+353 1 639 4889

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Amuse Restaurant is open for Lunch (12.30pm-3pm) and Dinner (6pm-10pm) Tuesday to Saturday.

Please note, on Saturday evenings we only do tasting menus €65 for 5 courses and €90 for the “Paris to Tokyo” menu.

For reservations of less than 7 people please use the OpenTable booking widget above.

You can also phone us Tuesday to Saturday on 016394889 or email us at For parties of 7 or more for Dinner we will require the group booking to be completed and faxed, scanned or posted back to us to confirm the booking request. Please see the group booking form for our cancellation policy, the pdf can be downloaded below. Amuse Restaurant is available for Private hire, please phone or email us to enquire about terms and conditions.

Christmas at Amuse

Our seasonal Christmas Menus will be available from Tuesday November 29th to Lunch December 24th. During this period we will be open for Lunch and Dinner Monday to Saturday. For parties of 7 or more people, we kindly ask for the group booking form to be filled out and emailed back to us. For parties of 10 or more we will also require a deposit of 25% of the cost of the food Menu per person dining. Please see our booking form for our terms and conditions.

Christmas Lunch 2016

Christmas Evening 2016


Our Location


T: +353 1 639 4889 | E: INFO@AMUSE.IE





Squid Cracker


Green Tomato

Green Tomato

Sample Menus | Wine List

Amuse Bouche

Amuse Bouche





Stitch and Bear's Review of Amuse Restaurant


Tom Doorley's review of Amuse Restaurant


Paolo Tullio's review of Amuse Restaurant


Georgina Campbell's review of Amuse Restaurant


Lucinda O'Sullivans's review of Amuse Restaurant



Glazed Beef

Glazed Beef

Blue Fin Tuna

Blue Fin Tuna


Salmon (Plate)

About us

We would like to take this opportunity to introduce Amuse Restaurant. Dublin’s latest fine dining venue.

Ideally located on Dawson Street, just a stones throw from St. Stephen’s Green and Grafton Street, Amuse Restaurant is owned and operated by Conor Dempsey and his wife Joanna. Nestled within the hustle and bustle of one of Dublin’s busiest streets a relatively small dining room by Dublin standards, sets the stage for the kind of cooking you will not find anywhere else in Ireland.

Conor’s formative years as a chef were spent firstly in London where he worked in the “Oak- room” the famous 3 Michelin starred Restaurant owned and run by Marco Pierre White. After London, he travelled to France where he worked in Burgundy in the 3 star Michelin Restaurant “La Cote Saint Jacques”. It was here while working along side Japanese chefs, he began to learn about Asian flavours and techniques, the essence behind the cuisine of Amuse Restaurant. In Paris while working in “Le Jules Verne” another highly acclaimed Michelin starred Restaurant in Paris he met Joanna his future wife. After many years abroad and the Celtic Tiger in full roar back home, Conor and Joanna decided to return to Dublin. Finally after spending 7 years as Head Chef in “Dax Restaurant” on Pembroke Street Amuse Restaurant became a reality.

Since opening, Amuse Restaurant has garnered rave reviews from the Country’s most trusted and renowned food critics. Praise has flowed for Conor’s individual style of cooking, which brings Asian flavours, namely Japanese, to modern French cuisine. The menu focuses mainly on tasting menus as it is the best way to experience this kind of food, however there is a three course set menu available Tuesday to Thursday for mid week dining. The lunch menu is a three course affair with the option of a shortened tasting menu keenly priced, perfect for corporate and business lunches.

The cuisine in Amuse Restaurant is the culmination of years of experience gained by Conor from his time in France and travelling to Asia. In essence the food remains French in its technique and format but introduces the subtlety and restraint associated with Japanese cuisine. Other flavours from Vietnam and Korea can be found dotted around the menu, sometimes in plain view, other times hidden from sight. The heavy stocks, sauces and use of butter have been replaced by Dashi (Seaweed Stock), citrus fruit in its many forms and fermented Soy and Miso. This makes for truly memorable dining.

Our Sommeliers, Jean Baptist Letenois and Lena Duhamel continue to enthusiastically source new wines for our ever growing Wine List, and we are always adding exciting new references. To help our Wine List continue to grow unimpeded, we are planning the construction of a new Wine Cellar in the basement and hope to carry out the works over the Easter break 2015.

Thank you for taking the time to read this introduction to Amuse Restaurant and we hope to welcome you soon.

Squid Ramen








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