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Say Hello to The Eddison – Dublin’s Newest Dining Experience

The Eddison at Dylan Hotel Dublin is a bright, elegant and spacious new addition to the thriving Dublin restaurant scene. Head chef, Paul Quinn, and his team showcase their commitment to the best of Irish produce in the newly curated menu, which places plants and vegetables at the heart of every dish. Open for breakfast, lunch and dinner, from 6.30am to 11pm daily, The Eddison is a city centre must-visit this summer.

Breakfast at The Eddison, served from 6.30am, includes traditional favourites alongside some more sumptuous choices such as bacon-wrapped eggs with parmesan, avocado and tomato, and a fried duck egg with Applewood smoked duck bacon served with toasted brioche soldiers, truffle shavings and white balsamic dressing.

Lunch at The Eddison is served from 12pm, and with this, and the dinner menu, guests can see how plants and vegetables take center stage. Starters include Jerusalem artichoke soup with a truffle dressing, carrot Wellington served with chicken gravy, crisp chicken skin and a confit chicken wing, and globe artichoke hearts paired with beetroot remoulade, pickled carrots, star anise and Dijon mustard.

Salads and sandwiches are also on offer, as well as a delicious range of fish – John Dory and bass – and meat –and aged striploin with oxtail stuffed onions. From the Garden are dishes in their own right – grilled cauliflower with Hegarty’s cheddar and pine nuts, or roast parsnips with caramelized orange and radicchio, and salt baked celeriac served with roasted barley, truffle and beetroot.

Dinner at The Eddison starts at 5.30pm, and this menu offers choices from the land, the sea and the garden to deliver a delicious and mouth-watering menu. Why not start with a warm broccoli salad served with cashew nut puree, oyster mushrooms and toasted brioche, or a loin of rabbit with Inch black pudding, blackberries and a parsnip and vanilla puree? Double baked Goat’s cheese soufflé, venison, beef fillet, John Dory and bass complete the main courses, while the vegetable offering is as extensive as it is for lunch with roasted parsnips, grilled cauliflower, galette potatoes and carrot Wellington among the many seasonal offerings.

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