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.
Cuisine
Seafood
Chef
Jean-Marie Vireaux
Restaurant Opening Times
Lunch: 12.30 - 3.00pm Sun
Dinner: 5.30 - 9.30pm
Accepted credit cards
Visa, Master Card