Set in the corner of an attractively paved area beside the old arches of the disused Kilkenny/Portlaoise railway line (effectively back lit at night), a smart pea green canopy over matching green woodwork and half frosted full-length glass windows will lead you to this outstanding restaurant - which, for nearly two decades, has been run by Garrett Byrne, former head chef at Dublin’s celebrated Chapter One, who returned home to Kilkenny in 2008 to open his own restaurant with his partner and restaurant manager, Brid Hannon.
Although it is on the ground floor of a modern building, Garrett and Brid chose a pastoral style - in tune with a passionately held food philosophy that will ensure the involvement of local food producers in the cooking - for their well-named, French-inspired restaurant.
The dark oak floored room is roughly oval (the shape defined by a ceiling rose above the curvaceous main seating area), with an open kitchen and a small bar along one wall and, on another, a set of colourful contemporary paintings brilliantly depicting rural life, by celebrated Kilkenny artist Catherine Barron.
A third wall features a trio of oval mirrors, and the curves are repeated stylishly through the centre of the restaurant, where three semi-circular banquettes enclosing tables for four to six create a serpentine loop that dominates the room.
Seriously set up for the relaxed enjoyment of good food, generous tables sport comfortable chairs or banquette seating, and smart cutlery and glasses, but no flowers.
The welcome is warm and professional, the complimentary home-baked breads are outstanding, and Garrett’s predictably interesting menus offer a wide range of tempting dishes that balance the luxurious with the rustic. Pumpkin and chestnut galette,cevennes onion,wild mushrooms,smoked onion sauce
Starters may include a dish such as Duck liver crème caramel, pickled quince, burnt orange purée,black pudding - an example of perfection that sums up the philosophy of a restaurant where show-off food is not on the menu. Other starters may include Quail 'en croute',pear and celeriac puree, pickled mushrooms while mains offer local meats, seafood and game in season - Pheasant pithivier, with creamed leeks, turnip and sage, porcini butter sauce perhaps - and creative vegetarian dishes such as a beautiful Pumpkin and chestnut galette, cevennes onion, wild mushrooms, smoked onion sauce.
Desserts that provide the grand finale such cooking deserves (sometimes with a touch of humour) may include a Rhubarb pie, ginger ice cream, whipped "Bird's original custard" or a lime parfait with mango curd and a coconut sorbet.
A carefully-chosen wine list includes a good choice by the glass and, under Brid Hannon’s direction, the delicious food is served with warmth and efficiently by well-trained and friendly staff.
This Kilkenny restaurants style may be informal, but it’s an extremely professional operation and there are many little details to give a sense of occasion – all of which should ensure good value at this very special destination.
