Download Full Text (396 KB)
Dublin Institute of Technology
After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos.
Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.
Restaurant, Dublin, Bar, Menus
Cultural History | Food and Beverage Management | History | Hospitality Administration and Management | Tourism and Travel