Review on Redbank House & Restaurant
Skerries is a pretty little fishing village some 18 miles north of Dublin and it's home to this enthusiastically run restaurant-with-rooms. The premises occupies an old bank, with the vault now used as a wine cellar, and it's a favourite destination for golfing buffs (there are 40 courses 'within a driver and a sand wedge' of the village).
Chef/proprietor Terry McCoy is a big name on the local foodie scene and a fan of seafood. He does great things with the harvest from the nearby Fingal coast, offering everything from superb Dublin Bay prawns to razor clams (which are cooked in their shells with butter, garlic, parsley and ground almonds). Other choice items might include oysters cooked three ways, a mixed seafood 'kettle' and salmon with sorrel sauce.
Local supplies also figure prominently on the meat front: roast rack of Blackhills lamb comes with a sauce of rosemary and garlic, while hickory-smoked loin of Drogheda pork is given a sweet edge with honey, oranges and kumquats. To finish, there's a spectacular trolley of desserts including almond and berry flan.
Redbank House & Restaurant is also featured in: AA GuideRate this Restaurant
Eclectic / Seafood
Restaurant Opening Times
Lunch: 12.30 - 4.00pm Sun
Dinner: 6.00 - 10.00pm Mon-Sat
Accepted credit cards
Visa, Master Card, American Express