Welcome to DXTR@McGettigan’s
Dublin City is a city that’s always prided itself on being unusual. One of the best ways to truly see the city is to eat your way through it. Here at the Bonnington Dublin check out one of Dublin’s most unique dining experience. Not every restaurant can boast that its produce comes exclusively from local suppliers. We are champions of local fresh produce; the diversity of the menu celebrates and mirrors the diversity of Dublin city.
The potatoes we use to make our hand cut fries are sourced from a local company, The Seed Potato Company located in Ballymun. All their potatoes are grown locally at The Golden Ridge Farm. Brought directly from the farm to our kitchen, hand cut and deep fried twice in duck fat for that extra crispy crunch.
All our fish are locally sourced North Atlantic Hake, which is the perfect fish for our Beer Battered Fish & Chips. We use a locally produced beer, Crafty Bear IPA, for a beer batter because of its high level of hops which gives a beautiful grapefruit and citrus flavour to the batter. Deep fried to perfection in duck fat for that extra crispy texture.
Coal smoking our meat with oak wood chips not only makes it taste and smell delicious, it also helps to render the fat into the meat making it super tender. Using our state-of-the-art Bradley Smoker, allowing us to achieve the perfect combination of tenderness and juiciness. It’s a delectable, melt-in-your-mouth, culinary experience.
Josper was born in 1969 when the most innovative technology and tradition joined hands. Created by Pere Juli and Josep Armangué in Pineda de Mar, Barcelona, it has become a legend in the world of charcoal gastronomy. A hybrid grill and oven, which means it has the flavour of the grill and the controlled cooking temperature of an oven. The grill has a door which means, when closed, none of the flavour or moisture can escape. Our Josper can cook meats at up to 500°C for fast and efficient cooking
All our bread is sourced from Coghlan’s which has been a family run artisan bakery since 1988. Now located in Co. Kildare they are one of the leading bakeries in quality and innovation.
We take our best cuts of Ribeye and repetitively submerge it in tallow, or rendered beef fat, to create a shell of tallow around the beef. We then age the beef in house for a minimum of 28 days. The beef is given a deeper flavour more tender and succulent, and will literally melt in your mouth.