Jack's Coastguard Restaurant
Telephone: +353 (0)66 976-9102
When I head off for a few days break to a coastal location what I really want of a restaurant is a relaxed ambiance, no city stress or fuss, and I always look forward to some rea...
How to get there
Take the N70 south from Killorglin and follow signs for Cromane.
Good to know
Cuisine: Seafood - Contemporary
A La Carte:
Mains €16.50 - €28.95
For Groups Only €35
Number of Covers:
Private Dining Facilities:
Yes - 'Tower'
About The Restaurant
When I head off for a few days break to a coastal location what I really want of a restaurant is a relaxed ambiance, no city stress or fuss, and I always look forward to some really nice seafood. Jack’s Coastguard Restaurant at the little fishing village of Cromane, near Killorglin, Co. Kerry, provides all of these aspects in a totally charming way.
The Ring of Kerry is a magical place which never fails to enchant and Brian Keary has managed here to make Jack’s Coastguard Restaurant a destination restaurant not only for locals but for people wanting to travel to sample their excellent food. The location is stunning, set in an old stone built historic coastguard station, beside a beautiful pebble beach, and with views across to Inch Beach and Rossbeigh Peninsula. It is the only place in Co. Kerry where you can have a perfect view of the McGillicuddy Reeks and the Brandon range of mountains at the one time. Could it be more magical?
You can kick off with a drink in the bar which also does great casual bar food such as steamed Cromane Mussels a la Mariniere with or without fries. They also do Tempura of Tiger Prawns with sweet chilli sauce, chicken liver and Aged Port pate with Morello Cherry jam, Melba Toast, and salad, and this is a very popular and handy lunchtime spot.
The restaurant is bright, spacious and airy with great views, but the food is the star of the show here using the best of local and seasonal produce. Contemporary tweaks to the dishes are right on the nose of current day dining. Goats’ cheese to start is paired with figs and Balsamic dressed leaves, whilst Irish crabmeat is combined with a Parmesan cheese risotto, freshly shaved Parmesan and soft herb salad. Honey glazed confit of duck leg is with rocket and orange salad and a citrus coulis adding that sharp fresh fruity taste to the rich duck leg meat.
Mains always includes lots of seafood and shellfish. Oven roasted fillet of hake is Spanish style with chorizo and pumpkin risotto, a soft herb pesto and black truffle oil, whilst pan-seared fillet of brill is with braised Savoy cabbage and bacon with a mustard and chervil cream. Chargrilled marinated tuna steaks are with roasted red pepper and chilli relish whilst Irish Coast Cod has a walnut and herb crust, served with parsnip puree and a parsley and lemon sauce. Carnivores are well catered for too with the best of Kerry lamb rack with seasonal vegetables, and cracking sirloin steaks with crispy polenta fries, and Brandied pepper sauce.
Leave room for puds – your eyes will light up when faced with sinful Chocolate Brownies with vanilla icecream, or a scrumptious Banoffee Pie with Chantilly cream and Rum Caramel Sauce.
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