The Vintage Kitchen is one of Dublin’s smallest restaurants with the biggest punch. It opened up last year, a small operation tucked away on Poolbeg Street, near Trinity College. Within a few short months, they rocketed to the top of Trip Advisor, residing at number one for weeks on end and only to be dethroned by Sabor Brazil.
As we said, the Vintage Kitchen is a small restaurant, but don’t let their size fool you, this is one of the busiest restaurants in town.
One might think a week in advance, an early table on a Friday night would be easy to come by, but that’s far from the case here. The wait time for a weekend night table is up to three weeks, and even on a Monday evening they need a week’s notice.
Before you decide to look for somewhere else to dine, read on. The Vintage Kitchen is one restaurant in Dublin that deserves its fair dues.
The menu is quintessentially Irish- changing with great frequency because they like to source all of their produce from within Leinster. Featuring dishes like Wicklow duck liver crème with lime jelly pistachio, toast and raisin and apple jam, Thomastown rib eye of beef with onion and bacon casserole and lemon panna cotta with boozy berry and ginger crumble, the menu aims to please.
An added bonus- a trip to the Vintage Kitchen won’t set you back much. Two courses for dinner is just €25 and their BYOB (without corkage) policy means you can experience some of the finest modern Irish food in town on a budget.
The Vintage Kitchen is a great representation of the modern, hip Dublin city that we’re living in at the moment. Treat guests to an unfussy, welcoming little dining room, carefully thought out food and put their customers at ease with relaxed yet professional staff.
Booking is required – and don’t forget to call them well in advance.
Thevintagekitchen.ie / 01 679 8705
THE VINTAGE KITCHEN
FOOD– ART –CRAFT – VINYL -BYOW
2 coures €25
Tuesday –Saturday 5-10pm
SOMETHING TO START
Wicklow Duck liver creme, lime jelly, pistachio, toast & raisin, apple & star anise jam
Donegal smoked haddock, wild samphire & chorizo chowder
Wild pink prawn, chili & soft herb risotto
Roasted wild Irish Sea ling wrapped in Parma ham, crispy cod fish cake, caper sauce
Slow roasted beets, whipped mascarpone, pink onions, feta, black figs, prune & jalapeno relish
SOMETHING TO FOLLOW
Pan fried 12oz Thomastown rib eye of beef, onion & bacon casserole, bone reduction gravy, grilled tomato & sauteed potato (€7 supplement)
Pan fried Kilmore quay hake, cajun boulibasse, Roaring bay mussels, lump fish caviar, roasted parsnip
Graitin of cream of poricini & truffle, spinach, cashel blue cheese & roasted Carlow mushrooms & orecchiette
Slaney river Slow roasted lamb shank, treacle gravy, roasted sweet potato mash, roasted potato, twice cooked carrot
Roasted poussin, caprese salad, horseraddish sauce, sauteed potatoes
SOMETHING TO FINISH
Half baked chocolate cake with vanilla ice cream
Lemon panna cotta with boozy berry & ginger crumble
Cheese plate with fig jam, grape & apple (€4 supplement)