Chef patron Greg O Mahoney, one of the brightest stars of the Irish culinary scene, has brought his Michelin-trained experience from Chapter One, L’Ecrivan and multiple high end eateries in San Sebastian, Spain, to Milltown, Co Dublin, with this elegant neighbourhood offering, Ember.
With a fit-out to rival luxe dining in the capital cities of Europe, Ember combines elegant and elaborate menus with an approachable setting, at affordable price points.
O’Mahoney has been one to watch in Ireland since his first proprietorship ventures in Kerry; tripling capacity at Gregory’s Garden, Castlegregory, during the Summer months and bringing a new lease of life to the Milesian, making it a “must visit destination” according to The Georgina Campbell Guide.
Greg has also transformed this expansive Milltown property, adding luxe burgundy leather, marble tables, parquet floor and intricate tiling worthy of many an Instagram post; visitors would be excused for being distracted by the decor.
Combining his years at Dublin’s top restaurants, with the influence of time spent in Spain’s gastronomic hub, San Sebastian, the footprint of both form and flavour can be clearly seen in Ember’s intricate yet approachable menu.
Sourcing all ingredients locally and combining the influence of San Sebastian’s charcoal ovens, the result is an unparalleled fusion of Irish produce with European flair.
Greg has been thrilled to see his enthusiasm for high quality food reflected in the Irish media:
“This was far more than a run of the mill neighbourhood restaurant, this was going to become a destination in itself, which would draw the hip crowd who frequent Ranelagh and Dundrum for their cocktails and casual contemporary fine dining” Lucinda O’Sullivan, Sunday Independent & Lucinda O’Sullivan’s Great Places to Eat
“I so admire people who cook steak impeccably and that is what we got at Ember; a cote de boeuf for two that was cooked perfectly to the nanosecond…We were paying not just for the excellent meat that really delivered on flavour, but for the skill and judgement needed to present it like this.
“This is a neighbourhood restaurant that deserves a following way beyond the confines of Dublin 6. There’s Chapter One, L’Ecrivan and Pichet in this kitchen’s DNA, and it shows.” Tom Doolrey
“The Cote de Boeuf is a hunk of burning love” Ernie Whalley, The Sunday Times
“I like Ember and I’m pretty sure the people of Milltown and beyond do too. In times when many mid-range restaurants seem to be run by algorithm, O’Mahoney is a fresh talent, doing things differently in small ways that make Ember stand out from the crowd.” Catherine Cleary, The Irish Times
Greg holds true to his core belief that European-standard, perfectly cooked, well presented food can indeed find its place in this Dublin suburb, catering for corporate clients, occasions and casual dining alike.
At Ember, we strongly advise bookings, as currently, our availability is limited and we do not wish for you to be disappointed.
Call: 01 4443783