Review on Out of the Blue

'Meat eaters need not apply: Out of the Blue is strictly for seafood lovers!' That's the uncompromising clarion call from this gem of a place facing Dingle harbour. Owner Tim Mason specialises in fish, the whole fish and nothing but the fish (apart from a few desserts): if there's nothing to be had from the local boats, the restaurant doesn't open. It's that simple.

The menu depends entirely on the morning's catch (large or small), and dishes are chalked up on a blackboard. To start, you might see Glebegh mussels marinière, steamed crab claws in garlic butter or seared scallops flambéed in cognac with dressed seasonal greens. Main courses are equally forthright: fillet of John Dory in pink peppercorn and lemon sauce, potato-crusted pollack, monkfish kebabs with green mango purée and coriander butter, lobsters and crayfish from the tank. If you have room for pud, try crème caramel with roasted almonds or apple and rum tart. The short wine list is also on target.

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Cuisine

Seafood

Chef

Jean-Marie Vireaux

Restaurant Opening Times

Lunch: 12.30 - 3.00pm Sun
Dinner: 5.00 - 9.30pm

Accepted credit cards

Visa, Master Card

Online Booking Availability for Out of the Blue

Facilities at Out of the Blue

  • Alfresco dining
  • Disabled access
  • Vegetarian menu
  • Family Friendly

Address

Out of the Blue
Waterside
Dingle
County Kerry

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Out of the Blue Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Out of the Blue

Virtual Tour of Out of the Blue