Formerly O'Looney's, this smart modern two-storey restaurant was acquired by the Vaughan family, of Liscannor's famed Anchor Inn, in 2021 - and, despite what might have been an inauspicious opening (well into a pandemic), it got off to a flying start.
It enjoys a great location, overlooking one of Ireland’s best surfing beaches, and the interior is very attractive. Well designed and atmospheric, with a glass wall of wines dividing the welcoming reception area from the dining room and some lovely art by local artist, Philip Martin, it’s a pleasant spot to take in the magnificent view (which includes watching surfers doing what they do best) while enjoying some excellent fish and seafood cooking (and some great meats too).
Denis Vaughan - second generation at Vaughan's Anchor Inn, and the chef whose drive, talent and determination to keep doing things better has made it a must-visit destination when in Clare - supervises both properties and heads up the kitchen team here, together with his second son Denis Jnr, while his eldest son, James, took over the kitchen at Liscannor in 2021.
Environmental care and local sourcing are central to Denis Vaughan's philosophy (full supplier details are on the website) and super-fresh fish and seafood will always be the main USP wherever he is cooking - and there's no better example of the importance of quality ingredients than their superb Fish & Chips. Made with the freshest of fish and dipped in their famous batter (the starter dates back 19 years!), it is served with genuine handcut chips that are steamed before frying in beef dripping. Served with homemade tartare sauce, it's still a simple dish, yes - but wow, is it ever one worth travelling for.
Another USP is the Basque Josper Grill that is used for cooking all meat and shellfish over hot coals at 250ºC, producing an irresistible flavour and texture that has 'em coming back for more. Favourites include whole Clare lobsters, Galway Bay Prawns (langoustines) and John Stone Black Angus Rib Eye Steak (about €28), which is served with a flavoursome beef jus - and those chunky chips. Starter specialities include a Proper Prawn Cocktail, made with Galway langoustines, iceberg lettuce and Marie Rose sauce, and delicious Steamed Mussels with white wine, garlic and parsley oil, served with freshly baked soda bread to soak up the juices - and, while they may seem a little pricey for a starter/snack at about €14/€15, these classics are a treat by any standard.
Service is great, and it should be no surprise to find that the drinks list is very well considered - and it includes the local beer, Western Herd. And don't forget to round off a meal here with that other speciality, ice cream - from their own nrighbouring 'cow to cone' ice cream parlour, Spooney's (see entry).
