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Cure has long been a coveted reservation; the attention to small details in the food and presentation has undoubtedly gained chef Andrew Walsh the approbation of food connoisseurs across the island. Its latest seasonal menu, which draws from a wide net of Irish influences is a testament to his culinary genius. Menu standouts include the aged duck ham, redolent with the woody and spicy scent of juniper berries and their succulent Sanchoku A5 beef striploin served with boxty potato and truffle. The X factor is the Irish whiskey pepper sauce, which takes the beef to another level. Also, it is easy to appreciate the boxty potato, a comforting appetiser made with a delicious combination of mashed potato, egg yolk, braised oxtail and spicy horseradish. Be sure not to overlook the queen scallop either, which is perfectly seasoned with hints of lemon juice and sea salt. Book here.

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