Campagne Restaurant Early Bird Lunch Menu

Garrett Byrne and Brid Hannon opened Campagne in 2008, serving modern French food using the very best of local and Irish produce. Located at 5 the arches, gashouse lane in the new heart of Kilkenny, the modern interior features a modern interpretation of country life which was painted by Kilkenny artist Catherine Barron. Featuring oak flooring, curved banquette seating and bright modern colours, Campagne has already established itself as one of Kilkenny`s best restaurants garnering positive reviews from food critics and restaurant guides. We are passionate about supporting local and artisan producers and constantly seeking quality produce which is the basis of our food. (taken from Campagne Restaurant website)https://arrow.tudublin.ie/menus21c/1075/thumbnail.jp

Ananda Restaurant Value Menu 2017

Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing the comfortable welcoming warmth of design theme. The eye is drawn up to the glowingly rich, honey-coloured, water lily inspired chandeliers, while aubergine, lime and cerise velvet upholstery adds vibrancy and life to the seating.https://arrow.tudublin.ie/menus21c/1471/thumbnail.jp

Campagne Restaurant A La Carte Menu

Garrett Byrne and Brid Hannon opened Campagne in 2008, serving modern French food using the very best of local and Irish produce. Located at 5 the arches, gashouse lane in the new heart of Kilkenny, the modern interior features a modern interpretation of country life which was painted by Kilkenny artist Catherine Barron. Featuring oak flooring, curved banquette seating and bright modern colours, Campagne has already established itself as one of Kilkenny`s best restaurants garnering positive reviews from food critics and restaurant guides. We are passionate about supporting local and artisan producers and constantly seeking quality produce which is the basis of our food. (taken from Campagne Restaurant website)https://arrow.tudublin.ie/menus21c/1073/thumbnail.jp

Craft Restaurant Neighbourhood Menu 2017

Craft is an award-winning neighbourhood bistro in Harold’s Cross, run by renowned chef Philip Yeung. Working under Temple Garner, Philip became head chef at Town Bar and Grill and he was also instrumental in the re-opening of Bang Restaurant in 2010, again as head chef. Philip opened Craft in February 2016 and very quickly gained recognition for his modern Irish cuisine, winning the ‘Best Newcomer’ award for Dublin at the Restaurants Association of Ireland Awards in May 2016.https://arrow.tudublin.ie/menus21c/1445/thumbnail.jp

Amuse Restaurant Wine List 2017

Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a shortened tasting menu keenly priced, perfect for corporate and business lunches. The cuisine in Amuse Restaurant is the culmination of years of experience gained by Conor from his time in France and travelling to Asia. In essence the food remains French in its technique and format but introduces the subtlety and restraint associated with Japanese cuisine. Other flavours from Vietnam and Korea can be found dotted around the menu, sometimes in plain view, other times hidden from sight. The heavy stocks, sauces and use of butter have been replaced by Dashi (Seaweed Stock), citrus fruit in its many forms and fermented Soy and Miso. This makes for truly memorable dining. Our Sommeliers, Jean Baptist Letenois and Lena Duhamel continue to enthusiastically source new wines for our ever growing Wine List, and we are always adding exciting new references. To help our Wine List continue to grow unimpeded, we are planning the construction of a new Wine Cellar in the basement and hope to carry out the works over the Easter break 2015. Thank you for taking the time to read this introduction to Amuse Restaurant and we hope to welcome you soon.https://arrow.tudublin.ie/menus21c/1303/thumbnail.jp

Shu Restaurant Belfast Menu 2017

Open since 2000, Shu (the ancient Egyptian God of atmosphere) is set in a fine Victorian terrace on Belfast\u27s Lisburn Road. Furnished in a contemporary style a bright space with lots of natural light, the 90 seater main restaurant has a theatre style kitchen which serves award winning food. Shu also incorporates a basement cocktail bar, which lends itself to dining at weekends and a private dining room on the first floor.https://arrow.tudublin.ie/menus21c/1414/thumbnail.jp

Loam Restaurant Menus 2020

There\u27s no place like Loam. Enda McEvoy is an ingredient nerd who makes it his business to get to know the people who grow, catch and farm his food. He treats every part of the food thoughtfully and is alway exploring ways to turn waste into taste, but not in a preachy way. Most diners won\u27t even notice the quiet revolution he\u27s staging behind the pass in a restaurant named after the rich crumbly soil that grows the best food.https://arrow.tudublin.ie/menus21c/1515/thumbnail.jp

Mayfield Restaurant Dinner Menu 2017

Mayfield began in April 2010 when Kevin T Byrne and Kevin D Byrne (yes – two owners with the same name!) opened their door on Terenure Road North in Dublin. The small building was originally a butchers shop from the early 1900’s. Already rich with character this was retained and built on using vintage tables and chairs. In 2013 the opportunity arose to expand and taking the risk they moved the restaurant into the large adjoining premises, turning the original space into a take-out deli. Entering Mayfield you are greeted with a gift retail space full of scarves, housewares, cards and Irish fragrance products, before entering the restaurant itself which has four unique dining spaces from the sun soaked terrace to the upstairs flamingo wallpapered Yellow Bird dining room. With tea served from mismatched china cups and saucers and the no nonsense menu of nourishing good food, we’re open daily for breakfast, lunch and, Thursday through Saturday, for dinner . Also keep your eyes open for our occasional special “Dinner & Show” evenings with entertainment ranging from singers to short plays. Mayfield has grown into Terenure’s top eatery and has become a destination for friends to meet in comfortable surroundings to catch up over great food with a menu that is accessible to everyone.https://arrow.tudublin.ie/menus21c/1258/thumbnail.jp

Pichet Restaurant

A modern take on the classic bistro. The restaurant offers a quality dining experience in relaxed and informal surroundings with a fresh, vibrant and varied menu offering food of the highest quality.https://arrow.tudublin.ie/menus21c/1092/thumbnail.jp

Pi Restaurant Menu 2020

Pi casually slid on to the Dublin Pizza scene last summer and within weeks had detonated a debate about whether it was the best pizza in the city - we were in the affirmative camp. Pizzaiola/owner Reggie White worked in an office before jacking it in to train with Darina Allen at Ballymaloe, and his obsession with pizza is evident from the first bite of the leoparded, 48 hour fermented base, with it punchy sun-ripened-tomato sauce and creamy, tangy Toons Bridge Fio de Latte on the most simple, perfect Margherita.https://arrow.tudublin.ie/menus21c/1502/thumbnail.jp