Lucinda O'Sullivan's Ireland

About The Restaurant

Located in the hub of what is known as Dublin’s Golden Mile, on Merrion Row just off St Stephen’s Green, Bang Restaurant is right where it’s at when it comes to chic contemporary dining. The decor is very tasteful and shiek and there is always a buzzing atmosphere when you book a table at Bang. Perhaps the reason for Bang’s popularity is its philosophy towards hospitality, fun and friendly, sleek and sophisticated, exceptional quality food at reasonable prices, in relaxed and informal surroundings. 

On our last visit we got in the mood with a couple of great cocktails – The Bang Pearl and an Aloe Garden to be precise – and they really hit the spot. Starters included poached hens egg with Mourne’s natural smoked crispy haddock, curry emulsion and pickled shallot; Fermanagh chicken with ham hock and fois gras terrine, local celeriac remoulade, pickled apple puree and sourdough toast; House cured Hereford Beef with shaved sheppards store, dandelion leaf, scorched onion and a truffle dressing. I went for a ‘surf and turf’ combo that I really like - Bere Island Scallops with Gubeen chorizo, peas, pes shoots and lemon curd, which was delicious, whilst Brendan opted for the Clare Island Salmon, lightly cured and served with salmon tartar, pickled cucumber, local radish, frozen horseradish and black sesame – tweaks which added a real kick

Mains included T.J. Crowe’s pork shoulder, roast fillet, with local radish, pak choi leaf and apple; a spring vegetable risotto served with tempura courgette, goats curd and confit lemon and also a Maurice Kettyle 10oz ribeye steak with green salad, fries and Bernaise. Tempted as he was by the ribeye, Brendan decided on the Kilkeel Hake with local leek, leek ash, artichoke purree, confit chicken wings and hazelnuts. He loved it, describing it as ‘pure flavour’. I went for the Fermanagh Chicken Supreme with Parma ham stuffing, spring vegetables, girolles, truffle pesto and herb gnocchi. I too was impressed.

Desserts were set to impress also with all sorts of innovative delights ready to tempt. They had a 70% dark chocolate mousse with passion fruit sorbet and hazelnut crumble; aswell as a spiced carrot cake with buttermilk espuma and pickled carrot. Himself went for the macerated strawberries with mascarpone cream, strawberry meringue and a basil gel, whilst I chose the cheese of the day with house crackers, apple chutney and truffle honey. Needless to say, our sweet tooths were indulged.

Bang has just got better and better…..beat a path to its door. 

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