DeSelby’s

9 Cam­den Street Dublin 2 de­sel­bys.com

The Irish Times - Friday - The Ticket - - SEVEN DAYS | EATING OUT -

Opened in Oc­to­ber 2015 by broth­ers Peter and Conor Sweeney, DeSelby’s reg­u­lar lunch menu, de­signed by head chef Sam Carey, in­cludes a pan-fried fish sand­wich on sour­dough (¤8), a Toulouse sausage sand­wich on brioche (¤9) and a seared tuna flat­bread with av­o­cado and chipo­tle (¤8.50). Four or five spe­cials change daily, depend­ing on what’s good in the kitchen pantry. To­day, I can’t re­sist the Crem Brie-lee (¤9) with red-onion jam and toast.

It ar­rives a lit­tle run­nier than I would have liked, but it seeps hap­pily into the toasted sour­dough and the red-onion jam is ex­cel­lent. The soup to­day is a very green pea and broc­coli soup thick­ened with gen­er­ous hunks of ham hock (¤6). From the reg­u­lar lunch menu, I sam­ple the toasted Manchego cheese and ham hock sand­wich (¤8.50), a toasty el­e­vated to new heights of yum­mi­ness. DeSelby’s wine and beer li­cence means you can make it a squiffy lunch if the oc­ca­sion calls for it.

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