Gavin McDonagh’s inspirational food evolves from a considered artistic approach matched with an instinct for flavour and texture. An awful lot of time is spent in the Brioche kitchen with head chef Damian Grey developing and perfecting dishes; it’s a work of passion with Irish produce and French culinary skill. This spring Gavin has been hard at work on the new season dishes for Brioche and here we have an exclusive video showcasing this season’s best dishes which include unctuous melt in the mouth braised Dexter beef, light and zingy fresh pickled crab, luxuriously creamy risottos, Spanish influenced monkfish and orange, sticky lamb neck, beetroot textures and classic black pudding boudin.
Please sit back and watch the short video showcase from Brioche. Enjoy!
CONTACT & OPENING HOURS
51a Elmwood Ave
12:30 – 14:30: Thursday
12:30 – 14:30: Friday
11:30 – 16:30: Saturday
11:30 – 16:30: Sunday
Dinner: 18:30 – 23:00: Thursday
18:30 – 23:00: Friday
18:30 – 23:00: Saturday
A man of few words and in an industry full of noise he prefers to let the fruit of his extensive labour do the talking. A champion of local Irish produce with a meticulous command of his kitchen.