One dish exemplifying this approach for Bryans is the Archer\u2019s Farm \u2013 in Rush, Co Dublin \u2013 gem salad, served with \u201cblue talls goat curd\u201d and preserved strawberry vinaigrette (\u20ac12).<\/p>\n
\u201cI created a dish specifically for this restaurant where I have taken three farms that are relatively quite close to each other,\u201d says Bryans. <\/p>\n
\u201cSo I use baby gem salad from Archer\u2019s, beautiful cress and leaves from McCormack\u2019s (in Co Meath<\/a>) and then I got some strawberries back in May from Kelly\u2019s (in Co Meath) and they were kind of yellow-green just before they were ripened, so I had them picked and I preserved them.\u201d<\/p>\n What does preserved pre-ripened strawberry taste like? <\/p>\n \u201cIt tastes almost like a savoury strawberry because it hasn\u2019t had the sugars develop inside yet,\u201d says the chef. <\/p>\n Opening this Friday, October 16th, the hotel restaurant hopes to attract a wide range of clientele beyond guests staying at The Dean. <\/p>\n Entering the restaurant, diners are greeted by a kitchen island rather than a bar. The room itself is decorated with neutrals \u2013 natural woods and warm, earthy colours used judiciously where colour is deployed. Think amber banquettes, earthy-red chairs and warm lighting. <\/p>\n There is also an emphasis on Irish-made details, such as the extensive suite of Nicholas Mosse pottery, artwork by Irish artists and underlit jars of pickles, creating a pantry-style feel. <\/p>\n \u201cThe decor itself, we wanted it to feel like you are going to somebody\u2019s home,\u201d says Bryans. \u201cThe lounge is very relaxing with the open fireplace, the bar itself looks like a kitchen counter in somebody\u2019s home when you walk in. <\/p>\n \u201cWhen you go to somebody\u2019s house, you don\u2019t go there to have the same meal twice, so we want to rotate the menu. At least one or two dishes every two weeks to keep things relevant and really work with the growers and the seasons. <\/p>\n \u201cWe might have four seasons in a year, but for a good product you can have a couple of different seasons within a season, so we really wanted to tap into that part of it.\u201d <\/p>\n Kicking off the seasonal menu is chicken liver foie gras parfait, spiced apple chutney, Killahora apples and ice wine, which is priced at \u20ac14 for a starter. There\u2019s a vegetarian main in the form of roasted cauliflower served with nuts, seeds and gremolata. Another vegetarian option is roasted pumpkin with a spiced honey glaze, both priced at \u20ac14. <\/p>\n Other mains on the menu are the pork chop tomahawk, charcuti\u00e8re sauce and creamy scallion mash for \u20ac35. Meanwhile, the wild clams, sweetcorn, mushrooms and Madeira Velout\u00e9 is priced at \u20ac24. <\/p>\n \u201cEvery season\u2019s change is always welcomed by a chef,\u201d he adds. \u201cI don\u2019t know a chef who wouldn\u2019t welcome it or say otherwise. We have that opportunity to really mix around and play with the produce, not only in a food aspect but also with the drinks.\u201d<\/p>\n Drinks operator for the Dean group is Fergus O\u2019Leary, who says the design of the restaurant\u2019s kitchen island influenced the cocktail menu. <\/p>\n \u201cThat bar shaped the style of drinks that we needed to produce,\u201d he says. \u201cI remember when I saw the plans, I was scratching my head like, \u2018How am I going to produce a top-class cocktail menu from this?\u2019. But it actually made me rethink how I would normally make a cocktail menu. <\/p>\n \u201cSo pretty much 90 per cent of our prep is done before the shift. Everything is bottled, pre-batched, ready to go, and carbonated so you can literally just pick up a bottle and pour the full cocktail over the ice.\u201d<\/p>\n Necessity has led to the creation of multiple in-house brews, such as a line-up of homemade sodas including the Banba Cola. <\/p>\n \u201cI\u2019m really proud of that one,\u201d says O\u2019Leary. <\/p>\n \u201cWe have made our own Coca-Cola using a couple of different spices and herbs. We are using figs, perilla, cinnamon, vanilla, some smoked oak and then we balance it with some citric acid and some saline solution. Some caramel as well.\u201d<\/p>\n All cocktails have been made with at least one Irish ingredient, be it the liquor or the aromatics. <\/p>\n \u201cWe are using Valentia Island Vermouth in our espresso martini, which is a little bit different,\u201d he says. \u201cWe are using M\u00f3in\u00e9ir fruit wines<\/a> \u2013 all three of them as a blend for a New York sour where you have a red wine float up at the top of the cocktail. <\/p>\n \u201cThe first page of the wine menu is going to feature Irish winemakers; some in Ireland and some abroad. We will actually have a map of Ireland highlighting where these people are from just to highlight how many cool, amazing winemakers there are from Ireland in all these other countries. You would be blown away.\u201d<\/p>\n Among the Irish winemakers are David Llewellyn of Lusca Wine from Lusk, Co Dublin, Andrew Eakin and Naomi Murtagh\u2019s Ch\u00e2teau Puynard in Bordeaux<\/a>, and the Horgan family of Leeuwin Estate in Western Australia<\/a>. <\/p>\n The restaurant might have a clear line on produce, seasonality and Irishness, but where does the name come from? <\/p>\n \u201cBanba comes from the Irish word Banbha, it\u2019s a mythological Irish woman,\u201d says O\u2019Leary. <\/p>\n Bryans adds: \u201cShe was the goddess of the fertility of the land. <\/p>\n \u201cFrom a food perspective, we want to make sure we are sourcing the best Irish products possible. So we spent a lot of time working with these producers to really showcase the beautiful products that are available in Ireland.\u201d<\/p>\n![\"The](\"https:\/\/www.newsbeep.com\/ie\/wp-content\/uploads\/2026\/10\/L3A4II2NIBDBHDIEA2NXQAISQU.JPG\")
The decor at Banba Restaurant in Dublin is neutral and warm. Photograph: Bryan O\u2019Brien\/The Irish Times ![\"Chef](\"https:\/\/www.newsbeep.com\/ie\/wp-content\/uploads\/2026\/10\/NAYEXFZEFJA33JR2LMJKQXTAYA.JPG\")
Chef Ross Bryans works on a green salad with whipped goats cheese wrapped in baby gem lettuce with pickled strawberry. Photograph: Bryan O\u2019Brien\/The Irish Times <\/p>\n![\"Chicken](\"https:\/\/www.newsbeep.com\/ie\/wp-content\/uploads\/2026\/10\/UW3TVTURGBD5FOYPN57QXYSJSM.JPG\")
Chicken liver parfait kicks off the seasonal menu at Banba on Harcourt Street in Dublin. Photograph: Bryan O\u2019Brien\/The Irish Times ![\"Oysters](\"https:\/\/www.newsbeep.com\/ie\/wp-content\/uploads\/2026\/10\/7QPSWF6ZR5FL7BM3PRP5BP4QN4.JPG\")
Oysters paired with champagne at Banba. Photograph: Bryan O\u2019Brien\/The Irish Times <\/p>\n