The recently re-opened Peploe’s on Stephen’s Green has been showing off its refreshing new look following a major summer refurb.
The extensive makeover also extends to the food offerings where Executive Chef Neil Mulholland has embarked on a revamp of his own.
A quick scan through the menu reveals a range of inventive veggie and vegan offerings, including a starter of black truffle risotto with Almesan, beech mushrooms and watercress, and mains such as courgette ravioli with roasted tomato jus, heritage tomatoes and delicious Italian buratta.
