5 things we want to eat in Dublin this week

Easter may be over, but that doesn’t we're going to stop indulging in anything and everything around town - especially not with all of this deliciousness appearing on Dublin menus this week. From Dublin Bay prawns to carbonara ramen, and the best take on steak tartare we've seen in ages, here's what we're dying to eat this week...

1) Dublin Bay prawns, Sea Shanty

Something about the barest lick of sunshine gets us craving fresh seafood like nothing else. This is the way to do it with fresh, sweet Dublin Bay prawns and two punchy sauces - a spicy, nutty salsa macha, and a fragrant, creamy green Thai curry. Sea Shanty in Blackrock served it alongside a cooling shot of panela, but you should also take a look at their confidently curated wine list for more über suitable accompaniments.

2) New season white asparagus, Brighton Road

White asparagus season is short, and this is the perfect way to enjoy this years glut of the delicate vegetable before it’s gone for another year. Brighton Road chargrills theirs, intensifying its natural nuttiness, and serves it with salty prosciutto and a creamy hollandaise sauce - you'll understand why this is a classic combination the second you taste it.

3) Blood orange koshō, Fairmental

Talented purveyors of all things funky, Fairmental haved moved into koshō. Usually made with yuzu, Fairmental are mixing it up with blood orange, fermenting citrus and chilli into a bright, salty condiment. Catch us adding it to marinades, mixing it into mayo and shaking it into salad dressings. It’s a genius way to prolong your relationship with that sweet, short seasoned, ruby fleshed fruit.

4) Carbonara mazemen, Nomo Ramen

Fusion cooking doesn’t get much more appealing than this - the combination that makes so much instinctive sense we feel like we’ve been waiting for it all our lives. Silky, chewy ramen noodles; salty, crispy bacon; a rich parmesan sauce; spring onions - Nomo's carbonara mazemen is doing all the same things as a traditional carbonara, in its own brilliant way.

5) Steak tartare, Mister S

Notorious for expertly cooking meat over flames, Mister S’s new menu item deviates deliciously off their usual course by not cooking the meat at all. Crispy rafts of potato terrine are topped with smoked garlic aioli, hand chopped steak tartare and an egg yolk emulsion, and it’s been keeping us up at night since we realised it exists.