Patrick Sweeney and David Dunne’s restaurant hit Sligo with the force of a tornado, and has enjoyed a thunderous first year of business. They first opened serving breakfast and lunch – Sligo breakfast bap; buttermilk pancakes with blueberry compote; chicken burger; Knox fish pie – before quietly introducing an evening tapas menu that really lets the kitchen strut their stuff. Straight-ahead dishes like meatballs with tomato sauce have incredible whumpf!, thanks to the use of pork ribs in the sauce, whilst crab on toast with vanilla and lime, or ceviche of sea bream on a crispy tostado, are delicate and finessed, and their red wine-poached prunes with vanilla mascarpone cream is already a classic. The room has great energy, and everyone in Sligo wants to be in Knox.
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More along the Sligo coast
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