5 things we want to eat in Dublin this week

It's the last few hazy weeks of summer, where crisps come topped with anchovies, a Sunday roast means barbecued fish, and you need to load up on the best strawberries before they're gone. Here's what we're spending a lot of time thinking about this week...

1) Parmesan linguine, Margadh RHA

Margadh in the RHA can't do much wrong in our eyes, and this Parmesan linguine with creme fraiche and lardons looks like it hopped straight out of Parma ready to be swirled around a plate near St Stephen's Green. Order it a la carte or as part of their new tasting menu.

2) McNally's potato crisps, Woodruff

We love a little something to snack on while we make those all important ordering decisions, but Woodruff in Stepaside are taking the humble crisp and sending it stratospheric. They make them in house from McNally Farm organic potatoes, and right now are topping them with white anchovy, nduja & teriyaki, for a crunchy, salty, spicy start to dinner. And the best bit? You can get a free portion if you're signed up to ATF Insiders.

3) Rack of halibut with chicken butter, The Seafood Café

The Seafood Café's Sunday lunch is one of the best ways to spend your day of worship. It's priced on your main, from roast racks of fish for €65pp to whole Dover sole for €70, but you get a welcome cocktail, snacks, sides and dessert, so it's a hell of a feed. This rack of halibut comes with chicken butter and girolles - our kind of summer Sunday roast.

4) Coconut and strawberry mille-feuille, L'Gueuleton

The clock is ticking on strawberry season, and what a way to see it out. L'Gueuleton's crispy mille-feuille sandwiches coconut ganache, strawberry compote and coconut sorbet, for all the French summer holiday feels.

5) Banana bread, Copper + Straw

Banana bread can be meh or marvellous, but we're gona bet that Copper + Straw's is the latter after it reached the finals of the Blas na hEireann Irish Food Awards. Their new in-house kitchen has only been up and running for five months, and head chef Faye's recipe is made with a base of chopped almonds, cashews and walnuts, and topped with peanut butter ganache, dark chocolate drizzle and banana crunch. We're filing this plus a pumpkin spice latté away for early Autumn scenes.