Community | Sustainability | Quality
Our menu will change from day to day and from week to week depending on what's available from our suppliers and what's in season.
Here's an example of what you can expect.
Fear an Tí
Diarmuid, a blow in from Cork, grew up in a small rural pub so hospitality runs deep in his veins. He started chefing when his sister and brother-in-law turned the family bar into a now award-winning gastro-pub.
He has always had a passion for the Irish language and saw his love of food as the perfect vehicle for creating a space where the language could flourish. He trained at Ballymaloe Cookery School, an ideal place for anyone with a passion for quality and sustainability.