A new restaurant open on Dawson Street in Dublin city centre is aiming to do more than simply amuse, offering a unique take on fusing Japanese and French cuisines.
Amuse Restaurant is the brainchild of Conor Dempsey, formerly head chef in Dax Restaurant (a position he held for seven years). Conor also spent time in London and France, working in two and three star Michelin restaurants including The Oak roo” by Marco Pierre White back when it had three Michelin stars and La cote Saint Jacque in Burgundy, to name a few.
“The idea behind the name is two fold,” says Conor, “First it represents small dishes i.e. Amuse Bouche, and secondly it is understood in French and English representing my time in France.”
The concept behind Amuse is unique as they offer five or seven course tasting menus for their evening service with no a la carte menus available. For lunch they offer a small set menu. Conor says their overall aim is “To provide some of the best food and wine in the city at a reasonable price in relaxed and informal atmosphere so to do that we have keep the menus small but carefully chosen”.
For Conor, amuse is an opportunity to pull together his favourite cuisines with the experince and skill that has seen him work in some of the finest kitchens in the world. “Our style centres around French cuisine heavily influenced by Asian flavours, we do a lot of seaweed for example,” explains Conor.
A particular focus has also been put on their wine list. “Our wine list has been composed by Jean Baptist Letinois who has years of experience in the industry and did his sommelier training in some of the best restaurants in France.”
For more information on Amuse Restaurant, visit their Facebook page.