Just Ask Restaurant of the Month for August - The Box Tree Stepaside Dublin 18

The “Just Ask!” Restaurant of the Month winner for August is The Box Tree Stepaside Dublin 18

Tucked away in Stepaside village, near Leopardstown race course, ‘The Box Tree by Eamonn O’Reilly’ is the latest venture by one of Ireland’s foremost chefs, whose city centre restaurants – the fine dining destination, One Pico, and its more casual sister, Bleu Café Bistro - have a well-earned reputation for consistently good, ingredients-led cooking.

Easy to spot with its smartly canopied frontage and crisply trimmed box trees flanking the entrance, The Box Tree sets the right tone for relaxed dining from the outset with its classy, gently contemporary, interior and well-designed lighting – with some light fittings featuring antlers, a reminder that the Wicklow Hills are close by, and a link with menus that may offer specialities such as Wicklow Blue cheese and, in season, local Glenmalure venison.

Choosing ingredients with impeccable provenance has always provided the foundation for Eamonn O’Reilly’s classical cooking, and it is a philosophy shared by Nick Woollard - who was the opening head chef and had worked with O’Reilly before. Together they produced a range of magnificent menus here, which make for wonderful reading as each dish seems more tempting than the last.

Listed suppliers of excellent Irish speciality foods include Gold River Farm (Aughrim, Co Wicklow), Hicks butchers, the renowned Kettyle meats of Fermanagh and Sheridans cheeses - and fresh produce grown nearby in Kiltiernan is dropped in by Eamonn each morning on his way in to One Pico.

Also, through a delightfully old-fashioned and practical barter scheme, some local producers supply small quantities of free range organic eggs and vegetables in exchange for meals and drinks.

Local vegetables really do star (unusual enough to merit special mention) and, although there are many other good things to choose from, including excellent fish, the big speciality is beef, notably Hicks 30-day dry-aged Hereford Rib Eye, which is served as an updated classic with chunky triple cooked chips, onion confit and béarnaise.

The value offered is keen for the high quality of the food, and the range of attractively-priced menus is carefully structured to give customer-friendly options of balanced one- or two-course meals (with small supplements for a few specialities) or à la carte choices.

All menus sing with pride of place and it is especially pleasing to find provenance given an equal footing on the ‘value’ menus – and, particularly, the bar menu at the adjoining pub, The Wild Boar, (thewildboar.ie), which offers a more casual setting in which to enjoy good food from the same kitchen.

Great cooking of the very best ingredients, a good buzz and professional service, stylish surroundings and genuine value for money all combine to make this a special place.

SAMPLE MENUS

A la carte menu
(Early summer)
THE BOX TREE

Kir 5.75 - Prosecco 7.00 - Kir Royal 7.50

(Prosecco & Creme de Cassis)

Starters

Salad of Buffalo Mozzarella, Vine Cherry Tomatoes, Rocket & Basil, Pine Nuts & Toasted Croutes 8.50

Seared King Scallops & Boudin Noir, Pomme Mousseline & Horseradish Cream 11.90

Salad of Beetroot & Ardsallagh Goats Cheese Mousse, Candied Walnuts, Baby Leaves 7.50

Foie Gras Parfait, Anjou Pear & Vanilla Puree, Lime Jam, Crisp Gingerbread, Warm Brioche 10.95
(Recommended Glass of Coteaux du Layon 7.25)

Castletown Bere Crab Creme Brulee, Pickled Cucumber & Ginger Salad, Melba Toast 7.95

Old Spot Ham Hock Terrine, Caper & Gherkin Mayonnaise, Apple Chutney 7.50

New Season Norfolk Asparagus, Poached Hens Egg, Hollandaise 8.95

Cauliflower Soup with Smoked Haddock 6.50

Mains

Tart Tatin of Clonakilty Black Pudding, Local Caramelised Apples & Cashel Blue 14.95

Butter Roast Fermanagh Chicken, Spring Onion Rosti, Spinach, Wild Mushroom Cream 18.95

