News & Articles
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.
With spring truly underway and thoughts turning to travel we were delighted to feature in this Ireland’s Blue Book inspired piece on Dublin in The Times travel section. You’ll catch the article right here.