The Cellar Restaurant

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The Garden Room

Merrion Hotel, Upper Merrion Street, DUBLIN 2
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The recently opened all-day Garden Room at The Merrion Hotel (see also Restaurant Patrick Guilbaud) is bathed in natural light, overlooking the wonderfully landscaped gardens. The kitchen bases its cooking on indigenous ingredients and promotes local and artisan producers whenever possible, seen in imaginative starters like confit of Galway salmon with horseradish and potato salad, pickled cucumber and cucumber gel, and saddleback pork and pistachio terrine with fig chutney, a cherry and balsamic treacle adding another flavour dimension. Main courses pull some punches too, without being overwrought or fussy: meltingly tender veal liver with rich onion gravy laced with red wine accompanied by bacon and buttery mash, say, or roast skate wing with lemon and brown shrimp beurre noisette and garlicky spinach. Cheeses are Irish, with ingredients in some puddings coming from wilder shores: a smooth light soufflé of exotic fruits, for instance, with mango ice cream and coconut liqueur-infused custard.

Further information

Tel: 01 6030600
& 6030630
Please quote 'The AA'.
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  • Open all year.
  • Days closed for lunch: Sat

Restaurant information

  • Cooking type: Modern Irish
  • Chef: Ed Cooney
  • Accessible for wheelchairs
  • Disabled toilets
  • Children welcome
  • Children's portions

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