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| oyster with seaweed, oyster mouse |
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| squid ink cracker |
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| sunmer vegetables |
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| potato, with beef tongue |
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| beef tartare |
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| wild pigeon with raspberry savory sacue |
A one Michelin star restaurant, with owner and chef having a PhD in literature/philosophy. The restaurant focus on ingredients sourced from Ireland, only, not even using vanilla beans. They serve a fixed course menu, total 24 dishes (including amuse bouche, bread and petit fours).
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| cherry tart |
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| goat cheese with pumpkin seed butter |
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| venison loin |
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| petit fours |
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| meadowsweet icecream |
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| soda bread |
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| crab meat tartlet |
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| chicken liver pate macaroon |
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| lobster bisque with trout roe |
After eating out in Ireland for 3 years, this is so far the only one that impressed us. Cooking degree is perfect, good varieties of good ingredients, don’t need to wait long for the next dish, each dish is a decent portion enough to taste but not filling. It is an enjoyable 3.5 hours experience.
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