The Exchequer D2 and Wine Bar have entered an exciting phase of evolution, with the appointment of acclaimed new Head Chef, Anthony Gaughan, and the announcement of an innovative new cocktail and wine menu.

Anthony Guaghan, has enjoyed a fast-paced and varied career working with Ireland’s most high end restaurants, such as One Pico, The Merrion Hotel and The Greenhouse. He will now inject new flair and a fine-dining approach to The Exchequer culinary offering.

Summer 16 dishes will include Duck Breast “Waldorf”, with celeriac and apple, grapes, walnuts and black pudding, all created from scratch in The Exchequer kitchen. Sea bream, caught fresh each day from the sea, with fennel and lots of fresh dill, then accompanied by crisp, golden potato rosti, dill velouté, peas and mussels. The rosti we portion into rectangles for a more elegant presentation and lightly fry until golden and crisp. Lamb served with a portion of lamb belly which has been braised for 16 hours, and garnished with seasonal ingredients of wild Irish garlic, English asparagus, a lightly spiced hummus and light jus.


The Exchequer, recent winner of All-Ireland Best Cocktail Experience at The Restaurant Association of Ireland Awards, is also known its creative cocktail menu. So in addition to the new food menu for summer 16, The Exchequer D2 will now be unveiling a selection of signature cocktails. Developed by an award-winning mixology team, the cocktails blend traditional Irish ingredients with innovative new flavours. A nod to The Exchequer ethos of supporting Irish producers.

Cuppa Joe is a playful take on a contemporary Irish staple, with Jameson, Cointreau, espresso, egg and vanilla syrup, quaintly served in a glass teacup and saucer. Saint and Scholars plays tribute to our Irish heritage, with Writers Tears, ginger liquor, rosemary syrup, Orinoco bitters and Orchard Thieves cider, served with a sprig of fresh rosemary. Jonathan Reese’s Myersblends an Irish ‘sweetie’ with an American one! It’s made with peanut butter washed Irish Mist, Tullamore Dew, salted caramel and chocolate milk, served with chocolates. Bananasauras Rex, a summer drink with Irish seasonal produce, blending the old and the new with a mix of Irish whiskey and tropical flavours.


The Exchequer Wine Bar in Ranelagh, meanwhile, is renowned for its extensive and ever-growing wine menu. Head Sommelier, Anne Marie Duignan, has now introduced some distinguished new wines to their repertoire for S16. Examples include Bachelder Niagara Chardonnay 2011, an elegant wine with lemon and yellow apple, light and toasty aromas and a long mineral finish. 2012 De Morgenzon DMZ Syrah, Stellenbosch, an award-winning, medium to full bodied wine with aromas of red berries, ripe plum and a little white pepper. Gewurtztraminer, a dry and very aromatic Alpine white wine, with perfumed aromas of rose, lychee and exotic spices. Finally, Illivio, produced by Livio Felluga, from the area Colli Orientali del Friuli, made with Pinot Bianco, Chardonnay and Picolit and fermented in small French oaks. Aromas of white peach, flowers and yellow apple give way to a creamy textured palate with traces of vanilla and savoury length.

The three pillars of The Exchequer brand are to “meet, eat and drink”, so in addition to evolving their culinary and drinks offering, the team will also unveil a heated terrace and courtyard in The Exchequer Wine Bar in late May. It will offer the perfect sun spot for sociable and al fresco dining this summer.

To view the menu go or for further updates, check out

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