An exercise in cutting edge flavour, hipster design and full on ambience on account of a heads-down team consistently putting in a shift, and near permanent full houses, makes this an experience to remember. While there is warmth and an electric sense of anticipation in the room at the start of service, the focus is almost entirely on the food. Some locals call it a gasp-inducing bonanza – although the theatrics are never at the expense of flavour. Welcome to nua Irish cuisine that is executed to the highest level.
Go easy on the breads, which are completely moreish, pork and chopped egg salad is not as granny made it, while Galway oyster, sea asparagus and dill provides an ocean of flavour not to be missed. Meanwhile last season rhubarb with lemon verbena and Avonmore buttermilk sends you to heaven and back. Chef-owner Andrew Walsh is all about distilling the essence of flavour and allowing nature and the seasons to gel harmoniously on the plate.
+65 6221 2189
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