The Woodlock Brasserie
The restaurant is cleverly spread over three sections, each with a subtly different look, feel and ambience ensuring the perfect table for you, whether it’s an intimate table for two, a private party or a friendly get-together.
Our award-winning Executive Head Chef, Ciaran Cunningham, has created a range of unique menus that explore rare culinary techniques that enhance your dining experience.
These techniques include curing our own gravlax in a light treacle marinade to give our Atlantic salmon truly mouth-watering flavours; dry-aging our beef in-house for the optimum duration for your favourite cut, typically 28 days; and infusing the steam in our vapogrill with wild garlic garden herbs to complement our already succulent beef.
Whether your preference is scallops or seabass, all our seafood is delivered from the docking trawlers at Kilmore Quay, Wexford.
A visit to the Woodlock Brasserie would not be complete without trying a pre- or post-dinner signature cocktail in our stylish Mezzanine Lounge. The selection of nibbles available are the perfect accompaniment to an apéritif or digestif in this glass-panelled room that soaks up the views of our golf course and the vista of the Dublin Mountains beyond.
Monday–Friday: 12.00pm–2.30pm, 5.30pm–10.00pm