Look for Mike O'Grady's stylish modern restaurant in a revamped alley at the river end of Quay Street. Tables clad in white damask (covered with paper tablecloths at lunchtime), narrow floor-to-ceiling windows, and a quarry-tile floor set the stage for an informal, bistro-style menu. Fresh prawn cocktail is served with sauce Marie-Rose and a passion-fruit mayonnaise; confit of duck leg comes with braised red cabbage, star anise, and balsamic oil. Main courses have similarly unpredictable twists—oven-roasted ham hock comes with colcannon, broad beans, garlic cream, and apricots, and monkfish tails are served with a simple lemon and coriander dressing.
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