Simmons sits within the InterContinental Dublin on Simmonscourt Road, offering polished dining in the heart of Ballsbridge. The restaurant’s menu combines Irish produce with contemporary European influences, with an emphasis on seasonal ingredients and quality sourcing. The hotel says its chefs select meat and fish from Irish farms and harbours, with local growers and producers supported where possible.
There’s a broad choice of starters, from Ballymakenny potato and garlic soup with chive cream, sourdough croûte and Guinness bread to Ardsallagh goat’s cheese with heirloom beetroot, raspberry dressing and candied pecans. Seafood features strongly, including organic Irish salmon gravadlax with dressed crab and pickled cucumber, Connemara scallops with sweetcorn salsa and squid-ink emulsion, and a Simmons prawn cocktail served with avocado, gem lettuce and Guinness bread. For something richer, there’s chicken liver pate with berry compote and hazelnuts, or Asian dry-aged beef tartare with confit egg yolk and a spice-bag-seasoned rice cracker.
The mains continue the focus on Irish meat and seafood. Choices include duck fillet with orange and carrot purée, pan-fried chicken supreme with ceps, pearl onion and tarragon sauce, and stone bass with chorizo broth and samphire. Dover sole comes with wilted spinach, brown shrimps and capers, while Atlantic halibut is paired with herb aioli, nori dust and herb foam. There’s also roast aubergine for plant-based diners and a Ridgeway Wagyu beef burger with Dubliner cheese.
From the grill, dry-aged rib-eye, fillet and lamb cutlets are served with Pont Neuf potatoes, watercress salad and a choice of sauce. Sides include potato gratin, mashed potato, seasonal greens, heirloom tomato salad and onion rings.
TheSimmons dining room is elegant without feeling overly formal, with plush seating, chandeliers, stained-glass ceiling panels and plenty of natural light. It makes a versatile setting for everything from a leisurely lunch to a more polished dinner in Ballsbridge.