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Seasons Restaurant @ InterContinental Dublin

Contact Information

Seasons Restaurant @ InterContinental Dublin
Nicholas Logue: General Manager
Simmonscourt Road, Ballsbridge , Dublin 4,
Co.Dublin

Telephone: +353 (0)1 665-4000
Email: reservations@icdublin.com
Web: intercontinentaldublin.ie/en/seasons-restaurant-ballsbridge/

Set in the stunning 5-Star InterContinental Dublin, and serving up 5-Star fine dining in a stylish, sophisticated atmosphere, is the fab Seasons Restaurant. With chandeliers dang...

Seasons Restaurant @ InterContinental Dublin
  • Seasons Restaurant @ InterContinental Dublin
  • Seasons Restaurant @ InterContinental Dublin
  • Seasons Restaurant @ InterContinental Dublin
  • Seasons Restaurant @ InterContinental Dublin

How to get there

Inside the Five Star Intercontinental Dublin, on the grounds of the Royal Dublin Society, on the Merrion Road in Dublin's Ballsbridge.

Good to know

Opening Hours:
All Year
Cuisine:
Contemporary Irish Cuisine
A La Carte:
Tues-Sat 6.30pm-9.30pm
Table d’Hote:
Sunday Lunch/Brunch:
1pm-3pm €45pp
Children under 12 years, €19.50
Children’s Menu:
Yes
Number of Covers:
80-100
Wheelchair Facilities:
Yes
Credit Cards:
Yes
Private Dining Facilities:
Yes
Wifi:
Yes
DART:
Yes

About The Restaurant

Set in the stunning 5-Star InterContinental Dublin, and serving up 5-Star fine dining in a stylish, sophisticated atmosphere, is the fab Seasons Restaurant. With chandeliers dangling overhead, rich cream upholstery and tasteful architectural touches, overlooking manicured internal gardens, Seasons has a really splendid ambience, and is always a great place to people watch!

At Seasons, they proudly celebrate contemporary Irish cuisine in all of its glory and Executive Head Chef Alberto Rossi and all of his team strive to produce the finest quality food prepared with only the best of seasonal ingredients. The menu here, as the name suggests, changes seasonally, as the 5-Star kitchen staff stays true to its promise of using only the finest produce.

On my visit, we kicked things off with a drink in their Whiskey Bar, a cosy, popular, atmospheric watering hole, which promises the world’s largest collection of Irish whiskey, with over a hundred different varieties to try; in fact they offer whiskey tasting sessions that can be arranged by their specialized whiskey sommelier.

After a tipple or two, we made our way into the restaurant, and began eagerly perusing the menu. Starters included a cauliflower and chervil soup with shaved florets and beurre noisette; seared scallop with black Parmesan, lemon gel, crispy capers and roe powder; as well as sweet potato spaghetti with cured tomato, Greek feta and basil leaf. Brendan ordered the ‘Silver Darlings’, a delicious assortment of marinated baby herring with smoked yoghurt, white onion and apple-compressed cucumber. I, on the other hand, chose a salmon and avocado ceviche that was absolutely lovely with red shallot, pickled radish carpaccio and a brioche crumb.

The mains too had plenty to offer the discerning diner, with Aylesbury duck breast being served with a sweet carrot puree, orange and cardamom, baby carrot tops, foie gras and an orange jus; a seared loin and braised shoulder of Ring of Kerry lamb accompanied by burnt cauliflower, leek 3 ways and a Merlot glaze; not to mention a sous vide of Irish monkfish with shitake mushrooms, pickled red cabbage, blackened corn and crisp sprout. Brendan got that carnivorous look that he gets sometimes, as he set his sights on a grilled 6oz fillet of Irish beef, which he thoroughly enjoyed, alongside some baby Irish veg and colcannon. Meanwhile, I opted for their ‘Taste of Pork’, a melt in the mouth delicious portion of crispy pork belly served with ham hock croquette and Clonakilty pudding ‘soil’, apple vanilla and red onion crisps.

The desserts at Seasons were all rather tempting with dishes like a chocolate and pannacotta mousse or a white chocolate mousse with a wild berry sorbet, becoming also-rans in the race to our plates. Winning the dessert decision, for Brendan, was a deconstructed Eton Mess with Italian meringue, fresh Irish berries and raspberry dust, which arrived in neat separate sections, but was soon reconstructed by himself to the traditional topsy turvy mess as he happily tucked in. I decided to try their Mojito dessert, a tasty cocktail of lime jelly, mint marshmallow, and carmelised white chocolate & rum pannacotta.

Whether it’s for a bright, sun-streamed breakfast, Sunday brunch/lunch, a special evening occasion, a private function or an intimate dinner, Seasons restaurant, from the décor to the service to the cuisine, is truly a 5-Star experience.


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