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The 2024 summer season at the Power House Garden is finally here! From June to September, join us as some of Dublin’s most exciting vendors
El Milagro, Street by Sunil, The Salt Project and Socafro Kitchen
take over Roe & Co Distillery in our beautiful, outdoor Power House Garden. Expect delicious tasting menus matched with Roe & Co cocktails as part of the experience!
These culinary and culturally diverse vendors will bring a flavour of their food experiences to the Powerhouse Garden while the Distillery team create new and interesting cocktail pairings to accompany these foods of the world, proving the accessibility and creativity of Roe & Co Whiskey. The perfect place for group gatherings, get the gang together and join us for a wonderful night of food and cocktails!
El Milagro, Street by Sunil, The Salt Project and Socafro Kitchen at Roe & Co Power House Garden will run Thursday to Saturday, with the first sitting at 5.45pm and the last sitting at 8.15pm. The Roe & Co Summer Garden is a strictly over 18s experience, with no exceptions.
Multi-award winning chef Sunil Ghai, of Pickle restaurant fame, will take over the Summer Garden in July, and with wife Leena, will bring a focus on traditional recipes from their childhoods in India. At Street, a super team of chefs have come from different regions of India with a burning passion for cooking as they’ve spent many years perfecting curries, biryanis, tandoori breads and kebabs, roasting spices and making spice mixes. They know the importance of flavour and make all the pickles and chutneys in-house. Well known for his expertise on spice, Sunil will be working closely with Roe & Co bartenders to develop cocktail pairings that will incorporate Sunil’s unique spice collection and Streets homemade lassis recipes.
Menu
To Snack: Puchka (gluten)
Semolina bubbles with Chickpea, Potato grit, Tamarind-date chutney, served with Coriander, mint & raw mango spiced extract.
To Start: Amritsari Machhi Fry- From the streets of Punjab (egg,dairy,mustard)
Sea Bass with carom seed, fried in chickpea flour & turmeric, served with Chilli mayo & pickled vegetables.
or
To Start: Gwalior Aloo Tikki- Famous street dish from Gwalior (gluten & dairy)
Crispy fried potato cakes, served with Trio of Chutneys, yoghurt & peas
To Continue: Kolkata Kathi Kebab- Famous Kolkata street kebab ( gluten,dairy,egg)
Parantha bread dipped in asala omelette roll with Chicken tikka, peppers, red onion & masala, served with Gunpowder chips, chilli & fresh salad.
or
To Continue: Kolkata Kathi Kebab- Famous Kolkata street kebab (gluten,dairy,egg)
Parantha bread dipped in Masala omelette roll with Paneer tikka, peppers, red onion & masala, served with Gunpowder chips, chilli & fresh salad.
To Finish: Gulab Jamun (gluten,dairy,egg,nuts)
Indian fried milk donuts dipped in saffron & cardamom infused sugar syrup, served with Vanilla ice cream Vanilla ice cream and fresh berries
Founded by Kildare-based Chef, Caomhán de Bri takes a fresh new approach to street food with his nomadic food trailer that has travelled coast to coast popping up in scenic locations all over Ireland. Caomhán has worked in professional kitchens for over a decade, including a year in London in Gordon Ramsay’s Michelin-starred restaurant, Maze. Having grown up with a huge appreciation and respect for food, passed down to him by his parents, Caomhán’s menus have always had a strong focus on food provenance. Visitors to The Salt Project can expect an offering that consists of a series of Blaisíní (small bites) dishes that have been specially designed to showcase locally grown and artisan ingredients from small scale producers specific to each region.
Socafro Kitchen, a bustling street food venture in Waterford City, is founded by Alistair Jeje who offers an enticing fusion of Caribbean and Nigerian flavours that play homage to his roots. Socafro brings vibrant flavours of Afro-Carribean cuisine together to create a unique menu fusing the bold, spicy flavours of the Carribean with the soulful, hearty dishes of West Africa. From mouth-watering jerk chicken to their savoury jollof rice, each dish will transport your taste buds to the tropics.
Socafro takes pride in sourcing ingredients from local suppliers, prepared with the utmost care to ensure the most fresh and most authentic dishes possible. Alistair joins Roe & Co in September ahead of the launch of his debut cookbook ‘Socafro’.
€45 per person for set food menu. Explore a curated cocktail menu, created to perfectly pair alongside each dish for an additional €35 per person.
Thursday to Saturday, 5.45pm to 8.15pm (final seating)
You can cancel free of charge up to 24 hours ahead of your booking. After that, cancellations are €25 per person to cover our food partners. For further information, check Open Table T&Cs.
Veggie options are always available, just let us know in the comment box when you’re booking.
As this is a working distillery and an alcohol attraction, children are not permitted to the Roe & Co Summer Garden. This includes small babies.
