Chef-owner Enda McEvoy was one of the first chefs to embrace the sustainability ethos and he continues to make green strides to this day. Every ingredient is 100% Irish and sourced from local farmers and fishermen, with whom the chef has developed strong relationships, and the kitchen takes a nose-to-tail and leaf-to-root approach to this highly seasonal produce. The resulting dishes on the set tasting menu are creative, modern and well-balanced with a lightness of touch and a well-judged simplicity that lets the natural flavours shine through.
The open kitchen allows diners to see the intense focus from both Enda and his team and their pride is palpable as they deliver the dishes to the table. With its concrete walls and stark metal ceiling, the restaurant has a spartan, industrial feel, but the atmosphere is warm and welcoming, thanks to the natural charm of the chatty team.