Friday: Dinner from 7.30pm with last order at 8.30pm <\/strong><\/p>\n

Saturday: 2 x Dinner Sittings 6pm – 8pm and 8.30pm to close<\/strong><\/p>\n

 <\/p>\n

This is a sample menu only, it may vary depending on availability.<\/b><\/strong><\/p>\n

 <\/p>\n

Homemade Bread and Irish Butter<\/strong><\/p>\n

\u00a0Amuse Bouche<\/strong><\/p>\n

<\/h4>\n

STARTERS<\/strong><\/p>\n

Castlecomer <\/em><\/strong>\u00a0Chicken Pithivier, Jura Wine Sauce<\/em> <\/i><\/p>\n

***<\/p>\n

Port Oriel <\/em><\/strong>Smoked Salmon, Dressed Castletowbere <\/strong>Crab, Classic Garnish<\/em><\/p>\n

***<\/p>\n

Roast Dinish Island<\/strong> Scallops, Truffled Cevennes Onions, Coral Bisque<\/em><\/p>\n

***<\/p>\n

Seared Foie Gras, Poached Quince, Elderberries, Walnut Crumble<\/em><\/p>\n

 <\/p>\n

MAIN\u00a0 COURSES<\/strong><\/p>\n

Fillet of Tipperary <\/strong>Beef, Crushed Swede, Celery, Green Peppercorn Sauce <\/em><\/p>\n

***<\/p>\n

Loin of Wicklow Gap<\/em><\/strong> Venison, Parsnips, Creamed Sprouts, Juniper Sauce<\/em><\/p>\n

***<\/p>\n

Dyad of Slow Cooked Comeragh Hill<\/strong> Lamb and \u201cAu Sang\u201d Pigeon , Shiitakes , Maris Piper Potato, Soft Herb Infusion<\/em><\/p>\n

***<\/p>\n

Market Fish of The Day, Caramelised Artichoke, Cultivated Mushrooms, Kelp, Noilly Prat Sauce \u00a0<\/em><\/p>\n

SIDE ORDERS<\/strong><\/p>\n

Potato Pur\u00e9e \/ Seasonal Vegetables<\/em><\/p>\n

 <\/p>\n

DESSERTS\/CHEESE<\/strong><\/p>\n

Saint Honor\u00e9, Grand Marnier Ice Cream<\/em><\/p>\n

***<\/p>\n

Warm Apple Tart Tatin,\u00a0 Butterscotch, Vanilla Ice Cream<\/em><\/p>\n

***<\/p>\n

Chocolate Fondant, Vanilla Ice Cream<\/em><\/p>\n

***<\/p>\n

Sheridan`s Cheese Selection with Condiments\u00a0<\/em><\/p>\n

 <\/p>\n

\u20ac98pp\u00a0 \u00a0 <\/strong><\/p>\n

Vegetarian\/Vegan always available on the day\u00a0<\/strong><\/p>\n

All discretionary gratuities added by our generous customers are distributed to all Dax staff. We are doing two sittings; we kindly ask our customers to vacate their tables in time by respect to customers who are eating after you and our staff<\/h6>\n<\/div>\n
\n

\"\"<\/p>\n

All bookings for December can be made by e-mail only. Our ResDiary booking system is closed for December.<\/p>\n

Please e-mail Olivier@dax.ie<\/a> to reserve your table.<\/p>\n

For Groups of 10 or more please download and complete our booking form (Download here<\/a>)<\/p>\n

 <\/p>\n<\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Thank you for thinking of Dax Restaurant for your Christmas Booking. We are taking bookings for Christmas from Tuesday 8th September. All December bookings are by email only. Our ResDiary booking system is closed for… <\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-6265","page","type-page","status-publish","hentry"],"yoast_head":"\nChristmas - Dax Restaurant<\/title>\n<meta name=\"description\" content=\"Few restaurants in Dublin conjure the very essence of Christmas the way Dax can. Dax excels at providing relaxed but professional service, excellent Irish cuisine matched with one of Ireland's finest wine lists. 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