THE GREENHOUSE Restaurant. Dawson street , Dublin , @-the-GREENHOUSE

Anyone out there who is passionate about food , A visit to " The GREENHOUSE " on Dawson street IS A MUST .

Head Chef Mickael Viljanen leads a dedicated brigade , serving cuisine that is worthy of a Michelin star status . I am surprised that The Star isn't here yet .

This was my 3 rd visit to The GREENHOUSE and I was not disappointed once more by the carefully balanced dishes that changes with the season and presented with refined elegance .
On stunning Mongolfiere plates , were works of Art , One could almost believe that Renoir was on duty en passe.

Mickael Viljanen 's approach is restrained & minimalist but most of all, it is focused on pure clean flavours with unexpected contrasts, temperatures and textures. This is without doubt in my mind ONE OF DUBLIN BEST RESTAURANT and offering amazing value. A 3 course lunch inclusive of tea or coffee & petit fours will only set you back  €50.

Irish Independent..... Mistletoe Magazine Dec 2012

Jazz up your Christmas table with those edible baubles. They would make ideal gifts as well. As featured in the  Irish Independent / Mistletoe Magazine / Dec 2012.

Go to www.independent.ie/mistletoe for more recipes on page 75 and a short video on the iMagazine with ideas about stylish entertaining .



"CHRISTMAS LUNCH " All wrapped up .... Venison Carbonade & Glazed Shallot Tarte Tatin

GLAZED SHALLOTS TARTE TATIN (makes 12)

This can be made well in advance and reheated.

800 gr of medium sized shallots (peeled) place in a pan with

125ml of chicken / veg stock

40gr unsalted butter

1tsp of salt and 1tsp of caster sugar.

Bring to a simmer than cover and cook over a low heat for 15min. Stir. Turn the heat up to medium and cook uncovered until all the stock evaporated and the shallots are coated in a thick buttery sauce. With a spoon drop in 2 shallots into your cup cake tray and some of the sauce. Cover with a round dish of frozen puff pastry and bake in a pre-heated oven at 2000C for 10min.

FOOD FOR FRIENDS...... Baillotine of Chicken , Black Pudding, Gnocchi , Pea & Tarragon velouté

THE LITTLE BLACK DRESS

A kitchen classic Pan Roasted Chicken with Black Pudding, Parmesan Gnocchi, Pancetta and Pea in Tarragon Velouté.

What with the Holiday Season upon us this is more or less our last chance to catch up with friends and for those of us, who love to cook, there are few pleasures in life greater than having friends over for dinner. Dinner parties these days can be as laid-back as you like and involve nothing more formal than guests draping themselves over your furniture and enjoying the food that you have cooked and drinks that you have chosen yourself. Here the dining experience becomes even more gratifying.

The Original Jacob's Crackers

Jacob's Crackers from  High Fashion  to************ Fine Dining .......... turning back the pages

  Irish Designer Of the Year 1987

 Special Awards 1986 ... Late Late Show . RTE

Prix de Revelation  ... International Linen Awards 1989... Monte Carlo 

FADE STREET SOCIAL by Dylan Mc Grath , @FadeStSocial

 

" Fade Street Social " by Dylan Mc Grath ,  is essentially all about celebrating the times we are in, With its approach and design capturing the humour and tastes of contemporary Ireland.

The gastro-bar serves a menu of bite-size dishes of European and Asian influence with a twist. It has an open plan Kitchen with Chefs radiating energy as they cook and interact with customers. It reminded me very much of Ferrian Adria’s ( of EL Bulli) tapas restaurant “Tickets” in Barcelona.

While the New York Style Loft Bar upstairs , with it's comfortable couches serves an array of Artisan Craft Beers and Cocktails .

The Winter Garden , an open, secluded and heated terrace at the top of the building offers even more space to eat and hang out .
The whole ensemble is guaranteed to make Fade Street Social  the " In Vogue " place to be this winter.

World Cuisine

Low Calorie & Gluten Free

Drinks & Canapés

Cakes & Dessert

Summer Casuals & Winter Warmers

Starters & Mains

Sides & Condiments