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Enjoy an amazing 3 course A la carte dinner for 2 including a bottle of wine at ely bar & brasserie, IFSC.
You will also receive one copy of the award winning ely cookbook so you can try some of the recipes at home all for the unbeatable price of only €69 for two guests.
Reward yourself by celebrating the very best of dry-aged Irish beef, fantastic fish, local seasonal vegetables and great Irish cooking at ely bar & brasserie.
They have sourced the rib-eye from Danny Coogan, a fifth generation farmer in Trim Co.Meath and their vegetables are grown for them "less than an hours drive up the road", north Dublin to be precise. Their organic beef carpaccio and organic lamb hails from the Burren, Co.Clare and their fresh Irish chicken is from Mayo. The oysters, scallops, crab and John Dory are all landed by Irish boats and their executive chef Ryan Stringer is from Tyrone. The Bridgestone 100 Best Restaurants in Ireland 2012 said "Executive chef Ryan Stringer devises and cooks wonderfully smart, clean food, with ingredients that are sourced as carefully as they source their benchmark wines". As part of this celebration of great Irish cooking ely have included two truly classic style of wines. Choose from a 2009 Saint Emilion Domaine de la Clotte or an old-vine Chablis from Domaine Defaix V.V. 2009. The St. Emilion is rich and plummy with a hint of aromatic spice, beautifully smooth and long and is a great introduction to what many consider to be the vintage of the decade.
The Chablis, coming from old vines, has depth of flavour not found in many Chablis. Supple green apple and lovely minerality with a generous crisp finish. You will truly love these two wines.
And finally, to say thank you for celebrating great Irish produce and cooking, ely bar & brasserie is offering you a copy of their internationally acclaimed cookbook "the food and wine of ely through the seasons" to take home. It won Best Irish Cookbook and Best Food & Wine book in Ireland, and came runner-up as the world's Best Food & Wine book. Another Irish product, this book was produced, published and printed by ely restaurants in Ireland using sustainable papers.