sunday roast
A Sunday tradition not to be missed.
For many years the Sunday roast has been a Hawksmoor stalwart, twice voted as the Best Sunday Lunch in the UK.
It’s a real team effort in the kitchen and we take the whole thing awfully seriously.
A whole rump of 35-day dry-aged beef is super-slow cooked, first on real charcoal and finished in the oven. It’s then served alongside the much-loved trimmings: crispy beef dripping potatoes, buttered greens, carrots, fluffy yet crispy gigantic Yorkshire puddings, cauliflower cheese, all ready to be doused in our Bone marrow gravy.
Now, we’re breathing new life into Sundays by welcoming a new Sunday Feasting menu and sharing sides that dial the Hawksmoor Sunday Roast experience to eleven.
“Dublin restaurant Hawksmoor may have the city’s very best Sunday roast.”
The Times
What makes our food so good?
Our food’s good because the ingredients are good. Expect beef from small Irish community farmers, dry-aged for 35 days and simply grilled over charcoal, sustainable seafood from around the isle, seasonal fruits and vegetables or cheeses from some of our favourite cheesemakers in the nation.
