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Press
Information: Sue Lowry / Melanie Childs
Magellan
Public Relations
Tel: 020
8875 2850;
Fax: 020
8875 2851
E-mail:
[email protected]
DINING AT THE MERRION
The Merrion, Dublin's most stylish 5-Star hotel which opened in October
1997, offers its guests a choice of two restaurants and two bars. The
hotel was created from four Georgian townhouses, dating from the 1760's.
It is situated on Upper Merrion Street, opposite Government Buildings.
MORNINGTONS
Morningtons is a light, spacious restaurant. Designed by David Crowley,
of Cantrell & Crowley, Dublin, it is contemporary but nonetheless
takes into consideration its Georgian origins. On the walls, old pitch
pine planks have been used for panelling to dado height. Above the dado
rail, rough plaster in a light clay colour contrasts with the old pine.
Chef Cooney has created a menu that is modern in style, with some
Mediterranean influence, but is still essentially Irish. Morningtons
offers a two and three course lunch menu with coffee for IR£14 and IR£16
respectively. For Dinner, a delicious A La Carte menu is offered to guests
of the restaurant.
RESTAURANT PATRICK GUILBAUD
The celebrated Restaurant Patrick Guilbaud moved from its former Dublin
location, to striking new premises in The Merrion, overlooking the hotel's
private garden. Restaurant Patrick Guilbaud was the first restaurant in
Ireland to hold 2 Michelin Stars. Seventeen years ago, following a
successful career with his own restaurant in Cheshire, Patrick Guilbaud
opened Europe's first purpose built restaurant in St James's Place,
Dublin. From the outset, the restaurant, designed by Arthur Gibney &
Partners, set the standards by which others are judged, and won every
major food award in the world. Last year Patrick Guilbaud again joined
forces with Arthur Gibney & Partners to create the spectacular new
home for his restaurant at The Merrion. Restaurant Patrick Guilbaud
occupies the ground floor of the former 21 Upper Merrion Street, built in
the 1760's by Lord Monck. The original entrance to the house is used as
the entrance to the restaurant, which overlooks the elegant 18th Century
style landscaped garden, designed by Ireland's most respected garden
designer, Jim Reynolds. As before, the Restaurant has a separate room for
private parties, and continues to provide outside catering for weddings,
private house parties or business occasions.
NO. 23
No. 23, The Merrion's small residents' cocktail bar, is on the ground
floor of the former No. 23 Upper Merrion Street. Dark green walls and
stunning works of art, lend a peaceful and intimate atmosphere. An
excellent bar for guests wishing to unwind or meet friends and colleagues
for a drink.
THE CELLAR BAR
The Cellar Bar, also designed by David Crowley, is set within the
vaulted rooms under No. 23 Upper Merrion Street. The original 18th century
bricks can still be seen in the ceiling, these have been reconditioned and
left exposed. Native Irish oak was used to build the long bar, as well as
the floor in the bar area. Subtle lighting, a variety of old furniture
covered with rich fabrics and terracotta flagstones all blend to make the
Cellar Bar a great venue for a relaxed drink - a fact which can be
witnessed any evening of the week, but especially on Friday and Saturday.
The Merrion's Executive Chef, Ed Cooney has created an informal menu for
The Cellar Bar using the best Irish ingredients. The menu, which includes
oysters, smoked salmon and Irish stew as well as old favourites such as
home made pasta, club sandwiches and Caesar Salad, is a vital ingredient
of the Cellar Bar's winning recipe.
May 2001
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