Premier Hospitality


Written by Roma Publications

Bresson – Fine dining debut

The ultimate fine dining destination has arrived in Monkstown, County Dublin in the shape of Bresson – a new restaurant which is already proving popular.

According to the restaurant: “Bresson brings a new fine dining option to Monkstown and South County Dublin, with a casual, comfortable and friendly ambience.

“The restaurant is named after photographer Henri Cartier Bresson, who shook up the formality of classical photography with spontaneity and casual brilliance. Executive Chef Temple Garner aims to do the same with the menus we offer.

“Our design motif, inspired by our location and the beach at Seapoint, hints at another inspiration: local, natural ingredients.

“This is what Bresson is all about. A collaboration between classic, old-school French cuisine and fresh, locally sourced produce, to which we add our own unique twist, born of extensive experience.”

Main contractors for the project to create the new venue were Jason Kelly; interior designers were O’Donnell O’Neil Design.

Aisling Healy, senior interior designer at O’Donell O’Neill Design said: “The venue was created within an existing space which had previously been a restaurant, within which we retained the bar and kitchen in their original positions, with the remainder of the space undergoing a complete makeover.

“The general look and feel of the space is in a French/Parisian contemporary style to create a fine dining destination.”

A small courtyard to the right-hand side of the original restaurant area has been re-designed to form the main entrance into the venue, and has been landscaped with planters and green walls, and includes cafe-style tables and chairs.

Entering the venue into the bar area, the restaurant is located to the left. Walls throughout the interior feature new three quarter high panelling in a dark chocolate brown paint finish, with painted walls above, decorated with retro-style graphics.

New mosaic tiled flooring in black, white, burgundy, pink and grey has be laid in the bar area, with the restaurant featuring salvaged engineered timber herringbone flooring. The bar itself has a panelled front and a solid mahogany counter. Much of the joinery and all of the waiter stations are also in solid mahogany.

Furniture within the restaurant is in a combination of free standing tables and chairs and new banquette seating upholstered in tartan, green and wine-coloured fabric and tan deep buttoned leather. The venue’s original chairs were re-used after the backs had been re-stained and the seats re-upholstered. New half-height cafe style curtains have been fitted at the windows.

Lighting is in a classical style, including antiqued brass with glass globes and wall mounted picture lights.

Aisling Healy concluded: “The main challenges of the project were the tight budget and timescale, however we managed to overcome these. The main contractors did a good job and the client was pleased and reports that the restaurant is doing well.

“This was a very important project for us, as we love working on small scale local restaurants.”

Bresson’s menu too, is impressive, and includes starters such as Salmon Tartar with Clare Island organic salmon, avocado and lime, dill, shallot, crème fraîche and squid cracker;

Rabbit Fricassee with sage and butternut squash gnocchi à la Parisienne, Ventrèche ham, carrots, white wine, wholegrain mustard and tarragon and Boillabaissse with mussels, palourde clams, crevettes and poisson haché, Crab mayo toast, and Espelette pepper.

Main courses include: Coquille St-Jaques, with gratinated Kilkeel scallops in the half shell, chaudrée of brown shrimp and smoked haddock, creamy white wine, leeks, pomme purée, Gruyère cheese and parsley; Bertram Salter Carlow Free Range Chicken – cordon bleu grilled breast with Bayonne ham and Emmental, chasseur thigh potée, Chantenay carrots, baby leeks and new potatoes and Pommery mustard crème; Fondue Et Legumes Racines with sage and honey roast heritage beetroot, navet and carrots, crispy kale and Roscoff onions, Puy lentil and sherry vinaigrette and Emmental cheese fondue; Grilled Irish Hereford 8 oz Fillet Steak with Roscoff onion fondue, sautéed spinach, Alsace bacon and potato galette and sauce Diane; and Duck A L’Orange – Grilled Skeaghanore duck breast, confit Seville orange, blood orange and basil salad, candied endive, duck fat roasties and star anise.


Monaghan Bros

Based in Claremorris Co Mayo., Monaghan Bros is a manufacturing specialist, producing standard and customised furniture for the hospitality industry. The company has been in operation since 1987 and manufactures a range of furniture, including wood, metal and metal & wood combined.

Monaghan Bros’ furniture is sold directly to the hospitality sector, both at home and abroad, with territories including Europe, Japan, Australia and the USA. Corporate clients include Applegreen, Supermacs, NUIG, Yale University USA, Google USA and Delata Hotel Group, amongst others.

Over the past 31 years, Monaghan Bros has worked on a collection of prestigious projects including Applegreen throughout Ireland and England, Garavogue Sligo with Wayne Martin Design, Clayton Hotel Sligo, Leopardstown Inn, as well as Sandymount Hotel with John Duffy Design and Pillo Hotel with DJI Design. Most recently, Monaghan Bros was involved with the work on Bresson, manufacturing custom-made fitted-seating and tables and re-spraying and re-upholstering dining chairs for use in the restaurant.

Lorraine Fallon, Monaghan Bros, said:

“On the Bresson project, we got an opportunity to work with a new designer in O’Donnell O’Neill – which was great – and it’s always good to be involved in the opening of a new establishment.”

Lorraine added:

“At Monaghan Bros, we pride ourselves in our ability to make a good product to meet our customers’ requirements. We deliver all work on time and to the highest quality, ensuring the customer is delighted with the end result.”


Jason Kelly Construction

Jason Kelly Construction is a fit-out contractor, specialising in the delivery of projects within the retail and hospitality sectors. The company has been in operation for 15 years and within this time Jason Kelly Construction has built up a strong portfolio, including schemes for Applegreen, Subway and Freshii, amongst others.

Most recently, Jason Kelly Construction was appointed as the main contractor on Bresson – a new restaurant in Monkstown, County Dublin.

Commenting on the project, Jason Kelly, said:

“As the main contractor on Bresson we oversaw the planning, the monitoring and many other aspects of the project. Working on projects like this is my livelihood and it gives me great satisfaction that I can do something that I love every day.”

Jason added:

“At Jason Kelly Construction we pride ourselves on our determination – striving to make things happen. I work hard for what I have and I am not afraid in building a good reputation on good work.”

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Roma Publications

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