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.

Omakase is a Japanese phrase that literally means 'I’ll leave it to you.' The Omakase menus are chosen to give you the full experience of Taste at Rustic. 

For €149 treat yourself and your partner to an incredible dining experience. Start the night with two glasses of champagne on arrival, dine from a five-course Omakase menu, a bottle of house wine and two cocktails in the Bonsai Bar before or after your meal. 

‘’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:

 TABLE BRICK TEMAKI

A dice of raw fresh fish bound in herbs with avocado and sesame, free standing in a crispy cone shaped pastry.

MISO BROTH

Miso is a wonderful Japanese paste made from soya beans that we’ve used to make seasoned soups and stocks.

HOT EDAMAME BEANS

With miso and sesame dipping sauce.

TO START

PORK BELLY

Braised and finished on the Robata grill with quail egg and shiso leaf truffle salad.

BLOW TORCHED SCALLOPS

With avocado and yuzu purée and black garlic crumb.

AFRICAN PRAWN CRISPY TEMPURA

Rolled in Maki style with roasted nori and Japanese soya.

VEGETARIAN MAKI SUSHI ROLL

With pickled ginger and wasabi mayo.

MAIN COURSE

FERMANAGH BLACKEND SIRLOIN 8oz

Simply cooked on the Robata grill, brushed with a little miso and sesame powder, served for you to finish cooking on hot charcoal.

LAMB

Cooked in Mojo, Japanese pepper, coriander seeds, green olive and soya mayonnaise.

MONKFISH SKEWER

Brushed with teriyaki and roasted on coals to your liking at the table.

SALMON STEAMING POT

Roasted pieces of salmon with white asparagus, baby radish and baby fennel with soya.

COURGETTE SKEWER

Poached in pickled ginger syrup and rubbed with coriander.

ALL SERVED WITH SELECTION OF SIDES FOR THE TABLE

TO FINISH SMOKED JAPANESE CHEESECAKE

With soya caramel, fresh banana, salted caramel and frozen popcorn ice cream.

CHOCOLATE AND JAPANESE PEPPER MOUSSE

With dark chocolate biscuits and dark cocoa chocolate sauce.

GINGER FLAN

With cantaloupe melon sorbet.

CEREAL PANNACOTTA

With hazelnut, chocolate and peanut ice cream.