Restaurant Patrick Guilbaud has been a centre of fine dining in Dublin for the last thirty years and is Ireland’s only two star Michelin. Situated beside the 5 star Merrion Hotel in Dublin city centre, the cuisine is contemporary Irish with classical roots. Having featured in everything from the Irish Times to the New York Times, it is renowned as one of the best restaurants in Ireland and is also internationally acclaimed. The RPG philosophy is simple: it is about delivering impeccable dining experiences.
Contacts details for Restaurant Patrick Guilbaud,
21 Upper Merrion St, Dublin 2
Website: www.restaurantpatrickguilbaud.ie
Phone: +353 1 676 4192
Email : info@restaurantpatrickguilbaud.ie
Menu for Restaurant Patrick Guilbaud,
21 Upper Merrion St, Dublin 2
Á La Carte Menu
Lunch Menu
STARTERS
Croquettes of Suckling Pig,
Fried Quail Egg, Foie Gras, Pancetta,
Red Pepper Mostardo
Clogherhead Lobster Ravioli Free Range Egg Pasta,
Coated in Coconut Scented Lobster Cream, Toasted Almonds,
Split Curry Dressing
Caramelised Veal Sweetbreads
Steamed Spinach, Crispy Tubers, Roast Juices
Red King Crab and Pineapple Cannelloni
Yuzu, Wasabi Creme Fraiche, Wakami Oil,
Pan Roast Duck Foie Gras,
Pickled Cherries, Smoked Almond, Glebe Brethan “Almond Milk”
King Scallops from Castletownbere
Broccoli Stem, Okitsu Mandarin, Honey and Soya
Half a Dozen Carlingford Oysters,
Shallots, Ginger, Oriental Style Dressing, Coriander and Lime Salad
MAIN COURSES
Vegetarian
Delicate Tart of Cevenne Onion
Salad with Vaccha Rossa Parmesan
Celeriac and Walnut Tortellini
Aged Parmesan Veloute
Roast Chestnut and Artichoke Soup
Hint of Madeira, Warm Brioche, Truffle Butter
Fish
Poached Annagassan Blue Lobster,
Savoy Cabbage, Green Apple and Lime Jus (supplement €20)
Grilled Fillet of John Dory
Fricassee of Wild Mushrooms, Oaked Chardonnay Butter
Braised Fillet of Atlantic Turbot
Seaweeds in a light Citrus Nage
Meat
Lacquered Challans Duck
Orange, Hisbicus, Salt Baked Turnip,
Salad of Caramelised Leg, Aigre Doux Dressing
Mellow Spiced Wicklow Lamb Fillet
Piquillos Pepper, Fregola Sarda
Roast Redleg Partridge
Smoked Potato, Chanterelles, Walnut Milk
Tourte of Cornfed Chicken
Foie Gras, Port and Black Truffle
(2 persons)
Glazed Wicklow Red Deer
Caramelised Endive and Orange,
Horseradish Condiment
Fillet of Irish Beef and Roast Foie Gras
Madeira and Truffle Jus
DESSERTS
Assiette of Valrhona Chocolate Desserts
Lime Soufflé, Valencia Orange Sorbet
Warm Criollo Chocolate Biscuit,
Milk Chocolate, Hazelnut Centre, Stout Ice Cream
Verrine of Homemade Sorbets
Green Apple Parfait,
Pistachio Ice Cream, Bourbon Vanilla Espuma
Exotic Fruit Vacherin
Coconut, Mango, Spiced Pineapple
Contemporary Dark Chocolate Tart,
Bourbon Vanilla Ice Cream
Cheese
Selection of French and Irish Farmhouse €25
Selection of Wines to Compliment the Cheese €15
Appetiser + Fish or Meat €85
Appetiser + Fish or Meat + Dessert €105
Appetiser + Fish + Meat + Dessert €130
4 Course Degustation Menu €90
8 Course Degustation Menu €165
(Entire Party Only – Available until 9 pm)
Wine pairing to complement our Degustation Menus
available, please speak with our Sommelier
STARTERS
Light Fennel Soup
Langoustine Ravioli
Pea Tortellini with Crispy Chicken,
Truffle Dressing
Salad of Tomato “En Gelee”,
Mozzarella, Lardo di Colenata,
Toasted Sour Dough
MAIN COURSES
Fillet of Wild Salmon
Cucumber Chutney, Broadbeans, Red Sorrel
Crispy Slow Cooked Pork
Pomme Puree, Lemon Star Anise, Liquorice
Roast Breast of Magret
Foie Gras, Mousserons Mushrooms, Elderflower
DESSERTS
Selection of French and Irish Farmhouse Cheeses
Guanaja Chocolate Tart,
Mango Sorbet
Raspberry Rhubarb Verrine
Yoghurt Sorbet
Tea or Coffee and Petits Fours
January – November
Table d’Hote Two Course Lunch – €40.00
Table d’Hote Three Course Lunch – €50.00
Please Note:
This is a sample lunch menu, our menu changes daily.
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