Experience the magic of Christmas at Craft. Located in the heart of Harold’s Cross and a short distance from the surrounding villages of Rathmines, Rathgar & Terenure, our venue offers a unique blend of elegance, warmth, and exceptional service, perfect for hosting your Christmas party. Whether you’re planning an intimate gathering or a larger event, Craft provides the perfect setting to make your holiday season one to remember.
Private Dining
Full private dining for up to 46 guests
Semi-private areas for groups of 12, 18 & 24.
Flexible seating arrangements available.
Making a booking
Please note, bookings during this period will require a booking deposit of €25 per person.
For bookings of 8 or more please email info@craftrestaurant.ie or call on 01-4978632.
Booking Terms
Please be advised that valid debit/credit card may be required to secure a booking .
Final numbers must be confirmed 24 hours in advance of your reservation. There is no charge taken unless the booking is cancelled with less than 12 hours’ notice (for tables of four and under) or 24 hours’ notice (for tables of five and over) in which case there is a charge of €40 per person.
In the instance of a ‘no show,’ a charge €50 pp will be charged per person to the card for which details have been provided.
You can confirm your table through the reservation reminder, by calling us on 014978632 or by emailing us at info@craftrestaurant.ie
Group Dinner Menu €65
(For groups of 5 or more)
Starters (choose one)
Roast pumpkin velouté, ricotta & sage gnudi, walnut pesto (1, 2, 8, 9)
Andarl farm pork tonnato, beetroot, beer pickled onions, potato crisp (2, 5, 12)
Lightly cured salmon, labneh, kohlrabi, fennel, bonito (1, 8, 10, 12)
Sourdough baguette, Glenilen butter (1, 8) (for the table)
Main Course (choose one)
Market fish, panko fried squid, spinach, warm tartar sauce (1, 8, 12, 13)
Salt baked celeriac, kalettes, mushroom, miso & hazelnut (2, 5, 8, 9, 10)
Pat McLoughin dry ribeye, flat cap mushroom, organic leaves, Béarnaise €8 supplement (2, 8, 5, 14)
Beef dripping potatoes, roast garlic aioli (2, 5) (for the table)
Dessert to share (Choose one)
Spiced pumpkin cake, pumpkin namelaka, whiskey raisins, vanilla ice cream (1, 2, 8, 9)
Chocolate burnt Basque cheesecake, blood orange (2, 8)
Cheese of the day, chutney, truffle honey, crackers (1, 2, 8)
Dinner Menu
Bites
Olives 4
Smoked almonds 4 (9)
Tartine sourdough baguette, Glenillen butter 4 (1, 8)
Smoked Gubbeen & nduja arancini, prune & mustard (4 pieces) 10 (1, 5, 8)
Crab tartlets, Goatsbridge tout caviar (2 pieces) 14 (1, 5, 6)
Starters
Castleruddery pumpkin soup, sage & ricotta gnudi, walnut pesto 14 (1, 2, 8, 9)
Andarl farm pork tonnato, beetroot, beer pickled onion, potato crisp 16 (2, 5, 12)
Lightly cured salmon, labneh, kohlrabi, fennel, bonito 16 (1, 8, 10, 12)
Roasted Jerusalem artichokes, shiitake, pear, chicory, feta 15 (8, 10, 12)
Main Course
Cod, panko fried squid, spinach, warm tartar sauce 34 (1, 8, 12, 13)
Salt baked celeriac, kalettes , chanterelles, miso & hazelnut 28 (2, 5, 8, 9, 10)
Wicklow venison & sausage, red cabbage, salsify, quince & earl grey 38 (1, 2, 3, 8)
Pat McLoughin aged striploin (800g), flatcap mushroom,
organic leaves, beef dripping potatoes, Béarnaise 80 (serves two) (2, 8, 5, 14)
Sides
Beef dripping potatoes, roast garlic aioli 6.5 (2, 5)
Cauliflower cheese 6 (1, 8, 5)
Dessert & cheese
Spiced pumpkin cake, pumpkin namelaka, whiskey raisins, vanilla ice cream 10 (1, 2, 8, 9)
Chocolate burnt Basque cheesecake, blood orange 12 (2,8)
Cheese plate, quince, truffle honey, sourdough crackers 16 (1, 2, 8)
Lunch €59 pp
First course (for the table to share)
Roundstone sourdough baguette, Glenillen butter (1, 8)
Smoked Gubbeen & nduja arancini, prune & mustard (1, 5, 8)
Lightly cured salmon, labneh, kohlrabi, fennel, bonito (1, 8, 10, 12)
Jerusalem artichoke, whipped feta, shitake, pear, bitter leaves (8, 10, 12)
Main course
Roast rump of beef, cauliflower cheese, carrots, Yorkshire pudding, beef dripping potatoes (Sunday only)
Pat McLoughin dry ribeye, flat cap mushroom, organic leaves, Béarnaise €8 supplement (2, 8, 5, 14)
Salt baked celeriac, kalettes, mushroom, miso & hazelnut (2, 5, 8, 9, 10)
Market fish, panko fried squid, spinach, warm tartar sauce (1, 8, 12, 13)
Main courses are served with beef dripping potatoes to share
Dessert & cheese
Spiced pumpkin cake, pumpkin namelaka , whiskey raisins, vanilla ice cream (1, 2, 8, 9)
Chocolate burnt Basque cheesecake, blood orange (2, 8)
Cheese plate, quince, truffle honey, sourdough crackers +€5 (1, 2, 8)
Allergen Key- 1 gluten, 2 eggs, 3 celery, 4 sesame, 5 mustard, 6 crustaceans,
7 lupin, 8 milk, 9 nuts, 10 soybeans, 11 peanut, 12 fish, 13 molluscs, 14 sulphites
Opening Hours for December
| Lunch | Dinner | |
| Monday & Tuesday | – | – |
| Wednesday | – | 6:00pm – 9:00pm |
| Thursday | – | 5:30pm – 9:00pm |
| Friday & Saturday | 12:30pm – 2:45pm | 5:30pm – 9:00pm |
| Sunday | 1:00pm – 4:00pm | – |
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We will be closed from Monday the 23rd of December and will reopen on the 31st of December for New Years eve dinner
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| Lunch | Dinner | |
| Tuesday Dec 31st | – | 5:00pm – 9:00pm |
| Wednesday Jan 1st | – | 6:00pm – 9:00pm |
| Thursday Jan 2nd | – | 5:30pm – 9:00pm |
| Friday Jan 3rd | – | 5:00pm – 9:00pm |
| Saturday Jan 4th | – | 5:00pm – 9:00pm |
| Once we reopen on January 8th we will resume our normal opening hours | ||