Our cuisine could be best described as old traditions enlivened by innovative and exciting twists using only the best
local produce and fish available. There is a strong emphasis on fresh fish ie: crab, lobster, black sole, monkfish, tuna
and game meat and poultry dishes offer an interesting and diverse menu. Head chef Paul McPhilimey (Ex,The Portain and
Doyles, Dingle) has a wealth of cooking experience and his partner Deirdre Kane will be eager to cater to your every need.