Radisson Blu Royal Hotel Dublin

V'nV Restaurant at The Radisson Blu - Review

V'nV Restaurant at The Radisson Blu - Review

Having recently enjoyed an evening meal in one of Galway’s better known hotels, my partner and I were eager to see how Dublin’s Radisson Blu and their V’nV Restaurant stacked up against the competition and dutifully presented for our 20:30 reservation on a sunny autumnal Wednesday.  We are greeted warmly and shown to a comfortable table looking out onto the cobblestone street outside. Having spent 90 minutes in traffic, I am immediately struck by the contrasting tranquillity of the spacious dining room, the soothing jazz soundtrack, the intimate lighting and the quiet calm of a beautifully designed dining room.
Two glasses of the crisp Stoneleigh Sauvignon Blanc do nothing to help our indecision when reviewing the menu and we turn to Maître D’ Tony for a helping hand. Apparently, the Lamb Shoulder and Pan Roasted Hake main courses are both excellent today, to this we add the Beef Carpaccio and Tiger Prawn starters and recline in our comfortable booth style seats to catch up on the day. A handful of home baked miniature loafs and the most amazing slow roasted whole garlic help whet the appetite before the first course arrives.



Both starters are beautifully presented with splashes of savoury colour adorning the well-dressed plates. The wafer-thin Beef Carpaccio is delicious, as is the watermelon gel and pickled mustard seeds. The various components (including Peppercorn Ice-Cream!) make for some intriguing flavour combinations and textures – all of which are supremely tasty. The Prawns are wonderfully cooked in their Kataifi pastry cases, crisp and crunchy with the addition of a Strawberry Vinegar Sorbet providing some intrigue to the dish. Both starters are excellent, and very reasonably priced for the quality (Carpaccio €8.50, Prawns €9)



The attentive floor staff are quick to clear the table and refresh our drinks while we turn our attention to our fellow diners, assumedly some guests of the hotel, a couple of date nights and a family or two – all engaged in conversation and thankfully oblivious to our nosey stares. Golden Lane’s central location makes The V’nV Restaurant an excellent choice for anybody looking to visit Dublin, or for city slickers looking for a convenient yet upmarket offering in the heart of the city.

It isn’t long before our main courses arrive, and once again the beautifully presented dishes are a talking point before we’ve tasted them. The slow-cooked Shoulder is tender, juicy and simply falls apart. Aubergine Puree, Tomato Gel and a scrumptious Goats Cheese Croquette compliment the Camolin Lamb beautifully and the generous portion even allows for a small doggie bag, which I am told was just as good the next day! My Pan Roasted Hake is of a similar high standard, the fresh, flaky fillet is wonderfully prepared and seasoned. The Red Pepper Coulis and Courgette Crisp provide texture and flavour variances while the Lemon Foam adds a little sparkle. Really well executed, beautifully presented, delicious food – what more could you ask for?



Having declined dessert on our last few outings, we decide to push the boat (and our bellies) out a bit with a Sharing Plate featuring a selection of the sweet treats on offer. Hard to pick a favourite from the Spiced Apple & Pear Tart, an assortment of homemade Ice-creams (with Shortbread) a range of Chocolate delights that would make Willy Wonka squeal. The deconstructed Lemon Meringue is certainly a contender, as is the White Chocolate and Lime Mousse. I would return for the dessert alone!


Overall the dining experience is overwhelming positive and we are almost tempted to enquire about a room in the hotel as to prolong our stay. Tony and his team have done an excellent job in creating an upmarket yet accessible offering in the city centre, with great value for money in a luxurious setting, excellent service and an exciting menu which would cater to most palettes and preferences.

Fine Print

For Bookings please call 01-8982992 

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