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Image / Editorial

Dylan Hotel

30th Nov 2013

Housed in a beautiful old Victorian building by the canal, The Dylan is anything but old-fashioned. Dramatic d?cor and modern accents abound in this stylish, city centre boutique hotel – and it’s no different in the kitchen where chef Glenn Murphy creates contemporary art on a plate using only the best native ingredients. No meal should start without sampling some of his excellent homemade breads (we love his rich Guinness and treacle brown), followed by the likes of a light-as-air Ardsallagh goat’s cheese mousse served with a selection of heritage beetroot. Classic mains might include seared wild Wicklow venison with pickled red cabbage and earthy butternut squash pur?e. Expect some mid-course gastro-highjinks too ??ours came in the form of sorbet (Earl Grey and lemon) accompanied by delicious homemade granola and a sprinkling of popping candy! There’s also excellent Irish farmhouse cheeses and some wonderful wines, overseen by French sommelier Raphael Blondelle. ?DYLAN_PAGE_2

Don’t miss The decadently gooey Dylan chocolate fondant, served with pistachio pur?e and salted caramel ice cream. Divine!

What to drink The Dylan is know for its killer cocktails ??the passion fruit cosmopolitan has a great kick while the Baby Dylan will appease any designated driver ?’made with mango, cucumber and apple juice.

Get outdoors Take your night cap out to the heated back terrace, with its Asian inspiration it feels very glam indeed.

In the know The hotel runs a series of culinary and cocktail masterclasses, well worth checking out. See their website for all the info.

01 660 3000

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