Tavern at the Dylan
Dylan Hotel, Eastmoreland Place, Dublin 4,
Telephone: 00 353 (0)1 660 3000
The Dylan, has followed the trend of international high-end hotels by deformalizing their restaurant whilst still delivering fine dining on the plate. Now the Tavern Restaurant, ...
How to get there
From St. Stephen’s Green, go down Baggot Street. Cross Grand Canal and take left after Searson’s Pub on to Eastmoreland Place.
Good to know
Tues-Sun 12.30pm - 2.30pm
Tues-Thurs 6pm - 10pm
Fri - Sat 6pm - 10.30pm
Sunday 6pm - 9pm
Cuisine: Contemporary Irish
A La Carte:
Mains €27 - €35
Available all evening
up to 7.30pm
Weekend Brunch: Yes
Number of Covers: Up to 60 or 80 for events
Wheelchair Facilities: Yes
Credit Cards: Yes
Private Dining Facilities: Yes
About The Restaurant
The Dylan, has followed the trend of international high-end hotels by deformalizing their restaurant whilst still delivering fine dining on the plate. Now the Tavern Restaurant, the Executive Chef is Mark Bodie who was previously at Sebastien Masi’s cracking Pearl Brasserie. So, it is out with the tablecloths and in with wooden topped tables but don’t worry you are certainly not slumming it here, it is as luxurious and chic as ever but more relaxed in style. Bodie has delivered a concise menu with six each of starters and mains focusing on seafood but, of course, the carnivore is also catered for. Starters included Brandy Bay oysters with a cucumber dressing. Sweetcorn soup was with truffle cream and chicken wing, while seared scallops were paired with the fresh clean tastes of scallop tartare, apple, cucumber, lime and coriander. An amuse bouche of warm pumpkin soup laced with pungent nutmeg was in a little glass bowl with a quirky mini spoon hanging off the side. After a couple of efforts with the spoon, it was a case of a sneaky look around and pick it up and knock it back. Toonsbridge mozzarella salad for my friend Rena lit up a black plate. The illuminating creamy ball of cheese was surrounded by the vibrant greens and reds of Heritage tomatoes, set off with ‘wings’ of squid ink black crispbread, a sprinkle of frozen ‘Bloody Mary’ shavings from an ice-pop. She loved it. Crabmeat for me was in a gently formed tian rather than the stiff moulded variety. Again it was a wonderfully fresh dish set off with the sharp citrus contrasts of pink and yellow grapefruit, cubes of compressed melon and dots of intense limencello and sprinkled with pumpkin seeds.
There was a light healthy feel to the food that we both picked up on immediately and really liked. Mains included hake en papillotte with artichoke, tomato and saffron orzo, while a salt baked seabass for two people came with lemon creamed potatoes, broccoli and smoked almonds. A John Stone rib-eye steak sported onion rings, chunky chips and a red wine jus while Silverhill duck breast with Asian influences had the duck breast accompanied by duck parcels, pak choi and a mushroom and soy broth.
Rena choice of a fishplate was superb. Splashes of beetroot jus on the plate provided the base for succulent roast monkfish cheeks, a brace of crispy cod brandade balls, various shavings of fennel and greenery, more limencello blobs and beetroot plus a little bowl of crab and beetroot risotto on the side. Turbot is a highly prized and highly priced fish regarded by many as the finest flat fish there is. Its meat is firm and chunky and you don’t always see it on menus. I guess when you do see it you do have to regard it as a bit of a treat in the same way as we think of sole on the bone or lobster. At the Tavern it was rather nice to get two out of the three treats on the plate in the form of beautifully seared tranches of turbot with lobster pieces mingling also with an intense green spinach puree, a deconstructed ratatouille of artichoke stem and skinned cherry tomatoes, pus a sprinkling of crispy mussels. It was the definitive picture of Cannes on a plate. Sides of chunky chips/French fries, colcannon with bacon, warm beetroot and goat’s cheese and quinoa, citrus fruits, cucumber and mustard dressing were all available but we didn’t in fact need them.
Desserts included lemon and seasonal berries with crème Chantilly, Genoise and choux pastry, a melting Valrhona chocolate sphere and ‘Fairground for two’ which sounded rather fun with toffee and apple doughnut, vanilla cone, marshmallow, honeycomb chocolate and candy floss.
There is seriously good food at this Tavern – and they also do a great brunch at weekends.
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