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A New Season is coming to The Dining Room
Welcome to The Seasonal Edit: a new chapter in The Dining Room.
Something quietly wonderful has been happening upstairs at Fallon & Byrne. With the arrival of our Development Chef, Hugh Higgins, who lets the seasons lead the way, The Dining Room menu has found its new voice. Hugh’s passion is ingredients, and he finds them where you do: in The Foodhall.
Each dish in The Seasonal Edit begins downstairs – with the produce, cheeses, and cured cuts you already love – and ends upstairs, on a plate that honours them. The Food Hall is the source; the Dining Room is the celebration.
We’ve refreshed the dining space. We’re sharing the stories behind the ingredients. And starting this week, you’ll get a behind-the-scenes look at how it all comes together.
A seasonal menu. A renewed dining room. And a special offer that you won’t want to miss.
Because The Foodhall is just the beginning.
Our story continues upstairs.
A Message From The Chef
Taste, seasonality and a dedication to bringing exceptional food to you is at the heart of everything we do here, on every floor. The Dining Room and it’s dishes are a true culmination of this passion and love for food, crafting experiences that reflect the best the seasons have to offer. I have always loved finding new, unique but above all, quality products when the seasons change, there’s always something new to discover – and I want to bring that from farm to Foodhall to your table. We hope you enjoy these dishes as much as I did making them.
– Development Chef, Hugh Higgins.
Our Producers
Over 18 years, we have collected and fostered invaluable partnerships with suppliers and producers from near and far, some just down the road and others further afield. We are dedicated to sourcing only the finest produce to use in our dishes, no expense spared, no corners cut. We believe good food comes down to the caliber of the ingredients and we will never compromise on our commitment to exceptional quality.
