“Achara, Dublin 2: Standout Asia-Inspired Restaurant Review”

Upon reaching Achara, the latest Thai-style eatery situated at ye old Happy’s on Aston Quay in Dublin, you should prioritise fetching a cocktail (€13) and obtaining a skewer of Killary Fjord mussels (€4). Subsequently, leisurely peruse the menu and conceive a game plan for attack on the sharing plates phenomenon. Plates arrive haphazardly as it’s a family-style operation.
It’s intriguing that Dublin now boasts three novel Eastern-Asian gastronomic ventures such as Floritz, Lotus Eaters and Achara, featuring fusion sharing dishes revealing Japan, Thailand influence and more. However, if the mussel kebabs are any indication, a feast awaits.
Mussels rarely quicken my pulse, but these transform when removed from their casing, stabbed onto a wooden stick, accentuated with a hint of lime and a touch of satay sauce, and then seared over an open spark on a tailor-made Santa Maria barbecue courtesy of Smokin’ Soul. This cooking imparts a divine quality to them.
The succulent yet sweet meat admirably resists the potent sauce and the roaring fire’s wrath. The innovative recipe transforms this Irish seafood into an appetizer on par with the gilda, and pairs beautifully with a pre-dinner drink.
Which introduces the topic of cocktails. They exhibit excellence and provide good value here. Their barbecue rhubarb gimlet, a gin cocktail, carries a delicious puckering tang due to the striking flavour of scorched rhubarb, with Thai basil oil drops frolicking on its face. There’s also a Kaffir lime margarita reposado, stirred with Kaffir lime liqueur.
If your drink of preference is ale, the offerings include Cobra (€5.50) and Blue Moon (€6) on draught. For vino enthusiasts, the list, albeit brief, is meticulously curated.

The menu boasts four generously sized, flame-grilled prawns from Argentina (£13). These prawns are topped with an appetising dressing of peanut and lemon grass satay, the shells infusing the luscious sauce with a unique, bisque-like taste that will have you dipping in for seconds in no time, potentially at the cost of some food stains on your outfit. The grill section also features gai yang (£5), which consists of two pieces of chicken thigh, with the skin crisped up to create a crackling effect, strip-charred. The specialty of this dish lies in the succulent, Feighcullan free range chicken, flavoured with a marinade of fish sauce, lemon grass, garlic, and a subtle hint of chilli.

A mound of vibrant baby kale fritters (£7) is also on offer, the green leaves just lightly cooked inside a thin layer of tempura batter. Its irresistible appeal is heightened by a splash of fermented chilli glaze. Yet, a possible contender might be the stir-fried aubergine garnished with a basil chilli glaze (£12). If you’ve been sceptical of aubergines, be prepared for conversion. With its luscious, soft pulp contrasting the crisp skin, this flavourful dish strikes a fine balance, amplified by heaps of garlic, Thai basil, and chilli.

A modest looking salad boasts a combination of yellow beetroot, apple, blueberry, radish, and mint (£8). As simple as it sounds, the blend of these ingredients results in an outstanding dish, bursting with fruity tastes, fragrant scents, and invigorating tanginess. A dusting of sesame seeds adds just the right crunch.

The shared chargrilled sea bass (£22), accurately butterflied and expertly cooked, is another must-try. The nam jim dressing oozes heat from red chillies and refreshes with a hint of lime juice, fish sauce, garlic, toasted rice powder, and coriander leaves. While sea bass commonly appears on menus even when local alternatives are available, it seems to be more acceptable in Chinese and East-Asian restaurants, where it is a usual feature. To accompany this, we recommend the crunchy green beans, well-seasoned with garlic and chilli (£6) and the fragrant jasmine rice (£3), which compliment the fish beautifully.

The sole option for the final course at Achara is the charred pineapple whip, priced at €8. This interesting take on the famous Thai delicacy, khao niao mamuang, involves coconut sticky rice served with mango. This unusual dessert dish is prepared with a touch of understated drama, where the sumptuous coconut sticky rice is presented at the base of the plate. The waiter then scatters chunks of charred pineapple on top of it at the table, using an espuma gun to add a subtle sheep’s yoghurt mousse. The whole dish is finished with a sprinkle of pistachio crumble for that final crunch.

Achara delivers a content and cheerful atmosphere. The entire ambiance seems to fit just right, boasting a sophisticated room with hospitable staff. The food is delectable and the prices hit the right balance. The restaurant excels at serving shared plates, offering dishes perfect for sharing amongst the company. Among the recent arrivals of Asian-inspired eateries, Achara takes the top spot on my list.

For a party of three, we spent €138 on a meal that included two fancy drinks and two beers.
In my opinion, I applaud the unique blend of flavours, energy, and subtle smokiness of this Thai-inspired food hub.

Their ingredients are sourced from reputable local suppliers like Feighcullen for free-range chicken, McLoughlin’s for beef, and others like Glenmar and Caterway.

For vegetarians, they offer dishes such as XO oyster mushroom larb, deep-fried aubergine, and baby kale fritters.

In terms of accessibility, the place is fully equipped to accommodate wheelchair users, including accessible restroom facilities.

As for the music, they play soothing tunes of Leon Bridges, as well as R&B and soul genres.

Condividi