The landmark south Dublin pub, The Leopardstown Inn, has abandoned plans to sell for €7.25 million, choosing instead to reopen as a neighbourhood kitchen and pub following a menu makeover led by Loyola Group chefs Mark Ahessy and Lukasz Maslowski. Located on Brewery Road in Stillorgan, Dublin, the venue blends a traditional drinking hole with a restaurant-focused concept, featuring extensive interior renovations and a vastly expanded wine list.
The Menu Makeover and Hearth Cooking
Kitchen operations center heavily on live fire. According to chef Mark Ahessy, everything from the oven to the massive grill runs on fire, creating a deliberate challenge for the culinary team. The menu offers items such as a 12-hour slow-braised beef cheek with creamy mash and bourguignon sauce priced at €38, and pork loin cooked over fire for €36. More traditional options include half a roast chicken with all the trimmings at €26 and a burger and chips for €24. All burger buns and batch bread for roast chicken and stuffing sandwiches are made in-house. Sourcing focuses on sustainable local ingredients, including pork from Winetavern Farm in Wicklow and McLaughlin’s beef for the dry-aged smash burger.
Pro Tip: The kitchen operates seven days a week from noon, closing at 9:30 p.m. Monday through Saturday and 8 p.m. on Sunday. Lunch is served from 12 p.m. to 3 p.m., with dinner starting at 5 p.m.
Wine Expansion and Off-Licence Partnership
Head of hospitality Annmarie O’Neill, who spent six years managing Charlotte Quay with the Bereen Brothers Group, spearheaded the expansion of the wine list from 15 selections to 62. Supplied by Wine Labs, the wine menu features bottles ranging from €38 to €150, alongside glasses starting at €8.50. O’Neill states that every supplier focuses on small, family-run vineyards rather than large corporate brand names. Meanwhile, the attached off-licence, Grape and Grain, is leased to Dublin 3’s Sweeney’s off-licence from Fairview. Sweeney’s brings craft beers, barista coffee, and charcuterie boards to the space. O’Neill notes that patrons can purchase a bottle of wine for corkage on Mondays, Tuesdays, and Wednesdays to bring into the main restaurant.
Balancing Tradition with a Restaurant Shift
Despite the comprehensive overhaul, certain elements of the landmark venue remain intact. Gerry Murphy, a staple of the Leopardstown Inn who has pulled pints for more than 30 years, continues his work behind the bar. O’Neill characterizes the overarching business strategy as a transition from a traditional pub that serves food into a restaurant that also houses a bar. Deep-green paneling, red leather button-tufted chairs, and dark woods define the updated interior aesthetic.
Did You Know? The property was listed for sale last year with a price tag of €7.25 million before the Loyola Group opted to retain and renovate the premises instead.
Frequently Asked Questions
Where is The Leopardstown Inn located?
The venue is situated on Brewery Road in Stillorgan, Dublin.
Who leads the kitchen at The Leopardstown Inn?
Chefs Mark Ahessy and Lukasz Maslowski from the Loyola Group’s The Old Spot lead the culinary team.
What are the operating hours for the kitchen?
The kitchen opens daily at noon, closing at 9:30 p.m. Monday through Saturday and 8 p.m. on Sunday.
Can customers bring their own wine?
Yes, patrons can purchase a bottle of wine for corkage on Mondays, Tuesdays, and Wednesdays to bring into the venue.
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