Hawksmoor Opens in Dublin
Hawksmoor is now open in the National Bank building on College Green, Dublin. With a 152-seat restaurant, elegant back-to-back bar and private dining space, Hawksmoor operates within the fabric of the former bank, an ornately detailed Italianate building designed by William Barnes in 1835.
Many of the original features have been restored, like the banking hall’s grand 40-foot hemispherical cast-iron dome set on Corinthian columns and its elaborate plasterwork. The use of reclaimed materials, a Hawksmoor signature, has been incorporated throughout with reclaimed doors and repurposed antique lighting all featuring. There are parquet floors throughout.
For those familiar with Hawksmoor menus, there are plenty of favourite dishes present and correct, but tweaked to include some of the great Irish ingredients the team has enjoyed discovering, from Flaggy Shore oysters to Andarl Farm pork belly ribs, currach scallops, Rings Farm roast chicken and Kylemore cheese (perfect in the burger), to Gubbeen adding oomph to the macaroni cheese, and Young Buck, used in the Young Buck hollandaise — great with steak. New dishes include the Dublin Lawyer – a whole lobster for two to share, baked with Teeling Blackpitts peated single malt whiskey, leeks, cream and a little Cáis na Tíre cheese.
After spending the last year crisscrossing the island visiting small community farms grazing cattle on rotation on fertile Irish soil and being inspired by the passion and care they’ve encountered, Hawksmoor have worked to select the best beef from small community farmers from all corners of the island, working to a specification they have honed for over 15 years. The beef is dry-aged for 35 days before being grilled simply over charcoal.
Hawksmoor is open for dinner all week and for lunch from Wednesday to Sunday. An Express menu each day until 6pm is €29 for two courses and €33 for three courses. The brand is also well known for its Sunday Roast which comes with dry-aged beef rump, beef-dripping roast potatoes, Yorkshire pudding, roasted carrots, buttered greens, roasted garlic and bone marrow gravy for €23 per person. Hawksmoor will be one of only a few restaurants open in Dublin city on a Monday evening, and guests dining on Mondays can bring their own wine, with corkage being charged at just €5.
Alex McGettigan, general manager of Hawksmoor in Dublin, is looking forward to introducing guests to some of the best-loved traditions Hawksmoor have created over the past 16 years, from their Sunday roasts to the award-winning cocktail list and the Monday Wine Club.
Hawksmoor Dublin is now the 12th restaurant in the group to open and, as with all Hawksmoor restaurants, they have selected a local charity partner, The Dublin Simon Community, kicking off the relationship by sending them an initial donation of €10,000, with hopefully much more to follow over the years.