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Three Recipes From Cleaver East's Brand New Menu

These three recipes are all inspired by the flavours of the East.

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Oliver Dunne's Cleaver East in Temple Bar has completely revamped its food and drinks offerings, adding new menus inspired by the flavours of the East.

Known for its delicious bottomless brunch and great atmosphere, Cleaver East first opened in Temple Bar in 2013, offering the then-new concept of tasting plate menus. Since, the restaurant has gone from strength to strength, while keeping a bold and playful approach to food and drink.

Recently, the menu concepts have undergone a complete overhaul, with the restaurant looking to the East for inspiration. This change has seen the restaurant completely revitalised, with steamed duck gyoza with XO broth, miso-marinated salmon and roast butternut squash with soy caramel just some of the new dishes available.

The restaurant's mixologists have also incorporated these new flavour ideas into the new signature cocktails. Offerings now include the Ruby Tang cocktail, made with Ophir gin, pomegranate juice, lime juice and raspberry syrup, and the Tequila Thai, made with Don Julio Blanco Tequila, lychee purée, fresh coriander and chilli.

To give you a taste of the new menu from your very own home, we have three delicious recipes for you to try, so check them our below. 

Sticky Pork Belly

Get the recipe here.

Spiced Sweet Potato Fries With Honey And Seaweed Mayo

Get the recipe here.

Teriyaki Beef Rib Arancini

Get the recipe here.

For more information on Cleaver East, click here.