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. Click here to view full sample menu.
Early Evening and Pre-theatre Dining
Our pre-theatre menus are available from Monday through to Saturday from 17:00 to 18:30. Cliff Townhouse is only a leisurely stroll to the Gaiety Theatre and National Concert Hall, allowing you to start your evening with us and enjoy menus with a generous choice of starters, mains and desserts. Prices are €28 for two course meal or €33 for three.
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 €38.00 per person or €50.00 per person to include a glass of house champagne. (Serving times are excluding the festive season)
To book your table, please call 01- 638 3939 or email@example.com
Velvet Sundays at Cliff Townhouse
Starting on 28th October and running on the last Sunday of every month for six months, the smart setting of the upstairs room at Cliff Townhouse is also the showcase for the Velvet Collective, a themed monthly design and discourse market. Featuring fashion designer and art directors Alison Conneely, Roisin Gartland, Edel Traynor in October with other artists exhibiting in the coming months.
The Velvet Collective is Dublin’s new fashion and design salon, a coming together of Irish and international designers, fashion crafters, artists, curators and artistic producers, showcasing pieces from their most recent collections on the first floor at Cliff Townhouse.
From 11 a.m. to 4 p.m. on the last Sunday of the month, guests can browse and buy, with the opportunity to purchase exclusive designs directly from the makers. Velvet Collective visitors are also invited to join in the panel discussion of the day or participate in one of the programmed workshops.
A day out with an extra element of glamour and style, features a three-course lunch with tea or coffee, a visit to the Velvet Collective and a specially designed Velvet Sunday cocktail, all for €50 per person
Lunch is served between 12noon and 4pm. To book your table, call us on 01 638 3939 quoting ‘Velvet Sundays’.
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.