Overlooking elegant Eastmoreland Place in Ballsbridge, Dublin 2, The Eddison restaurant is an in-the-know destination for stylish get-togethers, whether for breakfast, lunch or dinner. A sense of spaciousness is enhanced with the white walls, on-trend jade green furniture and its two terraces, one at the front and rear of the restaurant. A striking moss installation, by local designer Bronagh Harte of Gingko Flowers, hangs from the ceiling and provides a visual focal point, which changes seasonally.
As for the menu, the best of Irish produce is on offer with a particular focus on plants and vegetables taking priority from breakfast through to dinner. Each month, The Eddison’s kitchen larder is restocked with the freshest in-season vegetables, fish and meat from local Irish suppliers. From this larder, the menus are designed monthly with guests having a choice from the Salad Garden, the Vegetable Garden and Land & Sea.
Breakfast at The Eddison is served from 6.30am and includes traditional favourites with more sumptuous choices such as bacon wrapped eggs with parmesan, avocado and tomato, and a fried duck egg with Applewood smoked duck bacon served with toasted brioche soldiers, truffle shavings and a white balsamic dressing.
Lunch at The Eddison is served from 12pm and dinner from 5.30pm, with the chef sourcing fish and meat from local suppliers. Stand out dishes include a carrot Wellington served with chicken gravy, crisp chicken skin and a confit chicken wing, and the salt baked cauliflower with cauliflower cous cous, roast carrot and pine nut and lemon dressing. Dinner features classics such as Brady’s Lamb, fish and chips with John Dory and croquette chips and a 28-day dry aged Cowboy rib eye steak served with bone marrow and truffle butter.
Every Sunday, The Eddison serves Sunday lunch – a family style sharing platter, which serves four or more for €40 per person. Currently, The Eddison is serving seasonal roast lamb, served with a choice of delicious sides, including grilled summer cabbage, pomme Berny, carrot wellington, Lyonnaise potatoes, tomato and courgette gratin, and summer peas.
Need to Know: To book The Eddison, Dylan Hotel, telephone (01) 660 300; www.dylan.ie.
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