Although reached through an entrance just inside the foyer of the Headfort Arms Hotel and in common ownership, this attractive bistro-style restaurant is run as an independent entity. In contrast to the hotel, it is very modern, with lots of pale wood, recessed lighting and sleek, informal table settings
Efficient staff show you straight to your table to choose from an extensive and contemporary menu – options are an early bird or value menu, set dinner or a la carte.
Good-quality, carefully sourced ingredients – right down to the honey – are used from named suppliers, many of them local. The cooking is excellent and the presentation delightful, without being at all fussy or over-decorated.
Enjoyable starters might include Listoke Gin-cured salmon, caviar & dill crème fraiche and flatbread or a delicious plate of goats cheese & beetroot 3 ways – deep fried bon bon, whipped beetroot & goats cheese with crispy crouton, and Boyne Valley Ban & beetroot tart with house-pickled Heritage beetroot.
Similarly interesting main courses might include Irish lamb rack with Tom Doherty’s black pudding hash, Heritage carrots and red wine jus or honey-glazed duck breast, confit parcel, crispy wing, fennel, grilled peaches and summer berry sauce. And, as this is beef country, a good steak or perhaps Thai spiced beef shortrib?
A good vegetarian menu offers roast vegetable enchilada topped with Mozzarella or a tomato and bean cassoulet with toasted sourdough.
The choice of homemade desserts is similarly extensive. A fun option is the mix and match pod pots – choose your own assortment of little tastes of things like Oreo creme brulee, banoffee Eton mess, rhubarb and custard or a Coole Swan chocolate cup with biscuits, all served in mini Kilner jars.
Special evenings are sometimes held and the all-in price for these specials is particularly good value, as is the early bird menu, which has lots of choice.
