Bia Blasta Blog

Previous Story Next Story

Dylan McGrath adds new dishes to Fade Street menu

Just four months after the opening of Dylan McGrath’s latest venture, Fade Street Social, has extended its menu to include some mouth watering dishes. With the focus remaining on creating something unique for the Irish, this menu consists entirely of home-grown ingredients and produce cooked in a traditionally Irish fashion.
 
A total of 27 new dishes have been added to The Restaurant menu exuding flavour and catering to every taste. Dylan opened The Restaurant area of Fade Street Social in late November and has since taken feedback on board and experimented with the high quality produce available to him from Irish suppliers to create new exciting dishes, evolving the menu.



Beef tongue & Carpaccio of scallop and Duck liver mousse with white beans & smoked bacon have been added as appetisers while three new options are available on the popular wood fired flatbreads – Veal, onion & truffle, Beef & truffle and Lamb, fennel & olive.  White veal casserole with white mushrooms, parsley and onion has been added to the braised offerings, hearty traditional Irish stews, which already consisted of lamb, beef and rabbit. 

The Charred and Smoked section of the menu incorporates the age-old method of cooking with charcoal and different woods in a large smoker to create smoky flavours, something that our Irish ancestors would have done on a daily basis.  Lamb, beef, veal, cod and trout are new editions joining the initial offerings of pork, Wexford sirloin and salmon. 



Seasonal micro vegetables pulled from the ground of North County Dublin are have been added to the menu coming from In Season Farm, a company of 6 workers who are the first in Ireland to grow micro salads. Prior to this, micro salads were shipped in from Africa and Europe, losing freshness and adding to the carbon footprint of many top restaurants.
 
Speaking about the new additions to the menu Dylan said: “This menu was designed to support the very best of home-grown produce. The hero of these dishes is the freshness and tastiness of the Irish ingredients we had to work with from some fantastic Irish suppliers including butchers, fishmongers and fruit and vegetable growers.  We are committed to bringing to the plate all that is great from the best Irish produce at a time when it is so important to support and value the effort and commitment of our Irish producers and farmers.  These people really inspire me and give me hope in the country’s future.”
 
The Restaurant has also introduced two new menus recently, a Quick Lunch Menu which is a main course for €16.50 and the three course lunch and early evening menu for just €25.

Recent Posts

  • Make Christmas Easy
  • New book How To Eataly out now!
  • The Campo Viejo Tapas Trail returns to Dublin and Cork
  • Centra Loves Lunch With New Gourmet Sandwich Range
  • Donegal Rapeseed Oil has had a makeover
  • Archive

  • January 2012
  • February 2012
  • March 2012
  • April 2012
  • May 2012
  • June 2012
  • July 2012
  • August 2012
  • September 2012
  • October 2012
  • November 2012
  • January 2013
  • February 2013
  • March 2013
  • April 2013
  • May 2013
  • June 2013
  • August 2013
  • September 2013
  • October 2013
  • November 2013
  • December 2013
  • January 2014
  • February 2014
  • March 2014
  • April 2014
  • May 2014
  • October 2014
  • December 2014
  • More from the Irish Food Blogging Community



    X
    Join

    Use your RTE ID to Join

    • Upload your style photos
    • Create and save recipes
    • Review and Comment
    • Have your say
    help Whats this?
    Don't have an RTE ID? register