Old recipes are given fresh life and served in a contemporary setting with a sleek, hip look. New twists are given on some old, traditional foods and international dishes are made with Irish ingredients. Bruce Mulcahy describes the cuisine as "old and new world fusion", based on locally-grown produce. As a result, the menu changes frequently. Local seafood, wild Irish duck and venison are all featured. If you're a vegetarian, don't despair, as several non-meat dishes are served as well.
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