Dax Restaurant & Dax Cafe Bar
23 Pembroke Street Upper, Dublin 2,
Telephone: 01 6761494
One of the best restaurants in Dublin is tucked away discreetly over two floors in the heart of Dublin’s Georgian Quarter. Olivier Meissonave became a familiar ...
How to get there
On the right hand side coming from Fitzwilliam Square West towards Lower Leeson Street.
Good to know
Closed Sunday & Monday
Dax Restaurant Lunch:
Tues- Fri 12.30 14.30
Tues- Sat 17.30 22.00
French / European
Surprise Tasting Menu:
7-Course with wine €125
A La Carte:
Mains €19.00 - €29.00
€34.00 - 2 Courses €39.00 - 3 Courses
Tues - Fri
Children's Menu - No
Number of Covers: 65
Dax Cafe Bar:
08-00 - 9.30 - Coffee
09.30 -11.00 - Breakfast
Lunch: Baguettes, Salad,Casual Food.
Evening: Tapas,Charcuterie Platters
About The Restaurant
One of the best restaurants in Dublin is tucked away discreetly over two floors in the heart of Dublin’s Georgian Quarter. Olivier Meissonave became a familiar figure on the restaurant scene having been Maître D’ at one of Dublin’s Michelin starred restaurants. He then moved on to open his own restaurant, Dax, named in tribute to his hometown in South West France, and where he has delighted foodies for almost a decade now providing thoroughly reliable Franco Irish food in the style of his Gallic native region. Meissonave is a man who knows and enjoys good food and this is reflected at Dax where you can always expect to find the best of Foie Gras, duck, game, and prunes, associated with the rich food and style of South West France.
Dax Restaurant is in a large stylish basement of these great Georgian houses on Pembroke Street Upper, the short street which swings around between Fitzwilliam Square and Lower Leeson Street, whilst his more recent casual Dax Café Bar is up a few steps on the ground floor.
The restaurant menu varies seasonally, but for me I always love the Duck Foie Gras “Au Torchon” with caramelized pear, the sweetness of maple powder, and toasted brioche. It is one of life’s great indulgences and hard to beat. Other starters include Irish West Coast Crab with Passion Fruit gel, red chilli and ginger. Poached loin of rabbit is with beetroot yoghurt, blood orange and hazelnut vinaigrette, whilst salad of goat cheese, Pequillo pepper, and beetroot has candied walnut, rocket and Aged Sherry vinaigrette.
Mains include roast duck with Medjoul dates, sweetcorn puree, courgettes, confit garlic and a rich Date jus. Rib-Eye of Irish beef is paired with Fondant Potato, Butternut Squash Puree, Forest Mushrooms, and a red wine jus, whilst braised Irish pork cheek and fillet of pork, comes with sweet potato puree, beetroot, and Sherried prunes. Fishophiles are more than well catered for with seared fillet of Atlantic Sea Bream with green asparagus, white grape gel and Verjus butter sauce, whilst the meaty texture of fillet of Atlantic Hake is paired with spinach, celeriac puree, braised shallots and a red wine jus.
Leave room for desserts, which are truly divine, and made in house by Dax’s own Pastry Chef, as are their ice creams, sorbets, and breads. Think of ethereal treats such as Lime and Honey Soufflé, light and zingy as a feather, or perhaps caramelized pineapple with the Asian twist of red chilli, Star Anise, Passionfruit jelly, frozen white chocolate, and vanilla ice cream. If you prefer cheese, as very often I do, they also have an excellent cheese plate – or of course do it properly and have both. It’s so much more civilized. As well as their A La Carte menu, Dax have a cracking Table d’hote menu available Tuesday to Friday nights. If you really want to treat yourself and experience the best of everything, try their 7-Course Surprise Tasting Menu which is jolly good value – you can also have the Tasting Menu with matching wines.
Dax Café Bar has a more informal setting with high tables and chairs, or sofas. Here you can kick off the day with breakfast from scrambled egg and smoked salmon, to organic porridge and honey, soft boiled egg and ‘soldiers’ to bacon on toast. Needless to say you can also get great croissants and pain au chocolat. At lunchtime they do great salads such as smoked haddock, rocket, shaved fennel, or indeed a homemade Dax burger with mixed leaves and sautéed potatoes. Baguettes here are also great – think goat cheese, sundried tomato, pear and pine nut pesto. In the evening DCB switches into divine Tapas, from hot sautéed squid with herb salsa, to tuna sashimi with lime and soya dressing, moules mariniere to wood pigeon breast and braised lentils. They also do fab charcuterie plates, all offer excellent value and top notch food.
The wine list is second to none at Dax and in the Café Bar they also have a superb range of beers.
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