During a renovation carried out by Chef-Owner Liam Moloughney, the house at number 9 Vernon Avenue was stripped back to its shell, completely rebuilt and the original bricks were re-used to create exposed brick walls in the downstairs and upstairs dining rooms, which are furnished with reclaimed tables and tartan fabrics. Floor-to-ceiling windows open out onto a bustling street in the heart of Clontarf.
‘a menu of carefully sourced ingredients, much of it from Irish artisan producers… interesting dishes and properly sourced’.
Our menu reflects Liam’s food ethos, offering farm to table seasonal cooking, focusing on provenance (for example, using and promoting Waterford Comeragh Mountain Lamb and Waterford Blaas) and on the quality and seasonality of the ingredients and their flavours to deliver simple but elegant dishes.
Our Head Chef John Fitzmaurice comes to us from the Mustard Seed, Ballingarry, County Limerick where he became sous chef at just twenty-two. John was one of five finalists in the 2014 Euro-torques Young Chef of the Year competition. Like Liam, his personal food ethos is based around sourcing of local, seasonal produce.
‘like a whimsical, romantic meander through an Irish garden, simple doesn’t get much more sophisticated than this’
The front of house team is led by manager Diane Guli. A native of County Kerry, Diane worked in hospitality in Rhode Island before returning to Ireland and joining Moloughney’s in 2012.