On this page we will give away some of our recipes and how-to tips straight from the source, perfect if your hosting a dinner party or perhaps appearing on come dine with me 🙂

One of our favourite desserts at the moment is the indulgent Pecan Pie. This dessert goes well after any meal and even if you don’t have room left, once you smell the roasted Pecans… you will clean your plate!

To make about 6 pie mixes pending on size of individual bases.


220g Brown Sugarpecan pie at Brasserie Sixty6 restaurants dublin

56g Flour

112g Melted Butter

4 eggs

1/4qt golden syrup

1/4qt treacle

To make this simple for home use we would suggest pre made tart bases or your own preference of base.


Ok, so we have all tried to make meatballs and a great sauce to go with them at some stage. So, Head Chef Kevin has given us a great recipe so you can make mouth watering lamb meatballs at home and a savory sauce that integrates all flavours quite well! Do let us know how you get on! This recipe makes approx 10-20 balls pending on size preferred.


Lamb Meatballs at Brasserie Sixty6 with a homemade tomato ragout!

1.25kg Lamb Mince / 12.5g of Garlic Minced with Salt

12.5g of Oregano / 7.5g of Parsley, Mint & Coriander fine chopped

100ml Milk  (Salt/Pepper to taste)

Mix all together and roll into 30g balls, lightly dust with plain flour, seal 10-12 meatballs with sunflower oil in a large non-stick pan and finish in oven for 10-12 minutes!

Meatball Ragout

Meatballs & home-made tomato ragout at Brasserie Sixty6

For Ragout you need 4kg of chopped tomatoes / 100ml Olive Oil

4 Cloves garlic / 5 Sprigs of Thyme

125g Tomato Puree / 30g Harissa Paste

750g diced white onion / 150g Sugar

Cook onion, Garlic & Thyme, dont colour.  Add tomato puree/Harissa and cook for 5 minutes. Add chopped tomato / Sugar

Cook on low heat for 2 hours!


Here Kevin has given us a recipe for a delicious sun-dried tomato pesto which we use in some dishes. Let us know what you decide to try it with. This will keep a long time if stored correctly and refrigerated.

250g Sundried Tomatoes

Tiger Prawns

Tiger Prawn skewer on a bed of rocket leaves with a sun-dried tomato and chilli pesto at Brasserie Sixty6 Dublin Restaurants

15g Chopped Garlic

25ml Sherry Vinegar

1/4 Bunch of Basil

30g Sugar

25g Chopped Red Chilli

250ml Olive Oil

100g Pine Nuts

Add seasoning to taste and blend until smooth


Fabio, our in-house mixologist designed some amazing cocktails, one of my favorites is the Alaska Sunset.

1 shot Belvedere Vodka

1/2 Shot of Cointreua

1/2 shot Aperol

Double shot Cranberry Juice

1 scoop lemon sorbet

Firstly add the Aperol to a chilled martini glass, then blend the rest of ingredients and softly layer on top of Aperol. Garnish with twisted orange peel!


Fancy some instant refreshment, try this recipe for blood orange iced tea from our barman for these hot summer nights. Available to buy with your dinner in Brasserie Sixty6!

Brasserie Sixty6 Blood Orange Iced Tea

Brasserie Sixty6 Blood Orange Iced Tea

To Make 1 x 2 litre Jug


3 x blood orange tea bags
2 x breakfast tea bags
1 litre cranberry juice
500ml apple juice
150ml sugar syrup
100ml lemon juice
300ml boiling water
Sliced Blood Orange & Sliced Lemon to Garnish


Squeeze fruit for juices and refrigerate
Add tea bags to boiling water to allow to infuse and leave to cool
When you start to add all ingredients together, go easy on sugar syrup until you have tasted as some people may buy some of the juices which may have extra sugars added.

Add garnish & some frozen grapes to enjoy in the sunshine.



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