The Library Dining Series at the Dylan will serve up three creatively curated menus of the very best of Irish and international produce for a culinary experience to remember.

The Library Dining Series is an exclusive three-night culinary experience hosted in the Dylan’s treasured library. Created and developed by head chef, Mark Bodie, each chapter of The Library Dining series is inspired by a different epicurean theme; seafood, truffles and the world’s finest ingredients. The Library will transform into an intimate, 16 seater restaurant for each exclusive night, with expertly paired wines by sommelier, Oscar Navarro. 

On Friday, 1^st April, the first Library Dining Series champions locally sourced fish and seafood. The evening will include a six course tasting menu with dishes such as warm tartar of Abalone served with yuzu sabayon and ginger for guests to sample. Other delicacies on offer include a carpaccio of Dublin Bay prawns with a Bloody Mary essence, served with apple and celery granite. Sample wine pairings will include Little Beauty, Dry Riesling Malborough, New Zealand, 2011 (€180pp with wine pairings, €110pp without wine pairings).

All Things Truffle is the second instalment of The Library Dining Series. Taking place on Friday, 22^nd April, the menu will include slow poached organic duck egg, Jerusalem artichokes and cep cream with freshly shaved truffle along with Pigeon Rossini style served with truffle sauce and truffle pomme mousseline. Sample wine pairings will include Barbera d’Alba, “Granera Alta”, Italy, 2013 (€180pp with wine pairings, €110pp without wine pairings). 

The Library Dining Series culminates with the ultimate gastronomic feast; 10 Things to Eat Before You Die on Friday, 13^th May. Explore some of the world’s most distinguished ingredients such as Alaskan king crab and Wagyu beef for an unforgettable evening. Wine pairings include Pouco-Comun, Alvarinho, Minho, Portugal, 2013 (€280pp with wine pairings ,€190pp without wine pairings).