Dublin - St Andrews Street - Marc Joss Review

A second Dublin Nando's in two days at the previously joint top rated Nando's in the entire world proved to be a wonderful affair. SVC and I were shown upstairs by a lively Dublin Nandoca and seated on the spacious middle floor (that's right, this Nando's is spread over three floors). Along the back of this section is a comfortable, black leather bench which was useful for taking a moment to digest alongside each other before the meat sweats kicked in. I ventured downstairs to speak to supervisor, Mags who was most enthusiastic and delighted to hear about the RYN phenomenon.

My order was truly ground-breaking. For the first time ever, based on a recommendation from Mary Street manager, Jason, I went for the chicken livers which were rumoured to be spicy the spiciest chicken dish on the entire menu. Garlic bread, peri chips, some wings and halloumi completed my Nando's feast after a delightful houmous with peri drizzle starter. TIP: throw some wild herb sauce into the mix too with the houmous!

I decided to throw some livers, halloumi, peri-chips and mayo mixed with extra hot sauce all into a bun and enjoyed a most riveting combination of Nando's flavours. The food was simply delicious. I believe the spiciest part of the meal was actually my extra hot wings as opposed to the livers, either way I was happy with my order and would recommend you give the livers a chance one day.

The décor is rather impressive with an eclectic array of artwork, light fittings and seating available. This was a second excellent Nando's in two days and now I leave Dublin having completed my epic week of 4 Nando's in 5 days (the first two were in England). Who knows, maybe Cork Nando's will be my next foreign Nandventure in May, watch this space!