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Chef Adrian Martin and  his girlfriend Hannah Corcoran at his new restaurant 'Wildflower by Adrian Martin'  in South Richmond Street,Dublin.

Picture Brian McEvoy
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Wildflower Restaurant by Adrian Martin is based in a listed Georgian house in Dublin’s south city at 52 South Richmond Street in Dublin 2 and combines old world charm with a contemporary menu and sustainable ethos.

Adrian’s mission is to provide food as nature intended, focussing on sustainability, foraging, fermentation and quality local produce and offering a passion for fine dining in a relaxed atmosphere. He describes the menus as a celebration of his roots with all dishes paying homage to his upbringing in County Cavan.

Adrian says “It has always been a dream of mine to open a restaurant at home in Ireland. I’ve had my eyes peeled just waiting for the right location and as soon as I walked through the door, I knew this was it. While I have created new dishes inspired by the producers we are working with, I have also kept some dishes that are dear to my heart such as our bread recipe, Sourdough Fermented Stout Bread which we serve with Irish cultured butter with Guinness jelly to spread on top. It reminds me of growing up and the taste and smell of grandmother's kitchen.”
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There’s no stopping Chef Adrian Martin as he opens his Wildflower Restaurant – Dublin’s first new fine dining restaurant opening of 2022

Chef Adrian Martin pictured today  ahead of the opening of his Wildflower Restaurant in Dublin. Dublin’s first 2022 fine dining restaurant which opens  tonight Wednesday, 2nd February.

Wildflower Restaurant by Chef Adrian Martin is based in a listed Georgian house in Dublin’s south city at 52 South Richmond Street in Dublin 2 and combines old world charm with a contemporary menu and sustainable ethos.

Adrian’s mission is to provide food as nature intended, focussing on sustainability, foraging, fermentation and quality local produce and offering a passion for fine dining in a relaxed atmosphere. He describes the menus as a celebration of his roots with all dishes paying homage to his upbringing in County Cavan.

The Champagne Bar at Wildflower Restaurant by Chef Adrian Martin in South Richmond Street, Dublin. Picture Brian McEvoy No repro fee

Adrian says “It has always been a dream of mine to open a restaurant at home in Ireland. I’ve had my eyes peeled just waiting for the right location and as soon as I walked through the door, I knew this was it. While I have created new dishes inspired by the producers we are working with, I have also kept some dishes that are dear to my heart such as our bread recipe, Sourdough Fermented Stout Bread which we serve with Irish cultured butter with Guinness jelly to spread on top. It reminds me of growing up and the taste and smell of grandmother’s kitchen.” Guests enter Wildflower Restaurant from street level into the Champagne Bar complete with original sash windows, wooden floors, high ceilings and original architraves, complemented by walls decorated with an old Irish stamp collection. Champagne is by Piper-Heidsieck while cocktails using Irish spirits from suppliers like Slane Whiskey and Drumshanbo Distillery are infused in-house, and include a Gooseberry Collins, a Nettle Gimlet and a Dandelion-Root Martini.

Wildflower Restaurant by Chef Adrian Martin in South Richmond Street,Dublin. Picture Brian McEvoy No Repro Fee

Next is The Good Room, a regal 20-seater dining room featuring luxurious French antique armchairs which gives a hint to the French accent of Wildflower Restaurant’s menu. Diners can choose from an á la carte three-course menu with petit fours and coffee for €70, featuring dishes such as Hand Dived Scallop Ceviche with Meadow Sweet and Oscietra Caviar; Glazed Thornhill Duck with Foie Gras, Onion Miso, Vetch and Sauce Grand Veneur; and Valrhona White Chocolate Cremeux Tart with Wild Strawberries, Fig Leaf and Marigold.

An original stone staircase takes guests one floor down to the candlelit intimate space, Cellar at Wildflower. The Cellar seats 12 diners where guests enjoy the restaurant’s stand out tasting menu priced at €100 with pairing wines optional ranging from an additional €55 to €120. The Tasting Menu includes signature dishes like Jerusalem Artichokes with Leek Ash and Yarrow; Wild Halibut with Courgette Flower Brandade, Sea Aster and Truffle; and the Camden restaurant’s much-loved Wild Blackberry Vacherin with Crème Diplomat, Lemon Verbena and Wood Sorrel.

The Cellar at Wildflower Restaurant by Chef Adrian Martin in South Richmond Street, Dublin. Picture Brian McEvoy No Repro fee

The restaurant aims to be zero waste, adhering to a zero-plastic and food waste recycling policy. Cork-based artist Ian Brennan created bespoke artwork featured throughout the building while potter Sally George was commissioned to make all plates used at the restaurant.
In line with Adrian’s commitment to using the most sustainable sources, ingredients include foraged produce from Co Clare based Thalli Foods; salt aged beef from Hannan Meats; duck from Thornhill Duck in Cavan; fish and shellfish from Sustainable Seafood Ireland as well as produce from Adrian’s own garden in Bawnboy, Co Cavan.
The Good Room serves dinner from Wednesday – Saturday from 6pm to 11.30pm, and lunch Thursday to Saturday from 12 noon to 3pm. The Wildflower Cellar serves a 10-course tasting menu Wednesday – Saturday from 6.30pm to 11.30pm.

Bookings open via www.wildflowerrestaurant.ie
Keep up to date with the latest news by following Wildflower Restaurant on social at @wildflowerrestaurantirl

Wildflower Restaurant by Chef Adrian Martin in South Richmond Street, Dublin. Picture Brian McEvoy No Repro Fee
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