C H R I S T M A S M E N Uクリスマスメニュー

“The idea is to explore the five tastes. I hope you will experience them in a subtle way and understand the difference between flavour and

taste. Most of us are very familiar with the first four, but it’s in recent years that Japanese cooking has introduced us more to the fifth taste

- umami. I love the flavour release of some of the Japanese cooking techniques. I find something special in their use of immediate, quick

heat and I hope you do too.”

- Dylan McGrath

Traditionally, Christmas has not been celebrated in Japan as it

is mostly a Shinto and Buddhist nation but in recent years the

idea of coming together and sharing with families and friends

has become popular around Christmas time. As well as this, the

traditional holiday Oshogatsu is celebrated around Christmas. It is

on this holiday that the Japanese people place huge importance

on the gathering of families to spend time together and a large

part of this is, of course, feasting together.

The earliest records of groups coming together to eat and drink in

Japan go back to the 8th century, so they’ve been doing it a long

time and know how to have a party, and while we at Taste haven’t

quite been around for that long , we like to think we do too. Here

at Taste, we put an emphasis on sharing with the people we’re

with, that goes for our food and good times. Our sharing menus

and feasting menus are designed to give you authentic Japanese

food with an emphasis on togetherness and sharing and we

think that is exactly what they achieve. Our chefs provide a wide

selection of authentic Japanese food cooked in a variety of ways

to showcase our tour of the 5 tastes for you and yours.

クリスマスC H R I S T M A S I N J A P A N

“All of this meticulously prepared food, served at a leisurely pace as each dish was ready. Dublin has a new milestone restaurant.”

TOM DOORLEY - IRISH DAILY MAIL

“Dining in Taste at Rustic is so much more than mere eating; it is an experience for all the senses which leaves a lasting impression.”

NIAMH MANNION - THETASTE.IE

“The sushi is superb, probably the best in the land.” GEORGINA CAMPBELL - IRELAND-GUIDE.COM

“So let me be clear, go visit Taste. This is one of the most stimulating restaurants in the country”

LESLIE WILLIAMS – IRISH EXAMINER

CHICKENrubbed and poached in Peruvian Spices, brushed with rosemary infused teriyaki and Japanese sansho

ORSALMON STEAMING POTroasted pieces of Wild Salmon with White Asparagus, Baby Radish and Baby Fennel with Soy and Ginger Broth

SERVED WITH SELECTION OF SIDES

SMOKED JAPANESE CHEESECAKEwith Soya Caramel, Fresh Banana and Frozen Popcorn Ice Cream

ORCHOCOLATE AND JAPANESE PEPPER MOUSSEwith Dark Chocolate Biscuits and Dark Cocoa Chocolate Sauce

FOR

TW

O T

O S

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€49

PP

LUNCH TUES - SATTUES – THURS ALL EVENINGFRI & SAT 4PM – 6PM

BRICK TEMAKI of Bluefin Tuna, Guacamole, Spring Onion and Lemongrass

MISO BROTHwith Pumpkin Tofu, Shitake Mushrooms and Truffle

HOT EDAMAME BEANSwith Miso and Sesame Dipping Sauces

PORK BELLYbraised and finished on the Robata Grill with Quail Egg and Shiso Leaf Truffle Salad

AFRICAN PRAWN CRISPY TEMPURArolled in Maki Style with Roasted Nori and Japanese Soya

FERMANAGH BLACKEND SIRLOIN 8OZsimply cooked on the Robata Grill, brushed With a little Miso snd Sesame Powder, served for you to finish cooking on Hot Charcoal

ORCOURGETTEpoached in pickled ginger syrup and rubbed with coriander

SERVED WITH SELECTION OF SIDES

AVAILABLE FOR GROUPS OF UP TO 16 SHARING

FOR THE TABLE

MISO BROTHMiso is a wonderful Japanese paste made from soya beans that we’ve used to make seasoned soups and stocks. G

HOT EDAMAME BEANSHot Edamame Beans with miso and sesame dipping sauce. G D V

TO START AFRICAN PRAWN CRISPY TEMPURAMade to order, rolled in Maki style with roasted nori and Japanese soya. G

PORK BELLYWith quail egg and shiso leaf truffle salad. G

WILD ATLANTIC SALMONWith yuzu dressing, truffle, pear, coriander seed and first press olive oil.

