The menu changes weekly
Whatever the growers and the boats send us on Tuesday decides Wednesday's card. Nothing sits in a freezer waiting for a slow week.
restaurant
Dinner Wed–Sun, 5.30pm till late
We opened in 2019 with one grill and a blackboard. The blackboard is still there. Chef Aoife Byrne cooks what arrives that morning, which is why the menu online is a guide rather than a promise — and why regulars ask for the specials before they sit down.
Shoulder cooked eight hours over ash, served with last week's garlic ferment.
Whatever came in that morning, grilled whole where it's big enough.
Hand-picked crab, cultured butter, our own treacle soda bread.
Three-year-old potatoes baked in salt, smoked cream from the fire, plenty of chive.
Set buttermilk, forced rhubarb from Wexford, sorrel for the sharpness.
Any bottle on the list, poured by the glass, midweek only.
What makes us, us
Whatever the growers and the boats send us on Tuesday decides Wednesday's card. Nothing sits in a freezer waiting for a slow week.
Sixty-odd bottles on the list, all of them pourable mid-week, so you can drink a Jura without committing to the whole thing.
Six seats at the counter are never bookable. Turn up at six, you'll usually eat.
FAQ