Overends Kitchen at Airfield Estate are taking a fresh approach to summer dining, with a new menu and a full table service experience launched at the 38-acre regenerative urban farm in Dublin city.
Tucked away on a working farm in the heart of the city, Overends Kitchen is one of Dublin’s best-kept secrets, offering a unique, farm-to-fork dining experience. The menu is crafted with seasonal ingredients harvested directly from the estate’s certified organic vegetable garden, delivering freshness and flavour in every dish.
The new summer menu at Overends Kitchen focuses on using seasonal produce grown right on the doorstep of the kitchen in the vegetable garden, which is certified organic by the Irish Organic Association. The kitchen is headed up by Colin Brogan, who has recently joined the team. Colin has over 20 years of experience in the fine dining and hospitality industries, both in Ireland and abroad. In Dublin, he has worked at top restaurants like Spitalfields and the Michelin-starred Chapter One, helping maintain Spitalfields’ Michelin Bib Gourmand through seasonal, locally sourced menus. Internationally, he has worked at prestigious venues including 432 Park Avenue The Restaurant and The Chandler Hotel. He is passionate about sustainability, food innovation, and delivering exceptional dining experiences.
Colin Brogan, Head Chef at Overends Kitchen, said, “I am delighted to join the team at Overends. Everyone here is passionate about seasonality and working with the best of the Airfield produce, thoughtfully paired with local suppliers. Having a 38-acre farm on our doorstep allows us to keep dishes hyper seasonal, full of flavour and always fresh”.
Overends Kitchen has introduced table service to the restaurant, coinciding with the launch of their new summer menu. Colin said, “We have introduced full table service to the restaurant so guests can sit and relax, take time to browse our new menu and have their orders taken and served to them. We hope this will add to the relaxed hospitality at Overends while providing an enjoyable experience.”
The new menu showcases the freshest produce from the farm for breakfast and lunch. Breakfast highlights include the Airfield Breakfast, with Irish bacon, Tom Whelan’s breakfast sausage, and black pudding, as well as Portobello mushrooms and Airfield’s own tomatoes, served with organic poached eggs and house-fried potatoes. The Classic Poached highlights Airfield’s organic poached eggs, served on a toasted breakfast muffin with fresh Airfield greens and crisp Irish bacon, finished with hollandaise sauce. For something hearty, try the Bacon Butty, an open sandwich on Tartine’s organic sourdough, topped with grilled Dubliner cheese. A vegetarian option is available, swapping the bacon for a Portobello mushroom.
The lunch menu offers something for everyone, from light bites to more substantial, satisfying dishes. If you’re looking for a quick bite during your visit, try the Soup of the Day, a Caprese Salad featuring Airfield’s own tomatoes, or the vibrant Mezze Bowl with creamy whipped hummus. For something more indulgent, highlights of the menu include the Smoked Salmon and Beets on Sourdough, made with Kish Fish’s classic house-smoked salmon and roasted Airfield beets, served on toasted Tartine organic sourdough, finished with crème fraîche, soft herbs, and crispy capers.
The Classic Chicken Schnitzel features crispy Manor Farm chicken, accompanied by a crunchy heritage apple and radish salad, dressed with a zesty citrus horseradish vinaigrette and Velvet Cloud yoghurt. Vegetarians will enjoy the Three-Bean Summer Minestrone, made with the season’s best vegetables from the Airfield farm, featuring a cassoulet of cannellini, butter beans, and green beans in a light, herb-infused summer broth.
Overends Kitchen at Airfield Estate is open Monday to Friday 8:30 am – 4 pm, Saturday and Sunday 9 am to 4:30 pm. Located at Airfield Estate, Overend Way, Dundrum, Dublin 14, Ireland, D14 EE77. Operating on a walk-in basis, or bookings can be made online on www.airfield.ie/overends-kitchen/
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