Food & Drink

Breakfast, Sunday Brunch, Family Lunch, Afternoon Tea, Sunday Dinner, Late Supper and Snacks in between – On the Rocks, Freshly Squeezed, Pulled, Poured, Shaken but not Stirred.  Some of the highlights of your trip will be the food and drink enjoyed - all the more so because it is sourced and produced in a responsible way.

All of our listed Cafes, Restaurants, Farmers Markets, Bars and Pubs actively implement environmental policies that include good practice to minimise food waste and very importantly source local, seasonal and sustainable ingredients. Some go a step further and work with local groups and schools to encourage healthy eating and teach cooking skills.

Choosing green tastes so good! Wherever you go ask whoever is serving you food - where does it come from? In Ireland this is known as the "Just Ask" practice promoted by Bord Bia (Irish Food Board) to encourage customers to find out the provenance of the foods they eat and to encourage restaurants, etc, to use Irish provenance food and beverages.

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Brasserie Le Pont is located on Fitzwilliam Street. Entered down a flight of steps to a doorway tucked away from the hustle and bustle of the street. First impressions are of a cool, ultra stylish ambience. General Manager Fiona Kelly says ‘Diner’s today want high class food and good value for money and we believe we have the balance just right.’ We think so too, Fiona! This restaurant presents a top quality eating experience at lunch or dinner, enjoyed in well designed surroundings. A mix of high table and bar seating at the entrance is good for those busy professional people wanting to grab a quick bite of lunch. Or for evening diners who wish to partake of pre-dinner drinks  or a glass of wine with a bar snack.  Table arrangements toward the side lead to the  heated courtyard for outdoor dining, and the option for a private dining room lies at the rear.  This area closes off from the main floor space and can be used for private gatherings of any sort.  For weddings and bigger celebrations, you can hire the whole restaurant.

Head Chef James Doyle heads up proceedings in the kitchen.  This guy did his training with Gary Rhodes and worked at his Dublin restaurant Rhodes D7, as well as a stint in Gordon Ramsay’s at the Ritz Carlton in Wicklow. It’s very clear he knows his business of cooking. French influence is evident in the brasserie style menu. But of course, produce is as local as possible.  On our visit, we met the man from Annagassan, County Louth who smokes salmon and other fish for the Brasserie  – a hardy sea salt whose love of seafood and the fishing industry shines through when he speaks of his products. Wexford lamb, local chicken, Kilmore Quay Scallops, West Cork black pudding, Irish Hereford 28 day aged beef,  Irish cheeses and seasonal vegetables sourced from Dublin’s Smithfield market make up the  a la carte. Breads are made in house and include sous Chef Cormac O Hara's Guinness Brown Bread, Walnut Brown Breada and a variety of other choices such as Pesto and Parmesan whirls and little seeded rolls. A bread basket to whet your appetite while you wait for your meal.

As well as the menus at lunch and dinner, a quick bar menu also operates. This has a list of French sandwiches and more substantial yet lighter options, like the house special Le Pont Fish Pie always popular. A private dining menu is an option for parties. The Early Bird is well priced for two or three courses. Brasserie Le Pont has it’s own Sommelier who carefully selects wines for the extensive list.  This has wines by bottle, glass and carafe, with some reasonably priced choices.  Find also a monthly wine suggestion menu – these wines are designed to match changing seasonal flavours.
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