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The Cloister Restaurant

Contact Information

The Cloister Restaurant
Dermot & Noreen Fetton
Abbey Street, Ennis,
Co.Clare

Telephone: +353 (0)65 686 8198
Email: info@cloister.ie
Web: cloister.ie

Dermot and Noreen Fetton are two of the most experienced people operating within the hospitality business in Ireland today. Both spent many years working in 5 Star establishments...

The Cloister Restaurant
  • The Cloister Restaurant
  • The Cloister Restaurant
  • The Cloister Restaurant
  • The Cloister Restaurant

How to get there

Located in Ennis Town centre beside Club Bridge. Free parking

Good to know

Cloister Bar Menu: 12pm-9pm Tuesday to Saturday
1pm - 9pm – Sunday
Sunday Lunch served from 1pm to 5.30pm
The Cloister Restaurant: 6.30p.m - 9.30p.m. on Friday and Saturday nights.
Cuisine:
Modern Irish
A La Carte:
€18.50 - €28
Early Bird:
No
Sunday Lunch:
€25
Children’s Menu:
Yes
Number of Covers:
40+
Wheelchair Facilities:
Yes
Credit Cards:
Yes
Private Dining Facilities:
Yes
Wifi:
Yes

About The Restaurant

Dermot and Noreen Fetton are two of the most experienced people operating within the hospitality business in Ireland today. Both spent many years working in 5 Star establishments; the legendary Dromoland Castle and the Castlemartyr Resort in East Cork. So, when they decided to open their own Cloister Bar & Restaurant on Abbey Street in Ennis, Co.Clare, there was an air of excitement and anticipation among locals (and indeed anyone with a finger on Ireland’s foodie pulse) as to how Dermot and Norren would apply their wealth of knowledge and experience.

The restaurant itself is situated within the Ennis Friary Cloistral Buildings which were erected some time during the early 13th Century and at one time, many years ago, housed more than 300 Franciscan Friars and their students. Renovation of the friary has uncovered several artefacts including the discovery of a centuries old cobbled floor which has been painstakingly restored, protected and incorporated into the restaurant.

Teaming up with Chef Paddy Collins (who took 1st place in the 2011 National Chowder Cook Off), Dermot and Noreen have worked to create a broad contemporary menu in both their Cloister Bar and in their Cloister Restaurant, which utilizes only the finest local and seasonal produce. At the Cloister they offer both a day and evening menu in the Bar. During the day,  starters include superb smoked salmon, petit pois risotto served with Parmesan and micro herbs, button mushrooms stuffed with black pudding & spring onion, wild mushroom risotto with Parmesan shavings, micro herbs and a white truffle oil. They offer a whole range of sandwiches and salads to relieve that lunchtime craving, including a toasted sesame bagel with oak smoked salmon and chive cream cheese, delicious. Mains include the Cloister burger served with vintage Cheddar, Maple cured bacon, country relish and home cut fries; posh fish & chips come deep fried with a crispy beer batter whilst pork and sage sausages come with champ, red onion marmalade, port and a rosemary reduction. Scampi is always tempting, served with home cut fries and salad. For dessert, their bar menu offers fresh strawberries with black pepper and Chantilly cream; profiterloes with warm chocolate sauce; a flourless chocolate cake and also a wild berry pavlova. Heaven. Later in the day, the evening bar menu takes over. The food is really good and includes starters like their Charcuterie plate with salami, Serrano ham, chorizo, lomo, pancetta and mixed greens; a confit of Silver Hill duck leg with walnut mash and a port reduction and also a calamari salad with yellow and green courgettes, chorizo and a lime & balsamic salad. For the mains, they have a pork and scallop duo with crispy black pudding, apple & star anise puree; a 12oz Hereford sirloin with crispy onion rings, baked Portobello mushroom and cracked black pepper sauce as well as a pan roast fillet of Hake with a shellfish veloute & garden peas.

On Friday and Saturday nights, their spectacular Cloister Restaurant opens and offers its patrons top quality cuisine in an absolutely beautiful environment which seems to marry traditonal, contemporary and post modern interior design in a seamless fashion. The food is to die for, with starters that include a tian of chilled lobster with a wild garlic oil & aioli and a pea mousse; Scallops served with a confit of pork belly, poached hen egg and black pudding; not to mention a terrine of ham hock & duck foie gras with pickled vegetables and bread crisps. On offer for the mains are fantastic dishes such as the monkfish with fennel salad, pancetta, saffron potatoes and vin blanc; a 10oz Hereford beef fillet is served with oxtail & baby spinach ravioli with a girolle mushroom jus. They have a pan seared duck breast with beetroot and a sweet cherry jus; not to mention their seafood assiette which includes scallops, salmon, crab, lobster, spaghetti of vegetables and a lobster bisque. For desert, try the chocolate mousse which comes warm with mascarpone cream and salted peanut brittle. Pure decadence! Not to down play the temptations of their Tiramisu with chocolate soil, mint and vanilla ice-cream.

Dermot and Noreen have an invaluable 5 star pedigree in the hotel & hospitality industry and are commited to the core traditional values of service and excellence, which also makes The Cloister the perfect venue for private dinners, family celebrations and small civil weddings (up to about 50 people) and how romantic is it to get married in the 13th C Ennis Friary Cloisters. Fab.

“Our motto is work hard, keep our heads down and watch each other’s back so we’ve got everything covered. It’s a busy life and all consuming, but we are enjoying it and doing what we have always wanted for so many years”

The Cloister Bar & Restaurant really is a dream come true.

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