If you love seafood, don’t miss King Sitric Fish Restaurant in suburban Dublin on your Ireland golf vacation.
This esteemed dining spot embodies the very definition of fresh seafood. The pick of the morning’s catch — sole, turbot, monkfish, lobster (from the restaurant’s own pots in Balscadden Bay) — travels all of 400 yards from Howth Pier to the King Sitric kitchen. Here chef/owner Aidan MacManus works his magic.
Memorable dishes include smoked salmon with cream horseradish crab (appetizer), poached turbot with grilled scallop, aubergine (eggplant) purée and saffron dressing (entrée), and a chocolate and praline marquise with orange anglaise (custard sauce).
The dining room, some 10 or 12 feet above street level, presents a sea view from almost every table, perfect for gazing while sipping one of the restaurant’s outstanding white wines.
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