A new chef at Suesey Street, and a new lunch menu too…

Since opening last year Suesey Street has established itself as the go-to place for great food in a relaxed yet stylish setting.  The restaurant on Fitzwilliam Place is now pleased to announce that Graeme Dodrill has been appointed as head chef, bringing with him a lot of experience and a passion for hospitality and good food.  Chef Dodrill’s first task at Suesey Street was to put together an exciting new lunch menu  which launches this week –  it introduces “something for everyone”,  from diners looking for a quick lunch to those looking to entertain and impress!


Take the Suesey Street burger from the new menu, this favourite (€15) is made using premium meat from John Stone’s butchery and comes with Hegarty’s cheddar and Gubbeen bacon from West Cork.  As Graeme says “If you’re going to make a burger make it a great one. This one is a monster! We want lunch at Suesey Street to be more accessible, while not compromising on quality.”

John Stone steak sandwich

The aim of the new lunch menu is to move away from the structured a la carte offering, so diners can enjoy a quick, good value lunch.   As well as the new smaller plates there will also remain the larger plates for diners who wish to enjoy a longer, more substantial meal.  Other highlights from the lunch menu include a delicately clean Dunany Crab Salad at €12 (with radish, lime crème fraiche, dill and kohlrabi) and a tasty Pork Pie (€10), made with fresh short-crust pastry, using the best cuts of pork and choice vegetables. Pork Pie

Dunany crad salad with kohlrabi dill radish


Graeme Dodrill’s food can be best described as modern European cuisine. A typical dish from chef Dodrill will match texture with colour and flavour to deliver a visually impressive taste sensation.  He and his team use fresh, seasonal ingredients with creative imagination to produce much loved dishes that delight excite and make your mouth water!


A veteran of high-end restaurants such as One Pico, Mulberry Garden and The Greenhouse, Graeme Dodrill also brings with him the ethics of good cooking, having worked at Michelin starred places such as Chapter One and l’Ecrivain.  His cooking style chimes well with the ethos of Suesey Street, superior quality yet informal and relaxed.



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