At our restaurant on Stephen's Green, 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.
Serving brilliantly executed Dublin classics, the Cliff Townhouse seafood restaurant menus are equally suited to a three-course celebration or a light bite in the middle of the day. Staples include West Cork Scallops, Galway Bay Mussels, Dublin Bay Prawns, Native Irish Lobster served as a half or whole, Donegal Cod Steak or a Fillet of Halibut or decide to build your own seafood platter.
Lunch at Cliff Townhouse
Lunch at Cliff Townhouse will be served Thursday to Saturday, from 12noon until 14:30, two courses at €32 and three at €37. Menus include choice of four starters, four main course and three desserts. View the sample menu here.
Find out more about lunch at Cliff Townhouse seafood restaurant in Dublin 2 here.
Sunday Lunch at Cliff Townhouse
On Sundays enjoy more leisurely lunch with extended hours of 12noon until 16:00, priced at €40 for 2 courses or €45 for three courses. The menu offers a choice of five starters, mains and desserts and includes a Sunday roast option served from a Beef trolley directly to your table. View the sample menu here.
Early Evening Dining
Only a stroll away from the Gaiety Theatre and National Concert Hall, our early evening menus are timed so you can enjoy your meal before the show. Pre-theatre menus are available Monday through to Saturday, from 5pm to 6.30pm along with our Seafood Collection.
If you prefer a light bite or a dozen of Oysters to start your evening, our Oysters Bar located at the rear of the restaurant is just the right spot. Soak up the atmosphere and explore our Oysters farmed on the West and East coasts of Ireland. Native Galway Oyster is a staple on our menu, along with Flaggy Shore and Achill Oysters from Co. Claire and Carlingford Oysters from Co. Louth served with Whiskey flavoured honey or Mignonette.
MAKE A NIGHT OF IT WITH OUR OYSTER BAR AND A TRIP TO THE THEATRE
Our classic Irish oyster bar in our seafood restaurant 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 seafood platters and Caviar – Baeri Classic from Siberian Sturgeon, Sea Farm Asetra from Russian Sturgeon and Perle Imperial from Fresh Water Beluga, all available in 30g and 50g.
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.
The Oyster & Champagne Bar is open Monday and Tuesday evening 5.30pm to 10.30pm and Wednesday to Sunday from midday until 2.30pm, and in the evening from 5.30pm to 10.30pm.
View our Oyster Bar menu here.
Make a night of it with an overnight stay at Cliff Townhouse in one of our luxurious Parkview or Townhouse rooms.
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, Executive Head Chef at Cliff Townhouse, works closely with CLIFF Director of Food and Beverage, Martijn Kajuiter, devising menus that focus on sustainable seafood from Irish waters – including cod, monkfish, Dublin Bay prawns, scallops, hake, Irish lobsters and Galway mussels – 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.