Chef Troy Maguire launches new menu in O’Neill’s of Pearse Street

Troy Maguire, executive chef in O’Neill’s pub, has launched a new menu, promising freshly prepared and producer-led pub food with a modern Irish twist. Menu highlights include traditional Irish lamb stew, smoked haddock chowder and Dublin's best fish ‘n’ chips. Ham hock and savoy cabbage croquettes are an Irish twist on French croquettes. It is served with an interesting parsley sauce made from capers, gherkins, herbs and chopped egg white. The white pudding sausage roll uses Jack McCarty’s pudding and comes with tomato and apple relish.  There are two new seafood editions to the menu; a retro 80s-style classic prawn cocktail and dressed crab with sourdough toast. The filet steak medallions are accompanied with chips, greens, and a tangy and mildly spicy chimichurri. The steak pairs perfectly with the Dubliner winemaker Simon Tyrrell’s organic red Les Deux Cols.  Maguire’s new desserts include a buttermilk blancmange with west coast carrageen seaweed. There’s an atypical carrot cake with no icing, softer and less sweet than usual. It’s served with rum and raisin ice cream and mascarpone. “Keeping with the history of O’Neill’s, we have authentic Irish dishes on the menu, and everything is made fresh in our kitchen. We focus on using local quality suppliers such as Glenmar Shellfish, Keelings, Jack McCarthy, and McLoughlin’s Craft Butchers,” said Maguire.  O’Neill’s was established in 1885 and is a landmark Dublin pub. Above the pub is a small guesthouse. The pub and guesthouse are steeped in Irish history; Michael Collins and Tipperary rebels Dan Breen and Sean Treacy often sought shelter above the pub during the War of Independence.  O'Neills of Pearse St has everything you want in a traditional Dublin pub; high-quality pub food, a sophisticated wine list, creamy Guinness and an extensive curated whiskey menu, all in a historical setting.  “I want to bring O’Neill’s to its full potential, cook nice food and be happy. It’s great to see returning customers and positive reviews,” said Maguire. Maguire is a stalworth of the Dublin food scene and was named one of “Dublin’s six best chefs” by food writer Helen Lucy Burke. He’s famed for bringing French bistro cooking at an affordable price to Dublin, “Dubliners queued in the street every evening to eat his food as critics, punters, and rock stars raved about the good French bistro dishes at L'Gueuleton,” wrote Catherine Cleary in The Irish Times.  Maguire’s portfolio also includes restaurants in Australia, London and Abu Dhabi. In Dublin, he has worked at Peacock Alley, L'ecrivain and The Commons, all of which had Michelin Stars. He is best known for his time as head chef in Locks Restaurant, L'Gueuleton and Coppinger Row. As executive chef, Maguire splits his time between O’Neills and its sister pub on Meath Street, allmyfriends.   “We are trying to provide a menu with dishes that are simply prepared with care and attention and an emphasis on local quality producers, seasonality and heritage”, said Maguire. O’Neill’s is open for lunch and dinner Tuesday to Saturday and accepts walk-ins and reservations. To reserve, email or phone +353(1) 6714074

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Our head chefs were recently featured in an article on The Journal.

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"The no-bookings policy at the French bistro on Fade Street made tables highly sought after among mid-noughties diners in Dublin"

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"A Dublin pub’s unique connection to Michael Collins, kept secret for over 80 years, is now offering tourists a chance to be part of history."

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O'Neills Victorian Pub & Townhouse
36 - 37 Pearse St,
Dublin 2,
D02 VX62


+353 1 6714074



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