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The Best Autumn Dishes In Dublin Right Now

Every new season is special in the bursts of creativity it unleashes, as fresh crops of new fruit and veg are offered up to the city’s chefs and make their way onto menus. None, though, have a comfort factor quite like autumn’s, with its ample apples, berries and nuts joining squash, ceps and celeriac in warming dishes from soups right through to tarts. We’ve staked out some of the early contenders for the best autumn dishes on menus right now...

Apple and custard choux bun, Table Wine

Pastry is one of Table Wine’s standout specialties and we’re excited to see them turn that skill in the direction of autumn. The classic apple and custard combination in this choux bun gets an added kick of indulgence from meringue topped with cream cheese and pear. We want it now.

Mackerel with turnip and cherry, Frank’s

The humble turnip, hardly the most glamorous of veg, tends to get a bad rap on these shores thanks to the bland mashed treatment of many a Sunday roast (and the fact that most people are actually using Swede). In the right hands however it can kick a dish into a higher gear. Frank's head chef David Bradshaw’s are such hands, and his wafer-thin slices draped over charred mackerel make for one of the more creative presentations around town. The last of the summer cherry makes for a nice nod to the changing of the seasons too.

Pumpkin risotto, Library Street

Sage might well be the low-key MVP of all autumn ingredients, and it gets star treatment in this returning favourite of ours from Library Street. Ginger and chive add extra complexity to their earthy, creamy pumpkin risotto, laden down with flavours and textures. They’re recommending a glass of Godello to go with it - who are we to disagree?

Prawn with BBQ ceps, Allta

New season mushrooms are starting to crop up across the city’s menus, with ceps chief among them, and we've not wanted any as much as Allta’s. They’re serving theirs with Sicilian prawns in a seasoned prawn bisque, complete with lacto fermented cep juice for extra-intense flavour. This is hardcore mushroom lover territory, and we want in.

Prawn carpaccio with ovoli mushrooms, A Fianco

We can only hope another yield of prized ovoli mushrooms arrives at A Fianco in the near future, because this recent daily special is one we’re dying to try. Presented atop a carpaccio of Dublin Bay prawns, this is a fungus not all too often seen on Dublin menus, and one worth rushing for whenever and wherever it is.

Ham hock and celeriac, Pigeon House

Autumn is all about the arrival of hearty root veg, and the often underutilised celeriac is chief among them. The knobbly character makes a sensational pairing with pork, so no surprise to see the Pigeon House rolling it out alongside ham hock for a classic - the crispy egg on top an extra rich touch for those rapidly-darkening evenings.

Bacon chop with cabbage, black pudding and apple, The Winding Stair

We know what you’re thinking - yes, that is an entire apple perched on top of The Winding Stair’s bacon chop dish. This one’s as classical an autumnal flavour pairing as it gets, with a few creative presentational flourishes, the pork and apple combo playing out across two pairs of textures and a bed of mustard-creamed cabbage to wrap things up nicely.

Plaice with butternut squash and bacon beurre blanc, King Sitric

Pork and apple might be the beating heart of autumn flavours, but bacon and butternut squash stands out as a worthy competitor. King Sitric are serving them together in a glossy beurre blanc and paired with the delicate, tender flesh of pristine plaice. It’s an inspired way to bring out the best of all elements.