This is a one-off opportunity for loyal taste followers to experience the changes at Rustic Stone. With todays taste giving you the opportunity to try Dylan’s flagship contemporary and stylish restaurant, Rustic Stone. Rustic Stone in considered one of the best restaurants in Dublin and received a Georgina Campbell Guides Award.
Dylan received his first Michelin star in 2008 for his cutting-edge contemporary restaurant Mint, when Image food critic Domini Kemp considers Dylan McGrath a “creative genius”.
This is one taste we highly recommend, you will enjoy a 3 course dinner for 2 people plus a bottle of wine only €50. Vouchers are valid Sunday to Thursday, until the 18th of June 2015.
What food critics say about Rustic Stone
“McGrath has put flashes of brilliance into his new venture.”
CATHERINE CLEARY, The Irish Times
“I suspect if no mention were made of the health benefits of these dishes, we would all be raving about the clever couture-chef turned high-street style icon.”
ROSS GOLDEN-BANNON, The Sunday Business Post
“McGrath’s is a really clever, interesting, modern day ‘Cuisine Minceur’ menu, offering lots of options to graze lightly and healthily, share dishes, or indulge, with symbols galore for low saturates, wheat, gluten or dairy free, vegetarian, super food or sugar free. This rustic stone is a gem.”
LUNINDA O’Sullivan, The Sunday Independent
For more information please see: www.rusticstone.ie
Terms & Conditions
– Voucher valid from now until June 18th 2015
– Available on the set menu only
– 3 course meal plus 1 bottle of house wine for 2 only
– Advance booking required by calling restaurant
– Voucher must be printed & presented to restaurant on the night
– Overspend paid to restaurant
– Voucher subject to availability
– Offer valid Sunday to Thursday per week
– Limited availability on Thursdays so please book early
– Thursdays availability is only before 6.15
– You can also use your dinner voucher during the day as it is available for lunch 7 days a week
– Multiple vouchers may be purchased
TheTaste Set Menu
BREADS ‘N’ DIPS
Rustic selection of organic, sour and crunchy breads with my very own cumin scented hummus and baba ganoush bound with hazelnut oil. I hope you like this marriage, butter it if you want to.
OUR CHICKEN WINGS
The city’s favourite, the oul chicken wing. Here I’ve done ‘em in some sticky soya and crushed roasted sesame seeds with fresh grated lime zest, garlic chips, red sprouts and coriander.
TEMPURA OF SALMON WITH CRUNCHY BROCCOLI, MINT AND CUCUMBER
Native fish wrapped in nori seaweed cooked in rice bran oil brought together with crunchy vegetables and yoghurt.
Wild rocket, shaved fennel, baby spinach, orange segments, pickled carrot, cucumber sheets and caramel pecans bound in a roasted coriander seed and orange dressing and fresh coriander leaves
RUMP Of BEEF WITH BASIL AND PINE NUTS 8Oz
This wonderful under used piece of meat, cooks great on the stone with our own Rustic Chunky Pesto.
HALIBUT WITH WALNUT RELISH
This wonderful, versatile fish was blessed with a layer of fat that renders perfectly on the stone. Careful not to blow the flavour! Walnuts will do.
TUNA WITH CORIANDER, DILL, BASIL AND ROCKET WITH A HINT Of ORANGE AND CONFIT GINGER
Eat it quick if you like sushi or take it slow and let the fragrance and herbs infuse with the fish.
Smoked haddock poached in soya milk with rocket, shaved fennel, watercress, wild leaves, broccoli, avocado, quinoa, cucumber, peas, broad beans and alfalfa sprouts. Simply bound in a little olive oil with a squeeze of lemon.
For those of you who take smaller bites, I have put all of the above in two buns of sesame seeds and smoked paprika alongside parmesan and black pepper. Served with polenta chips.
RUSTIC CHICKEN SALAD
Poached Free Range Chicken slices with Pickled Mushrooms, blanched asparagus long stem baby artichokes with broccoli slices bulgar wheat watercress tarragon parsley wild rocket and little truffle oil.
Good old fashioned chunky basil pesto with marinated tomatoes and roughly chopped great black olives with pine nuts and parmesan
SIDES (one side with every main)
TRUFFLE CHIPS WITH TRUFFLE MAYONNAISE AND PARMESAN
A little bit of indulgence.
PESTO CHIPS WITH GARLIC AND TOMATO
Funky flavour to jazz them up
GREEN RELISH WITH PEAS, BROAD BEANS AND SPRING ONIONS
My favourite vegetables made into a purée. Keeps you fuller for longer.
ROASTED fENNEL AND LEMON CONFIIT
Poached and roasted fennel
CITRUS & HERB BULGAR WHEAT
So healthy, Bulgar wheat bound in orange and lemon segments chopped dill and coriander and our own rustic orange dressing
BABY GEMS WITH BROAD BEANS HERBS GRATED CARROT
Wilted baby gem lettuce with chopped broad beans herbs and new season carrots
CATALAN CASSANADE WITH TOASTED BRIOCHE
Warm Catalan mousse and orange sorbet.
CHOCOLATE SOUP WITH CHOCOLATE MOUSSE
I’ve made a wonderful chocolate soup and mousse, but the best part of it is that it is completely sugar free, and finished with some roasted grated hazelnut.
BRULÉE PAN D’EPICE
Traditional French spiced brulée with ginger bread and pear sorbet.
FROZEN YOGHURTS AND SORBET
Our very own selection of light low fat frozen yoghurts and fresh sorbets