Garret Byrne’s Campagne restaurant landed fully formed when it opened underneath the railways arches in 2008. Which was just as well, because it opened right when the recession dropped the sky on top of Ireland. But Mr Byrne’s razor sharp, classical cooking had all it needed to find an audience and ride out the tough times: smoked haddock with spinach, Parmesan, deep fried egg, potato and capers; Aylesbury duck sausage with duck egg, duck ham and peppercorns; free range pork jowl with black cabbage, celeriac and mustard purée and apple chutney; salted caramel parfait with popcorn and beignets; chocolate fondant with vanilla ice cream. Campagne offers flawless, textbook cooking, food to get you through to your tenth anniversary. Set menus offer exceptional value for money.
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