Oh the Georgians had a great time of it. This venue was once a private house and where restaurant guests gather in the hall downstairs one imagines top hats being removed by butlers before the grand parade up the stairs.Looking over the beauty of St Stephen's Green this ivy clad house is an intimate and serene setting in the heart of Dublin city.The restaurant itself is on the first floor, three lavish rooms interlinking, and one with views out over the parkland, one available for private dining. The style is restrained opulence; pale grey wood, panelling, paintings and gilt mirrors.

There is a nod to history but you remain firmly in the 21st century.Tables are clad in starched linen, which shows off the glassware and silver to good effect and so to the food. This comes from the hands of Executive Chef Graham Neville, previously with Kevin Thornton, and someone who is both accomplished and restrained.Thus a starter of roast Dinish Island scallops, organic onions, coral bisque actually delivers far more than a taste of the sea. Here the humble onion contributes a meaty sweetness perfectly foiling the scallops, the bisque a complex play on the term serves to bring the dish together. Likewise, a starter of Organic beetroot plate, whipped Bluebell Falls Goats Cheese shows real skill from the kitchen in that the beetroot gets the attention.Loin of black pork, local york cabbage, pumpkin and natural juices shows chef Neville is not afraid of his roots, the gutsy elegance of the dish being at once brash and restrained, the flavours delivering real depth and length. While Wild Atlantic salmon marinated radish, bok choy, cucumber, wasabi sauce shows a detailed understanding of an eastern approach. Sauteed ray wing, broad beans, girolles, lemon chicken sauce may sound like a confusion of parts but was revealed as a rich, perfectly judged complex whole.

Classic creme brulee was just that and perfect, warm apple tart tatin compliments of Con Trass's delicious apples, bourbon vanilla ice-cream was equally classic in its approach, the bourbon adding a curious and successful twist. Artisan cheese show the same attention to detailThe wine list complements the excellence of the creative dishes served, the service is to an equal high standard while ''deals' in the shape of the fixed price lunch and dinner show a willingness to encourage new visits. 

OPENING HOURS:
Tuesday – Saturday Open
Sunday: Closed
Monday: Closed

SERVING TIMES:
Lunch: 12:30pm – 2:00pm -
Dinner: 5:30pm – 10:30pm