A tall striking triangular exterior is a give-away that The Marlin hotel is a little bit different. There’s nothing cookie cutter about this striking contemporary hotel,which opened in Dublin in August 2019. Tucked away behind the St Stephen’s Green Centre, it’s in a wonderful location, close to Grafton Street, public transport, key attractions and city bike docks.
The bright and colourful open plan ground floor is dramatic in its scale, its large reception area flowing into roomy zones where guests sip coffee, work on laptops, listen to vinyl on the hotel’s cool turntables or read books from the large bring-one-swap-one book shelf.
Self-service check-in can be done on one of four lobby screens, or you can go old school and deal with the helpful front-of-house team at their desk. All around are fun design details – a huge wooden tree sculpture, cool terrazzo flooring, an orange Vespa, retro phone booth mounted to the wall, rocking horse and a decommissioned horsebox that operates as a coffee dock and snack bar by day and a fun residents' bar by night. It’s bright, fresh and lively.
Ground floor seating areas are broken up into zones, including curved banquettes, high tables and comfortable work stations with great desk lamps, high speed WiFi and plenty of charging points.
This attention to detail has been carried through to 300 stylish bedrooms which are spread over 8 floors above.The majority are entry level Cosy Kings, compact doubles featuring pared-back design and stylish functionality. Podlike in their layout, the clever design belies their modest 14 sq metre proportions. A chic neutral palette, huge beds (2m x 2m allowing you to sleep any direction you like!) under-bed suitcase storage, mineral water and air conditioning ensure every comfort is taken care of.
Smart technology includes HD Smart TVs with Google Chromecast connectivity, broadband, mood lighting, blue tooth and electric blackout blinds. (Technophobes will be relieved to know that all of your bedroom technology can be controlled from reception, should you need a hand with anything.)
Bathrooms are well appointed, with Anyah toiletries. Superior and Executive Rooms offer more space and pleasing palettes, while the hotel also has Sweet Suites, with stylish seating areas.16 accessible rooms are available and every aspect of this new property is completely wheelchair accessible.
There are no in-room tea/coffee making facilities, but with a coffee bar downstairs and many of the city’s top cafés close by, you won’t go short of good espresso. The hotel’s main bar features a good mix of local brews and spirits and the cocktail list has already been tweaked since opening. The bright, buzzy bar has a dropdown big screen for sporting events and the high-ceilinged space has been reconfigured to accommodate new regulations, with bar stools and tables removed.
A thoughtful Lounge menu and Light Bites menu have been overseen by executive chef James Sheridan, whose destination restaurant, Canteen, is now the Marlin’s flagship dining room (see below). The Marlin’s usual breakfast buffet has recently been replaced by table service and is served across several of the groundfloor zones. Guests can enjoy the Lounge menus in the bar, or outdoors in The Marlin’s lovely heated and covered garden. This chic little space, complete with water feature, is handsomely tucked away from the street and any traffic. With its thoughtful design, welcoming staff, superb Canteen restaurant, spacious public areas and perfectly appointed rooms The Marlin offers a stylish and affordable choice for business or leisure guest in the capital.
Canteen Marlin
Canteen has had quite the journey, beginning life as a tiny restaurant in Blackrock Market (now home to Liath), before chef James Sheridan and his French wife, Soizic Humbert, moved their excellent operation to a bigger home closer to Sheridan’s family in Celbridge. After five successful years, and with a second baby on the way, Soizic decided to step away from the business while James was approached to move Canteen to a new home at The Marlin in Dublin.
The result is a triumph, with Canteen a perfect fit for this modern new property. Taking over the hotel’s indoor ‘garden’ area, the restaurant occupies a quirky space, all moody lighting, with a living plant wall, huge fake olive tree, large fire and comfy seating. Lovely green floor tiles, wooden beams, strings of outdoor lights and long red banquettes create a casual but very comfortable space.
Classically trained, James has worked at Thornton’s and the UK’s Gidleigh Park, and is joined at the pass by the talented Philly Roe, formerly of Glover’s Alley. Cooking modern European food, his menu features four courses for €58, including snacks (perhaps crispJerusalem artichoke with hazelnuts) and wonderful bread. The menu is short, with just two choices per course, and each dish is an absolute joy.
For starters, you may have to choose between a sublime tartare of mackerel with pickled kohlrabi and oyster emulsion or a dish of fruity heirloom tomatoes with burrata in a delicate dashi broth. The fish course might offer cod braised in seaweed butter with peas, artichokes and girlies or cannelloni of lobster with pickled courgette. Barbecue pork jowl with superb crackling might be up against roast new season Slaney Valley lamb. The food is exciting, elegant and delicious. Each dish is exquisitely balanced, with flavours beautifully teased from the best of Irish ingredients.
Desserts are exquisite in their simplicity, perhaps a dazzling chocolate cremeux with crisp feuilletine and cherry sorbet or a delicate strawberry tart with yoghurt and elderflower ice cream. James’s cooking celebrates the seasons with pride, and there’s not a false step on his menu.
Service is friendly, relaxed and efficient. A thoughtful wine list offers plenty of choices by the glass and good coffee with truffles seals the deal. Canteen is a knockout success, and a very welcome addition to the capital. James is a natural talent who is not just running one of Dublin’s best restaurants but, arguably, Dublin’s most exciting hotel restaurant.
