With all this week's exclusive offers we have teamed up with Dylan McGrath, and his newest restaurant in the heart of Dublin City - Taste at Rustic. A new food experience by Dylan McGrath, which invites you to explore the idea of flavour, with influences from Japan, Spain and South America.

With this offer, for only €79 - you can enjoy a 3-course meal  for two people from the Early Taste menu with a bottle of house wine. 

‘’It’s no secret I’ve always enjoyed the idea of a challenge: to look at the five tastes that we as chefs try to understand and then lay them out in a menu and make them as enjoyable for the customers to experience as it is for us to create. In running with this idea, I’ve been heavily influenced by Japan, Spain and South America. I love the flavour release of some these cooking techniques. I find something special in the use of their immediate, quick heat and I hope you do too.’’ 

Dylan McGrath

Sample Menu:

STARTERS

PORK BELLY BRUSHED IN TARE

Braised and finished on the robata grill with quail egg and shiso leaf truffle

WARM SEA BREAM & SHIITAKE MUSHROOM STEW

Thin slices of sea bream gently cooked over a naked flame, served with a marinated shiitake mushroom stew

WARM BROTH OF MISO

Made with a dark miso, spring onion, pumpkin tofu and truffle dressing

SMOKED PEPPERED BACON BLOWTORCHED NIGIRI

(x3 pcs)

Real hand sculpted sushi with traditional warm rice, truffle, blacklard and seasonal white fish

MAIN COURSE

FERMANAGH BLACKEND SIRLOIN 6oz

Served on a warm salt block, brushed with a little miso and sesame powder, accompanied with crispy rice chips rolled in hot sauce and blowtorched shiitake mushrooms

SALMON

Roasted pieces of Salmon in a steaming pot of rich flavoured stock with white asparagus, baby radish, baby fennel and soya, served with authentic seasoned rice

CHICKEN

Rubbed and poached in Peruvian spices, brushed with rosemary infused teriyaki and Japanese sansho pepper. Served with a side of young potatoes baked in lime and sea salt.

COURGETTE

Poached in pickled ginger syrup and rubbed with coriander. Served with a side of young potatoes baked in lime and sea salt or authentic seasoned sushi rice

DESSERT

GINGER FLAN

With cantaloupe melon sorbet

GREEN TEA BRULEE

With pistachio, yoghurt mousse, white chocolate and yuzu ice cream

CHOCOLATE AND JAPANESE PEPPER MOUSSE

With dark chocolate biscuits and dark cocoa chocolate sauce