Review on Vermilion
Nisheeth Tak is one the big players in Dublin's Indian restaurant scene, having been instrumental in the success of Jaipur, Saagar and Poppadom, but this new venture tries to take things to another level. Vermilion doesn't look much from the outside (it's actually on the first floor above the Terenure Inn), but the interior is as cool and sleek as they come.
Vibrant modern paintings, emphatic primary colours, pretty glass vases and lamps set the mood, and the place has no truck with curry house clichιs. Instead, it offers chilli crab cakes with pineapple and coriander relish, red snapper cooked in sour tamarind and coconut sauce, and beef kalimiri flavoured with black peppercorns, coriander and sweet baby onions.
But that's just the beginning: the menu also explores 'fusion' dishes in the shape of seared scallops on crushed baby potatoes with curried cardamom and mango cream, marinated lamb steak on honeyed root vegetables and breast of duck with wild mushroom rice. The kitchen has its own take on fish and chips with a coriander and cumin dipping sauce, not to mention bangers and mash 'Indian style'.
The well-spread wine list includes plenty of quality drinking to match the spiciness of the food. During the summer, Vermilion stages a culinary festival featuring food from the regions, plus music, dancing and clips from Bollywood movies.
Cuisine
Indian
Chef
Ninan Paul
Restaurant Opening Times
Dinner: 5.30 - 9.30pm Tue-Wed (5.30 - 10.00pm Thu-Sat) (4.00 - 9.30pm Sun)
Accepted credit cards
Visa, Master Card, American Express
