Nearby Attractions and Points of Interest

• Meeting & Conference Facilities Read More
  The Great Hall THTR CLRM U-SP BNQ DIN/DNC 600 250 90 330 270 The Great Hall is flooded with natural daylight and equipped with individualised air-conditioning and state of the art AV equipment. . Viking Suite 1 THTR CLRM U-SP BDRM 600 250 90 25 The room has windows with natural daylight that can be effectively blacked out. . Viking Suite 2 THTR CLRM U-SP BDRM 50 25 28 28 The room has windows with natural daylight that can be effectively blacked out. . Norman Suite THTR CLRM U-SP BDRM 50 25 25 25 The room has windows with natural daylight that can be effectively blacked out. .
• Meeting & Conference Facilities Read More
  The Great Hall THTR CLRM U-SP BNQ DIN/DNC 600 250 90 330 270 The Great Hall is flooded with natural daylight and equipped with individualised air-conditioning and state of the art AV equipment. . Viking Suite 1 THTR CLRM U-SP BDRM 600 250 90 25 The room has windows with natural daylight that can be effectively blacked out. . Viking Suite 2 THTR CLRM U-SP BDRM 50 25 28 28 The room has windows with natural daylight that can be effectively blacked out. . Norman Suite THTR CLRM U-SP BDRM 50 25 25 25 The room has windows with natural daylight that can be effectively blacked out. .
• Restaurants Read More
  Fahrenheit Grill's produce from our fish to our beef is sourced from exceptional local Irish suppliers to ensure freshness and quality of flavour. We use only Irish dry aged beef that has been specially selected for you by one of Dublin's finest butchers, Anthony Dunne. The Dry aging process involves hanging our meat for 21 days. It is kept it in a controlled temperature of between 4°C and 5°C and rotated on a daily basis before preparing. During that time the meat becomes increasingly tender while the moisture evaporates, resulting in a firmer texture and more concentrated beef flavour. Our meat is then seasoned and cooked in our special chargrill to sear the outside and keep the inside tender and juicy. That's what makes our steaks so special! Fahrenheit Grill has the great advantage of a coastal location. We are less than 15 minutes from the famous fishing village of Howth. We have chosen as our key supplier, Wrights of Howth to deliver our seafood straight from the boat to our kitchen. Wrights of Howth is a family run business established in 1890. Together we pride ourselves on our seafood prepared in the traditional way, using natural ingredients and absolutely no additives. That's what makes our seafood so different!
• Restaurants Read More
  Fahrenheit Grill's produce from our fish to our beef is sourced from exceptional local Irish suppliers to ensure freshness and quality of flavour. We use only Irish dry aged beef that has been specially selected for you by one of Dublin's finest butchers, Anthony Dunne. The Dry aging process involves hanging our meat for 21 days. It is kept it in a controlled temperature of between 4°C and 5°C and rotated on a daily basis before preparing. During that time the meat becomes increasingly tender while the moisture evaporates, resulting in a firmer texture and more concentrated beef flavour. Our meat is then seasoned and cooked in our special chargrill to sear the outside and keep the inside tender and juicy. That's what makes our steaks so special! Fahrenheit Grill has the great advantage of a coastal location. We are less than 15 minutes from the famous fishing village of Howth. We have chosen as our key supplier, Wrights of Howth to deliver our seafood straight from the boat to our kitchen. Wrights of Howth is a family run business established in 1890. Together we pride ourselves on our seafood prepared in the traditional way, using natural ingredients and absolutely no additives. That's what makes our seafood so different!