04/02/2025: Food was awesome, well worth their Star, highly recommended, if you're passing through, stop!
01/02/2025: A love letter to my favorite restaurant.
What is there to say about this place, the biggest wonder is how is this place not booked out months in advance and how it doesn't yet have a Michelin star, it is that good.
We have been to ireland twice and came here to dine both times, the food here is worth a trip in itself, if we lived closer we would be here every week, Chef Sam Moody knows his way around a kitchen, from vegetables to meats to desserts and everything in between,
Front house always greets you warmly and is very attentive and helpful with suggestions.
We had the tasting menu, you get an amuse bouche first that gives you a hint of all the wonderful flavors you are about to experience. then comes homemade Irish bread with butter, that is already soft to spread, this little detail is sometimes overlooked at other restaurants not here, the attention to detail is supreme. A tiny cup of mushroom soup took our breath away with the depth of flavor, followed by a Jerusalem artichoke dish that was above any level of vegetable dish I've ever had (the celeriac salad we had here last year ranks as a tie) now I'm not a vegetable first person in the slightest, but sam knows how to make it taste sublime.
The quail dish was served next, it's so tasty and perfectly cooked that the only think left on our plates were the tiny bones, next we had a dish dish of melt in your mouth haddock on a milky corn sauce that was enjoyed to the last drop (yes I drank the broth)
Chef Sam came by to say hi and surprised us with a bonus dish of smoked and raw trout on a thin crispy cracker that I finished in 2 bites (I ate my wifes dish too)
The Irish beef dish that followed was perfectly pink and so tasty.
Followed by 2 desserts, a apple ice parfait that was delicious with its sweet and tart contrast, then the piece de resistance the hot chocolate souffle, this is a dessert you should fly in for, my only regret was I ate it too fast, it's so perfectly baked and just sweet enough it's really sublime.
Thank you Chef Sam and team, we look forward to seeing you again soon
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