Dublin’s first 2022 fine dining restaurant launch opens next Wednesday, 2nd February, with bookings now being taken online.
Wildflower Restaurant by Adrian Martin is based in a listed Georgian house in Dublin’s south city at 52 South Richmond Street and combines old world charm with a contemporary menu and sustainable ethos. Adrian’s mission is to provide food as nature intended, focusing on sustainability, foraging, fermentation and quality local produce, and offering a passion for fine dining in a relaxed atmosphere. He describes the menus as a celebration of his roots, with all dishes paying homage to his upbringing in County Cavan.
Adrian says, “It has always been a dream of mine to open a restaurant at home in Ireland. I’ve had my eyes peeled just waiting for the right location and as soon as I walked through the door, I knew this was it. While I have created new dishes inspired by the producers we are working with, I have also kept some dishes that are dear to my heart such as our bread recipe, Sourdough Fermented Stout Bread, which we serve with Irish cultured butter, with Guinness jelly to spread on top. It reminds me of growing up and the taste and smell of my grandmother’s kitchen.”
Guests enter Wildflower Restaurant from street level into the Champagne Bar complete with original sash windows, wooden floors, high ceilings and original architraves, complemented by walls decorated with an old Irish stamp collection. Champagne is by Piper-Heidsieck while cocktails using Irish spirits from suppliers like Slane Whiskey and Drumshanbo Distillery are infused in-house, and include a Gooseberry Collins, a Nettle Gimlet and a Dandelion-Root Martini.
Next is The Good Room, a regal 20-seater dining room. Diners can choose from an á la carte three-course menu with petit fours and coffee for €70, featuring dishes like Hand Dived Scallop Ceviche with Meadow Sweet and Oscietra Caviar; Glazed Thornhill Duck with Foie Gras, Onion Miso, Vetch and Sauce Grand Veneur; and Valrhona White Chocolate Cremeux Tart with Wild Strawberries, Fig Leaf and Marigold.
An original stone staircase takes guests one floor down to a candlelit intimate space, Cellar at Wildflower, which also has a terrace for outdoor dining during warmer months. The Cellar at Wildflower seats 12 diners for the restaurant’s stand out tasting menu, priced at €100 with pairing wines optional (ranging from an additional €55 to €120). The Tasting Menu includes signature dishes like Jerusalem Artichokes with Leek Ash and Yarrow; Wild Halibut with Courgette Flower Brandade, Sea Aster and Truffle; and the Camden restaurant’s much-loved Wild Blackberry Vacherin with Crème Diplomat, Lemon Verbena and Wood Sorrel.
The restaurant aims to be zero waste, adhering to a zero-plastic and food waste recycling policy. Cork-based artist Ian Brennan created bespoke artwork featured throughout the building while potter Sally George was commissioned to make all plates used at the restaurant.
In line with Adrian’s commitment to using the most sustainable sources, ingredients include foraged produce from Co. Clare-based Thalli Foods; salt aged beef from Hannan Meats; duck from Thornhill Duck in Cavan; fish and shellfish from Sustainable Seafood Ireland; and produce from Adrian’s own garden in Bawnboy, Co. Cavan.
The Good Room serves dinner Tuesday to Saturday from 6pm to 11.30pm, and lunch Thursday to Saturday from 12 noon to 3pm. The Wildflower Cellar serves a 10-course tasting menu Wednesday to Saturday from 6.30pm to 11.30pm. Bookings are now open via www.wildflowerrestaurant.ie.
Keep up to date with the latest news by following Wildflower Restaurant on social at @wildflowerrestaurantirl.