'The Coast' has raked in awards – notably Irish Seafood Restaurant of the Year – for its innovative takes on the finest of local seafood, such as turbot with oyster mousse, John Dory with squid ink bulgur (cracked wheat), or lemon sole with a Wexford mussel reduction. Big picture windows, timber floors and pale-blue-painted walls give it a breezy beach-house vibe.
Gluten-free dishes are available, and there's always at least one inventive vegetarian dish on the menu, such as toasted oat and pearl barley risotto with ramsons, roast garlic and crème fraiche.
