Ronan Kinsella & Paul Lenehan
11 Vergemount, Clonskeagh, Dublin 6,
Telephone: +353 (0)1 2830045
Long before the word Gastropub was ever dreamt up in the nether regions of London’s ECI at The Eagle on Farringdon Road, Ashtons in Dublin’s leafy Clonskea...
How to get there
Coming from Ranelagh Village, Ashtons is set back from the road, on a bend behind a green area, on the left hand side.
Good to know
Opening Hours: 7 days a week
Serving Food 12.00 - 22.00
Cuisine: Casual Modern Irish
A La Carte:
Mains €12 - €25
From 3 pm daily
Children’s Menu: Yes
Number of Covers: 80
Wheelchair Facilities: No
Credit Cards: Yes
Private Dining Facilities: No
About The Restaurant
Long before the word Gastropub was ever dreamt up in the nether regions of London’s ECI at The Eagle on Farringdon Road, Ashtons in Dublin’s leafy Clonskeagh had a reputation for good food that would give anyone a run for their money. In times of not so yore ago, when the best you could get in an Irish pub was the famous hang sangwich and a bowl of soup, people flocked to Ashtons for their wonderful range of delicious grub in comfortable surroundings overlooking the River Dodder. It has a huge following of loyal regulars who go there a couple of times a week in the sure knowledge that they will be well fed and can relax in their favourite Gastropub.
After 27 years in the excellent ownership of Gerry Farrelly, Ashtons was taken over in 2012 by Paul Lenehan and Ronan Kinsella whose aim and ambition is to carry the business forward focusing on value for money with consistency, service and quality. If they didn’t do this there are very many people who love Ashtons so much they wouldn’t be long in telling them!
I too love the informal way of dining nowadays, it is so much more relaxing, and I love the eclectic contemporary comfort food, and good value, that goes with it. Starters include chicken liver pate with red onion marmalade and toasted ciabatta, whilst prawns pil pil, with chilli and garlic oil, come with toast. Confit chicken leg, with parsnip puree, fondant potato and rosemary jus makes a hearty starter, but I love the wild mushrooms, with chilies, toasted focaccia and poached hen’s egg. They also do delicious daily soups and cracking seafood chowder, which they serve with their own mini brown breads.
Ashtons now serve steaks on the stone which means that your steak arrives on a hot stone, not just any stone of course, a special stone, and you can judge when it is cooked enough for you, or have it as blue as you like. You can have a 7-oz sirloin, or 6 or 8 oz fillets, accompanied by fries, tobacco onions, sauté mushrooms, and a choice of peppercorn sauce or garlic butter. They also have a wide selection of popular dishes including pan fried fillet of hake with pumpkin puree, lemon and pea risotto. Jumbo tiger prawn Thai green curry is always a popular number as is the Clogher Head beer battered fresh haddock, mushy pea, Tartare sauce, combo. Braised shoulder of lamb casserole has apples and prunes, seasonal vegetables, and garlic and rosemary sauté potato, whilst an 8-hour braised blade of beef, has mash potato, red cabbage and rich gravy. They also do homemade burgers, both lamb and beef, with all the trimmings, as well as a brace of chicken dishes such as marinated breast of organic chicken, with chive mash, green peppercorn sauce, crisp pancetta and roasted vegetables. The menu changes regularly
Leave some room for puds – think Eton Mess with mixed berries, as well as dark rum and chocolate torte with sticky toffee ice-cream. Yum Yum Yum.
You will be well fed and watered at Ashtons as is its tradition.
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