Delahunt

Delahunt is a modern Irish restaurant and bar situated in an historic Victorian building on Dublin's Camden Street. We acquired the property and restored the building with meticulous attention to detail over 18 months with the aim of bringing it back to its former glory.

The building brings old Dublin history to life with a long bar running the down centre, shelves upon shelves of spirits, bacon bars hanging from the ceiling, old wooden cabinets, and the original cash desk transformed into a snug out the back. Delahunt is the original name of the shop, formerly a high end "purveyors of groceries and provisions". The sign from the front of the shop in 1906 was discovered during the works and is now restored and displayed inside the restaurant.

To add to Delahunt's history we have built a cocktail bar on our first floor. The focal point is a striking bay window overlooking Camden Street, accompanied by vaulted ceilings, retro furniture and custom wooden paneling, original fireplaces, and a wide range of spirits and craft cocktail materials. The space, formerly the “good room” of the family residing at 39 Camden Street, is the ultimate sitting room to welcome guests to Delahunt.

Our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.

Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin's best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot's passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.