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From the freshest seafood from Clew Bay and Connemara to local vegetables, artisan cheeses and meat reared on lush green fields; they’re all treated with the utmost respect by the kitchen team. The menu changes every day but expect they like to play around a little with ingredients, but they take their food very seriously. Think Grilled Turbot with Sweet Cured Pork Belly or Salmon and Leek Terrine. This is a true West of Ireland restaurant on the Wild Atlantic Way inspired by superb local produce.
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