As Dublin settles into autumn, The Ivy on Dawson Street has unveiled a new menu designed to reflect the season’s rich flavours, blending comfort food with indulgent touches.

The restaurant, known for its mix of contemporary dining and classic dishes, is highlighting ingredients such as earthy truffles, roasted peppers, wild mushrooms and figs across its autumn offering.

Starters include the Tuna Tataki, made with yellowfin sashimi, avocado and jalapeño in a wasabi soy dressing.

Another new addition, the Cashel and Walnut Soufflé, comes twice baked in a cream sauce, while the Whipped Feta, Fig and Candied Pecan Salad features red chicory, truffle vinaigrette and hand-picked herbs.

Seafood dishes play a strong role on the menu, with options such as Ligurian Fish Stew in a lobster bisque with garlic aioli, and a White Miso-Glazed Sea Bass served with red chili lime, coriander cress and wasabi mayonnaise.

Traditionalists may prefer the Steak Tartare, prepared with sirloin, shallots, cornichons, capers, mustard, parsley and egg yolk, served with toast.

Among the main courses, The Ivy Classic Shepherd’s Pie returns, made with slow-braised lamb and beef, Cheddar mash and rosemary-scented red wine sauce.

The Chicken Milanese, topped with truffle sauce, a fried hen’s egg and Parmesan, offers what the restaurant describes as an Italian-inspired indulgence.

Other choices include Traditional Fish and Chips in the restaurant’s signature 1917 batter, and seasonal spiced dishes such as Asian Glazed Robatayaki Half Chicken with hot and sour plum sauce, or Monkfish and Prawn Curry with Keralan spices and sweet potato crisps.

Vegetarian and vegan diners are also catered for with dishes like the Keralan Sweet Potato Curry, served with choy sum, broccoli, coriander, coconut and jasmine rice.

Head Chef Nicu Moisa said: “Autumn is one of my favourite times to cook – the ingredients are rich, warming and full of depth.

“We’ve created a menu that celebrates those flavours, from slow-cooked classics like our Shepherd’s Pie to vibrant seasonal dishes such as the Cashel and Walnut Soufflé and the White Miso-Glazed Sea Bass.

“It’s all about comfort and indulgence, making every occasion feel special.”