Resurrected from a sad run-down warehouse, originally built as a bonded store for Bushmill's Whiskey - is now a buzzing wine bar (ground floor) with a smart restaurant above. Here you can see the chef's, lead by Sean Craig, about their work.
As with all good restaurants, the menu's change seasonally, but effort has been made to seek out top-quality local produce.
Lunch brings lighter, self-contained, dishes ranging from soup and sandwiches through interesting Hot & Cold Salads to more substantial dishes such as 'Grilled Smoked Haddock with Penne, Peas & Wholegrain Mustard Sauce' and 'Braised Ham Shank with Mash & Green Peppercorn Sauce'. Lunch dishes offer particularly-good value.
The kitchen expands its ambitions in the evening, an autumn menu listing 'Roast Pumpkin & Butternut Squash Soup with Smoked Ham Hock & Toasted Almonds'; 'Pan-Fried Ardglass Crab Claws with Fennel Purée, Warm Peppered Oranges & Bisque Dressing' and 'Braised Pork Shoulder Fritters with Apple Jelly, Vegetable Pickle & Candied Bacon' among the starters.
'Spiced Toulouse Sausage & Beef Casserole with Baby Boiled Potatoes'; 'Warehouse Nut Bake with Tomato & Fennel Sauce'; 'Grilled Fillet of Cod with Horseradish Dauphinoise, Green Beans & White Wine Cream' and Gressingham Duck Breast with Braised Red Cabbage, Cider Apple & Confit Carrots'.
Desserts are of the traditional variety, but not to be missed.
- Food Style: Modern British
- Lunch: Tues-Sat 12.00-15.00; mains £8 to £10
- Dinner: Tues-Sat 18.00-21.30 (Fri & Sat 22.00); set D £16.95 (2 courses) to £19.95; mains £13 to £21
- Seats: 180
- Wine: a concise, but well-chosen, list concentrates on generic value
- Wheelchair access: Wine Bar - Yes; enquire about first floor restaurant
- Directions: See the map at the top of the page
- Closed: Sun & Mon, 25th & 26th Dec, 1st Jan, Easter, 12th July
- Air conditioned