And they marked the occasion with a special event.
Thompsons Restaurant, located on MacCurtain Street, has launched an all-new steak-
focused menu, setting a new standard in the region for steak lovers. The exclusive launch event last week welcomed guests with a unique drinks reception that offered a glimpse behind the scenes of Thompsons’ dedication to the art of steak preparation.
As guests arrived, they were greeted with a selection of premium beverages and had the
opportunity to explore Thompsons’ state-of-the-art dry aging fridges. These fridges, the
pride of the restaurant, are where the magic happens. Thompsons’ team shared insights
into the craft and care that goes into their premium cuts, showcasing the meticulous
process behind their signature dry-aged steaks.
Following this immersive experience, guests were taken on a guided tour through
Thompsons’ brewery, where they learned about the art of brewing and the passion behind
their craft beers. The evening then moved to the main event: a tasting menu of Thompsons’
celebrated dry-aged steaks, expertly curated by Jack McCarthy of Kanturk, one of Ireland’s
finest butchers.
Thompsons’ steaks are delivered as whole cuts and then carefully placed in Himalayan salt
dry aging fridges for 28 days. During this period, the flavour intensifies, and the meat begins
to tenderize, taking on the unique, savoury notes of the Himalayan salt. Once the aging
process is complete, the steaks are expertly butchered into individual portions and prepared
to perfection in their Josper charcoal oven. Basted in a miso butter glaze, the steaks boast a
rich umami flavour, delivering a distinctive and memorable dining experience.
The tasting menu was further enhanced with a new range of sauces and sides, carefully
crafted by head chef Cormac Lynch, to complement the depth and complexity of the dry-
aged steaks. In addition to these delectable accompaniments, guests enjoyed a selection of
exceptional wines provided by Bubble Brothers Wine Merchants from the English Market,
Thompsons’ own beers, and a variety of local spirits.
“We are thrilled to introduce our new steak-focused menu,” said Graham Jeffery, Owner of
Thompsons Restaurant. “The launch event was a fantastic opportunity to showcase not only
the quality of our ingredients but also the dedication and passion of our team. We take
great pride in our dry-aging process and the unique flavours it brings to our steaks, and we
are excited to share this with our guests.”
Thompsons Restaurant invites all food enthusiasts to experience their new steak menu,
where every detail is meticulously crafted to create an unparalleled dining experience. From
the dry-aging process to the final preparation, each steak promises a journey of flavour like
no other.
You can book a table over at their official website here.