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Lunch. RESTAURANT. bar.

we Source Local & Stay in Season. monkstown village, co. Dublin.

 

Seapoint uses the freshest ingredients sourced locally where possible.

deli. RESTAURANT. bar. sunday brunch.

 

We have recently undergone a stylish refurb. The newly refurbished restaurant is now open for all day dining from 12 noon every day. Please call by and say hi, we welcome drop-ins or to guarantee your table please make a reservation.

 

Phone

01-6638 480

 

Location

4 The Crescent, 
Monkstown
Co. Dublin

 

Hours

Mon - Sat 12 - 10.30pm
Sunday 12–8pm
 

Suppliers at Seapoint

We value Strong & Lengthy relationship with our Fine Suppliers

SEAFOOD

Wrights of Marino make every effort to source all of their fish off Irish shores, with their produce brought from Kilmore Quay, Co Wexford, daily.

Kish Fish – Have an absolute commitment to premium quality means that we scour the ports and the fishing industry, looking for boats and crews that treat fish properly from the moment it leaves the sea.

MEATS

John Meat Co. choose only the Freshest Premium Cuts – to ensure you keep coming back

Stockman’s is a premium brand of Irish beef. The beef is 100% Irish and is matured on the bone to give it extra taste and tenderness.

FRUIT & VEGETABLES

New fresh – All fruit and veg comes from local suppliers

GAME

Wild Irish Game is Ireland’s longest established E.U. approved Wild Game processing establishment.

 

ARTISIAN FOODS

La Rousse Foods are the uncontested leaders in supplying fine and everyday foods to Hotels, Restaurants & Food halls in Ireland since 1992

Artisian Foods work side by side with Irish and International food producers to deliver the freshest products available in season

BD Foods Barbarrie Duckling Limited was established in 1993. To import and supply Barbarrie Duck (and other poultry) from France to the burgeoning continental restaurant trade in Ireland

Vanilla Venture source fine foods and delicacies locally and worldwide. Established in 2005, the company is run by brothers Rocky and Ian Redmond

BREAD

The Bretzel Bakery has long been synonymous with excellence; its secret residing in the quality of ingredients used and the passion of its bakers who hand make all of their delicious, mouthwatering breads daily.


 

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Our Independent Wine Importers

Wine Lab, Quintessential, Tyrrell & Co., Sheridans, Wine Mason

Ask about our Bottled Craft Beers and Wines by the glass.

O = Organic, VF= Vegan Friendly, BIO= Bio-dynamic, = Wine proudly Supported by “Wine Lab” & Poured on Tap
VINTAGES MAY CHANGE WITHOUT PRIOR NOTICE

Reservations

Please be advised that early reservations (before 8pm) are a 2 hour siting and will be held for 20 minutes during peak times.

All reservations are provisional until confirmed on the day.

Please use our online booking system below or call 01-6638 480

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Reviews

Edel Coffey – Irish Independent

Friday September 07 2012

I decide to go for an old favourite — sardines on toast, in Monkstown Crescent speak that’s grilled sardines and tomato relish bruschetta with pesto (€7.50), which is just gorgeously rustic and full of flavour. The boy is my date for the night and he has pan-seared scallops with minted pea purée, pea shoots and pancetta. The scallops are done to plump perfection.

For mains, he orders baked cod with tomato and chorizo and creamy mash (€18.50) and I have the hake (a giant lump of it) with artichoke risotto and sautéed spinach (€24.50).

The chef’s skill really shows here. Both our dishes are served in wide shallow dishes with quite a bit of jus, which could send it all to hell in a hand-basket at high speed, but everything on the plate holds its shape and flavour, which is very tricky stuff.

The fish is perfectly cooked with a crisped skin and the flavours work really well together, the artichoke cutting sharply across the creaminess of the risotto, an original combo that works very well with the fish…

The wine list is really interesting and I’m raging I took the car now, but remind myself of the reasons it was necessary…

Seapoint Fish and Grill was a finalist in this year’s Irish Restaurants Best Casual Dining Awards and they’re now offering a limited menu for take-out too, but don’t be fooled. This is the dining equivalent of the smart-casual dress code, or perhaps the Monkstown Crescent interpretation of casual. It’s still very smart and sophisticated and the food is way above the grill standard.

 

Catherine Cleary – The Irish Times

Saturday, August 11, 2012

“I’m going all-fish with a mackerel smokies starter (€7.50). It’s a small pot of robustly flavoured chunks of fish, punchy as mackerel can be, with finely chopped bites of fennel and tomato to cut the creaminess of the sauce. It’s topped with a toasty “Coolattin crust”, which is a great use of this Wicklow cheddar and comes with a good salad and thin, toasted sourdough bread so the concoction can be spread like paté. It’s always a treat to find mackerel on an Irish menu and here, this cheap, plentiful and tasty staple fish is used excellently.

The “blackboard specials” are shown on a retro pinboard set into a large mirror in the centre of the restaurant. Carol’s bruschetta of crab claws is a wonderful, finger-licking plate of fresh crab claws with more fennel and tomato and served with micro-cress (€12.50).

Mains are definitely from the restaurant rather than the grill canon. I get a fresh-as-can-be slab of hake, butter-fried on a slick of spinach, all of it on top of a great artichoke risotto. There is cream, tang and crunch in the risotto, the crunch coming from a crumble of crisp, crouton-style breadcrumbs which seem to have been fried in a red pepper oil.

Carol’s lamb fillet is fantastic, slow cooked to a velvet softness and pink inside, with a tarragon mash and a splodge of baba ghanoush, all covered in a brilliant red wine sauce..Carol gets a textbook perfect creme brulée with a panna cotta and raspberry ice cream.

We’re both driving so make do with cranberry and sodas and plenty of chilled tap water from a carafe throughout the meal. The wine list looks as if it may make taking the Dart there well worth it