So, after a lot of research across various platforms, one of the main reasons I chose Dax was because of their 5-course degustation, priced at EUR120 (with wine pairing).\u00a0 As I was dining alone, I knew I couldn’t do a longer degustation (nor did I want to).\u00a0 The reviews, along with the menu, and distance from my hotel (walking!), all led me to believe this would be an excellent fit.\u00a0 And guess what?\u00a0 I was right!\u00a0 Dax was my favorite meal in Dublin.<\/p>\n
To start, after delicious fresh bread was brought to the table, I was presented with a selection of amuse bouche, which began my meal on an elevated note.\u00a0 It’s probably worth noting that I went into the meal more or less ‘blind’ in that I wasn’t sure what was going to be coming my way during the evening. This approach is in comparison to my usual (and sometimes obsessive) review of a menu before arriving, as I usually do in the UAE.<\/p>\n
The first course was a Smoked salmon and crab<\/em> dish.\u00a0 I loved the deconstructed presentation, and the taste was briny, but not too salty or smoky.\u00a0 Next was – for me – a strange turn, going to Duck Breast<\/em>.\u00a0 I only mention this because, in the progression of the meal, I would consider swapping the order of courses 2 and 3.\u00a0 I prefer a subtle start, and building towards more substantial proteins, so the signature Courgette, stuffed with lobster<\/em> might have been better placed as the second dish.\u00a0 Of course, at this point, I’m picking at something very minor.\u00a0 While the duck was well portioned, it was the buttery Foie Gras <\/em>that ultimately made the dish, and I appreciated the use of tart cherry to add depth.<\/p>\n As mentioned, the next course was a signature dish, only available three months of the year or so, the aforementioned Courgette, stuffed with lobster, is a thing of beauty.\u00a0 Y’all, I can’t even.\u00a0 The bisque.\u00a0 The cook on the lobster.\u00a0 The depth in the sauce. The simplicity in the presentation. I was seriously contemplating licking the bowl, and wouldn’t have been ashamed to do so.\u00a0 My only problem with the dish is it’s not quite as photogenic as it could be.<\/p>\n Rounding out the ‘mains’ was Chef Graham’s take on Pork and cabbage<\/em>, an Irish staple, and presented in an appropriate portion size, given the rest of the meal.\u00a0 When I was asked if I prefer a chocolate dish or something lighter for dessert, I’m glad when the kitchen delivered a lovely pineapple and milk ice cream.\u00a0 Petit fours wrapped up this meal, which was a wonderful night out, and a highlight to end the meal on.<\/p>\n My notes are super limited. As I opted for the wine package, I personally prefer when pairings are poured at the table.\u00a0 After all, I think doing so truly elevates the presentation.\u00a0 Also, while I enjoyed the music, it felt a slightly strange fit for the venue, although I’m not sure why — I think mostly because it was American singers, and I would’ve liked a more ‘local’ soundtrack if that makes sense.<\/p>\n Would I go back to Dax?<\/em><\/strong>\u00a0 Yes, absolutely.<\/p>\n Who is Dax best for?<\/strong><\/em>\u00a0 Tourists, really — and in a good way.\u00a0 The restaurant seemed to attract quite a large tourist crowd, and I don’t think that is necessarily a bad thing — especially given how well everyone was looked after.\u00a0 There was great energy (and plenty of fun conversations for me to listen in to).\u00a0 For those who want an elevated Irish meal, Dax should be near the top of the list.<\/p>\n Do you have any other fine dining must-visits in Dublin?<\/strong><\/em><\/p>\n