Mae Restaurant Dublin Menu Overview
Nestled in the heart of Ballsbridge, Mae Restaurant Dublin offers an exquisite culinary journey that beautifully marries modern Irish flavors with subtle French influences. Under the expert guidance of Chef Gráinne O'Keefe, diners can indulge in an elegant menu crafted from the freshest seasonal ingredients, promising a memorable gastronomic experience.
Starters
Begin your meal with the delicate Agnolotti filled with creamy Cáis na Tíre cheese, complemented by the earthy notes of artichoke and the subtle sweetness of leek. This starter is a refined showcase of local Irish dairy paired with fresh garden vegetables, setting a sophisticated tone for the courses to follow.
Main courses
For the mains, choose between two exceptional dishes that highlight the kitchen’s flair for balancing rich flavors and refined textures. The Cod is perfectly cooked and served with a luscious black garlic beurre blanc sauce, accented by the fresh umami of seaweed—an elegant nod to Ireland’s coastal heritage. Alternatively, the Rib-eye steak is a celebration of robust taste, accompanied by earthy morels, creamy celeriac, and a fragrant tarragon sauce that elevates every bite.
Desserts
Finish on a high note with the classic Apple Tarte Tatin, expertly prepared with a touch of Calvados for warmth and depth, and accompanied by a dollop of silky crème fraîche. This dessert perfectly blends traditional French technique with Irish ingredients, offering a satisfying and elegant conclusion to your dining experience.
Drinks and specials
Complement your meal with a thoughtfully curated selection of wines and cocktails, where expert staff are on hand to recommend pairings that enhance each course’s unique flavors. While the menu shines with its fixed offerings, seasonal specials may also be available, featuring fresh local produce and innovative twists that reflect the chef’s creativity and commitment to quality.
- Starters: Agnolotti with Cáis na Tíre, artichoke, and leek.
- Mains: Cod with black garlic, beurre blanc, and seaweed; Rib-eye steak with morels, celeriac, and tarragon sauce.
- Desserts: Apple Tarte Tatin with Calvados and crème fraîche.
