Jacob's Crackers: 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.

I cannot wait to go back.
Here are some of the dishes we had and words are not enough to describe this fabulous experience s.

Amusebouche of Beetroot meringue

Two sandwiched crisp meringues shells, gave way to a savoury filling whose slight saltiness contrasted nicely with the sweetness of the beetroot and finished with a fine dusting of freeze dried beetroot powder . Delicious

Risotto of Cauliflower , Brown shrimp & scallop , ginger and white miso

Two small yet delicious sweet scallops sat in the middle and atop a creamy risotto and cauliflower cream . The combination of brown shrimp , ginger & white miso added an extra depth of flavour to the risotto . A beautiful starter .

Foie Gras royale , green apple & walnut .

This starter was a glorious unison of flavours and textures . The sour apple sorbet adding a contrasting texture , flavour and a welcoming acidity to the rich , buttery and delicately smooth foiegras parfait .

Glazed Cod , pumpkin, Vadouvan , Parmesan , Hand rolled Macaroni & liquorice .

This was an interesting combination of flavours , the glazed cod was beautifully cooked and every pearly flakes of cod, which separated in moist forkfuls , along with the sweet pumpkin pureé , the salty Parmesan and liquorice was devoured . Stunning .

Roast Haunch of Sika Deer, Jerusalem artichoke, bacon cream , crosnes & Chanterelles.

The rich and gamey flavours of the meat worked magically with the Jerusalem artichoke , crosnes and chanterelles mushrooms . Full bodied and unapologetic , this dish went down well with the bacon cream which acted like a final varnish to a tableau . If there is perfection in cooking , Well , this was it .

Passion fruit Soufflé & passion fruit sorbet .

A beautifully light and moist soufflé . The sorbet adding a contrast in texture and temperature . I love the marriage of hot & cold . A truly flavoursome dessert whose simplicity belies its full flavour . Utterly divine.

Ligonberry & White Chocolate Cheesecake , Pain d'epis espuma, Almond milk ice cream .

Very pleasing to the eye, was a slab of rich white chocolate cheesecake , on a shortcake biscuit base for texture and beautifully offset by the ligonberry jelly , which was ideal in balancing the sweetness of the white chocolate . This dessert lived up to its appearance in every possible way . Stunning

Selection of Artisan Cheeses .