One of Dublin’s most exciting chef collaborations takes place later this month as China Sichuan teams up with Volpe Nera chef-owner Barry Sun for a special anniversary dinner celebrating 50 years of the popular Sandyford institution.
Due to massive demand — the first sitting sold out almost immediately — a second date has now been added for Tuesday, June 2nd.
Originally from Liaoning province in Northern China, Barry Sun returns to the flavours of his childhood with a menu blending traditional Chinese techniques and refined modern Irish cooking.
Speaking about the special menu to celebrate China Sichuan’s 50th anniversary, he tells us that, “This menu is about celebrating that journey, while honouring the legacy of a restaurant that has defined Chinese dining in Ireland for half a century.”
Diner can look forward to tucking into a seriously lush line-up including Duck Fat Brioche, Giga Oysters with Chilli and Rose Vinegar, Lobster Ma Po tofu and tea-smoked Skeaghanore duck.
The second collaboration dinner takes place on Tuesday June 2nd at 6.30pm. Tickets cost €150 including wine pairings by Liberty Wines. Bookings via China Sichuan – early booking is highly recommended and can be made directly by emailing info@china-sichuan.ie
