Something quietly wonderful has been happening upstairs at Fallon & Byrne. With the arrival of our incredible Development Chef, Hugh Higgins, who lets the seasons lead the way, The Dining Room menu has found its new voice. Hugh’s passion is ingredients, and he finds them where you do: in The Foodhall.
Each dish in The Seasonal Edit begins downstairs – with the produce, cheeses, and cured cuts you already love – and ends upstairs, on a plate that honours them. The Food Hall is the source; the Dining Room is the celebration.
We’ve refreshed the dining space.
We have a menu that follows the season, with new dishes every time you visit.
We’re sharing the stories behind the ingredients.
And starting this week, you’ll get a behind-the-scenes look at how it all comes together.
Because The Foodhall is just the beginning.
Our story continues upstairs.