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Simmons, a new restaurant at the InterContinental Dublin in Ballsbridge, has opened to positive early reviews. The venue replaces the long-running Seasons and sets out to present a seasonal, contemporary take on Irish cooking within a renovated hotel dining room.
A fresh chapter for a familiar location
The restaurant takes its name from a prominent local family and occupies the same hotel space once home to Seasons, a fixture of Dublin’s hospitality scene during the Celtic Tiger years. Management says substantial investment has been made to remake the room and give it a more timeless, European-café feel.
The team behind the plates
Abhimanyu Behl joins Simmons as head chef. He moves into the role after kitchen posts at The Merrion, The Conrad and Carton House, and will work closely with the hotel’s Executive Chef, Alberto Rossi.
Behl has described the menu approach as rooted in Irish ingredients but open to international influences. He said the team is eager to welcome both hotel guests and locals, and to show their version of modern Irish cooking.
What diners will find on the menu
The menu mixes classic hotel-restaurant offerings with contemporary touches. Starters include items such as Ballymakenny potato and garlic soup served with Guinness bread, Connemara scallops, dry-aged beef tartare and organic salmon gravadlax.
- Main courses: dry-aged rib-eye, magret duck fillet, pan-seared Dover sole, Atlantic halibut and pan-fried stone bass.
- Desserts: creations from Executive Pastry Chef Orna Larkin, including a dark chocolate and miso tart, warm pistachio doughnuts and a raspberry-and-peach rum baba.
- Snacks: Carlingford oysters and Oscietra caviar are also offered.
Design, drinks and service
The interior was developed by Millimetre Design, with a strong visual emphasis on the bar. The counter is faced in veined Calacatta Viola stone, and the overall scheme aims to evoke the glamour of classic European Grand Cafés.
The beverage list highlights a dedicated Martini selection, Champagne cocktails, a wine list and a range of liquid desserts. Front-of-house is headed by maître d’ Nick Munier, known to Irish viewers from programmes such as The Restaurant and Irish MasterChef, and for his work at Pichet.
Location and atmosphere
Simmons overlooks the hotel's terrace in Ballsbridge, offering a city-centre dining option that blends hotel polish with neighbourhood accessibility. Early commentary suggests the combination of renovated surroundings, an experienced team and a seasonally focused menu has resonated with reviewers so far.
