Lucinda O'Sullivan's Ireland

About The Restaurant

Pat Kelly’s cute little Seafood Restaurant on Bridge Street in Westport has built up a very loyal following since it first opened in 2004, both with local residents and visitors to the Town who enjoy good fish at not over the top prices as is often the case in fish restaurants. It’s a welcoming spot and even the name is colourful and gives off a glow.

I always say that Seafood Restaurants do well, for most people like the denizens of the deep but, even if you don’t or someone in your party doesn’t they also offer a wide selection of chicken and pasta dishes, steaks and duck.

If you have been out climbing Croagh Patrick, as my son does every year, you will be jolly glad of their chunky homemade seafood chowder with crispy bread to revive you, you might even feel it was a reward from above for your efforts! Not that you need to have made any efforts other than to enjoy yourself to have it. Other starters include fresh prawns panfried with Cajun spices and served with a mango and Balsamic dressing. Achill Island oak smoked salmon is paired with fresh crabmeat whilst oysters are served on a bed of ice. Black pudding is served with potatoes and Balsamic sauce whilst garlic mushrooms are stuffed with cream cheese and garlic.

They do a fine selection of fresh seafood and shellfish cooked in white wine, chilli, and homemade tomato sauce, which is served with rice. Baked fillets of hake are topped with sundried tomatoes and a herb crust whilst grilled salmon is served with a simple Hollandaise sauce. Shellfish includes crab toes and lightly coated chilli prawns in garlic butter, and there is a duo of scallops in garlic and chilli paired with monkfish in white wine sauce. If you are on a healthy kick they do fillet of cod served with orange, mango, and tomato salsa, or a darne of lightly poached salmon served with a light tomato and chilli sauce. They also do a delicious scallop and chilli prawn tagliatelle tweaked with chilli and white wine which gives it a bite. Vegetarians too are catered for and they have an organic tofu with tagliatelle, tomato sauce, and stirfried vegetables.

If you fancy something meaty they do a cracking half roast duckling served with a honey and ginger sauce, lamb cutlets marinated in olive oil, rosemary and fresh thyme, steaks, and a number of chicken dishes including Chicken Flamboyant – that’s with Port wine sauce, apple and almond.

There are always Specials of the Night which might be Dover Sole on the bone, Seabass, panfried John Dory with Thai spiced butter with crab, Red Snapper, Brill, Turbot with lemon and lime butter. Lots lots more – it all depends on what the fishermen bring in – whatever it is you will enjoy it.

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