Craving an unforgettable meal that celebrates the best of Ireland’s land and sea? Head straight for Forbes Street by Gareth Mullins, described as “the hottest dining destination in Ireland”. Located within the Anantara The Marker Dublin Hotel at Grand Canal Square, it’s a cosy yet sophisticated setting, kitted out with ambient lighting and intimate booths – along with a fabulous wine cave boasting a very cool selection of “Wine Geese” labels, old and new.
But let’s talk food. Chef Gareth Mullins, a Dublin native with more than two decades of experience in five-star hotels across Ireland and Australia, has curated a menu that reads like a love letter to Ireland’s gastronomic heritage.
Every dish is a testament to Mullins’ commitment to locally sourced, seasonal ingredients; this is about celebrating Ireland’s bounty with every mouthful. We’re talking signature dishes such as rainbow trout from Kilkenny’s Goatsbridge, its delicate flavour enhanced by the Little Arrigle River; or Flaggy Shore Oysters, a taste of the Atlantic with each briny slurp, enriched by County Clare’s limestone-rich waters.
Elsewhere, tuck into John Stone T-bone steaks infused with Pearse Lyons Whiskey and artisanal cheese platters adorned with figs and Irish lavender. We can tell you’re already drooling.
It’s about the experience, too: whether sitting at the Chef’s Table, where you can witness the culinary magic first-hand in the open kitchen – or unwinding on the sun-drenched terrace with a glass of bubbles. Speaking of booze, Forbes Street also hosts exclusive wine dinners: ‘They’re extremely popular, and we would encourage people to book soon so they don’t miss this exclusive opportunity to savour the flavours of Europe,’ says Mullins.
Fancy a dessert? Try a candied pecan tart with yogurt ice cream or delicious strawberries from County Wexford – the sunniest part of Ireland. All cakes and chocolates are made in-house, as is the butter for the bread. And there’s afternoon tea here too, with cakes and pastries inspired by “six special corners” of Ireland. A delightful verrine, for example, is inspired by the Achill Island, and features sheep’s milk yogurt from County Mayo, heather honey, oat crumble – all topped with smoked Achill Island sea salt.
Honestly, what more could you possibly want?
The restaurant is open Tuesday to Saturday for dinner. To book, call +353 (0) 1 687 5104, email bookyourtable.themarker@anantara-hotels.com or for more information, see anantara.com; forbesstreet.ie
Lysanne Currie is editor-in-chief of Meet the Leader. She also writes for Robb Report, Diplomat, Guardian, Influence, Tempus and Investor
