For his first new restaurant in a decade, much-loved chef Richard Corrigan has teamed up with fellow Irishman John Nugent, who founded events company Green and Fortune, and Tony Gibney from famed Irish pub Gibney’s of Malahide. The result of the trio’s work is Daffodil Mulligan, a relaxed restaurant and bar that champions seafood with subtly Irish influences.
The venue formerly housed short-lived Irish restaurant Nuala and Corrigan has kept the same layout with the restaurant upstairs and a bar in the basement. However, Nuala’s curved banquettes have been swapped out for tables for two and four, and there’s now a 10-seat oyster bar.
Those who are expecting a carbon copy of Corrigan’s eponymous Mayfair restaurant and its nearby sibling Bentley’s will be disappointed, as this is a far more casual operation befitting the area. However, you will find the sort of seafood dishes that helped Corrigan make his name, with the coastal influence obvious from the outset – beef tartare is served in oyster shells and paired with a seriously umami oyster cream, while the pairing of fleshy Scottish langoustines with mayonnaise is beguilingly simple.
Meat dishes put in a strong showing too, whether that be paprika-dusted fried pork rinds which melt on the tongue to reveal blobs of apple sauce or the meltingly tender pork belly that is cured in sugar, boasting a crisp outer edge that strikes the perfect balance between sweet and salty.
Daffodil’s pudding menu revels in nostalgia, offering up the kind of sweet treats that your mother made for you as a youngster. Tuck into baked apple bursting with cinnamon and the boozy hit of Armagnac-soaked prunes, or opt for a rich helping of dark chocolate and banana mousse which encourages child-like spoon licking. If you prefer liquid desserts, order from the cracking cocktail menu which features a Blood Orange Jalapeño Margarita, or choose wines from an assured list that traverses Europe.
Corrigan’s son Richie acts as GM and ensures that classic Irish hospitality comes as standard, leading a team of chefs and front-of-house staff who seem genuinely happy to be there. After dinner, keep the good vibes going by heading to Daffy’s basement bar for Guinness, King’s crisps and if you fancy it, an Irish jig.