NEW DESTINATION DINING FOR DUBLIN – FAWN RESTAURANT AT THE CHANCERY HOTEL

Whether you’ve travelled from a different country or a different postcode, Fawn, a new restaurant in The Chancery Hotel is now open in the historic Ship Street district just to the rear of Dublin Castle. Uniquely situated, central and yet secluded, the Chancery is the ideal location for a new restaurant cooking up fresh takes on contemporary casual dining. Fawn is a modern European restaurant serving vibrant ingredient-driven dishes.

The Menu at Fawn

Fawn is passionate about showcasing Irish ingredients with references to the neighborhood’s Italian-quarter backstory. Diners can expect delicious house-made pastas dishes such as Braised Oxtail Gnocchi Gremolata, rich in flavour with a beautiful balance of textures. The luxurious Spinach & Ricotta Tortellini Au Gratin served in a gorgonzola cream with sundried tomato. Seafood enthusiasts will delight in the Squid Ink Spaghetti with locally sourced Dublin Bay prawns and bisque, offering a unique and indulgent experience.

Main Dishes and Share Plates

For those looking to share a memorable meal, the selection of shared plates includes the 24 oz Cote de Boeuf perfect for two, alongside a choice of fresh, vibrant sides such as hand-cut fries, sweet potato fries with choice of chipotle mayo, and broccoli with chilli, garlic & parmesan. Enjoy the tender Pan-Roasted Hake with delicious, pressed potatoes, bacon, roast cauliflower, and smoked clam butter. For a more indulgent dish, opt for John Stone Fillet Steak Chateaubriand or the hearty Cornfed Chicken which is perfectly complimented by elegant king oyster mushrooms and truffle. There is always room to finish with something sweet and the silky Tonka Beans Panna Cotta paired with honeycomb and refreshing raspberry Sorbet is proving irresistible.

Cocktail Culture

Dublin has become infinitely more cocktail-confident in the last couple of years and the Fawn Menu reflects this. The classicists will find deftly made Martinis and Old-Fashioneds while the free(er) spirits can explore a signature list that playfully explores the top-shelf of the back-bar with some local inspired mixes.
Tingle your tastebuds, The Morrigan is Watermelon-Infused Illegal Mezcal, Lillet Blanc, Stillgarden Glas 55, Watermelon & Blackberry Cordial or try the Oisín Roe & Co Irish Whiskey, House-Made Peach & Honey Liqueur, Lemon, Orange & Peach Bitters, Vegan Foamer.

The Atmosphere

The design language of The Chancery lobby and bar carries over into Fawn. Think stylish informality, the clean lines of Philippe Starck furniture, sleek yet comfortable. The restaurant occupies a bright, light-filled space bordered on one side by a stunning Jane McCorkell designed vertical garden. Planted with a profusion of ferns, mosses and heathers, it creates the sensation of a verdant urban oasis. Imagine long lazy summer suppers soundtracked by the clinking of glasses and the gentle trickle of the garden’s water-feature.

The Team at Fawn

From the city of Cordoba in Southern Spain restaurant manager Jose Ibanez has over a decade’s worth of experience in the hospitality industry, from the Four Seasons to Mercado 52, and more locally The Browns Brassiere at Brown Thomas and more. Head Chef Ashvind Candhye is originally from Mauritius Island. He studied in France at Le Cordon Bleu, learning all traditional and modern techniques besides celebrity chefs like Guy Savoy, Joel Robuchon & Jean-Francois Piege. Ash came to Ireland in 2006, he started to work in different and iconic restaurants working with the likes of Temple Gardner, Kiran Heeroo, Chef Damien Hannon, Visham Sumputh. Ash brings his passion and knowledge to Fawn Restaurant to create a memorable experience for all our guests.