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Tavern Bar & Restaurant, The

Contact Information

Tavern Bar & Restaurant, The
Myles & Ruth O'Brien
Murrisk, Westport, Co. Mayo,

Telephone: 098 64060

My younger son loves to climb Croagh Patrick every year – in his bare feet may I add. He started doing it with a pal when he was about 14 and has continued since. It is not...

Tavern Bar & Restaurant, The
  • Tavern Bar & Restaurant, The
  • Tavern Bar & Restaurant, The
  • Tavern Bar & Restaurant, The
  • Tavern Bar & Restaurant, The

Good to know

Opening hours:
Bar food 12.00pm - 9.00pm (9.30pm in summer)
Modern Irish
A La Carte:
Bar €10.00 - €22.50 Restaurant €16.50 - €24.50
Table d'Hote
Early Bird
Available in the Restaurant Daily
Value Meal
€18.50 - 2 courses €24.00 - 3 courses
Sunday Lunch
Children's Menu
Number of Covers:
80 in the restaurant, 150 in the bar

About The Restaurant

My younger son loves to climb Croagh Patrick every year – in his bare feet may I add. He started doing it with a pal when he was about 14 and has continued since. It is not for the faint hearted so I am afraid his Mother and Father, who have combined on occasion with his trip, to take the opportunity for a break away in the lovely Westport area, have repaired on many an occasion to The Tavern at Murrisk for sustenance of both varieties whilst son does the penance for us! Murrisk is a little village in the shadow of Croagh Patrick overlooking Clew Bay which is well worth a visit because it also has The Millennium Park and Coffin Ship sculpture commerating the anniversary of the Irish Famine in the 1800’s. The Tavern is owned and run by a delightful coupe Myles and Ruth O’Brien who have been working away at their pub and restaurant since 1999. They have a deserved reputation for good food and lots of lovely local seafood both in the bar and in their Upstairs at the Tavern restaurant. Myles does a cracking Atlantic seafood chowder served with homemade brown bread, and you can have this either in a bowl or a smaller portion by the cup, which I always think is a great idea if you want to just have a nice taster with other food. Starters in the bar might include grilled Bluebell Falls goats cheese with toasted pinenuts, Balsamic jus, Pesto dressind and garlic bread as well as Clew Bay mussels with fresh cream, garlic and white wine. The North Atlantic prawn salad with Marie Rose sauce is lovely as is the open crabmeat sandwich with lemon and dill mayo. ‘From the Stove” they do more substantial dishes such as Beef and Guinnes casserole or confit of duck leg with chilli spiced duck sausage, as well as braised shank of Connemara lamb cooked in Smithwicks and served with vegetables and champ. My son is always read for the 10 oz sirloin steak after his efforts and tucks in with gusto to everything that comes with it – saute mushrooms and onions, loads of French fries and black pepper sauce which he loves. The Upstairs Restaurant opens daily during the summer months and at weekends during the rest of the year. Here Myles does starters such as Clew Bay Scallops, panfried in lemon butter, as well as maybe a trio of Connemara smoked salmon, fresh dressed crab, and the aforementioned North Atlantic prawns Marie Rose. Clare Island, the home of the legendary Irish female pirate, Grainne Uaile, guards the mouth of Clew Bay. Here they produce delicious organic salmon so naturally Myles and Ruth have it on their menu in the form of poached organic Clare Island salmon with Hollandaise sauce and fresh asparagus tips. They also do my all time favourite classic dish in the form of fresh Clew Bay scallops Coquilles Saint Jacques. Another cracking dish is the Five Spiced roast Silver Hill duckling with a potato, pear and herb stuffing which they serve with a plum and orange sauce. The steak fans can choose from either a Ballyhaunis prime Irish 10 oz fillet steak or a Kelly’s of Newport prime Irish sirloin 12 oz steak on the bone – both chargrilled – served with all the bits – and a choice of sauces. Worth noting too is that they also do a very good value Early Bird menu available from 6 – 7 pm. The wine list is well chosen and affordable – and you can also get my favourite tipple – a snipe of Champagne. Full Marks.

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