King Sitric Restaurant
A deft flick of the wrist could launch a fish from Dublin Bay into a waiting pan in
Aidan MacManus’ kitchen. As it is, the ocean’s finest tends to travel the 400 yards from Howth Pier in a rather more sedate fashion since only the pick of the morning’s catch passes muster in this renowned fish restaurant.
The owners have nurtured a network of trusty suppliers who can rustle up everything from locally caught lobster and crab to organically grown vegetables. Most of the fish served is landed in Howth and is sourced by Oceanpath, Nicky’s Plaice and Beshoffs to the chef patron’s specifications. Incidentally the Smoked Salmon comes from the last traditional smoking kiln in Howth, in Nicky’s Plaice, and smoked to order for the King Sitric by Nicky & Martin McLoughlin. (Well worth a visit — all are welcome).
Lobster and crab come from Balscadden Bay, only a stone’s throw from the
front door, where John Sheridan fishes exclusively for the King Sitric. Other
shellfish, such as Oysters, Mussels, Clams etc come from approved beds in
various locations, according to season.
Where they can, the owners source the vegetables from local organic growers. Similarly, the cheese-board features only Irish Farmhouse cheeses. Wild Game in Winter is also a favourite.
East Pier, Howth.
T: 00 353 (0) 1 8325235