Just one of the delicious dishes on the À la carte at the moment – Guinea Hen Dodine, Sweet Potato, Foie Gras, Morels, Wild Garlic.
Just one of the dishes on the À la carte at the moment – Wild Kilmore Quay Turbot, Monk’s Beard, Toasted Nori, Smoked Dashi Butter. The toasted seaweed, dashi smokiness and agretti taste and texture perfectly complements this exquisite fish.
Lucinda O’Sullivan’s 100 Best Restaurants published in yesterday’s Sunday Independent serves up a comprehensive national treasury of eateries and offers definitive proof that Ireland has become a food destination. The guide is a perfect travel companion and worth keeping to hand for when planning your next soiree. We were delighted to feature.