The story
Amai by Victor on Harry Street has quickly earned a stellar 4.9-star rating in Dublin 2, and for good reason. Creator Where The Foodies Go calls it a “fantastic” spot where the meals are “spatial”—out-of-this-world for breakfast, lunch, and dinner. The Brazilian-inspired menu balances elegance with a trendy, date-night energy, and the cocktail selection is as impressive as the refined main courses.
The kitchen shines with standouts like Vatapá with Pumpkin, Okra, Almonds, and Peppers; Duck Breast with Asaí Sauce and Beach Crepe; and Sea Bass with Tomato Cream, Mussel Foam, Urucum, and Mango. Even dessert—Sweet Potato Cream with Passion Fruit Sorbet and Chocolate Cigar—feels inventive. It’s expensive, but for a meal this transportive, many will find it worth the splurge.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers praise Amai by Victor’s “green velvet” as a showstopper, calling the overall vibe warm and indulgent. The food delivers rich, comforting flavors that linger long after the last bite.
“I ordered a Green Velvet with Hendrick's, lemon juice, sugar syrup, and citreol.”
What creators say
1 creator has covered Amai by Victor. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Colazione, pranzo e cena spaziali 🚀 in Irlanda 🇮🇪 - Viaggio a Dublino - Ep. 2 · @ 2:00
Amai by Victor is a fantastic restaurant in Dublin with Brazilian-inspired cuisine, excellent dishes, and a great cocktail selection, though it's expensive.
Dishes mentioned
Green Velvet
I ordered a Green Velvet with Hendrick's, lemon juice, sugar syrup, and citreol.
Crimson Bloom
Alessia had a Crimson Bloom based on vodka, bisco syrup, lime cordial, and egg white.
Vatapá with Pumpkin, Okra, Almonds, and Peppers
Our starter today is vatapá with pumpkin, okra, almonds, and peppers. Vatapá, for those who don't know, is a cream of South American origin made with coconut milk, dried shrimp, pepper, and palm oil. In this case the mix is delicious, made very pleasant by the almond aftertaste. The predominant part is the pepper, interspersed with a nigella brioche with an onion butter. I won't even comment on the bread. A cloud. The butter isn't at perfect temperature, it's not spreadable, it doesn't make food porn, but I assure you the flavor of this butter, the onion, is already worth the visit to this restaurant. It's delicious.
Duck Breast with Asaí Sauce and Beach Crepe
In my case, a duck breast which I can already tell you is cooked magnificently, you can see it by eye, with an asaí sauce, one of those super fruits that are so fashionable but are originally from Brazil, the duck cooking juices, and then there's also this beach crepe, a very thin crepe eaten on the beach in Brazil, in this case filled with a sausage made from duck. This dish is very cool because the duck is cooked truly masterfully in the French style, but the flavor of this dish is very Brazilian. This asaí puree makes me forget the disappointment of finding a serrated knife to cut the meat. You know how much I care about this thing, but let's taste the crepe and then I'll let you eat. Good, crispy on the outside, soft on the inside. It's a great way to recover all the duck trimmings. An excellent dish.
Sea Bass with Tomato Cream, Mussel Foam, Urucum, and Mango
I ordered a sea bass with tomato cream, mussel foam, urucum, and mango. Good. Both the mango and the tomato manage to create a very pleasant acidity. That very marine aftertaste of the mussel makes it a non-trivial dish. The urucum, which is annatto, in this case isn't very noticeable, but it's used mainly to give color.
