Peploe’s restaurant on St.Stephen’s Green has unveiled its new seasonal Autumn menu, much to the delight of diners. The restaurant recently welcomed back acclaimed head chef Graeme Dodrill and saw Darren Darcy, formerly of L’Ecrivain, come on board as the new restaurant manager.
We got to sample some of the venue’s delicious cooking on our most recent visit to Peploe’s, and can already tell that the new menu is going to be a winner.
Speaking about the new Autumnal menu, Graeme Dodrill said: “I love cooking high-end bistro food and this is what Peploe’s has always done best. Bistro means different things to different people but for me, it’s about taking simple ingredients and exciting our customers with beautiful and elegant dishes. At Peploe’s, the focus is on substance over style and flavour rather than fads.”
The seasonal menu features delicious dishes such as Seared Wicklow Woodpigeon, Glenmalure Wild Boar and Challans Duck. Peploe’s still retains some of its classic dishes such as Peploe’s Cottage Pie and Chicken Milanese.
Peploe’s places great emphasis on always using fresh and seasonal produce in the restaurant. Speaking further on this, chef Graeme said: “If it’s not in season or if we can’t get what we want fresh from the fishing boats or from the farms, it doesn’t go on the menu.”
The restaurant uses the highest quality ingredients as well as local suppliers wherever possible, such as Rick Higgins Butchers from Sutton Cross, shellfish from Castletownbere in Cork and black pudding from the award-winning Jack McCarthy.
Barry Canny, the owner of Peploe’s, spoke about the restaurant’s ever-growing collection of exquisite wines: “We wanted our customers to enjoy the best produce we could find, for it to be unique to Peploe’s, and so we decided to concentrate on medium-sized vineyards that produce very special gems.”
For more information, visit www.peploes.com.