| About Brasserie Sixty6 | |
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| At brasserie sixty6 our aim is to bring an innovative accessible menu of the highest quality food and an expertly chosen wine list to our diners in funky, stylish surroundings, all at a reasonable cost to you.
And we take our food very very seriously. All our food - everything - is cooked to order. And our expert chefs use only the finest ingredients, sourced locally from the most reputable butchers, fishmongers, green grocers, artisan bakers, and internationally from carefully sourced specialist food suppliers. Our beef is hung for 21 days for optimum flavour and tenderness, while our poultry are reared on only natural foods, and our fish and seafood is bought fresh - every single day - from the markets. Our vegetables come fresh from the markets daily, and are washed and prepared by us in our kitchens. And that's why our rib eyes, our homemade sausages, our calamari, our succulent chickens, our monkfish, our Alfredos, our risottos, our homemade chips, our salsas, (to name just a few!) all taste so good. Our guarantee to you: brasserie sixty6 uses only the finest and freshest ingredients in the preparation of our food. |
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| The difference is on the plate. |
| Brasserie Sixty6 Operating Policies | |
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| We are delighted when you choose to dine at brasserie sixty6. Here are a couple of policies we have arrived at to make sure your evening goes as smoothly as possible. (And ours as well.) | |
| Bookings: | |
| For bookings, please call 01 4005878 and we will be delighted to take your reservation from 8.00am until close of business each day. We do not take bookings by email. | |
| Opening Times: | |
| Brasserie sixty6 serves breakfast from 8.00am to 12.00 noon from Monday to Friday, brunch from 10.00am to 5.00pm on Saturday and Sunday. We serve lunch from 12.00 noon to 3.00pm daily and dinner from 5.00pm daily, taking last orders Sunday to Thursday until 11.00pm and Friday and Saturday until 11.30pm. | |
| Vegetarians: | |
| A full vegetarian menu is available. (Yay!!) Ask your server. | |
| Peak Times: 2 Sittings: | |
| At peak times we take large party bookings at or before 7.00pm to 9.15pm, and at or after 9.30pm. Our managers endeavour at all times to have your table ready at the booking times. | |
| Peak Times: Second Sitting: | |
| Diners are seated for the second sitting in the order they arrive and according to the size of the tables as they become available. The first party of two diners will get the first available table for two and so on, so please bear with us. And please (please!) respect the arrival and departure times of your booking. They are inflexible - and diners will be arriving in on top of you. | |
| Reservation Changes: | |
| If you need to make any changes to your reservation after you have confirmed, please inform us as soon as possible and we will do what we can to accommodate you. If you book a table for 6 and your party finally consists of only 4 diners, we will seat you at a table for four. | |
| Large Parties: | |
| At Sixty6 we love catering for large parties. Each booking is dealt with on an individual basis; please contact one of our management team who will deal with all your requirements.
Sixty6 has a range of 'reduced' menus (note: not 'set'; 'reduced') available for parties of 12 or more at peak times. Your party can choose from our reduced menu, thus ensuring your table can be served all together and without delay. Our party reduced menus can be faxed or emailed to you in advance. Depending on the number of guests, it may sometimes be necessary to split a very large party into two tables - eg 2 tables of 10pax. The tables will be as close together as possible. Sixty6 requires that large bookings (over 10) pay a deposit fee in order to secure reservation of their table. A deposit of €10 per person is payable by cash or credit card. Please note that a service charge of 12.5% is automatically added to tables of 6 or more. This service charge will be distributed among the team that served you. |
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| Roast Suckling Pig Option | |
| Our roast suckling pig is a succulent menu innovation which is unique to brasserie sixty6. However, such succulence brings with it some logistics. By its nature, the suckling pig has to be ordered in advance, and then marinated for days in our rubs and marinades. Yum. But if you are ordering our suckling pig platter, you will be required to pay a €150 deposit to secure the order. This can be paid by cash or credit card.
The suckling pig platter serves between 8 - 10 people (exactly how many is up to the pig!) - remaining customers can choose from our menu. |
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| Gratuities: | |
| Up to tables of 6 or more, gratuities are entirely at the customers' discretion. For tables of 6 diners or more, a service charge of 12.5% is automatically added. All gratuities are divided among the team that serves you. | |
| Birthday People | |
| Here at sixty6 birthday girls and birthday boys are very important!! We can bake a birthday cake to order with a personalised message. Just give us two days notice. We also "sing and dance in the aisles" whether you like it or not.. Just call to order your cake. Also available for other occasions births, divorces, graduations, etc.. A little word of warning: WE CANNOT TAKE IN CAKES NOT BAKED ON THE PREMISES. SORRY. |
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| Complaints | |
| We believe correcting problems is as much in our interest as it is in the customers. If you have a genuine grievance, please bring it to the attention of the duty manager, and we will endeavour to rectify it. No, we do not give out 'free bottles of wine,' so please don't ask. And when making a complaint, please bear in mind the enjoyment of other diners. Rowdiness or rudeness will not add to your case, it will detract from it. |