Tell us when, and where you'd like to sit

A weekday table usually comes up within a few days. Friday and Saturday evenings go about three weeks out, and the chef’s table closer to four. We hold a handful of tables back for walk-ins every night, and the bar is always first-come.

Always at the bar — ten stools, full menu, no booking. In the dining room we keep two tables unbooked each service, so it is worth asking.

No. Come as you are comfortable. Most people dress up a little on a Saturday because they want to, not because we ask.

Yes, and we would rather know when you book than when you sit down. Tell us in the notes and the kitchen will have a plan before you arrive. Every dish on this site lists its allergens in full.

Several on the à la carte, and a full vegan tasting menu with 48 hours’ notice. It is not a version of the other menu with things removed — it is its own menu.

Very. We have a children’s menu cooked in the same kitchen, high chairs, and no objection to noise. After nine in the evening the room gets quite adult, so earlier is easier.

The dining room, terrace and accessible toilet are all step-free from Emmet Place. The cellar room is down a flight of stairs with no lift, which we are honest about when it is booked.

Paul Street multi-storey is a four-minute walk and the cheapest option after 6pm. There is metered on-street parking on Emmet Place itself, free after 6.30pm and on Sundays.

A 10% service charge is added to tables of six or more, and it is shared across the whole team including the kitchen. For smaller tables nothing is added at all.

Cancel any time up to 24 hours before with no charge. Inside 24 hours we ask for €25 per person on tables of six or more, because a table left empty on a Saturday cannot be resold.

Yes — the dining room and terrace together seat 90. Full buyouts are usually Sundays and Mondays, and we will build a menu with you over two tastings.

Wednesday evenings only, €25 a bottle, one bottle per two guests, and nothing already on our list. The cellar is four hundred labels deep, so most people do not bother.

Two hours for two people, two and a half for four or more. On a quiet night nobody will move you. On a Saturday we may need the table back, and we will say so when you book rather than hover at nine o’clock.

Digital cards arrive by email within a minute and never expire. You choose the amount and write your own message.

Same kitchen, same ingredients, a shorter menu. Dishes that only work carved at the table — the turbot, the chateaubriand — stay in the dining room where they belong.