Although reached through an entrance just inside the foyer of the Headfort Arms Hotel and in common ownership, this attractive bistro-style restaurant is run as an independent entity. In contrast to the hotel, it is very modern, with lots of pale wood, recessed lighting and sleek, informal table settings
Efficient staff show you straight to your table to choose from an extensive and contemporary menu – options are an early bird or value menu, set dinner or a la carte.
Good-quality, carefully sourced ingredients – right down to the honey – are used from named suppliers, many of them local. The cooking is excellent and the presentation delightful, without being at all fussy or over-decorated.
Enjoyable starters might include Camembert & caramelised red onion fondue with Baska sourdough soldiers, harissa spiced lamb shoulder or shredded ham hock and Savoy cabbage croquette.
Similarly interesting main courses might include pan-fried seabass with chorizo and white bean cassoulet or honey-glazed duck breast, with wilted winter greens & Dauphininoise potatoes. And, as this is beef country, a good steak or perhaps Thai spiced beef shortrib?
A good vegetarian menu offers roast vegetable enchilada topped with Mozzarella or a tomato and bean cassoulet with toasted sourdough.
The choice of homemade desserts is similarly extensive. From a retro black forest baked Alaska to a classic crème caramel, you’ll be spoiled for choice. There’s also a Sheridan’s Irish cheese board but if you prefer dessert in liquid form, why not try the Kells Gin Fizz with gin, Prosecco, vanilla syrup & macerated pear?
