This famous pub has been drawing people along to the pier at Ballyvaughan since 1981.
It's an informal, cottagey kind of a place with several small bars, open fires, an outside dining area and a reputation for informal and friendly service of fresh seafood, especially crab: crab claws in garlic butter, open crab sandwiches, seafood chowder, poached local mussels and seafood platters are all typical, and smoked salmon is a favourite too.
As members of the Burren Ecotourism Network and Burren Food Trail, the focus of chef Daniel Daly and his team is on local produce, especially crustaceans and other shellfish - and, while there's no supplier list, some producers - notably Kelly Oysters of Kilcolgan - are name checked on menus, and the commitment to using the best fresh ingredients is clear.
Many people would happily drop in to Monks for a bowl of seafood chowder or soup of the day and some freshly baked brown bread, but it would be a pity to miss other starters such as native oysters in season (September-April) and Gigas all year, both available natural or cooked (coated in a garlic herb crumb and grilled). Mussels (also produced by Kelly's) are on offer too, also Doonbeg crab, various ways, and steamed clams from Island Eddy, a townland of Clarenbridge.
Amongst an eclectic range of main dishes, including a prawn curry, the star of the show is the Monk's Seafood Platter, a cold dish of Connemara smoked salmon, Doonbeg white crab, Flemings of Ros a Mhil prawns, Doonbeg crab claws, Kelly’s of Kilcolgan oyster served with salad, Marie Rose sauce and brown bread - which, at around €33.50, is the most expensive main course on the menu, while fish & chips are about half that price.
A few popular desserts are offered, including warm apple crumble, and a short wine list covers the main grape varieties, all available by the glass.
Although not an ideal place for anyone who doesn't like seafood, they do a good steak and there's always a vegetarian dish of the day and a chef's special.
