Review on Francesca’s Restaurant, Brooks Hotel
This modish Dublin townhouse a stone's throw from Grafton Street and Temple Bar is now one of the city's most desirable boutique hotels. It is a gem of a place, beautifully attired with lovely fabrics and contemporary artwork, marble and swathes of woodwork.
Francesca's restaurant sits cheek-by-jowl with the intimate Jasmine cocktail bar (ideal for pre-prandial drinks) and it provides class and elegance aplenty, with the bonus of an open-to-view kitchen for chef-watchers.
Chef Patrick McLarnon is diligent when it comes to sourcing Irish produce, and he has a fine way with fish: fillet of Clare Island organic salmon might be baked with a polenta crust while halibut is poached 'Okinawa style' with ginger, cucumber, seaweed and samphire.
Elsewhere, there's peat-smoked Wicklow lamb served with a blueberry tart, heather honey and thyme jus as well as speciality sausages on champ with onion gravy. Finish with oatmeal and whiskey brûlée or pressed chocolate soufflé served warm with pistachio ice cream. The carefully chosen wine list has a decent assortment by the glass. Brooks' kitchen is also able to provide informal meals right through the day.
Cuisine
Modern Irish
Chef
Patrick McLarnon
Restaurant Opening Times
Breakfast: 7.30 - 10.00am (7.30 - 11.30am Sat & Sun)
Dinner: 6.00 - 9.00pm (6.00 - 10.00pm Fri & Sat)
Accepted credit cards
Visa, Master Card, American Express