The first venture south of the border for Bob and Joanne McCoubrey and the team who made the Mourne Seafood Bars in Belfast and Dundrum a byword for fresh local seafood at affordable prices, it's appropriate that their Dublin restaurant should enjoy one of the most attractive waterside locations in the city.
Many remember its opening as the Donegal chef Conrad Gallagher's fashionable Ocean, but it is in safer hands now and the modern glass walled box looking over the Grand Canal Basin towards the dramatic Bord Gais Theatre quickly gained a reputation for simply delicious seafood and great value.
Picnic tables outside and the acres of glass allow everyone plenty of opportunity to enjoy the view, and the sheer enthusiasm of Executive Chef Andy Rea (a former head chef with Paul Rankin and co-founder of the Mourne Seafood Bar in Belfast) and his team gives it a great buzz.
Their reputation for ultra fresh local seafood is well earned as the McCoubreys have many years of experience in the fishing industry, and are supplied by their own shellfish beds in south Co Down; another USP - in support of their stance of sustainability - is the way they have championed less popular fish, such as ling, in their restaurants.
An all day menu offers excellent renditions of classics like seafood chowder with brown bread, salt and chilli squid and beer battered fish&chips with mushy peas (and even a ribeye steak, if you must), while the more adventurous Raw Bar menu features more adventurous fare such as scallop ceviche, oysters various ways and a speciality seafood platter (€30).
Set lunch and dinner menus offer a balanced range of options and especially good value, while dinner specials pull out the stops with a great range of dishes including whole fish such as brill with cockle and bacon velouté (srved with roast potatoes and fennel salad) and - a popular choice - lobster with shellfish and basil cream with fries (half €17, whole €28).
The wine list includes ten wines in three sizes (185ml glass, 375ml carafe and 750ml bottle) also cocktails and craft beers, although it is weak on non alcoholic options.
Well trained staff give interested, well informed service even at the busiest times and this is just a great place to visit.