My Image


Our Menus at TwoCooks are seasonal and therefore change frequently. The menus evolves according to what ingredients are available we also take inspiration from various other cuisines, cultures and our travels which are always food orientated. We source the best quality ingredients through local farmers who grow our herbs or special vegetables and top end suppliers in both Dublin Smithfield market and Rungis International Market in Paris.

When we plan and design the menu a huge emphasis is placed on vegetables and textures of ingredients in most cases meat plays second fiddle. We use top quality ingredients local and organic as much as possible. Fermentation and preservation is always present on our menus as this plays a huge role in that perfect Unami or that weird and wonderful flavour one might not be familiar with but its that knowledge, skill and long hours of work which makes TwoCooks Menu special and interesting. Josef is behind the creative cooking and Nicola is the one who delivers and expertly explains everything in detail.
We hope you enjoy.

Stacks Image 149
Stacks Image 153
Stacks Image 151

Current Menu


Game Terrine, Plum, Duck Parfait
Scallop, Jerusalem Artichoke, Dillisk
Pork Cheek, Lentil, Egg Yolk, Boudin Noir
Octopus, Crubeen, Rillette, Red Wine Puree

Skate, Chickpea, Chorizo, Fennel
Venison, Sweet Potato, Red Cabbage, Smoked Creme Fraiche
Veal Rib Eye, Salsify, Girolles, Watercress
Pork, Apple, Black Pudding, Pickled Red Onion

Chantenay Carrots & Bearnaise Sauce €3
New Potatoes, €3
Cauliflower Gratin €3
Green Beans & Roasted Garlic €3

2 courses €29, 3 courses €36

Christmas Groups Menu

Special €36
3 Course Menu with a choice of
4 Starters
4 Main Courses
4 Desserts
Bread and Still Or Sparkling Water included


House Made Venison Sausage, Lentil Ragout, Chestnut Puree

Winter Root Vegetable Soup, Smoked Cream Fraiche Flaxseed Cracker

Braised Pork Cheek, Celeriac Crush, Onion Shells, Jus

Scallops, Cauliflower Florette, Curry Froth, Verjus

Main Course

Cod, Clams, Roasted Parsnips, Parsley Veloute

Confit Duck Leg, Bacon Cream, Coco Beans

Pork, Black Pudding Croquette, Burnt Apple

Turkey, Mash, Swede, Sprouts

Rib Eye Steak, Balsamic Shallots, Dauphinoise Potato €5 supplement


Classic Creme Brûlée

Baked Apple, Mince Meat, Crumble, Custard\

TwoCooks Trifle

Assiette of Chocolate

New Year’s Eve Gala

New Years Eve Gala Dinner

Drappier Champagne on Arrival

Cep Gougers

Dublin Bay Prawn, Highbank Apple Syrup, Curry Froth

Chicken Ballottine, 64 Degree Egg Yolk, Truffle Tortellini

Brill, Walnut Puree, Irish Escargot, Roast Endive

Beef, Potato Rosti, Sprouts, Chestnuts, Jus Gras

Christmas Parfait, Chocolate, Cherry, Doughnut


Drappier Champagne Toast at Mid-Night


Tickets € 95 per person

Our Mid Week Supper Menu is designed for the after work or not in the mood to cook and clean up this evening crowd. It is a taste of what we do and a great way to sample TwoCooks. Its a steal at €22 this includes our own sour dough bread, appetiser and Still or Sparkling Water.

Mid-Week Supper Menu

Housemade Venison Sausage, Girolle, Chestnut
Autumnal Vegetable Soup, Flaxseed Cracker

Butter Poached Coley, Spinach, Egg
Pork Belly, Confit Cabbage, Celeriac

2 Courses €22
Supper Menu Served 6-7 pm
Wednesdays and Thursdays