Dublin’s Cleaver East restaurant has given its menu an overhaul, introducing a new Eastern-influenced offering.
The Temple Bar restaurant, headed by Oliver Dunne, has retained its playful approach to food and cocktails, while the new menu offers a wide mix of creative Eastern-inspired dishes.
Oliver said: “Cleaver East opened in 2013 with one of the first tasting plate menus in Ireland. It was a new and innovative concept at the time that gradually evolved. Six years later and we wanted to refresh. I believe that if a venue is not evolving ahead of trends then it will be left behind.
“Asia is a really interesting continent with incredible ingredients, and we wanted to develop new dishes and create a new concept which has revitalised the entire restaurant and the team.”
The Eastern-inspired starter options include General Tso’s cauliflower, buddha’s hand (a Chinese citrus plant), mint and chilli dip at €8.50; and steamed duck gyoza with shitake and XO broth, pickled shimeji (a mushroom native to eastern Asia) and artichoke crisps at €9.50.
Mains include dishes of miso marinated organic salmon on the bone at €20; slow roasted half Barbary duckling, spiced organic maple, Manuka honey and soy at €24; and slow cooked beef short rib, white miso and pomegranate molasses glaze at €22.
Eastern influenced sides include roast butternut squash with soy caramel and black sesame; broccoli, ginger and chilli oil; smoked almonds; and spiced sweet potato cries. Sides are each priced at €4.25 or three for €10.50.
Cleaver East’s inhouse mixologists have created a host of new cocktails to compliment the food offering. Signature cocktails include Ruby Tang made with Opihr gin, pomegranate juice, lime juice, rose syrup, raspberry liqueur; Tequila Thai made with Don Julio Blanco Tequila, lychee purée, lime juice, fresh coriander, chili; and an Eastern Old Fashioned made with Bulleit Rye, ginger syrup, lemon juice, Angostura bitters.
The new evening menu is available at Cleaver East from 5:30pm to 10:30pm seven days a week.