Wildflower Dublin’s Newest Fine-Dining Restaurant
Press Pack
Wildflower Dublin’s Newest Fine-Dining Restaurant
Words: Shamim de Brún
Wildflower, Dublin’s first new fine-dining restaurant of 2022, opens next week.
Reservations for the new restaurant by Adrian Martin are now being taken online. Wildflower Dublin is based in a listed Georgian house at 52 South Richmond Street.
Adrian is a TV chef, author and television presenter. Originally from Cavan, he opened his first restaurant in a converted shipping container in Camden, London.
Wildflower Dublin is part of Adrian’s mission is to provide food as nature intended, focussing on sustainability, foraging, fermentation and quality local produce. He describes the menus as a celebration of his roots, with all dishes paying homage to his upbringing in County Cavan.
Diners can choose from an á la carte three-course menu with petit fours and coffee for €70. The menu features dishes like Hand Dived Scallop Ceviche with Meadow Sweet and Oscietra Caviar; Glazed Thornhill Duck with Foie Gras, 7Onion Miso, Vetch and Sauce Grand Veneur; and Valrhona White Chocolate Cremeux Tart with Wild Strawberries, Fig Leaf and Marigold.
There is, of course, a tasting menu for€100. In addition, guests can add pairing wines for an additional €55. The Tasting Menu includes signature dishes like Jerusalem Artichokes with Leek Ash and Yarrow; and the Camden restaurant’s much-loved Wild Blackberry Vacherin with Crème Diplomat, Lemon Verbena and Wood Sorrel.
The restaurant aims to be zero waste. They have a strict zero-plastic and food waste recycling policy. Cork-based artist Ian Brennan created bespoke artwork featured throughout the building. Potter Sally George was commissioned to make all plates used at the restaurant.
The restaurant adheres to Adrian’s commitment to using the most sustainable sources. Their ingredients include foraged produce from Co Clare based Thalli Foods; salt aged beef from Hannan Meats; duck from Thornhill Duck in Cavan; fish and shellfish from Sustainable Seafood Ireland, as well as produce from Adrian’s garden in Bawnboy, Co Cavan.
Elsewhere on Char: Signature Dish: Hang Dai’s Woodfired Roast Skeaghanore Duck
