Amy Austin is not easy to find, tucked away at the entrance to Drury Street Car Park, but since opening just over three years ago, this modest space now boasts a very dedicated clientele.
While an intimate space with just 30 seats, the marriage of vibrant décor, carefully chosen wines and eclectic menu give Amy a larger than life personality. The vision of John Farrell, Amy Austin was always intended to evolve, with now with new menus, wines and vibe, and this latest iteration is Amy’s most exciting yet.
Chef Victor Lara has just returned from a two month stage in Aloë in Sweden, a 2 Michelin star restaurant, and has a huge vision for the dishes he produces from his tiny kitchen, in full view of the diners. The stand out quality of his new menu is complemented by a revamped and elevated wine selection with six wines on tap by Wine Lab, and an extensive list supplied by Whelehan’s Wines. For an apéritif or digestif, there’s a perfect Aperol Spritz or punchy Espresso Martini.
Chef Victor Lara moved to Ireland from Guadalajara, Mexico, and his food reflects not only his recent stint in the kitchens of Aloë, but a very diverse range of cuisines. The Beef Cheek Mole Negro is inspired by the Aztecs, the Langoustine Tail is an homage to Hong Kong, the Moroccan Style Lamb Rump is evocative of North Africa, while nouc cham brings an Asian flavour to the Giga Oysters.
Chef Victor said: “I’ve never been more excited to showcase my very personal approach to food. For me it’s about creating high level dishes with harmonious flavours. And presenting this menu beautifully, from a very limited kitchen set up, just adds to the challenge!”
The Menu:
SNACKS
• Bread €3
• Bread & Black Garlic Butter €4.50
• Smoked Almonds €4.50
• Marinated Spanish Olives €4.50
MEATS & CHEESE
• Coppa €11
• Truffle Salami €11
• Connemara Air Dried Beef €14
• Hungarian Striploin €14
• Knocknamore Oak Smoked Cheddar €9
• Coolea €9
• Triple Rose Ballylisk €9
• Wicklow Blue €9
SMALL PLATES
• MOROCCAN STYLE LAMP RUMP €18
Ras el Hanout, Dried Figs, Cashew Nuts, Dates
• SWEETBREAD YAKITORI €15
Espelette, Sushi Salt, Tare Glaze, Scallions
• BEEF CHEEK MOLE NEGRO €18
Chocolate, Dried Chilies, Raisins, Nuts
• LANGOUSTINE TAIL €15
Saffron Oil, Cardamom, Tomato Marmalada, Ikura Sake
• 3 GIGA OYSTERS €12
Nouc Cham Dressing, Red Chilies, Furikake, Yuzu Gel
• SCALLOP CRUDO €15
Tiger Milk, Burnt Corn, Wasabi Eggs
• BLACK BEANS TAMALE €12
Chili Oil, Onion, Coriander
• LEEKS & WHITE ASPARAGUS €12
Tomato Water, Basil, Hibiscus Oil, Green Almond Oil
• SWEET STRAWBERRY BAKLAVA €9
Strawberry Coulis, Thai Basil, Basil Sugar
• POPCORN RICE PUDDING €9
Coconut Foam, Taly Flowers
The carefully chosen suppliers include Dave Little Cress, Hussey fruit and veg, Caterway, La Rousse , Wrights of Marino, JJ Young Butchers and Tartine Bakery.
Any artisan producer is welcome to call in and pitch their product. Chef Victor wants to try, taste, support and use as much as possible. Amy has a glass of wine waiting for you!
OPENING HOURS
MON – SAT 5:pm – LATE
LOCATION
UNIT 1 DRURY STREET CARPARK
DRURY STREET
DUBLIN 2
CONTACT: +353-(0)1-548-6255
Slán go fóill.