Michelin-starred Chapter One showcases chef Ross Lewis’ imaginative Asian-influenced Irish cuisine in a refined setting. Housed in the former home of whisky legend George Jameson, and current basement of the Dublin Writers Museum, the restaurant pays homage to its roots with seasonal produce and locally-made furnishings.
The Chef’s Table, cast off from the main dining room in a smoked glass panel room, is prime viewing for a spot of culinary theatre in the clean-cut kitchen. Dine in style at a textured volcanic rock table sat at chocolate-brown leather banquettes. Guests can relish the kitchen’s highly sophisticated (and lavish) seven course tasting menu paired with bold wines from the reserve cellar. Expect a lighter ravioli of Coolea cheese, Jerusalem artichoke and guanciale and a heartier Sika venison with pressed celeriac and bacon, elderberries and green peppercorn. Lay your trust in chef Ross Lewis, the man behind the state dinner for Queen Elizabeth II’s historic visit to Ireland.
The prosaically named Vault semi-private dining space lies just off the main dining room, with a long table beneath vaulted ceilings. Guests can enjoy the energetic buzz of the main restaurant from a slight distance. Chapter One is on-hand to provide canapés and Champagne for chit-chat before dinner is served in both the Jameson and Vault rooms. The Jameson Room provides even more intimacy – expect a long banquet table amid bare brick walls, bespoke wooden furnishings and iron ornaments.
The Demi-Salle is the newest addition to Chapter One’s private dining repertoire, revamping the cellar at the back of the restaurant into a semi-private space with leather-upholstered banquettes and a bespoke hand-carved elm table. Catering for families or small groups of friends, guests can order from the lunch and dinner menus.