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Morilles Bistro

Contact Information

Morilles Bistro
Nicholas Courtney
The Yellow House, 1 Willbrook Road, Rathfarnham, Dublin 14,
Co.Dublin

Telephone: 00353 (0)1 493 2994
Email: info@morillesbistro.ie
Web: morillesbistro.ie

For over 200 years, The Yellow House Pub has eagerly welcomed it’s visitors. The origional Yellow House Pub is believed to have been a thatched building located at the site...

Morilles Bistro
  • Morilles Bistro
  • Morilles Bistro
  • Morilles Bistro
  • Morilles Bistro

How to get there

Over The Yellow House Pub, prominently on the Corner between Grange Road and Wilbrook Road

Good to know

Opening Hours:
Tues - Sat 5.30pm - Late
Sunday 1pm - 9pm
Cuisine:
Modern Irish
A La Carte:
€13.95 - €27.95
Early Bird:
2/3 Courses €21.95/€24.95
Mon-Thurs all evening
Fri-Sat 5.30pm-7.30pm
Sunday Lunch:
3 Courses €19.95 1pm-3pm
Children’s Menu:
3 Courses €14.95
Number of Covers:
60
Wheelchair Facilities:
No
Credit Cards:
Yes
Private Dining Facilities:
No

About The Restaurant

For over 200 years, The Yellow House Pub has eagerly welcomed it’s visitors. The origional Yellow House Pub is believed to have been a thatched building located at the site of the present day Catholic Church, but at the beginning of the Ninetieth Century it was owned by Michael Eades and regularly visited by Arthur Devlin, whose sister was imprisoned for the role she played in hidding Robert Emmet in 1803. Soon after, the tavern was destroyed amid suspicions that Eades was a republican sympathiser. In 1825 Mary Murphy built a new Yellow House and in 1827 she opened for business. A business that has continued to thrive into the present day.

Today, situated above the Yellow House Pub, you will find Morilles Bistro and the moment you walk through it’s doors you’ll know you’ve come to the right place. The décor is simply beautiful, with polished hardwood floors, fine leather upholstery and a warmth provided by the rich colour and the tasteful lighting of the room.

At Morilles, they are commited to providing their guests with only the finest selections of ingredients that Ireland has to offer and proudly support local sustainable Irish produce. The menus changes seasonaly, but on my last visit starters included pan fried prawns served with lemon, garlic & parsley butter; wild mushroom and confit duck leg bouchee accompanied by a poached quail egg and truffle oil.; baked tartain of Clonakilty black pudding came with pear and star anis chutney and simple jus. I had the steamed mussels served in a white wine and garlic cream. Delicious. My better half had a tartlet of Tipperary’s Cooleeney brie which came with sweet chilli jam, herb salad, feenel seed & basil pesto.

On offer for the mains was a grilled 28 day aged angus 10oz sirloin steak served with spring onion mash, mushroom pithiver, aged pepper balsamic and a roasted garlic jus;  marinated breast of Barbary duck came with spiced red cabbage and a port jus; pan fried fillet of  seabass comes with lemon and thyme mash, Jerusalem artichoke & cherry tomato dressing; oven baked tranche of salmon was on offer served with spinach mash, samphire and hollandaise sauce. I tried the roast chump of lamb, which came (cooked to perfection) with Champagne vinegar, herb crushed potatoes, tomato, black olives and a rosemary jus. He went for the oven roasted baby chicken filled with savoury stuffing and accompanied by glazed spring vegetables and red wine jus.

Anyone with a sweet tooth will find the dessert menu at Morilles difficult to ignore. Glazed bread & butter pudding comes with vanilla cream & crème anglaise whilst passion fruit crème brulee is served with a raspberry sorbet. I ordered the baked Alaska “Morilles” style which was accompanied by a passion fruit coulis and vanilla sugar syrup. It was heaven.

Morilles is a wonderful spot with excellent food and service and very good prices.
 

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