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 lunch, 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 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.
MAKE A NIGHT OF IT WITH OUR OYSTER BAR AND A TRIP TO THE THEATRE
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.
A YOUNG IRISH CHEF AT ONE OF DUBLIN’S BEST RESTAURANTS
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.