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Reviews
4.9 out of five across 612 reviews. The four-star ones are here too.
612 reviews
We do not chase reviews and we do not hide the middling ones. What follows is what people wrote, including the guest who found us too loud on a Sunday — she was right, and we have since put acoustic panelling above the banquettes.
If something was not right on your visit, the fastest way to reach us is the phone. We would much rather fix it that evening than read about it a week later.
A note on this demonstration: the reviews below are written samples showing how a real review section would look and behave. They are not from real guests, and this restaurant does not exist.
In their words
612 reviews across Google, OpenTable and TripAdvisor
The turbot is worth the train from Dublin
We booked for our tenth anniversary and they had a handwritten card on the table when we sat down. The turbot came out whole and was carved beside us. Four hours went by and nobody once made us feel we should leave.
Aoife Kavanagh
Anniversary dinner · March
Took clients here and it closed the deal
The cellar room was exactly right — private enough to talk, good enough to impress. The sommelier read the table perfectly and never once made anyone feel out of their depth about wine.
Daniel Moore
Business dinner · February
I have a nut allergy and I relaxed for once
They came out to talk to me before we ordered, went through the whole menu, and changed two dishes so I could have them. I have never eaten out with less anxiety. That is worth more to me than any award.
Siobhán Delaney
Dinner for two · January
Six seats and a front-row view
Booked the chef’s table three weeks ahead and it was the best money I spent all year. Órla talked us through every course. The lamb was extraordinary and the whiskey at the end nearly finished me.
Marcus Hale
Chef’s table · December
Wonderful food, busy room
Everything we ate was superb — the crab bisque especially. It was loud at the height of Sunday lunch, so if you want quiet ask for the terrace. We will be back either way.
Niamh O’Sullivan
Sunday lunch · November
They made a fuss without making a scene
I mentioned it was my wife’s fortieth in the notes box when booking. No singing, no spotlight — just a candle in the dessert and a glass of champagne each. Exactly the right amount of fuss.
Peter Lynch
Birthday · October
Everything, unfiltered
We booked for our tenth anniversary and they had a handwritten card on the table when we sat down. The turbot came out whole and was carved beside us. Four hours went by and nobody once made us feel we should leave.
Aoife Kavanagh · Anniversary dinner · March
The cellar room was exactly right — private enough to talk, good enough to impress. The sommelier read the table perfectly and never once made anyone feel out of their depth about wine.
Daniel Moore · Business dinner · February
They came out to talk to me before we ordered, went through the whole menu, and changed two dishes so I could have them. I have never eaten out with less anxiety. That is worth more to me than any award.
Siobhán Delaney · Dinner for two · January
Booked the chef’s table three weeks ahead and it was the best money I spent all year. Órla talked us through every course. The lamb was extraordinary and the whiskey at the end nearly finished me.
Marcus Hale · Chef’s table · December
Everything we ate was superb — the crab bisque especially. It was loud at the height of Sunday lunch, so if you want quiet ask for the terrace. We will be back either way.
Niamh O’Sullivan · Sunday lunch · November
I mentioned it was my wife’s fortieth in the notes box when booking. No singing, no spotlight — just a candle in the dessert and a glass of champagne each. Exactly the right amount of fuss.
Peter Lynch · Birthday · October
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