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Restaurant Review: The Coburg Brasserie at The Conrad, Dublin in Ireland

The Coburg Brasserie at The Conrad

With the charisma of Paris and London elegantly sewn into one and with a polished touch of Irish hospitality, The Coburg and Lemuel’s Bar within the five star surroundings of The Conrad, Dublin, are the latest gastronomic ventures to unveil themselves within the last year.

The Coburg Brasserie at The Conrad
The Fried Duck Egg

To the side of the sleek, reflective lobby of The Conrad we start our evening propped up at the comfort of Lemuel’s Bar. Named after Lemuel Gulliver from Gulliver’s Travels, the bar and afternoon tea menus draw inspiration from the novel’s adventurous narrative. We watch over a group of women who are finishing their extravagant afternoon tea set up whilst we are promptly shaken one of their popcorn inspired signature cocktails with a peach Bellini entitled appropriately ‘Life’s a Peach’. Glasses empty, back across the glamour of reflective lobby and through to The Coburg restaurant we pass on our left the restaurant’s glamorous champagne table; a focal point with elevated views over fellow dining tables.

Sat towards the rear we browse the menu that pinpoints locally sourced ingredients. A relativity new restaurant that promises style and simplicity with distinctive local charm and hospitality, The Coburg is certainly stylish with an aesthetic of restrained elegance with finishings of leather, marble, porcelain and brass; all inspired by The Coburg Gardens across from the hotel. An appropriate aperitif for our Irish surroundings, we start with half a dozen oysters with migonette, lemon and micro tabasco bottles balanced upon crushed ice.

roaring-water-bay-rope-mussels-pot-with-bread
The Roaring Waterbay Rope Mussels Pot

With a bottle of Malbec between us we continue our seafood theme moving onto the first course. Roaring Water Bay Rope Mussels are bathed in a deliciously moorish garlic and white wine cream sauce whilst from the seafood cocktails on the menu, the recommended Prawn Cocktail is served elegantly within a rose gold martini style glass with a smart chrome finish. Other first courses highlighting the Coburg’s key use of ingredients include Chicken Liver Pate served with mango jam, glazed figs and toasted brioche and Connemara Whiskey Cured Organic Salmon with avocado cream, lemon oil and fennel crisp.

Clearly sectioned out (if the dishes weren’t clear enough in themselves), The Coburg’s lengthy menu covers Soups & Broths, Salads Pasta and Small Plates, Sandwiches, Fish, Meat and Grill; finishing with sides and onto desserts. Both selected from the Meat listing, Maple Glazed Silver Hill Duck Breast with date jus is generous, tender and rosy pink. Pistachio Crusted Wild Venison Rack with a Cherry sage reduction is as impressive to the eye although proves to be on the tougher side. An array of sides to pick and choose from, we share with large, lightly battered onion rings, seasonal vegetables and a dish of buttery mash.

lemon-posset
The Lemon posset

Having opened back in April and part of The Conrad’s €8 million renovation, The Coburg has given this five star hotel a restaurant to match. A clearly extensive and flexible menu covering all bases throughout the day, The Coburg welcomes diners for all occasions from brunch to late lunch or a quick pre-theatre dinner; catering to the those who don’t want their schedules determined by the structure of opening times. A bar and restaurant partnership that balance between themselves a welcoming and international glamorous flair, the spotless furnishings and intuitive design concept tie together to offer a luxurious culinary affair to Dublin’s developing dining scene.

The Coburg is open daily from 12pm to 11pm, housed on the ground floor of Conrad Dublin, located in the heart of Dublin City on Earlsfort Terrace. For bookings, telephone 01 602 8900, email reservations@thecoburgdublin.com or visit thecoburgdublin.com.

Address: 2 Earlsfort Terrace, Saint Kevin’s, Dublin 2, Ireland

conradhotels3.hilton.com/Dublin