The Restaurant

Dining in Dublin for brunch, lunch and dinner
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At our St Stephen’s Green restaurant, the atmosphere is one of easygoing conviviality.

This is a popular haunt for Dubliners dropping in for a relaxed brunch, or a dozen oysters and a glass of Champagne on their way to the theatre. The city’s business community also rely on the privacy of our intimate dining space.

Menus, which are available for brunch, lunch and dinner seven days a week, are overseen by CLIFF’s Executive Chef Martijn Kajuiter, who holds a Michelin Star at our sister property, Cliff House Hotel in County Waterford. Head Chef Sean Smith ensures every dish is perfect.

Serving brilliantly executed Dublin classics, the Cliff Townhouse restaurant menus are equally suited to a three-course celebration or a light bite in the middle of the day. Staples include generous salads, eggs Benedict, Galway oysters, Irish lobsters, dressed Yawl Bay crabs, wild sea trout and 10oz Hereford rib eye steaks. Click here to view full sample menu.

By day our dining room is flooded with light from two tall sash windows. High ceilings and chandeliers add elegance, while on the wood-panelled, corniced walls there are Art Deco-style light sconces in antique silver. Large, brass-edged mirrors reflect the sunshine, while the parquet floor recalls the building’s Georgian past.

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Afternoon Sea at the Cliff Townhouse is a selection of the finest and most delicious seafood savouries, where, instead of the usual suspects, you’ll find potted monkfish with toasted sourdough croutons, lobster, crab claws, pot of mussels, Harty Oysters and Irish smoked salmon.

As the pièce de résistance, instead of coffee or tea, you’ll be brought a cup of the most gorgeously creamy lobster bisque served in exquisitely delicate china to complete your Afternoon Sea.

A fantastically novel way to catch up with friends and a guaranteed talking point.

Afternoon Sea at Cliff Townhouse is served daily from 12noon until 2.30 p.m., from May to September inclusive. Cost €38 per person.


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Our classic Irish oyster bar is the place to enjoy a pre- or post-theatre meal, with the Gaiety Theatre and the National Concert Hall just around the corner. We serve a carefully selected range of oysters from Irish waters, including Galways and Carlingford Loughs. Other seafood highlights include our platter of lobster, crab claws and Dublin Bay prawns.

Situated to the rear of the dining room, our Oyster & Champagne Bar features high, navy blue leather chairs with silver studs and a white marble-topped bar with silver Art Deco table lamps. This has become a popular haunt for Dublin power brokers.

The Oyster & Champagne Bar is open seven days a week from midday until 2.30pm, and in the evening from 5.30pm to 10.30pm.



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Donegal-born Sean Smith most recently worked as Head Chef under Richard Corrigan at Bentley’s, prior to the restaurant opening as Cliff Townhouse. His classic, generous, deeply flavoursome dishes display true technical precision, as well as a close relationship with the source of every ingredient, be it fisherman or gardener.

Prior to working at Cliff Townhouse, Sean worked at Orrery in London – and still acknowledges the influence of Orrery’s celebrated Welsh-born sous chef, Bryn Williams. Sean also cites as an influence André Garret, now Head Chef at Galvin at Windows in London.

Sean works with CLIFF Executive Chef Martijn Kajuiter, devising menus that focus on sustainable seafood from Irish waters – including cod, monkfish, Dublin Bay prawns, scallops, hake, Irish lobsters and Galway muscles – while also knocking on the door of small organic Irish farmers for pork, beef and free-range chicken. Seasonality is at the core of his approach.

Fine dining in Dublin with seafood focused menus

Please note the menus should be treated as samples only, as we change items according to the freshness and availability of local produce. Vintages also may vary on our wine list, which is constantly updated by our CLIFF team of sommeliers.

A la Carte Click here to view full sample menu

Lunch and pre theatre Two courses – €25.00 Three courses – €30.00

Sunday lunch Two courses – €30.00 Three courses – €35.00

Festive lunch  Two courses – €40.00 Three courses – €45.00 Dinner Three courses – €59.00

