November, December, January and February
Open again first week in March.
FOR BEST RATES, PHONE OR EMAIL
The food and the cooking
IMPORTANT: Whilst the cooking is ‘serious’, the style is relaxed. The bar does NOT
take bookings. First come - first served. All the food is cooked to order. When it’s
busy, please be patient if at times there is a short delay. The maximum table size
is eight. Larger parties can be accommodated on separate tables, and every effort
will be made to seat groups next to each other. Aidan's style is influenced by the rugged West Coast of Ireland, with its abundance
of produce. The bar offers what Aidan calls ‘Modern Bistro Style’, with ribeye steaks,
rare-breed pork, local lamb, organic salads and cheeses, fresh local fish and shellfish,
plus smoked salmon from the local smokehouse. Wild game in season.
There is a good list of old and new world wines, several by the glass. Draught and
bottled beers too and a decent choice of Irish and Scotch whiskeys. Menus and wine list are samples only, content and pricing subject to change.