Mister S

Mister S Cooking over fire in the heart of Dublin 🔥
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Choux bun under a crisp craquelin lid, filled with whipped caramel crémeux and cherries macerated in their own syrup.
24/07/2026

Choux bun under a crisp craquelin lid, filled with whipped caramel crémeux and cherries macerated in their own syrup.

Langoustine, Smoked Bone Marrow Beurre Blanc, Jalapeño Oil and Truffle.
10/07/2026

Langoustine, Smoked Bone Marrow Beurre Blanc, Jalapeño Oil and Truffle.

17/06/2026

1KG over the coals.

19/04/2026

Sounds & sights form another week thanks to our multi talented

Delighted to be included in McKenna’s Guides Top 100 Irish Restaurants.Huge congratulations to the team and thanks ...
22/03/2026

Delighted to be included in McKenna’s Guides Top 100 Irish Restaurants.

Huge congratulations to the team and thanks

24/02/2026

Amazing Dry Aged Irish Sirloin and Rib on the bone from getting the proper treatment over the fire.

27/01/2026

The best Dry Aged Irish Beef from meets Black Truffle for

Black Winter Truffle, at its peak this time of year, will continue to be weaved through the menu this week.

The add-on for any dish is the cost price of the Truffle.

Happy January!

22/01/2026

We’re obsessed with two things: using the best ingredients we can find, and doing so in a way that genuinely makes sense for our guests. Over the next couple of weeks, we’ll be weaving Fresh Black Winter Truffles, delivered the day after picking, through familiar dishes and new ones. Simple plates designed to let the ingredient speak for itself.

Black winter truffles don’t follow trends or demand, they follow the season. While they’re often at their most expensive in November and December, for us they are at their best in January: fully developed, deeply aromatic, and at their peak. It’s one of those exceptionally rare moments in the calendar where a luxury ingredient tastes its very best but also costs less.

As it’s January, and a bit miserable still, any Truffle add-on will be basically at the cost of the Truffle. Hurray!

16/01/2026

Calming action at the pass.

LAMBAY CRAB CLAWS, SMOKED TOMATO, CONFIT CHILLI & GARLIC BUTTERA vivid orange beurre monté–style butter infused with hou...
04/12/2025

LAMBAY CRAB CLAWS, SMOKED TOMATO, CONFIT CHILLI & GARLIC BUTTER

A vivid orange beurre monté–style butter infused with house-smoked tomato water, roasted red pepper, and gently confit garlic and chilli. Emulsified to a silky, pourable consistency, the sauce carries mellow heat, deep umami and subtle sweetness, lifted with lemon juice, sherry vinegar and a touch of espelette pepper.

Address

Dublin
D02PO29

Opening Hours

Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 12pm - 9:30pm
Saturday 1pm - 9:30pm

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