Smoked Salmon, Beetroot, Horseradish, Lemon

Baby Squid, Chorizo & Feta Cheese, Mussels, Parsley Sauce

Spiced Beef, Rocket, Cheddar, Hazelnuts

Wild Mushroom Risotto, Shaved Parmesan, Herbs

Tuna Ceviche, Lime, Lemon, Avocado Ice Cream

Fish Pie, Leeks, Potato, White Wine Cream

Haddock, ‘Fish and Chips’, Mushy Peas, Tartar Sauce, Grilled Lemon

Duck, Rosti Potato, Savoy Cabbage, Thyme Jus

Fillet of Cod, Parmesan Crust, Spinach, Lemon & Chives Sauce

Venison, Red Cabbage, Fondant Potato, Mulled Wine Sauce

Classic Crème Brulée, Shortbread Biscuit

Apple Crumble, Bread & Butter Ice Cream

Dark Chocolate 70 % Fondant, Mousse, Brandy Snap, Coffee Ice Cream

Rhubarb Jelly, Vanilla Ice Cream, Cider Sabayon

Granola 3 Irish Cheeses, Crackers, Quince Jelly

Smoked Salmon, Beetroot, Horseradish, Lemon

Prawns Tempura, Butterleaf Lettuce, Honey, Sherry, Walnuts

Scallops, Braised Beef, Parsnip Puree, Red Wine Jus

Baby Squid, Chorizo & Feta Cheese, Mussels, Parsley Sauce

Tuna Ceviche, Lime, Lemon, Avocado Ice Cream

Rib Eye, Mixed Leaves, Chips, Bearnaise Sauce

Venison Loin, Red Cabbage, Fondant Potato, Mulled Wine Sauce

Monkfish Fillet, Braised Leeks, Olive Oil Potato, Cockles & Mussles Sauce

Halibut, Lovage, Savoy Cabbage, Shellfish & Prawns Sauce

Cod ‘Fish & Chips’, Grilled Lemon, Tartare Sauce

Mixed Berry Eton Mess, Meringue, Rasberry Sorbet

Vanilla Crème Brulee, Shortbread Biscuit

Rhubarb Jelly, Vanilla Ice Cream, Cider Sabayon, Granola

Warm Dark Chocolate Brownie, Caramel Ice Cream

Peach Upside Down Cake, Caramel, Whiskey Pecan Ice Cream

Kelly’s Wild Mussels, White Wine, Garlic, Parsley

Chicken Liver Parfait, Chutney, Brioche

Spiced Beef, Rocket, Cheddar, Hazelnut

Potted Fish, Crisp Sourdough, Dressed Leaves

Baby Squid, Chorizo, Feta Cheese, Mussels & Parsley Sauce

Roast Rib of Beef, Roast Vegetables, Yorkshire Pudding, Potato, Onion Sauce

Seatrout Fillet, Savoy Cabbage, Lovage, Shellfish & Prawn Sauce

Fish & Chips, Tartare Sauce, Mushy Peas, Homemade Chips

Seabream, Leeks, Olive Oil Mash, Mussel and Saffron Sauce

Poached Fillet of Cod, Parmesan Crust, Courgette, Shrimp, Lemon Butter Sauce

Warm Chocolate Fondant, Mousse, Brandy Snap, Coffee Ice Cream

Vanilla Crème Brulee, Shortbread Biscuit

Rhubarb Jelly, Cider Sabayon, Granola, Vanilla Ice Cream

Cheese Plate – Selection of Three

Lemon Cheese Cake, Blueberry Sorbet

Ardsallagh Goat’s Cheese Tart, Caramelised Red Onions, Walnuts

Dressed Crab Tian, Grapefruit Jelly, Shellfish Reduction

Dublin Bay Prawns Tempura, Lettuce, Sherry, Honey

McGrath’s Spiced Beef, Rocket, Cheddar, Hazelnuts

Scallops, Ox Tongue, Celeriac Puree, Mushrooms, Red Wine Sauce

Fillet Steak, Dauphinoise Potato, Wilted Spinach, Aromatic Butter, Red Wine Sauce

Venison, Spiced Red Cabbage, Fondant Potato, Mulled Wine Sauce

Monkfish Fillet, Provencal Tart, Black Olive Dressing

Breast of Pheasant, Sarladaise Potatoes, Pumpkin Puree, Garden Thyme Jus

Halibut, Olive Oil Potato, Colcannon, Chive Sauce

Selection of Irish Cheese, Oatmeal Crackers, Organic Apple Jelly, Quince

Lemon Tart, Preserved Raspberries, Crème Fraiche, Raspberry Sorbet

Apple Crumble, Bread and Butter Ice Cream

Christmas Pudding, Whiskey Jelly, Orange Ice Cream

Dark Chocolate 70% Fondant, Praline Mousse, Brandy Snap, White Coffee Ice Cream, Sea Salt, Olive Oil Crumb