VEGETARIAN MAKI SUSHI ROLLWith pickled ginger and wasabi mayo. G V

MAINCOURSE

CHICKENRubbed and poached in Peruvian spices, brushed with rosemary infused teriyaki and Japanese sansho. G D

GLAZED STICKY PORKBrushed with tare, fresh lime, yuzu and Kimchi. G

COURGETTEPoached in pickled ginger syrup and rubbed with coriander. V

BEEF SUKIYAKIis a traditional Japanese style of dipping the beef into the sticky ginger soya stock that’s been rendered with the wagyu fat packed with flavour. G

ALL MAIN COURSES SERVED WITH A SELECTION OF SIDES

TO FINISH CHOCOLATE AND JAPANESE PEPPER MOUSSEWith dark chocolate biscuits and dark cocoa chocolate sauce. G D

GINGER FLAN With cantaloupe melon sorbet. D

GREEN TEA BRÛLÉEWith pistachio, yoghurt mousse, white chocolate and yuzu ice-cream. DN

LUN

CH

ME

NU

€50

FOR THE TABLE

BRICK TEMAKIA dice of raw fresh fish bound in herbs with avocado and sesame, free standing in a crispy cone shaped pastry. G N

MISO BROTHMiso is a wonderful Japanese paste made from soya beans that we’ve used to make seasoned soups and stocks. G

HOT EDAMAME BEANSWith miso and sesame dipping sauce. G D V

TO START PORK BELLYBraised and finished on the Robata grill with quail egg and shiso leaf truffle salad. G

BLOW TORCHED SCALLOPSWith avocado and yuzu purée and black garlic crumb.

AFRICAN PRAWN CRISPY TEMPURARolled in Maki style with roasted nori and Japanese soya. G

VEGETARIAN MAKI SUSHI ROLLWith pickled ginger and wasabi mayo. G V

MAINCOURSE

FERMANAGH BLACKEND SIRLOIN 8ozSimply cooked on the Robata grill, brushed with a little miso and sesame powder, served for you to finish cooking on hot charcoal.

LAMBCooked in Mojo, Japanese pepper, coriander seeds, green olive and soya mayonnaise.

MONKFISH SKEWERBrushed with teriyaki and roasted on coals to your liking at the table. G

SALMON STEAMING POTRoasted pieces of salmon with white asparagus, baby radish and baby fennel with soya. G

COURGETTE SKEWERPoached in pickled ginger syrup and rubbed with coriander. V

ALL SERVED WITH SELECTION OF SIDES FOR THE TABLE

TO FINISH SMOKED JAPANESE CHEESECAKEWith soya caramel, fresh banana, salted caramel and frozen popcorn ice cream. G D

CHOCOLATE AND JAPANESE PEPPER MOUSSE With dark chocolate biscuits and dark cocoa chocolate sauce. G D

GINGER FLANWith cantaloupe melon sorbet. D

CEREAL PANNACOTTA With hazelnut, chocolate and peanut ice cream. G D N

FEA

STIN

G M

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U €

65

FEA

STIN

G M

EN

U €

85 FOR THE TABLE

BRICK TEMAKIA dice of raw fresh fish bound in herbs with avocado and sesame, free standing in a crispy cone shaped pastry. G N

MISO BROTHMiso is a wonderful Japanese paste made from soya beans that we’ve used to make seasoned soups and stocks. G

WILD ATLANTIC SALMONWith yuzu dressing, truffle, pear, coriander seed and first press olive oil.

YELLOW PEPPER CEVICHE OF SEA BREAM With spring onion.

TO START WHITEFISH SASHIMISashimi sliced with olive oil and nori seaweed powder.

BEIGNET OF SHORT RIB With roasted artichoke purée and split soya dressing. G D

BLOW TORCHED SCALLOPSWith avocado and yuzu purée and black garlic crumb.

VEGETARIAN MAKI SUSHI ROLLWith pickled ginger and wasabi mayo. G V

MAIN COURSE

POACHED DUCK BREAST AND FOIE GRAS SKEWERRendered duck breast poached with a citrus fruit reduction. Roasted foie gras brushed with sweet miso and dipped in roasted sesame seeds. N

DEXTER 8OZBrushed with a little miso and sesame powder, served on hot charcoal.

SEA BREAM AND CRABMarinated in soya, saki and rice wine for 24hrs, cut in Sashimi style and served with a boiling pot of king crab meat in a roasted crab, ginger and lemongrass broth with wild radish and fennel juice. D

COCONUT AND LIMEAn array of fresh seasonal vegetables bound in a light coconut and lime soup, peanut and fine herbs . V N

200G WAGYU STEAK Brushed with a little miso and sesame powder, served on hot charcoal. (Add €20 supplement)

ALL MAIN COURSES SERVED WITH A SELECTION OF SIDES

TO FINISH CHOCOLATE AND JAPANESE PEPPER MOUSSE With dark chocolate biscuits and dark cocoa chocolate sauce. G D

GREEN TEA BRÛLÉEWith pistachio, yoghurt mousse, white chocolate and yuzu ice-cream. D N

DOUGHNUT STICKSCooked in coconut oil with black salt, sake ice cream and a salted miso dipping sauce. G D

CEREAL PANNACOTTA With hazelnut, chocolate and peanut ice cream. G D N

NUTRITIONAL KEY

G Contains Gluten

D Contains Dairy

N Contains Nuts

V Vegetarian

12.5% service charge will be added to tables of 6 or more people. 100% of our tips are distributed to our staff.

CONTACT

17 South Great Georges Street 01 526 7701

Follow us on Facebook - www.facebook.com/rustictaste

www.tasteatrustic.com

WINNER OF BEST OVER ALL RESTAURANT - NATIONAL HOSPITALITY AWARDS 2017