Wild Wicklow venison with truffle Caesar dressing, warm sticky toffee pudding with fig leaf ice cream and whisky roasted pear French toast bring a delicious new season to the much loved Trinity Street institution

Dublin, November 4th, 2026: Pichet, one of Dublin’s best known and most beloved restaurant institutions, celebrated for its always unwavering standards, is welcoming the festive season with a collection of new dishes and delicious winter interpretations of its best loved favourites.

Head Chef Harry Quinn’s seasonal line up introduces a new Wicklow fallow venison loin main course, a warm sticky toffee pudding with fig leaf ice cream dessert, alongside freshly reimagined gnocchi, French toast and an exceptionally indulgent chocolate mousse.

Rich game, warming whisky roasted pears and indulgent puddings put the flavours of winter at the heart of the new menu. Combining French technique, excellent seasonal ingredients and the generous, flavour led cooking that have made Pichet a Dublin favourite, the new dishes offer plenty of temptation for Christmas lunches, festive catch ups and evenings worth lingering over.

A SEASONAL FAVOURITE, BEAUTIFULLY REIMAGINED

Leading the new line up is the Wild Wicklow venison loin, a seasonal favourite that returns to Pichet each year in a different guise. This winter’s interpretation pairs locally sourced wild venison with crisp, buttery potato terrine, truffle Caesar dressing, boudin noir and pink peppercorn sauce.

Sourced through a specialist Irish wild game supplier, the fallow venison comes from wild deer in County Wicklow. Its local provenance and distinctive depth of flavour make it a natural centrepiece for Harry’s winter menu, continuing Pichet’s commitment to working with Irish producers and choosing ingredients at their seasonal best.

The detail is what makes it special. Thin slices of potato are layered with butter and cooked in the oven before being finished on the plancha, creating a golden, crisp exterior. A truffle dressing takes its inspiration from the classic Caesar, replacing anchovy with truffle salsa for an earthy depth that complements the venison.

Alongside it, boudin noir, the French take on black pudding, is lightened with folded chicken mousse before being seared on the plancha. Radicchio leaves and grated Irish farmhouse smoked Gubbeen cheese add colour, bite and smokiness, with a pink peppercorn sauce bringing gentle spice to the finished plate.

“It is always one of our most popular dishes this time of year, but I think this is my favourite version we have ever done,” adds Head Chef Harry Quinn.

WINTER COMFORT, THE PICHET WAY

House cured salmon offers a lighter opening, combining ponzu dressing, wasabi, Granny Smith apple, pickled cucumber and radish for a bright, fresh plate.

For those drawn to the comforting flavours of the season, hand rolled gnocchi is served with pumpkin purée, roasted seasonal mushrooms, stracciatella, hazelnuts, brown butter and sage. Soft gnocchi and creamy stracciatella meet sweet pumpkin, earthy mushrooms and the toasted richness of brown butter, with hazelnuts adding crunch and sage bringing its unmistakable winter warmth.

Made with cheeses produced using vegetarian rennet, the gnocchi is suitable for vegetarians, offering a generous, richly flavoured seasonal main course.

DESSERTS WORTH MAKING ROOM FOR

The new warm sticky toffee pudding arrives with fig leaf ice cream, pairing rich, comforting sweetness with delicate vanilla notes and the distinctive aromatic flavour of fig leaf. It is just the kind of pudding that makes coming in from the December cold feel like an occasion.

Pichet’s much loved French toast also gets a seasonal makeover, now served with whisky roasted pear and walnut crumble. Warming fruit and a nutty crumble bring fresh appeal to a dessert that has already become a firm favourite.

For chocolate lovers, the warm 70% chocolate mousse is layered with white chocolate bavarois and black cherry compote, then topped with vanilla ice cream, to give all the flavours of a classic black forest gâteaux, but with a lighter touch.

CHRISTMAS ON TRINITY STREET

Founded by chef Stephen Gibson in 2009, Pichet has become an enduring part of Dublin’s restaurant scene, known for its French influenced cooking, seasonal Irish produce, warm hospitality and unwavering commitment to exceptional standards.

Its latest menu brings that same attention to detail to the festive season, with new dishes to discover and familiar favourites worth returning for. Whether the occasion is a Christmas lunch with friends, a December date night or a leisurely dinner after an afternoon of Christmas shopping, there is plenty to look forward to on Trinity Street.

The seasonal dishes are available at lunch and dinner from November 2nd to December 31st 2026. The hand rolled gnocchi at €29 and the Wicklow fallow venison loin at €39, with desserts priced at €12 each.

Reservations are open now at pichet.ie, where guests can select their preferred lunch or dinner sitting. Advance booking is recommended for November and December, with Christmas group dining enquiries handled directly by the restaurant team. Guests should advise the team of dietary requirements when booking.

Pichet
14 to 15 Trinity Street, Dublin 2
Instagram: @PichetDublin
pichet.ie