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From wine tastings to pre-theatre dining, we've something to suit everyone on your nice list:

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ely's Wine Courses & Tastings are a great gift and a fun, informative way of tasting and learning about wine. This is the ideal gift for the wine lover in your life, or it makes for a truly unique treat for that special someone! 
See the full list of 2015 wine tastings and courses:

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ely wine tasting evenings 2015 - Each week a guest speaker will present a selection of wines from the given region and we'll serve up a supper dish to match. 

Thursday 15th Jan – Bordeaux Left Bank 
Thursday 22nd Jan- Bordeaux Right Bank 
Friday 23rd Jan – Australian Icons 
Thursday 29th Jan – Chateauneuf-du-Pape
Friday 30th Jan – Syrah & Shiraz
Thursday 26th Feb – Champagne & Sparkling wines
Friday 27th Feb – Classic Cabernets 
Thursday 5th March – Pinot Noir
Thursday 12th March – The Wines of Tuscany
Thursday 19th March – Germany!

Register now at

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Don't miss out on a chance to enjoy the Big Rhône Tasting, this Thurs 6 November at +ely bar & brasserie for only €15. 

Rhône Wine Week Ireland is a HUGE national celebration of the wines of the Rhône Valley. We’ll have the winemakers on hand to talk you through a fab selection of nearly 100 wines and John Wilson, wine writer and author from the The Irish Times will meet with guests. 

LTD tickets available, book now:

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Celebrate Christmas with work colleagues, family and friends at ely. 
We offer specially designed set menus featuring the best of seasonal Irish produce, interesting wines by the glass and excellent friendly service in three great locations in the heart of Dublin city. 

Visit our menus at
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15 Essential Autumn Foods You Should Enjoy
As the days slowly shorten and the sun plays harder to get, our appetites begin to change, too. Where just weeks before, it seemed natural to toss a salad together on a whim, now our thoughts turn to a bowl of soup, or a comforting casserole. Here are our tips on some of the foods you should be making the most of this autumn.

Read all about it at
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Restaurants Association of Ireland: Did you know that customers in restaurants are paying on average 34.5% in excise & VAT (€7.95) on a €22.95 Bottle of Wine? That leaves a profit margin on a €22.95 Bottle of Wine of €0.92 or 4%. #ReverseExcise 

Here in ely, in our 15th year, we promise to absorb last year's duty taxes, reducing the price on all of our wine to provide our fantastic customers with great wine at affordable prices when dining out.

"A great decision, and courageous too given tight margins in the industry. Some lateral thinking long overdue in the industry to take it in a new direction. Your existing customers will certainly thank you for it, and you're sure to generate new interest and popularity. Overall, it must be a win-win. I hope even more follow your lead, but hats off to the trend-setter!" +Des O'Mahony  -  +Bookassist 

Read all about #elyWineValue campaign and see some of the support we've been receiveing

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#elyBigTasting 8pm session is now SOLD OUT!
There is still about 25 tickets left for the 6pm session so HURRY and get your tickets so you don’t miss out.

Book now at

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Are you a Hop-Head?
Because if you are you’ll want to look at a few of the double IPAs that Barry Rowan shares on #elywinebarblog this week
If you're not, here is your chance to learn more about craft beers, IPA, ABV and also why hoppy beer goes really well with very spicy food.

See Craft beers and cocktails @ ely - Part 5 on 
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Thank you to Aoife Carrigy for sharing some lovely words and photos from the ‪#‎elyfarmtrip‬ we took on September 23rd to the Burren, Co. Clare, to kick off the ‪#‎ely15years‬ celebration. A great day had by all!
"I took a spin down to one of my favourite parts of the world today with a gang from Ely to celebrate 15 years of business and to meet some of the people they source their food from.
We met Pat McCormack whose farmhouse doubles up as Father Ted's house, and who supplies organic lamb to Ely. We met Hugh Robson, Erik's da, who supplies the organic beef and pork (one of the reasons their bangers & mash are so tasty). We met Birgitta Curtin of Burren Smokehouse and tasted her superlative kombu and Dillisk marinated smoked organic salmon.
We chatted with some fascinating women involved in conservation of local wildlife and heritage, were quoted John Moriarty about the Tuatha de Danaan being people who were shaped by the land they live in and were recited poetry about what we lose when we lose our connection to the land. We discussed the role of public art in healing communities, and the role of the humble spud in tackling global food security, and the role of grazing cows in preserving the fragile landscape of the Burren which has been farmed for over 6,000 years.
We drank fine wine (well you'd have to, wouldn't you) and ate beetroot pickled eggs, and beef tongue with black truffle, and caraway seeded goats gouda, and perfectly roasted beef with pickled onions and horseradish, and porchetta rolled with local herbs, and the aforementioned umami-tastic salmon.
As rainy Tuesdays go, I'd say that was a pretty good day's work all round."
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