This informal restaurant and fish shop is owned by Andy Rae, formerly head chef with Paul Rankin at Roscoff and Cayenne, and business partner Bob McCoubrey, of the original Mourne Seafood Bar in Dundrum, Co Down (see entry), who have their own shellfish beds on Carlingford Lough.
Passing a well-stocked display of fish (including lobster, oysters etc), you go through a dark brown painted door which opens onto a long bar with an authentic Belfast feel; a world away from your designer bar concept, the old walls are a mixture of red brick and black areas acting as large chalkboards for the menu and cocktail list, floorboards have been roughly painted black, tables are simply set and there’s more of the same upstairs for overflow at weekends.
Andy’s passion for seafood is evident - starting with the sourcing; he uses less popular local fish rather than trendy imports and, of course, mussels and oysters from Carlingford - everything is homemade and the menu, which offers a mix of dishes at varying prices, changes daily according to the catch (a steak option is also offered).
This Belfast Restaurants daily specials board might offer 15 dishes, including potted herrings, seafood casserole or roast hake. Nice desserts, good coffee to finish and lovely service.