Angelina’s has just opened on the banks of the Grand Canal at 55 Percy Place in Dublin 4, off Baggot Street, serving seven days a week, from noon until late week days and 10am to late Saturday and Sunday. Angelina’s lunch, brunch and dinner menus, created by Head Chef Ryan Bell, are laden with the bold, sun-filled flavours of Italy. Angelina’s promises simple, beautiful food made with the very best local and international ingredients, served up in a laid back and informal atmosphere.
Dinner runs from 6pm ‘til late, seven nights a week and dishes feature seasonal produce, Italian favourites and some speciality flourishes. A good place to start would be with Angelina’s versions of the humble bruschetta like the Beef Bresaola, a three month, salted, air dried Italian beef, with the sweet citrus punch of clementine, the creaminess of burrata and a kick of chilli honey, served on a rosemary and garlic sourdough toast. The three hour confit octopus gives the Grilled Octopus Salad its tenderness and a long roll in chilli rub before grilling adds a deep spice edge.
The Monkfish Fillet is served in a Lobster zuppa with moist little parma ham arancini and delicate pea tendrils; Tender Beef Fillet and smoked Beef Brisket are dished up with confit shallots, sweet and creamy butternut squash and the earthy flavours of roasted porcini; Orecchiette, handmade little ears of pasta, are served with beautiful fennel pork, fresh swiss chard, shaved parmesan and finished with a dusting of delicate fennel pollen.
Angelina’s also serves handmade pizza, cooked to order in the smoking wood-fire oven. Along with the classics, taste combinations include BBQ Smoked Pork, cut through with pickled cider apples and sweetened with onion jam and a Pulled Lamb pizza, loaded with fresh courgette, spicy rocket, creamy ricotta and pesto.
Lunch is served from midday to 3pm, Monday to Friday and dishes range from Nduja Sausage and Avocado Toast, to Tagliata Beef, classic rare beef on a bed of popped cherry tomatoes, rocket leaves and parmesan cheese.
Brunch runs from 10:00am to 4pm Saturdays and Sundays and the extensive menu is packed with classic weekend plates and innovative new brunch dishes – a myriad of sweet and savoury toasts like the Squirl Brioche loaded with house made ricotta and seasonal jams and the Vanilla Buttermilk Pancakes drizzled in salted maple caramel and roasted pecans; eggs Benedict in multiple ways including a Rare Breed Maple Glazed Pork Belly version and a Crab Cake with pink grapefruit and avocado and a chilli kale option; flat iron steaks with Dublin Bay prawns; beef dripping roast potatoes and plenty more.
Cocktails include The Best Damn Sazerac In Ireland™, Grapefruit Fizz and a Garden Smash, or choose from craft beers, an extensive wine list including an exclusive Chateau La Coste selection, a full premium bar offering and 250 Square fresh roast coffee to round off your meal.
Book on the website or contact General Manager Sean Meade on email@example.com / + 353 1 6602262
Pre bookings taken and walk in’s welcome. Larger parties can be accommodated, please just ask!