Four in Hand
In contrast to the bustling bar, the Four in Hand dining room is an intimate bistro with warm dark chocolate timbers, white tablecloths and flickering tea light candles.
Dublin-born chef Colin Fassnidge’s (ex-Banc and est.) creative yet refined take on the nose-to-tail food philosophy has seen Four in the Hand win numerous awards over the last couple of years.
Most dishes incorporate offal or off-cuts – a pig’s ear here, a bit of tail there, some pickled tongue or roasted bone marrow. For the more adventurous, there is a five-course degustation menu that will take you on a culinary journey and delight the senses.
The menu is short but sleek, making the best use of seasonal fresh produce and hearty nose-to-tail dishes. The tender braised beef brisket in a sticky liquorice sauce atop a smoked potato puree, paired with the roasted bone marrow and a carrot and Manzanilla sherry puree, is masterful.
If you happen to visit with a large group, the menu features a whole suckling pig for a minimum 10 people (you’ll need to give 48 hours notice). Or you may be lucky enough to visit when the shoulder of roast suckling pig (for two) hits the specials board.
It’s worth saving room for dessert, which is more than an afterthought, with dishes like the white chocolate and fennel sandwich with raspberries.
For an adventure in the food domain, this culinary experience is sure to impress you, from head to toe.
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