One of Ireland's top restaurants, run by Paul Flynn and his wife Maire. The former having years as one of Nico Ladenis' top chefs under his belt, before returning home and setting up on his own behalf. Many of the vegetables used come from their own garden.
The short menus offered, change with the seasons, as would be expected, but an autumn snapshot listed 'Vintage Cheddar & Turnip Soufflé, with Bacon Crisp & Garden Kale'; 'Ravioli of Wild Game with Brussel Sprout & Apple Salad'; 'Crab Crème Brulée with Pickled Cucumber & Melba Toast' and 'Crispy Suckling Pig with Black Pudding & Winter Coleslaw' among the starters.
'Ravioli of Cashel Blue & Walnuts, Shallots & Maple Syrup'; 'Seared Scallops with Parsnip & Fennel & Chorizo Dressing'; 'Bouillabaisse of Market Fish with Saffron & Pernod Broth' and 'Aged Rib Eye Steak with Wild Mushroom Bread Salad' listed among the mains.
Perhaps finish with the likes of 'Cannelloni of Lemon Curd & Autumn Berries'; 'Warm Chocolate Mousse with Burnt Orange Sorbet'; 'Poached Pear with Warm Gingerbread & Praline Cream' or their selection of artisan Irish Cheeses.
The Flynn's also run a guest house nearby, and often organise cookery courses.
- Lunch: Tues-Fri & Sun 12.30-14.15; Tues-Fri E22 (2 courses), E28 (3 courses); mains about E15 to E20; Fri L Special E23 (2 courses & glass of wine); L Sun E30 (3 courses)
- Dinner: Tues-Sat 18.00-21.00; set D Tues-Fri E30 (3 courses); mains about E25 to E30
- Wine: a well-chosen list, has plenty of quality & modest mark-ups
- Closed: L Sat, D Sun, all Mon