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Koh Restaurant and Cocktail Lounge

Contact Information

Koh Restaurant and Cocktail Lounge
Conor Sexton and Conor Kilkenny
6/7 Jervis Street, Millennium Walkway, Dublin 1,
Co.Dublin

Telephone: +353 (0)1 8146777
Email: enquiries@koh.ie
Web: koh.ie

Take 2 guys, take a sleek cocktail lounge, take a beautiful urban restaurant, take cracking Asian food, and you have ‘2 Men and a Baby called Koh’. Koh is a sleek Asi...

Koh Restaurant and Cocktail Lounge
  • Koh Restaurant and Cocktail Lounge
  • Koh Restaurant and Cocktail Lounge
  • Koh Restaurant and Cocktail Lounge
  • Koh Restaurant and Cocktail Lounge

How to get there

Koh is situated in the heart of Dublin City Centre. It is located on the fashionable Millennium Walkway, which is a pedestrianised street running from the river Liffey to the Jervis street Luas stop. The Millennium footbridge over the river Liffey feeds into the popular area known also as the Italian Quarter on the north bank. At the northern end of the walkway is stylish Koh, near the Jervis Street Luas stop.

Good to know

Opening Hours:
7 days a week
Lunch 12 noon- 5pm
Dinner 5 pm til late
Cuisine:
Modern Thai Asian
A La Carte:
Mains €12 - €24.50
Table d’Hote:
Bar Bite Menus from
€10
Early Bird:
Great Pre and Post Theatre
Menu 2/3 course €17.50/€20
Check Times.
Sunday Lunch:
Yes
Children’s Menu:
Yes
Number of Covers:
150
Takeaway & Delivery available:
Cocktail Masterclasses:
Late Licence Thurs - Sun:

About The Restaurant

Take 2 guys, take a sleek cocktail lounge, take a beautiful urban restaurant, take cracking Asian food, and you have ‘2 Men and a Baby called Koh’. Koh is a sleek Asian Restaurant and Cocktail Lounge at the Millenium Walkway between the River Liffey and Upper Abbey Street, running parallel with Jervis Street. Conor Sexton was the former popular manager of the Diep Noodle Bar in Ranelagh and he teamed up with fellow hotel management graduate, Conor Kilkenny to establish this baby.

Koh’s interior is much more impressive than the exterior conveys. The cocktail lounge is rectangular, big enough to hold a good crowd, but not so big as to be lost in. The actual bar counter is elbow high so men, who will be men, feel comfortable propped up against it! The central seating section has long French grey colour sofas and occasional tables. Move further back through the red ‘tunnel of love’ and you are into the restaurant. It is a beautiful, almost club like intimate burgundy coloured room, with a long central communal table seating twenty four, and booths and banquette seating around the perimeter. There are also three private dining areas tucked away off the main room.

Modern Thai and Asian cuisine is on the theme. Starters and sharing plates are generally under a tenner. Oysters are available with a ginger mignonette and the ubiquituous chicken satay is there as well as Thai style mussels; cool Vietnamese summer rolls; fish cakes with spicy mango salsa and so on. Soft shell crab, not widely available in restaurants here, were featured so I had those. They were absolutely delicious, three little chaps stacked one on top of the other in a tier, served with a cracking spicy salad of shredded papaya and mixed leaves lifted with a decent belt of chilli - hot and cool - a great combo. Prawn Tempura was served retro ‘prawn cocktail’ style with three big prawns, very lightly coated with an ethereally fine tempura batter, perched on the rim of a cocktail glass holding shredded Chinese greens concealing a depthcharge hit of sambal oelek aioli - mayonnaise mixed with an Indonesian hot hot chilli sauce.

There are daily specials, which when we were there were queen scallops and halibut. Thai curries included Panaeng Beef with sweet basil leaf, peanut, and lime leaf; red duck curry had lychee, pineapple, grape and cherry tomato whilst wok fired dishes included prawns with lemongrass, chilli paste, sweet basil, sweet pepper and onion and the intrieguing sounding “prawns chive blossom” with sea salt, sichuan pepper and pak choy. I went for “Duck Chilli Paste” which was pieces of duck stirfried with holy basil, lemongrass, beansprouts, green beans, spring onion, and served in a white bowl. Rena chose the Massaman Lamb which she absolutely loved. Massaman curries are muslim in origin with Indian influences and have very distinct flavours using, amongst other things, coconut milk, tamarind, peanuts, cardamon pods, bay leaves, palm sugar, and fish sauce and generally also include potatoes – which would appeal to the Irish palate. The Massaman Lamb was yummy as was a half portion of Thailand’s most famous dish - Phad Thai noodles - which I wanted to test and which got the thumbs up.

All of the family have been regulars at Koh since my first visit and all love the atmosphere, buzz and food. They now do Koh to Go which is very handy. They also have a great value Pre and Post Theatre menu – it is a great idea that you can avail of a late value menu as well as an ‘Early Bird’.

Koh have a full lunch menu and Monday to Thursday also have an Express lunch menu with dishes priced from €5 - €10. There is always something happening at Koh - it is at the heart of hip fun dining in Dublin.

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