Mediterranean flavours at Dylan
Dylan, Dublin’s hottest boutique hotel, has broadened its gastronomic offering by introducing two brand new mouth-watering menus to be enjoyed in the stylish Dylan Bar. Between 3 and 5pm, guests can delight their palates with an exciting new Afternoon Tea menu. Like many things about Dylan, the afternoon tea is a modern take on a classic idea; Mediterranean flavours are presented on a long white plate rather than the usual three tiers. Dylan has altered the traditional structure and tastes to make the experience more diverse and fun for the palate.
Rather than the more familiar tuna, salmon and cheese sandwiches, guests at Dylan can relish exciting savoury bites including potato gratin, aioli and parma ham on brown bread; citrus cured salmon, salad, black tapenade and egg on brioche; pizza passaladiere with olives, bacon lardoons and anchovies; and Herb foccaccio with potato croquette and chicken.
For those who look forward to the sweeter side of afternoon tea, Dylan’s innovative menu continues to tickle the taste buds with a chocolate sandwich, spoon of cheesecake, white chocolate truffle, lemon curd and sable Breton crumble and toasted brioche with mango and strawberry flavoured butter, jam and cream. The team haven’t dropped tradition altogether however, and offer scones as an alternative to toasted brioche for guests who prefer the more classic flavours.
This inventive menu, accompanied of course by a selection of delicious teas, including Chamomile Flowers, Jasmine China Green and Rooibos Wild Berry, is available to guests for only €25 per person. As always, a glass of something bubblier is also on offer at extra charge.
Dylan has also launched a Spanish-style menu to stir the senses. Available between 5 and 7pm in the stylish Dylan Bar, the new Tapas Menu combines sweet, savoury, sour and spicy flavours, inspired by the classic tapas of the Basque region where head pastry chef, Thierry Guillemot, grew up.
Padraic Hayden, head chef at Dylan’s restaurant Still, explains: “The tapas concept is based on light and informal dining. Tapas or pinchos as they are known in some areas of Spain are based around social sharing and people interacting over food. A sociable dining experience is something that we would like to encourage at Dylan - whether for guests popping in for a light snack, holding a business meeting or just coming to experience the fantastic atmosphere at our Dylan bar.”
The savoury tapas platter includes delicacies such as a Gazpacho shot with potato & shallot croquette; miniature rolls with tapenade, ratatouille and anchovy; and Foccaccia passaladiere with sea bream and Serrano ham.
The sweet tapas platter will consist of treats such as rice pudding croquettes with apple & cinnamon puree and a Catalan cream shot with raspberry sorbet. The team at Dylan can also recommend a series of Sherries, cocktails and beers to accompany the platters; for example, Chateau Vignelaure Rose, a dry Italian Peroni, or a William dry sack sherry.
The tapas menu (five tapas to a platter) is priced at €17.00 per platter. Savoury and sweet morsels can be mixed and matched as required.
Both new menus will evolve with the seasons, to take advantage of the freshest produce and fullest flavours.
About the Dylan:
The Dylan is Dublin's hottest boutique hotel. Launched in January 2007, this 5 star, high design, 44-bedroom property is located in the leafy suburb of Ballsbridge, just a 10 minute walk from Dublin's historic St Stephen's Green, Grafton Street and Trinity College. For more information, log on to Dylan.ie.