Pan Fried Sea Bream, Black Olive, Sweet Pepper, Fresh Basil & Saffron Aioli 21.95

21 day Hicks Dry Aged Fillet of Beef, Spinach, Blue Cheese Ravioli & Red Wine Jus 24.95

Crispy Duck Confit, Carrot & Star Anise Puree, Sauteed Spinach & Seville Orange Jus 19.50

Roast Atlantic Cod, Creamed Potato, Vermouth Cream, Peas & Crisp Alsace Bacon 21.00

30 day Dry Aged Rib Eye, Hand Cut Chips, Cassis Onions, Bearnaise Sauce 22.95

Risotto of Broad beans and Morels with Crispy Fried Hens Egg 16.95

Vegetables & Potatoes 2.95 each

Glazed Carrots - Mash - Fries
Broccoli Hollandaise - Jersey Royals
where possible all our vegetables come from gold river farm in Aughrim or local allotments

A 10% service charge will be added to parties of 8 or more


Dessert

The Box Tree Ice Creams & Sorbet 6.95

Creme Brulee & Shortbread Biscuit 6.95

Sautemes, Chateau Roumeu 8.50 glass

Locally Grown Rhubarb with Custard, Rhubarb Sorbet 6.95
Coteaux du Layon 7.25 glass

Hot Chocolate Fondant, Creme Anglaise, Orange Chocolate Ice Cream 8.50 (allow 12 minutes)

The StumpJump "Sticky Chardonay''6.00 glass

Pavlova with Vanilla Cream, Berry Compote 6.95

Vanilla Cheese Cake with Mango Jelly, Mango Sorbet 6.95

Sautemes, Chateau Roumieu 8.50 glass

Wicklow Strawberry Mille Feuille, Strawberry Ice Cream 7.95

Cheese

(Choice of 3 €11.00)
Served with Homemade Chutney, Figs, Crackers & Bread

Coteaux du Layon 7.25 glass
Krohn 2005 L.B. V 7.25 glass

St Maure de Touraine
Brie Lescure
Wicklow Blue Brie
Milleens
Comte

Suppliers;

Mourne Seafood, - Vanilla Venture, - Organic Allotments in Kilternan & Enniskerry, - La Rousse Foods,
Irish Hereford & Black Angus Beef: Hicks Farm, Maurice Kettyle , - Hanlons Fishmonger, - Wild Irish Game,-
Gold River Farm Aughrim, - Breads/Cakes & Ice Creams by Lorraine, Tina & Chris Our Bakers & Pastry Chefs
Where possible all our hens eggs come from locals who we offer vouchers for dinner in return for the produce

A 10% service charge will be added to parties of 8 or more


THE BOX TREE

EARLY BIRD MENU
2 Courses 19.95

(Available All Night Monday & Tuesday 5-lOpm)
(or Early Dinner Wednesday, Thursday, Friday & Saturday 5-6.45pm)

Cauliflower Soup with Smoked Haddock

Salad Beetroots & Ardsallagh Goats Cheese, Candied Walnuts

Salad of Buffalo Mozzarella, Vine Cherry Tomatoes, Rocket & Basil, Pine Nuts & Toasted Croutes

'Old Spot' Ham Hock Terrine, Caper & Gherkin Mayonnaise, Apple Chutney

Shrimp Cocktail, 3.95 extra

Castletown Bere Crab Creme Brulee, Pickled Cucumber & Ginger Salad, Melba Toast

Tart of Clonakilty Black Pudding, Local Caramelised Apples, Cashel Blue


Pan Fried Organic Salmon Fillet, Potato Mousseline, Vermouth Cream, Peas & Black Bacon

Butter Roasted Fermanagh Chicken, Spring Onion Rosti, Spinach, Wild Mushroom Cream

Risotto of Broadbeans and Morels with Crispy Fried Local Hens Egg

Hick Dry Aged Rib Eye, Triple Cooked Hand Cut Chips, Cassis Onions, Bearnaise (5.95 extra)

21 day Hicks Dry Aged Fillet of Beef, Spinach, Blue Cheese Ravioli & Red Wine Jus (8.95extra)

