Looking for decadent dining, creative cooking and top-quality service? Then look no further than today’s Malahide bay must…

We’re offering you three-course dining for two people for just €55, saving you up to 37% off Bon Appetit’s price of up to €87.90.

There are few names on the Irish chef scene that need no explanation, and Oliver Dunne would certainly be one of them. Taking over the helm of Bon Appetit in 2006, this award-winning chef managed to nab a Michelin Star in his first year of business and become Ireland’s youngest ever Michelin starred chef - so where better to enjoy a delicious dinner for two? Located in a beautiful Georgian Townhouse overlooking Malahide bay, you and a lucky plus one will settle yourselves in at Bon Appetit to enjoy three courses of creative cooking matched with fantastic service. Begin with starters from the likes of seared yellowfin tuna with sun-blushed pesto or goat's cheese bonbons with balsamic gel and carrot mayo, before you move on to the magnificent main event. From corn-fed chicken breast with chestnut mushroom risotto to roast vegetable wellington with a moussaka sauce - their eclectic menu is sure to satisfy your palate and leave you smiling from ear to ear. And let's not forget the scrumptious dessert to complete the meal in sweet style - there's baked Amalfi lemon tart, baked cheesecake or sticky toffee banana and walnut pudding! Perfect as a date night or for spoiling a fellow foodie, we think this is the crème de la crème of fine dining…

A La Carte Menu

Starters

Cream of Smoked Haddock and Potato Soup, Lemon and Chive Oil
Seared Yellowfin Tuna, Sun-Blushed Tomato Pesto, Baby Heirloom Tomatoes, Micro Basil, Wasabi Emulsion
Serrano Ham and Buffalo Mozzarella Bruschetta with Aubergine Tapenade and Slow Roast Pepper
Carpaccio of Irish Beef with Rocket and Parmesan Salad, Lemon
Goat's Cheese Bonbons with Praline Crumb, Carrot Mayo, Balsamic Gel, Baby Fennel
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Mains

Corn-fed Chicken Breast, Pearl Barley and Chestnut Mushroom Risotto, Truffled Celeriac Puree
Roast Vegetable Wellington, Harissa Spiced Couscous, Moussaka Sauce and Dill Tzatziki
Fillet of Hake, Broad Beans and Mussels, Potato Gnocchi and Fine Herbs
Confit Pork Belly, Crispy Black Pudding, Buttered Greens, Apple Puree
Slow Roast Short Rib of Hereford Beef, Confit Potato Terrine, Roast Baby Carrots and HP Gravy
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Desserts

Baked Amalfi Lemon Tart with Mango and Passionfruit Sorbet and Raspberry Tuille
Baked Cheesecake, Hazelnut Ice-Cream, Mixed Berry Compote
Sticky Toffee Banana and Walnut Pudding with Butterscotch Sauce, Vanilla Ice Cream
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