Stanley’s was revealed rather quietly only four days ago and purposely so to iron out any opening creases. Run by brothers Stephen and Paddy McArdle of the much loved Arch Bistro in Churchtown, the guys have decided to bring Stephen’s modern Irish cuisine to the masses of the very busy St. Andrew’s Street. Nestled within excellent company, only a few doors down from the famed Trocadero restaurant and opposite The Old Stand, Stanley’s is perfectly positioned.
In fact on entering the restaurant it’s hard to believe this is the same building that housed Saint previously. A real labour of love, the brothers along with acclaimed Irish interior designer Suzie McAdam have transformed the building into a clever, inviting space, with relaxing olive tones and modern sophisticated lightning.
Set as a casual all day dining space/wine bar with a menu to reflect an inviting refuge from the busy street outside. We stopped by for lunch on a Friday afternoon and were presented with a refreshing lunchtime menu.
So spoilt for choice we decided on three dishes to share. The sticky duck salad with radish and orange was cooked beautifully with the duck’s sweetness offset perfectly with the most delicious wasabi Mayo. In fact if they bottled this we would be seriously stocking up!
Next up was the Chicken Liver Parfait, with four delicate slices of toast, pickle slivers and a subtle chutney nestle on a bed of rocket. Expertly presented and flavoured to match .
The Hake Tempura sounded too good to pass up so we settled on one of those too. Two decent sized portions arrived with light crisp batter, a citrus tartare on the side and nicely seasoned skinny fries. Excellent dish and good value for €14.00.
We were looked after by the lovely Ewan, a clearly experienced server with perfect charm and knowledge to persuade you, that you have room for dessert. With no arm twisting needed two tiny works of art, in a dare I say a mini jam pot arrived.
The Eton mess was indeed as superb as suggested, light and creamy with the bitterness of the winter berries coming through. The chocolate mousse with boozy orange and a touch of shortbread was smooth and rich, topped with sharp zesty little orange rinds and cream. Perfect portion sizes for the luscious flavors.
There are big plans for Stanley’s with a beautiful dining space upstairs,with superb views for a cosy supper from the evening á la carte menu. You could easily seat 20-30 diners here and its hard to see how a great team like this, with food of this standard could be anything but another huge success story for these two Irish brothers. This is a taste we definitely recommend!!!
About the McArdle Brothers
Stephen is a hugely experienced and talented chef. Having served his apprenticeship under Nick Price at Nick’s Warehouse and Paul Rankin at Roscoff in Belfast, he moved to Dublin where he became head chef at Donnybrook Fair and subsequently Alexis, Dun Laoghaire. He later became senior sous chef at One Pico, Dublin 2.
Front of house will be managed by Stephen’s brother Patrick, who also has strong experience and excellent pedigree in the business. Having trained in the Michelin starred Deane’s in Belfast, and Chapter One in Dublin, Patrick also had stints at Dublin’s Mourne Seafood and Saison.
Bookings / Opening Times / Other Information
Stanley’s seats up to 55 people and will open for lunch: Monday-Friday 12-2.30pm Saturday/Sunday 12-3pm.
The wine bar menu and á la carte dinner will be served: Monday-Saturday, from 3-9pm and Sunday 3-8pm.
A weekend brunch menu is planned for the New Year.
Follow Stanley’s on Facebook / Twitter & Instagram
Tel: 01 485 3273