Observers of Dublin’s dining scene will be aware that chefs and diners alike have been gradually eschewing three-course dining staples for more convivial sharing plates of late.
Niall Davidson’s innovative menu at Allta on Setanta Place reveals more on this theme, with handmade charcuterie and pasta offerings based on sustainable Irish ingredients.
Dishes such as Dexter beef tartar, chicken liver scarpinocc and spider crab bigoli meet their match in the sensational wine selection chosen by sommelier Ian Fitzpatrick.
The newcomer’s complementarity flows through to the music, powered by Toby Hatchett’s beautifully designed speakers.
Full menu Tues-Sat 5pm – 10pm, with snacks available until midnight.
