Mulligans of Stoneybatter
We believe that Irish produce is special, and worth celebrating. Our menu is seasonal & we change it every week.
Our beef is grass fed and Irish. Our sausages come from TJ Crowe in Tipperary and Sir Jack McCarthy in Cork. Our Bratwurst is made by Ed Hick especially to match with our beer menu. Our lamb is from Ballyshonag Farm and our Sunday Roast is sourced from a different supplier each week.
Our fish is from Dorans of Howth and Kish Fish (they text us every day to tell us what is fresh!). We are committed to serving sustainable species of fish on our menu. Our pork, eggs and chook are free-range & Irish. Our black pudding is made in Fermanagh with Irish blood (a rarity!).
Our sourdough is baked by Rossa in Le Levain bakery. Our brown bread is made to Colin's mum's recipe and our burger buns are from Paris Bakery in Moore Street. We use local suppliers as much as possible & our chefs make our desserts on site. Our ice-cream is from Murphys and our cheese from Irish producers who are passionate about their cows, dairy farming and more importantly cheese!
Our coffee is chosen for us with love by Colin from Third Floor Espresso. Hasbean Steve roasts the beans & we grind them here every time you order.
Our Irish craft beers are brewed by Aidan, Owen, Thom, Cormac, Bernard, Russell, Culainn, Grainne, two Liams, Mark & Peter. Our whisk(e)y selection (200+ and growing) is chosen by Michael. Our bottled cider is made by David Lllewelyn and wasnt ready until six months after we ordered it, but is worth waiting for.