When reflecting on 2025 there was one meal I knew deserved its own post. I have long followed Allta’s story and been really keen to visit. I am glad that I was able to make it happen in 2025. Allta has moved around Dublin in the last few years and is now settled in the docks area. what hasn’t changed is Allta’s focus on time and place and championing Irish produce. From the moment we arrived to the moment we left we experienced the very best in hospitality from front of house to numerous chefs visiting our table, making us feel so welcome and taking us on a journey celebrating the very best of Irish produce. We even had the opportunity to see the raw ingredients as the meal began.
Allta offers a 12 course seasonal tasting menu with a range of snacks followed by bread, fish, meat and sweet courses. The food was exciting, clever and most of all delicious; so much skill and creativity poured in to every dish. What made it even more special was being able to engage with the very chefs who made the dishes. This is a meal that will live long in the memory.
The menu:
Monally’s heritage carrot, smoked velvet cloud sheep’s yoghurt, sunflower seed and squid, guanciale and shiso doughnut
bbq red shrimp, peanut and green chilli koji butter
wicklow venison tataki, cacao and coffee miso, damson
polpetta di sarde and parker house bread, truffle and toasted yeast jersey butter
hand dived scallop, smoked malone’s raspberry hot sauce, green tomato nam pla, bbq corn
salt baked beetroot, glenidan farm cobnut, blackcurrant, tarragon
bbq ray wing, native shrimp sabayon, pumpkin seed, black garlic, january king, padron
dermot’s oxford sandy and black pork, clam xo, smoked bone marrow, pear, merguez
glenidan farm sea buckthorn, buttermilk icecream, ginger
apple and canelé bread and butter pudding
petits fours – hazelnut and coriander bonbon, juniper and sloe berry tart
We finished our meal with an incredible dessert wine – 2015, ‘anam üll’, apple icewine, slane valley, Ireland
