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Bentleys Oyster Bar & Grill

Richard Corrigan made his name in London as a chef of tremendous skill and talent, earning international recognition for his two establishments Lindsay House, in Soho - and Bentley’s Oyster Bar & Grill, a once-legendary London institution that he succeeded in returning to its former glories and fortunes.

Now Corrigan has brought this winning formula to Dublin where he has opened an outpost of this classic seafood stalwart.
An elegant Georgian townhouse overlooking St Stephen’s Green seemed an ideal location for an Irish Bentley’s, with Corrigan taking over the building that once housed Browne’s Townhouse & Brasserie, a charming boutique hotel that was known for its luxury and class.

This handsome building, with its impressive granite steps, fine staircase, ornate marble fireplaces and wonderful plasterwork, is a celebration of bygone craftsmanship, and a fitting home for this old but new venture.

Diners at Bentley’s will find the setting hugely appropriate, as the restaurant offers its signature blend of modern cuisine with traditional values and service. Waiters wear white dinner jackets, seats and banquettes are clad in deep blue leather with brass studs, large tables are covered in pristine linen, and the walls are lit by illuminated silver oyster shells.

Dark parquet floors, pink walls (we much prefer the shade at the oyster bar to the fondant pink used in the front), large mirrors and a mix of downlighters and feature chandeliers break the space neatly into three ‘rooms’.

Despite the grand proportions, the acoustics are spot in on a room that buzzes with the hum of happy diners and the soft swish of efficient staff. The service is some of the finest on offer in the country. Waiting staff are highly knowledgeable, accommodating and friendly. Despite being a new venture, guests were all welcomed like old friends and regulars.

The menu offers a seafood-heavy selection, although you needn’t be a shellfish devotee, or even seafood fan, to enjoy the fare here. Meat eaters are well looked after with offerings like Wiener schnitzel, aged beef and native lamb.

A circular oyster bar sits at the top of the room, with tall stools, and a selection of glistening bi-valves laid out to tempt. Of course you can select these from the menu too, and have them served at your table.

Particularly noteworthy are Bentley’s signature dishes which all merit a sampling. The seafood cocktail is delicately dressed, so as to enhance the freshest and plumpest of native shellfish. Bentley’s fish pie – a tasty mix of fish pieces and juicy prawns in a lemony sauce, and topped with creamy mash and golden crumbs – is a triumph. Do as chef suggests and liberally dash it with green Tabasco for a real taste sensation.

Desserts are on the quirky-side – many taking their cue from tradition – and they taste and look superb.

Wines can be ordered by the glass, carafe (in two thoughtful sizes) or bottle. Prices are a little expensive, but the selection is very good, and especially well chosen to complement the fish.

If you don't have time for a pre-dinner drink in the delightful first floor bar, suggest taking your coffee or digestifs up here afterwards.

Two generous adjoining reception rooms have been stylishly finished with grey walls, wooden floors and comfy striped armchairs. Large windows, stunning stucco ceilings and a marble fireplace add instant character, and the long and varied cocktail list is hard to resist.

A baby grand is played throughout the evening, conveying a relaxing atmosphere that is matched by the peerless staff. At the time of going to press the accommodation is not yet open, but the 11 glamorous bedrooms will be a real gem of an asset to this exciting new restaurant.


Seats 75; L Mon-Sat, 12-2.30; afternoon menu, 2-6pm, D 6-11pm (to 10pm Sun); Sun L 12-4pm; The Oysterbar is open everyday all day from 12; Aviators Lounge is open 10am-12.30am.