At Moloughney’s (Mol-ok-nies!) we believe in letting the food tell the story; Chef-Owner Liam Moloughney and Head Chef John Fitzmaurice are fanatical about using Irish produce wherever possible and they change the menu at least every six weeks, teasing out recipes and ideas to create a selection of tastes that is simple yet offers something for everyone. They’re joined in the kitchen by a team of professionals dedicated to seasonal produce.

‘like a whimsical, romantic meander through an Irish garden, simple doesn’t get much more sophisticated than this’ – Ross Golden-Bannon

All our meat, poultry, game, eggs and cheese are Irish origin. Suppliers include William Drohan for Comeragh Mountain Lamb, Clonanny Farm in The Naul, North County Dublin, for free-range pork and vegetables, wild Irish game from Ballymooney Meats. McKenna’s of Clontarf, O’Mahony Meats and Tolka Eggs supply us with our beef, pork, poultry and eggs. We only use fish caught from Irish waters supplied to us by Doran’s of Howth, Kish Fish and Moran’s Seafood. Other suppliers include Walsh’s Bakehouse, The Bretzel Bakery, Vernon Stores, Traditional Cheese, Pallas, La Rousse, Bewleys and Clement & Pekoe.

Our dining room opened in 2009 in a refurbished Victorian house just off the seafront on Vernon Avenue in Clontarf Village and we’re open every day for breakfast and lunch and from Tuesday to Sunday for dinner.

more about moloughneys