Nov 15, 20192 min read

Bookings For Allta Wine Bar Open Today

Allta, the much anticipated wine bar from chef Niall Davidson officially opens next Wednesday, with bookings going live today. Earlier this week we offered ATF readers the first chance to eat there at this week's soft launch, with 50% off the menu, and so many of you emailed for seats that we managed to crash their system - oops.

'Allta' is the Irish for wild, and Niall who used to own Irish restaurant Nuala in London, along with head chef Hugh Higgins (ex-Luna) and sous chef Christine Walsh (ex-Loam in Galway) have spent the last few months travelling around the country finding producers to work with, and testing recipes, fermenting and curing in a Terenure test kitchen. The menu features housemade charcuterie, snacks like Croman oysters with rhubarb vinegar, and small plates like crispy skate wing with a seaweed cream. There's also lots of pasta like chicken liver scarpinocc (which looks to be a must order going off reports from last night), spider crab bigoli, and smoked Gubbeen capellatti with grilled maitake broth. Every ingredient used bar olive oil, pasta flour and white chocolate is sourced in Ireland.

They're calling it a wine bar first and foremost, and sommelier Ian Fitzpatrick, who came from Adare Manor, has put together a list of 100 wines, with 30 by the glass, as well as sake, cocktails, beer and non-alcoholic options. Niall plans to open a less casual sister restaurant to Allta next year, with very few seats, a tasting menu and no choice. Hands up if you're excited for that one.

Allta will take a certain amount of bookings, but generally the long table in the middle of the restaurant, made from an Irish elm tree, will be reserved for walk ins - although you can book it for groups. There's also a private dining room downstairs which will be available for bookings from the 1st of December. At the moment they're going to open from 5pm - midnight, Tuesday - Saturday, with the full menu available until 10pm and snacks from 12pm - midnight.