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Our Latest Great Place To Eat - Cavistons Seafood Restaurant

Our Latest Great Place To Eat - Cavistons Seafood Restaurant

Monday 29 April 2024

Cavistons Food Emporium in the seaside village of Sandycove is a legend in SoCoDu, having been founded way back in 1947 by James Caviston for £300, who bought it after a night's drinking in the pub across the road! It passed to his brother John Caviston and subsequently to John's son Peter. This is the place that would always have long queues at its fabulous fish counter, or up the street at Christmas to collect the turkey. It's display of colourful fruit and veg would draw you into its deli counter for a myriad of charcuterie and salads. Peter Caviston had been at the helm for many many years, up to recently, always to the fore with his boater hat, full of fun, chat and the occasional song, for the customers. Now running the business are the next generation, his two sons, David and Mark.

Back in 1996, Peter opened a seafood restaurant to the side of the shop which may have been small in size but was big in atmosphere and colour, quickly becaming a destination restaurant for locals and celebrities alike, including Pierce Brosnan. However, in 2022, a few doors up the street from the shop, they opened their new super sleek Cavistons Seafood Restaurant over two floors.

The menus here change regularly, being subject to the catch of the day, however you can expect starters to include the likes of pan-seared Kilkeel scallops with pumpkin puree, barley and pickled walnut, or perhaps dressed Clare crab meat with avocado puree, spicy espelette pepper.  Their eponymous smoked organic salmon too is always a winner served with watercress pesto, Granny Smith Apple, salmon mousse and their Cavistons brown bread. For a non-fishy option, think pressed shoulder of Wicklow venison with blackberry ketchup, pistachio, and pickled shemji mushroom.

For the mains, there’s a fabulous selection of fulsome fishy dishys to tempt you, whether it’s a shellfish tagliatelle of mussels, prawns, crab claws, clams and samphire or wild Irish monkfish with smoked bacon cream, Parmesan & leek croquette, and charred broccoli. There’s wild Irish John Dory with piperade, pommes Anna, and a brown butter Hollandaise, as well as fillet of wild plaice with spinach, wild mushroom, confit potato, celeriac puree and a black pudding crumb. Carnivores need not fear, with meaty mains like an 8oz dry aged Kildare rib eye with braised onion, carrot puree and a green peppercorn sauce.

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