Coppinger

At the end of July 2024, Coppinger reopened its doors with a new face and the same excellent bistro offering. Our fast-paced restaurant, based in the heart of the city, brings you top-notch cocktails and meals that cannot be beaten. Coppinger, one of Dublin's best-loved venues, has always been the last word in cool having hosted some of the highest-profile diners around. If you have a special midweek lunch or a bespoke night to remember, we will be ready to show you a good time. Our beautiful new space is perfectly equipped to host any event and we are eager to welcome Dublin’s trendiest patrons once again.

• OPENING HOURS

• Monday—Closed

• Tuesday—5pm to 10pm

• Wednesday to Saturday—12pm to 3pm, 5pm to 10pm

• Sunday—1pm to 9pm

• CONTACT

• Email—info@coppingerdublin.com

• Telephone Number—(01) 672 9884

• Location—Coppinger, D02 Y973

Four unique restaurants, one big family—purchase your gift card or digital voucher at the links below. We look forward to welcoming you soon.

SAMPLE MENU

• BREAD, DIPS, AND BITS

• House Foccacia

• Ballymakenny crisps, Achill Island smoked sea salt

• White bean hummus, nduja & pine nuts

• Velvet cloud, maabouj, harissa roast carrot

• Baba ganoush, sumac shallot, molasses

• Burrata and anchovy on toast

• Spiced lamb croquette, mint & preserved lemon

• SMALL PLATES

• Garlic and chilli gambas a la plancha

• Beef tartare, pickled walnut, Jerusalem artichoke

• Nduja stuffed ‘wagyu’ squid, fennel, sun dried tomato, bottarga

• Cais na tire agnolotti, brown butter, sage, squash

• Crispy pink fir potato, pickled shallot, Iberico ham

• Provencal mussels, charred sourdough

• MAINS

• Pan fried gnocchi, roast squash, brown butter, sage, parmesan

• Roast cauliflower, walnut and white bean ragu, romesco (v)

• Roast cod, buttered leek, smoked clam & mussel sauce

• Roast venison,, charred celeriac, Abercorn cavalo nero, pepper sauce

• Oxtail papardelle, chestnut mushroom, crispy kale

• Delmonico Ribeye Steak, Abercorn mustard leaves, parmesan

  
  

• TO SHARE

• 24oz côté du boeuf, beef fat chimmichurri spuds, choice of two sides

• SIDES

• Ballymakenny spuds, roast garlic aioli

• Abercorn leaf salad, Cáis na Tire, citrus dressing

• Charred greens, romesco

• DESSERTS

• Paris Brest, whipped caramel and blood orange

• Chocolate namelaka, poached prunes, vanilla ice cream

• Orange and cranberry clafoutis, honey and rosemary ice cream

• Selection of Irish cheeses with all the gear

Coppinger's ethos is one of great food paired with an equally exciting atmosphere, so take a seat in our dynamic restaurant or join us at the bar for a couple of cocktails. Daniel Hannigan, our highly talented and award-winning Executive Group Head Chef, has a passion for collaboration and creates kitchens that work together seamlessly. Coppinger is excited to bring you plates full of big flavours, a drinks list that's designed to delight, and the best night, every night.

Food. Love. Atmosphere.