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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 LUNCH.

 

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 & Tues

Dinner 5-10pm

Wednesday - Saturday

Lunch 12-3 | Dinner 5-10pm

Sunday & Bank Holidays

12-8.30PM

         
 

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Events & Parties

Seapoint can cater for all your party and event needs. Whether it is an intimate gathering for friends and family or a large corporate party, with our new dedicated function area, Seapoint is the perfect venue. We would be delighted to show you around and to discuss the individual details of your event if you would like to call into us at any time.

Alternatively, please use our online enquiry form or email us at info@seapointrestaurant.com outlining your requirements and we will call you with details.

See below for images of our Private Room and Sample Menus.

Name *
Name
Mobile Phone Number *
Mobile Phone Number
Date of Party
Date of Party


christmas Menus

 

The €45.00 set menu below will form the basis of our Christmas Eve Lunch Menu,

however this menu is subject to change in the interim period.

 

 

 

 

 

Our Set Menus will be made available to parties of 10 or more guests,

Both menus are available as a lunch or dinner offering.

Parties are welcome to dine in our private first floor function room (subject to availability) or may choose to dine in our main restaurant.

* A service charge of 10% applies to our private dining room. however there is no room-hire fee.


Deposits & payment

We will require a deposit of €10 per head in order to secure your booking. This amount will be used to confirm your booking and will be credited to your bill prior to being presented. In the event of a cancellation of this booking we will need to be notifed at least 48 hours in advance.

Where you feel that the number in the party may be reduced, then we will need to be contacted on this at least 24 hours prior to your arrival. Deposit may only be held where either of these situations arise.

Payment of the bill must be made in full on completion of the meal. Our prices are fully inclusive of VAT but will attract a discretionary 12.5% service charge.

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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

SUPPLIERS

AT SEAPOINT OUR SUPPLIERS PLAY AN INTEGRAL ROLE 

IN  WHAT WE ULTIMATELY CREATE FOR YOUR PLATE. 

 

SEAFOOD

WRIGHTS OF MARINO, CLONTARF

KISH FISH. BOW STREET

THE ORGANIC SALMON CO, CLARE ISLAND

 

MEATS

JOHN'S  MEAT CO, MONKSTOWN

ROBINSON'S MEATS, CHAPELIZOD

ARTIZAN FOODS,  CITYWEST

 

FRUIT & VEGETABLES

VERNON CATERING, EAST WALL

 

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