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A new venture from the team behind the Cashel Palace Hotel (and with a good kitchen team kitchen overseen by their Director of Culinary, Stephen Hayes) and Mikey Ryan's, Sadler's opened in March 2024 in the premises previously occupied by Dooks Fine Foods.
Looking pretty in pink, the smartly refurbished building is enticing - and giving in to the inevitable curiosity to check it out will be a good call. The bright, stylish and comfortable interior is very welcoming and well thought out, with great attention to detail, thanks to the hands-on manager and Restaurant Director, Liam O’Toole, who has ensured that everything, right down to the selection of cutlery and the salt and pepper mills, combines to create the perfect ambience. And then of course - before food even comes into the equation - there's the sense of being part of the region's equestrian community. With memorabilia all around, notably referencing their many big race winners, there would be no prizes for guessing the connection with the Magnier family of nearby Coolmore Stud - and it would be rewarding to allow some time to check out the back corridor, which is lined with (captioned) photos and newspaper cuttings going back many years.
The sense of community also comes through in the food of course, with local producers proudly credited - notably in the Full Tipp Breakfast, which is 'All Sourced From Tipperary Food Producers', with named suppliers including The Butchers’s Daughter Sausage, and Black & White Pudding, Crowe’s Farm Bacon, and Magner’s Farm Eggs. Menus aren't overlong, but there's plenty of choice. The soup of the day is bound to be good (as is the accompanying house-made bread, which is absolutely gorgeous and served with individual butter ramekins) while very hungry might opt for a lunch of The Bookmaker’s Sandwich (Sourdough Bread, Smithwicks Pickled Shallot, Walsh’s Sirloin Steak & Fried Egg) or Beer Battered Fish & Chips Minted Peas with Tartare Sauce, while pasta and burger lovers might go for Crispy Bacon & Tomato Pasta with Fennel, Chilli, Basil & Parmesan Crumb or local butcher Martin Dwyer’s Premier Burger Bacon Jam, Smoked Cheddar, Crispy Onions, Ranch Mayo. There is some allowance made for vegetarians - a lovely colourful dish of BBQ Irish Halloumi Salad with Organic Leaves, Blood Orange, Whiskey Grapes, Beetroot, Pomegranate Seeds and Harissa Yogurt, for example - but this is farming country... On Sundays the lunch menu gears up to include a roast - Roast Sirloin of Beef, with celeriac green beans, parsnip puree, mash, carrots, red wine jus, perhaps - and don't pass on dessert menu, which may include the smartly-named (and seriously delicious) Freezin' Friesian ice creams made on the Kiersey family farm in nearby Co Waterford.
Service at this lovely place is also delightful and its contemporary style is a perfect contrast to the town's famously traditional McCarthy's Pub, just up the road. It's a boon to locals, but also well worth a detour off the M8 Dublin-Cork motorway: exit at Urlingford if you have time heading south, and enjoy the wonderful rural drive.
