Brian Walsh’s confident, modern cooking won him high praise and fans at Downstairs in Clontarf for several years. It seemed bad news when the popular restaurant closed, but Brian and business partner Paul Foley moved further into the suburban village, opening The Pigeon House to instant acclaim in 2015. Serving breakfast, weekend brunch, lunch and dinner seven days a week it’s proved a stylish and busy addition to Clontarf’s Vernon Avenue.
Pigeon House has a low-key industrial theme that is hinted at rather than overdone. A handsome bar dominates the front of the dining room, serving up cocktails, beers and a modest but varied wine list. There’s a good terrace for outdoor dining too.
Menus change often to reflect the seasons, and dishes are smartly presented and packed with big flavours, served on lovely stoneware.
A creamy duck liver parfait, with gutsy plum chutney and grilled sourdough might be followed by a haunch of roasted venison with lovely accompaniments of cavolo nero, pumpkin puree and turnip mash or perhaps roast hake with braised white cabbage salsify and Jerusalem artichoke puree.
There’s nothing ordinary about the food here. A side order of Brian’s signature courgette fires with harissa mayo are always a smart choice though portions are generous and prices fair.
Popular for family get-togethers there’s a decent children’s menu with offerings like roast chicken breast and mash instead of the ubiquitous chicken nugget. Desserts, like a sticky pecan pie, are well done and good tea and coffee will round off a satisfying meal every time.
