Saturday 24 February 2018

First Look: Are you ready to sink your teeth into Dublin's newest steakhouse Tomahawk?

Louise Kelly

Louise Kelly

The head chef of Dublin's newest steakhouse is confident about what his menu has to offer expectant customers.

Tomahawk is the last of eateries to share a space in The Dollard Printworks Building, already home to Roberta’s and Dollard & Co.

And Barra Hurley believes that this basement restaurant can compete with any other beef menu that the city has to offer.

"We've tested out the menu and the feedback has been fantastic," he told

"We want people to enjoy their beef like they would wines, whiskeys or cheeses, experiencing the different flavour notes due to the aging, smoking and cooking processes on the charcoal burning grill."

The "market best" meat and fish is provided in collaboration with the Dollard Co team upstairs, namely JP Byrne who works closely with Irish beef suppliers.

"Hereford, Charolais, Black Angus are all top level Irish beef individually and occasionally cross-bred, I hang the cuts in the Dollard & Co Dry Aging Chamber for a maximum of 28 days," said JP.

"We feel that is the perfect amount of ageing and exactly to the chef’s specification so that each offering on the menu is the best possible version of that steak."

Cooked over a Grillmaster wood burning grill, an 18oz T-Bone can be fetched for €38 while the signature 30oz Tomahawk Rib Eye can be shared between two for €62.

But don't think that this is a steakhouse that excludes other appetites; the menu includes dishes such Whole Baked Dover Sole (at market price main dish), Seared Grade Tuna Ceviche, Yuzu Ginger Ponzu, Avocado & Pak Choi Salad (€13 starter), Mini Irish Lobster & Crab Cocktail Rolls (€14 starter), or Double Barnsley Lamb (€31 main dish).

Tomahawk's windows are designed such that natural light filters through from street level, even with the building's bottom floor setting.

There are two choices for seating around the open plan kitchen; at the timber bar (which also has access to the cocktail area), or at one of the custom made timber tables.

An extensive wine menu joins a list of classic cocktails - don't forget Tomahawk's sister is top floor Roberta's - and a dessert list that features Valrhona Caramelita Chocolate Ganache (€8.50), and  Banana Cake (€8.50).

Tomahawk, on Essex Street, is open to the public from 5pm on Thursday September 21.

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