About

Concept

To add creativity and flavour to the finest ingredients in the most nutritious way possible.  In today’s ever changing restaurant environment, there is a demand for greater choice and the need to cater for individual tastes and nutritional requirements.  At Rustic Stone we feel we have something for everyone. Our restaurant is a fun, inviting and relaxed place to eat where everyone’s needs, diets and indulgences are provided for.
 


Nutrition

At Rustic Stone we create food that is as tasty as it is nutritious.  Our aim is to allow people to choose what they eat in accordance to what they look for in a meal, without sacrificing flavour.
We cook seasonally with olive oil, and nowhere will you find butter or cream in any of our dishes.  We use lots of fresh herbs and salads grown by farmers we know and trust.  We use organic produce where possible, always insisting on freshness.  We focus on the positive virtues of different ingredients and draw out the flavour as well as the goodness from within.
 


Suppliers

Our suppliers are an integral part of what we ultimately create on the plate.  Their high standards and pursuit of excellence are crucial components in helping us to achieve consistency.  Staying true to our philosophy of supporting home-grown produce and showcasing Irish ingredients is at the heart of what we do.
 

Stone Cooking

Rustic Stone adopts an old Spanish technique which is still quite new in Ireland. Customers are served their meat or fish dishes on a hot volcanic stone which they cook themselves. This method adds an element of theatre to the meal yet at the same time adds to customer preference allowing them to have their dish cooked exactly how they like it. Also on the menu is a list of salads and dressings carefully chosen by Dylan which is left to the customers to add and mix themselves. Along with these salads is a choice of new and unique side orders which are packed full of flavour. Dylan is particularly excited with his new range of sugar free cocktails and desserts which he has created specifically for Rustic Stone.
 


Group Booking

Rustic Stone is located on 17 South Great Georges Street and was officially opened to the public on Tuesday the 24th of August. The restaurant is open for lunch from 12pm to 2:30pm and for dinner from 5:30pm to 11pm. The restaurant can also be hired exclusively either in its entirety (120 seats) or the area downstairs which seats 60 people. For all reservations please call: 01 7079596.
You can also purchase gift vouchers for Rustic Stone - find out more here »

 

Fade Street Social

Fade Street Social is an ambitious new project incorporating two restaurants under one roof; The Gastro Bar and The Restaurant, along with a relaxed Winter garden Fade Street Social celebrates Irish food and character. Its approach is another departure from the formality of fine dining, while trying to capture the unique sense of humour of the Irish.

 Visit the Fade Street Social Website »

 


About Dylan McGrath

Dylan was born in Dublin and raised in Belfast. He studied in Portrush Catering College and Belfast Institute. He began his first Job in Jurys Inn, Belfast and then left to work in Roscoffs, Northern Irelands only Michelin starred restaurant. He also worked at The Commons Restaurant and Peacock Alley with most of his culinary skills being acquired at John Burton Race in L’Ortolan and Tom Aikens in Chelsea where he became Head Chef.

Dylan returned home to take up his own Head Chef position in Mint restaurant where he received a Michelin star. People who have worked with Dylan describe him as driven, ambitious, determined, innovative and intense. He is known to be incredibly passionate about his work and has been described by food critics as a "creative genius" and an "incredibly talented chef."

Dylan opened Rustic Stone in August 2010 that is a casual dining, contemporary restaurant which delivers on the flavours Dylan is so passionate about but without the formality he previously would have been associated with.

From Rustic Stone, the Raw menu has emerged, which was developed by Dylan keeping his ethos on nutrition and flavour to the fore.