Read an extract from Kevin Barry’s new title, The Heart in Winter
Read an extract from Kevin Barry’s new title, The Heart in Winter

Sarah Gill

This enchanting red brick home in Delgany is on the market for €1.6 million
This enchanting red brick home in Delgany is on the market for €1.6 million

Sarah Finnan

This Blackrock bungalow proves that you can create more space without extending
This Blackrock bungalow proves that you can create more space without extending

Megan Burns

The new COS x Tabata Shibori collection epitomises laid-back summer dressing
The new COS x Tabata Shibori collection epitomises laid-back summer dressing

Sarah Finnan

Polynucleotides: everything to know about the ‘salmon sperm’ injectables
Polynucleotides: everything to know about the ‘salmon sperm’ injectables

Lizzie Gore-Grimes

Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’
Ask the Doctor: ‘Can a child with chickenpox spread shingles to elderly family members?’

Sarah Gill

Celebrate 30 years of Barretstown at their special gala this September
Celebrate 30 years of Barretstown at their special gala this September

IMAGE

Garden accessories to blend your indoor and outdoor spaces this summer
Garden accessories to blend your indoor and outdoor spaces this summer

Megan Burns

This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25 million
This six-bedroom home with a ‘a Christmas tree forest’ is on the market for €1.25...

Sarah Finnan

This Howth home has been given a bright, airy refurb
This Howth home has been given a bright, airy refurb

Megan Burns

Image / Editorial

Bresson: This Brand New South County Dublin Restaurant Is A Winner


By Laura George
03rd Feb 2018
Bresson: This Brand New South County Dublin Restaurant Is A Winner

It’s only been open a wet week, literally, but Monkstown’s newest eatery, Bresson already feels like a long-established neighbourhood bistro. There’s absolutely no evidence of teething pain- quite the opposite, in fact. On night six, a weeknight, it was already packed to the rafters with well-heeled couples in search of fine steak frites- but this new restaurant delivers far more than that thanks to the dynamic duo behind it, chef Temple Garner (San Lorenzo, Town Bar and Grill) and Conor Kavanagh (The Old Spot). The same was true a week later.

The former premises of Seapoint have been pretty radically transformed design-wise, too, by O’Donnell O’Neill. The new look is decidedly less vanilla with a strong nod to classic French decor- brass, mosaic tiling, and of course, vintage posters but all the same it manages to avoid looking pastiche or formulaic. This isn’t a standard movie set. It’s got charm and no pretensions.

You enter directly into a well-accoutred bar area that we sense is going to be a hugely popular draw for locals. There are surprisingly few places in this area of SoCoDu where you can go for a proper cocktail- and these, I assure you are proper cocktails.  It was hard to choose but bartender Stu Cullen recommended at least one of us try the Basilic Acide- heaven in a coupe or The Lumiere – Dingle gin with lime, chartreuse and elderflower liqueur so we got them both. Equally fresh and downright zesty, they set the tone for the evening beautifully while an excellent whiskey selection kept other members of our party happy.

Like Kavanagh, the bar manager, Graham Teeling, has come over from The Old Spot. There’s stiff restaurant competition on the Crescent (Avoca’s Salt, FX, 8A and soon, it is rumoured, a McKillen project), but this bar is a real point of difference. Don Draper would be happy perched there and you can bet so too will half of suburbia.

The food at Bresson is hearty, delicious and beautifully plated, as you’d expect from Garner- we felt virtuous ordering a light Salmon Tartare and a lovely Pear, Roquefort and Endive salad that perfectly balanced acids and sugars, crunch (endive) and softness (pear). Afterwards, duck a l’orange (with duck fat roasties and candied endive) won the popular vote over a delicate sea bass with calamari (which was a tad overdone) and an excellent Hereford steak, but only by a hair’s breadth. We were, incredibly, too stuffed for dessert but will remedy that next time- ginger creme brûlée beckons.

Word is that the next few weekends are already tightly booked (but remember 6 o’clock is the new 8 in terms of being able to secure a table virtually anywhere)- so head to Open Table ASAP.