Opening hours:
17:00-21:30 Tuesday – Saturday

At Delahunt restaurant, 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,  pickles, preserves, and traditional desserts are some of our specialties. Championing small local producers is an essential part of our ethos.

In less than a year at Delahunt, the team was awarded a Michelin Bib Gourmand 2016, and again for 2017/2018. Our 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 three starters, three mains, and three desserts. This allows team to produce high-quality food, fresh on site. We also use only seasonal, local spirits in the bar, featuring a local producer for vodka, gin, and whiskey.

For information regarding The Sitting Room cocktail bar, please visit this page.

Sample Dinner Menu

Tuesday – Thursday: Two courses €34 / Three courses €39
Friday – Saturday: Two courses €38 / Three courses €44

To Start

Salad of heirloom tomatoes and burrata, pickled seaweed and cucumber, fried bread and fennel herb

Tartare of Irish beef fillet, ox tongue, smoked Gubbeen fondue, pickled shallot, baby watercress

Home smoked salmon, dill pickled cucumber, Guinness bread, horseradish cream cheese

To Follow

Roast hake, curried mussels with mussel velouté, saffron potato, roast cauliflower and leek

Slow roast pork belly, Delahunt black pudding, brown butter mash, raisin and caper catsup, Roscoff onion, baby kale, Dalkey mustard, Gubbeen salami

Potato and cep gnocchi, girolles, broad bean, mushroom ketchup, summer truffle, apricot, 24-month Parmesan

Please ask your server for today’s specials 

To Finish

Lemon and lime posset, meringue, shortbread

Vanilla ice-cream sundae, warm chocolate mousse, honeycomb, salt caramel, chocolate brownie

Selection of Sheridan’s cheeses, chutney and crackers (€2 Supplement)

*All menus subject to change

*Please ask your server for daily specials

*Our fish changes daily due to availability and may be subject to a supplement charge

*12% service charge is applied to tables of five or more

*Please advise allergies at time of booking and again to your server in the restaurant

Bubbles

When it comes to all wines bubbly, we think that the French do it best. We’ve selected a combination of small independent
growers and prestigious classics, using the traditional method from Champagne.

NV CREMANT D’ALSACE | ALSACE, FRANCE | SCHOENHEITZ 9.5/50
NV BRUT RESERVE | CHAMPAGNE, FRANCE | J. CHARPENTIER 15.5/78
NV BRUT RESERVE ROSE | CHAMPAGNE, FRANCE | J. CHARPENTIER 88
NV DEMI SEC | CHAMPAGNE, FRANCE | VEUVE CLICQUOT 105
NV BLANC DE BLANC | CHAMPAGNE, FRANCE | RUINART 130

Medditeranean & Coastal Whites

What grows together goes together, these wines are ideally matched to shellfish and seafood.

2015 VIURA | NAVARRA, SPAIN | BODEGAS CAMPOS DE ENANZO 7/28
2015 PICPOUL DE PINET | LANGUEDOC, FRANCE | DOMAINE DE MONTREDON 8.5/33
2015 TREBBIANO | ABRUZZO MARCHE, ITALY | VILLAMEDORO 9.25/35
2015 VERDEJO | RUEDA, SPAIN | BLANCO NIEVA 9.75/38
2015 MUSCADET DE SEVRE ET MAINE | LOIRE, FRANCE | JO LANDRON 39
2014 ALBARINO | RIAS BAIXAS | TERRAS GAUDA 45

Sauvignon & Co.

For lovers of all things Sauvignon, we’ve selected some bright, fresh and zippy styles from producers we love.

2015 SEMILLON | BORDEAUX, FRANCE | CHATEAU HAUT-GARRIGA 7.5/29
2014 SAUVIGNON BLANC | MARLBOROUGH, NEW ZEALAND | FRAMINGHAM 12/45
2015 SANCERRE ‘MERCY DIEU’ | LOIRE, FRANCE | BAILLY-REVERDY 49
2015 CHENIN BLANC | SWARTLAND, SOUTH AFRICA | TESTALONGA EL BANDITO ‘CORTEZ’ 67

Cool Climate Alpine Wines

Aromatic white wines grown in the cooler climbs of Europe, plus a special new world example. These are fresh,
mineral and long, ideal accompaniments to a wide range of foods.

2015 CHARDONNAY ‘LES VOLCANS’ | AUVERGNE, FRANCE | CAVE ST VERNY 9/34
2015 RIESLING ‘FASS 16’ | MOSEL, GERMANY | PETER LAUER 9.5/ 37
2015 PIC SAINT LOUP ROSE | LANGUEDOC, FRANCE | DOMAIN DE L’HORTUS 9.8/38
2015 GAVI CORTESE | PIEMONTE, ITALY | CASTELLARI BERGAGLIO 10.5/40
2014 RIESLING | WAIRARAPA, NEW ZEALAND | PADDY BORTHWICK 42
2013 RIESLING GRAND CRU ‘WINECK-SCHLOSSBERG’ | ALSACE, FRANCE | MEYER FONNE 69

White Burgundy & Friends

Aromatic white wines grown in the cooler climbs of Europe, plus a special new world example. These are fresh,
mineral and long, ideal accompaniments to a wide range of foods.

