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Guinea Pig

Contact Information

Guinea Pig
Jerome Fernandes
17-18 Railway Road, Dalkey,
Co.Dublin

Telephone: +353 (0)1 285-9055
Email: info@guineapigrestaurant.ie
Web: guineapigrestaurant.com

The Guinea Pig has actually been in business for over 60 years and has become renowned for its fabulous fish, with virtually every big name you can think of crossing it’s d...

Guinea Pig
  • Guinea Pig
  • Guinea Pig
  • Guinea Pig
  • Guinea Pig

How to get there

Just beside Dalkey DART Station.

Good to know

Opening hours:
Dinner - 5.30pm-close daily
Lunch - Sunday from 12pm
Cuisine:
Seafood
A La Carte:
Yes
Discovery Menu:
Four course dinner and a bottle of wine.
Available every evening, €85 per couple.
Market Menu/Early Bird:
1/2/3 course €19/€23.50/€27
Sunday to Thursday 5.30pm to 7.30pm
Friday and Saturday 5.30pm to 6.30pm
Sunday Lunch:
Yes - From 12pm
Number of Covers:
55
Credit Cards:
Yes
WiFi:
Yes

About The Restaurant

The Guinea Pig has actually been in business for over 60 years and has become renowned for its fabulous fish, with virtually every big name you can think of crossing it’s doorstep including John Wayne, Princess Grace, Sharon Stone, Liam Neeson, Chris and Diane de Burgh, Meryl Streep, Pierce Brosnan, the late Hugh Leonard and Maeve Binchy who both lived nearby, and, of course, another local resident, Bono, whose favourite dish I’m told is fillet steak, medium rare, with soft onions and mash. 

The precious pig is currently in the talented hands of Jerome Fernandes, a French chef, who also has La Reserve, the very popular brasserie in Ranelagh. Jerome is originally from the Burgundy region and his brother has a Michelin restaurant in the South of France, but he has lived here for some years being married to a North Tipperary girl. He’s a man born into good food, but he doesn't play the celebrity chef game, he just concentrates on his customers.

It’s set over two ground floor rooms, with a bar in the front room where new banquette seating is being installed. The quirkiness of the building and its coastal location is what appealed to Jerome, in fact it is very much like something you would see in France.

The Market Menu – their early dinner menu – and their Discovery Menu, both have an excellent selection of dishes, including the Pig’s famous fish pie, a fish mixed grill, slow braised pork belly, honey roast half Pekin duck and a 10oz rib-eye steak (with supplements to these two value menus). The extensive a la carte menu would satisfy any gourmand and includes sauteed foie gras; grilled Dover sole on the bone; Dalkey lobster – Thermidor, garlic or with lemon butter; sauteed scallops; dressed crab and more.

We had three courses each from the Market Menu, which was great value indeed. Starters included seafood chowder; fresh water prawn salad; chicken liver cassolette; and goats cheese with beetroot, apple, mint and parsley pesto, and candied walnuts. Son, Aidan, kicked off with a steaming bowl of traditional French Onion soup, perfect on a cold night with its intense beef stock, caramelised onions, croutons and melted Gruyere. I also loved my ‘smokies’, piping hot and bubbling in a copper pan filled with baked smoked cod immersed in cream, tomato, fresh herbs and Gruyere.

Moving on, Aidan had slow-braised pork belly with a plum and pistachio ballotine and creamed mash potato, served with a cassolette of green beans, crisp broccoli and cauliflower florets. Again, he loved it, commenting on how tender the pork belly was, which we were subsequently told had been traditionally braised for a long time in milk. My Peking duck, at a supplement, was equally good, crispy skin, soft meat, served on red cabbage with a brace of fondant potatoes and a plum sauce.

Desserts included brioche bread and butter pudding with an orange salad and ice-cream; profiteroles with Valhrona chocolate sauce; or a selection of two cheeses, Irish and French, with a homemade fig jam. For Aidan, there was only one choice, a real French crepe with Valhrona chocolate and ice-cream, while I had a superb presentation of chocolate mousse in little balls interspersed with raspberries.

Yes, I think the Guinea Pig diners are going to be more than happy – it will certainly be on my regular visiting list.
 

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