These ten soaring vaulted chambers underneath Connolly Station were built in the mid-19th century to support the railway and have since found many uses, including the storage of Jameson whiskey. In 2002 Michael Martin - previously known as head chef of the Clarence Hotel restaurant, The Tea Room - opened it as a multi-purpose venue.
The atmosphere is intimate and welcoming and the vaults, which have been treated individually in styles ranging from sleek contemporary to neo-classical, also include some high tech audio visual equipment.
Head chef Fraser O'Donnell ensures that everything is made from scratch - mainly grills, pizzas and pastas and his food is skilfully executed and beautifully presented.
This place encapsulates the dramatic changes that have taken place north of the Liffey in recent years: simply stunning.
Seats 180 (private room 90); children welcome until 8pm. (All spaces available to hire, for business or pleasure). Reservations accepted. Food served Mon-Fri 12-8. Various menus - lunch, afternoon & evening - á la carte. Vegetarian dishes on main menu. SC 10% on groups 8+. House wine €21. Late night bar & club Fri/Sat to 02.30. Closed Sat & Sun, 24-26 Dec, Good Fri, Bank Hols. Amex, MasterCard, Visa, Laser.
