This exercise in cutting edge flavour is the result of a focused kitchen team, headed by Irish chef-owner Andrew Walsh, which is playing to the top of its game and achieving consistently amazing results. Their reward is near permanent full houses which come for the food, first and foremost, and a full-throttle ambience to boot.
At the start of each service the room is filled with warmth and anticipation as people peruse the menu. Many opt for the tasting menu which provides a venerable, nua Irish culinary journey executed at the highest level. Some fans call it a "gasp-inducing bonanza", although the theatrics are never at the expense of flavour.
Go easy on the breads, which are completely moreish, because although dishes are small there are many of them. Pork and chopped egg salad is not as granny made it, while Galway oyster, sea asparagus and dill or the humorous smoking peat bog provide oceans of flavour. Meanwhile last season rhubarb with lemon verbena and Avonmore buttermilk will send you to heaven and back.
With hipster design and an electric ambience, a meal at Cure is an experience to remember. There is a generosity of spirit about this place – take the warm welcome and the infectious presence of chef-owner Andrew Walsh – but there is also feet-on-the-ground modesty. "It's simply distilling the essence of flavour and allowing nature and the seasons to gel harmoniously on the plate" so we are told. No wonder many choose to return.