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Purty Kitchen, The

Contact Information

Purty Kitchen, The
Ashley Sheridan
3-4 Old Dunleary Road, Monkstown, Co. Dublin.,
Co.Dublin

Telephone: +353 (0)1 2843576
Email: info@purtykitchen.com
Web: purtykitchen.com

Living in the Borough of Dun Laoghaire, I am but a veritable stone's throw from the famous Purty Kitchen.  The Purty Kitchen has been around since 1728, not in its prese...

Purty Kitchen, The
  • Purty Kitchen, The
  • Purty Kitchen, The
  • Purty Kitchen, The
  • Purty Kitchen, The

How to get there

On the left hand side on the Old Dunleary Road - the coast road - between Blackrock and Dun Laoire. Beside the DART - Salthill Station.

Good to know

Opening Hours: All Year
12.30 - til late - 7 days a week
Cuisine:
Gastropub - Fish primarily, burgers and steaks.
A La Carte:
Mains Generally €12.90 - €17.50
Fillet Steak €24.50
Value Menu:
2-course €17.50
Sunday Lunch: Yes
ALC Menu plus
2 Sunday joints on blackboard
Children’s Menu: Yes
Number of Covers: €80
Wheelchair Facilities: No
Credit Cards: Yes
Private Dining Facilities: Large function room.
Wifi: Yes
DART - Yes - Salthill Station

About The Restaurant

Living in the Borough of Dun Laoghaire, I am but a veritable stone's throw from the famous Purty Kitchen.  The Purty Kitchen has been around since 1728, not in its present form I hasten to add, but it is the oldest pub in the great seaport of Dun Laoghaire but it is also the second oldest pub in Dublin.  In case you don’t know already, The Brazen Head at Bridge Street,  in the shadows of Christ Church Cathedral is the oldest not only in Dublin but also in Ireland.

The Purty Kitchen changed hands just recently and is now under the same ownership as The Step Inn in Stepaside.  The guys here are really intent on providing good contemporary casual food and the signs are good.

We nipped down for supper and really liked what we saw.  Prices are good, the ambiance is good and the food was good, so looks like it will be handy place for us.   Starters included baked mussels on the half shell with spinach, garlic and cheese, whilst salmon and sweet potato croquettes had a honey Dijon sauce and pea shoots.  Cajun chicken wings are there in a piquant Louisiana sauce, whilst they also do a great creamy fish chowder  with potato, sweet corn and leeks.  I couldn’t make up my mind between crispy poached egg, with pancetta and organic leaf salad, but went for the roasted Jalapeno peppers, which were stuffed with Five Mile Town Goats Cheese and bacon, which I loved.  Really tasty.  My better half went for the crisp calamari rings, a favourite of his, served with a Jalapeno mayo.

Mains included posh fish ‘n chips in the form of fresh haddock in a Belfast Blonde Beer batter with hand cut chips, whilst panfried seatrout came with tarragon potato salad, beetroot crème fraiche and pickled beetroot.  They are big into their craft beers here, so Donegal mussels are steamed in Ruby Ale, with shallots, garlic, red chilli and parsley and served with Arbutus Sourdough bread and hand cut chips.  They do cracking steaks on the stone – 8oz fillet or flat iron steaks – served with Balsamic marinated flat cap mushrooms, kale champ, and pepper sauce, as well as great homemade burgers with streaky bacon, Five Mile Town Cheddar cheese, beef tomato, lettuce and Waterford Blaa, and chips.  I was tempted by the vegetarian option of aubergine, courgette, and goats’ cheese, with sweet potato fries but went with the fillet steak, which was superb.  Himself went with the unusual free range chicken supreme brined in Guinness, and served with kale champ, and roasted vegetables.

The lunchtime menu is a refined down selection of the above and includes the salmon and sweet potato croquettes, chicken wings, fish ‘n chips, the burger, mussels, pappardelle pasta with roast chicken, bacon, mushroom and onion in a white wine sauce.  They also do sourdough sandwich trios – the sandwich, a mug of soup, and a green leaf salad.  What a good idea.  You can have combos of honey-baked ham and smoked Gubbeen cheese; smoked chicken, sundried tomato and rocket, or Five Mile Town goats’ cheese, roast peppers and basil pesto.  

Puds include Purty Mess Meringue with lemon curd, fresh fruit, vanilla cream and toasted almonds, as well as Beeramisu made with Dark Arts Porter and Mascarpone.  Note to self!  Must try the O’Hara’s Stout chocolate brownie with Boulaban Farm salted caramel ice-cream next time!

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