2015 CHARDONNAY ‘LES VOLCANS’ | AUVERGNE, FRANCE | CAVE ST VERNY 9/34
2015 RIESLING ‘FASS 16’ | MOSEL, GERMANY | PETER LAUER 9.5/ 37
2015 PIC SAINT LOUP ROSE | LANGUEDOC, FRANCE | DOMAIN DE L’HORTUS 9.8/38
2015 GAVI CORTESE | PIEMONTE, ITALY | CASTELLARI BERGAGLIO 10.5/40
2014 RIESLING | WAIRARAPA, NEW ZEALAND | PADDY BORTHWICK 42
2013 RIESLING GRAND CRU ‘WINECK-SCHLOSSBERG’ | ALSACE, FRANCE | MEYER FONNE 69

Pinot, Gamay & Lighter Reds

Pinot Noir is arguably the best red grape variety. Lighter bodied, but intense in flavour and aroma, these are food-friendly and capture the spirit of Pinot.

2015 MENCIA | MONTERREI, SPAIN | CREGO E MONAGUILLO 9.3/36
2015 PINOT NOIR | LOIRE, FRANCE | DOMAINE LA RENNE 9.5/37
2015 FLEURIE | BEAUJOLAIS, FRANCE | DIDIER DESVIGNES 11/44
2014 CHINON | LOIRE, FRANCE | NICOLAS GROSBOIS 45
2014 GIVRY 1ER CRU ‘CHAMP NALOT’ | BURGUNDY, FRANCE | DOMAINE PARIZE 55
2013 MORGON ‘COTE DU PY’ | BEAUJOLAIS, FRANCE | JEAN FOILLARD 69
2011 POMMARD 1ER CRU ‘LES ARGILIERES’ | BURGUNDY, FRANCE | DOMAINE LEJEUNE 90
2013 FIXIN | BURGUNDY, FRANCE | DOMAINE MEO-CAMUZET 98
2011 MOREY-SAINT-DENIS | BURGUNDY, FRANCE | DOMAINE BRUNO CLAIR 105

Full-bodied, Warming Reds

Open fire wines, winter wines, wine that will warm your heart.

2014 NERO D’AVOLA| SICILY, ITALY | MANDOLETO 7/28
2015 MONTEPULCIANO SANGIOVESE | LE MARCHE, ITALY | CIU CIU BACCHUS 9/34
2012 RIOJA CRIANZA | RIOJA, SPAIN | HERDADE DE TEJADA 9/35
2013 SHIRAZ SANGIOVESE | MCLAREN VALE, AUSTRALIA | CORIOLE 10.5/40
2014 VALPOLICELLA RIPASSO | VENETO, ITALY | PIER PAOLO ANTOLINI 47
2014 CROZES-HERMITAGE | NORTHERN RHONE, FRANCE | DOMAINE DE LA VILLE ROUGE 50
2014 PIC ST LOUP | LANGUEDOC, FRANCE | DOMAINE DE L’HORTUS 62
2007 SELECTION LIMITADA | RIOJA, SPAIN | VINASPERI 65
2011 BAROLO ‘LA MORRA’ | PIEMONTE, ITALY | CIABOT BERTON 79
2010 BRUNELLO DE MONTALCINO | TUSCANY, ITALY | PIAN DELL’ORINO 110
2013 SAINT-JOSEPH | NORTHERN-RHONE, FRANCE | DOMAINE J.L. CHAVE 130

Bordeaux & Bordeaux Varieties

The Cabernets, the Merlot, the Malbec, these are the grapes of Bordeaux, Bergerac and Cahors in South West France.

2014 MALBEC | CAHORS, FRANCE | CLOS LA COUTALE 9.75/38
2014 SAUMUR-CHAMPIGNY | LOIRE, FRANCE | CHATEAU DE VILLENEUVE 12/45
2012 SAINT-ESTEPHE | BORDEAUX, FRANCE | CHATEAU ARNAUD 59
2013 LALANDE DE POMEROL | BORDEAUX, FRANCE | CHATEAU LE FLEUR ST. GEORGES 60
2012 MALBEC CUVEE LE CEDRE | CAHORS, FRANCE | CHATEAU LE CEDRE 85
2007 MARGAUX | BORDEAUX, FRANCE | CHATEAU BRANE-CANTENAC 130

For After

To finish the meal with something sweet to accompany your dessert, we have selected 3 wines that range from golden, to dark and chocolatey, to rich caramel.

2011 CUVEE JEAN JURACON | JURANCON, FRANCE | CHATEAU JOLYS 7.5/39
2012 RECIATO DELLA VALPOLICELLA CLASSICO | EMIGLIA ROMAGNA, ITALY | LA STOPPA 9.5/62
2011 10 YEAR-OLD TAWNY PORT | DOURO, PORTUGAL | QUINTA DO VALLADO 9.5/55

Sample group menu for all tables of 9 or more

€45/person

To Start

Cauliflower and cheddar cheese soup, smoked Gubbeen bacon, crispy potato skin and chive (vegetarian option available)

Ham hock and trotter crubeens, piccalilli, navet and watercress

Home smoked salmon, dill pickled cucumber, Guinness bread, horseradish butter

To Follow

Beef cheek braised in stout, horseradish cream, roast celeriac, kale with caper dressing, pickled onion rings

Market fish, mussels cooked in cider, celeriac, apple, spinach

Butternut squash risotto, chanterelle mushroom, cavolo nero, sage, Cratloe Hills cheese

Side orders to share of champ and mixed greens are included with main course

To Finish

Baked yoghurt, passionfruit, mango and mint salad, white chocolate chip cookie

Warm chocolate pudding, vanilla ice-cream, coffee caramel (Prepared to order, please allow 15 minutes)

Selection of Sheridan’s cheeses, chutney and crackers

*All menus subject to change

*Our fish changes daily due to availability and may be subject to a supplement charge

*12% service charge is applied to tables of five or more

*Please advise allergies at time of booking and again to your server in the restaurant