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.
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 Seafood platters, selection of Oysters and Caviar, various market fish and Irish meat.
Seafood Masterclasses with Head Chef Sean Smith
Head Chef Sean Smith will host a new series of Seafood Masterclasses in 2019, demonstrating how to choose and buy the freshest fish and seafood, as well as easy ways to prepare it and cook it at home.
The one-hour masterclasses take place once a month. Both masterclasses in January and February are now sold out, however there are some places available on 23rd March. The classes begin at 3pm, tickets are €35 per person and include a glass of wine and some nibbles throughout the masterclass.
There are only 10 places for each class and booking is essential. To book your place please email firstname.lastname@example.org or call (01) 638 3939.
Look out for more 2019 dates being announced soon.
Early Evening Dining
Only a stroll away from the Gaiety Theatre and National Concert Hall, our pre-theatre menus are timed so you can enjoy your meal with us before the show.
Pre-theatre menus are available Monday through to Saturday, from 5pm to 6.30pm. You can choose from two courses, priced at €30.00 per person or three courses at €35.00.
Our early dinner menus have a generous choice of starters, main courses and desserts to select from.
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 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 seven days a week from midday until 2.30pm, and in the evening from 5.30pm to 10.30pm.
View our Oyster Bar menu here.
An afternoon tea with a difference, Cliff Townhouse has a quirky and stylish way to take to the high seas, in the most genteel fashion and without leaving Stephen’s Green! Afternoon Sea at Cliff Townhouse is all about the treasures of the ocean, and a breezy taste in the city.
Featuring a selection of the finest and most delicious seafood savouries, including Potted Monkfish, Clogher Head Crab Claws, a Pot of Mussels and instead of tea or coffee, you will be brought a cup of a creamy Lobster Bisque.
Served 7 days per week, from 12noon to 2.30pm at €40.00 per person or €55.00 per person to include a glass of house Champagne.
To book your table, please call 01- 638 3939 or email@example.com
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.