Vegetables & Potatoes 2.95 each

Summer Buttered Carrots, - Mash, - Fries - Broccoli Hollandaise - Jersey Royals Herb Butter

where possible all our vegetables come from gold river farm in Aughrim or local allotments


Locally Grown Rhubarb with Custard, Rhubarb Sorbet 5.95

The Box Tree Ice Creams & Sorbet 5.95

Creme Brulee & Shortbread Biscuit 5.95

Pavlova Berry Compote 5.95

Hot Chocolate Fondant, Creme Anglaise, Orange Chocolate Ice Cream 8.50 (allow 12 minutes)
(3.00 extra)

Our Suppliers

Fruit & Veg: Gold City, Gold River Farm, Local Kilternan Allotments.

Meats: Hicks, Maurice Kettyle

Seafood: Morans, Hanlons

Speciality: La Rousse Foods, Vanilla Venture

Produce Sheridans

A 10% service charge will be added to Parties of 8 or more


THE WILD BOAR
PUB

Lunch Special €10

(Available Monday to Saturday 12-5pm)

Soup & Sandwich or Soup & Salad from the following:

Crab & Avocado on Our Multi Seed Brown Bread

Ham Hock Terrine, Sauce Gribiche & Crusty Bread

Open Prawn Sandwich Served on our Guinness bread

Baby Caesar Salad, Crisp Pancetta & Shaved Parmesan

Cream Tea €5.00

Our Homemade Fruit Scone with Our Own Jam & Fresh Cream served with Tea or Coffee

Small Plates

Mug of Today's Soup & Our Own Bread 5.50

Crispy Fried Chicken Wings, Blue Cheese Dip 8.50

Shrimp Cocktail with Guinness Bread 9.50

Casdetown Bere Crab Creme Brulee, Pickled Cucumber & Ginger Salad, Melba Toast 7.95

New Season Asparagus, Poached Hens Egg, Hollandaise 8.95

Caesar Salad, Crisp Pancetta & Shaved Parmesan 8.95/12.95

Platters & Cheese

Old Spot Ham Hock Terrine, Caper & Cornichon Mayonnaise 7.50

Terrine of Foie Gras Parfait, Anjou Pear Puree, Lime Jam, Warm Brioche 10.90

Selection of Irish Artisan Cheese with Fig & Crackers - large 14.90 / small 10.90

Mains

‘The Wild Boar' B.L.T with French Fries 9.95

Kettyle Bangers & Mash, Caramelised Onions, Mustard & Shallot Gravy, Bearnaise 12.50

Rib Burger, Tomato Relish, Mayo, Ralph Haslams Mossfield Cheese, French Fries 12.90 (allow 15 mins)

Hicks 30 day Dry Aged Rib Eye, Hand Cut Chips, Spinach, Onion Confit, Sauce Bearnaise 18.50

Today's Pie (see blackboard)

Sides 2.95 each
Glazed Carrots - Skinny Fries - Broccoli! Hollandaise

where possible all our vegetables come from gold river farm aughrim or local allotments

Desserts & Cakes

Pavlova with Vanilla Whipped Cream & Berry Compote 5.50

Vanilla Cheese Cake with Mango Jelly, Mango Sorbet 5.50

Baileys Ice Cream with Caramelised Brown Bread 5.50

Creme Brulee & Shortbread Biscuit 5.50


Our Suppliers

Salad Leaves, Fruit & Vegetables: Gold City, Gold River Farm, Local Kilternan Allotments.

Dry Aged Meats & Free Range Poultry: Hicks Foods, Maurice Kettyle, Fermanagh Free Range Chickens

Seafood: Mournes Kilkeel, Hanlons Fishmongers,

Speciality: La Rousse Foods, Vanilla Venture, Sheridans,

All Our Jams, Chutneys, Ketchups & Breads Are Homemade and Available For Sale at €5 each


----------


VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

---

“Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we always enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests. 

If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ' “Just Ask!” Restaurant of the Month Competition', menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.