Centred around a wood fire, where traditional dishes of beef and fish are cooked (all of which have been sourced Torloisk Highland and Cornwall), the kitchen is headed up by Colin McSherry (ex-Fat Duck & Dinner by Heston Blumenthal chef), and takes inspiration from Davidson’s Scottish and Northern Irish heritage.
For the food, expect 'comfort food' dishes such as flamed clams in cider, clay-baked spider crab with Indian spices, bone marrow doughnuts and suckling pig with fireplace cabbage. And if that wasn’t enough name dropping for you the front of house is run by Charlie Sims (of Noma) and John O’Dowd (of Bistrotheque), with Honey Spencer of Noma Mexico taking care of the wine. The dining room has an industrial design aesthetic inspired by the lofts of Manhattan and the coastal strips of Venice Beach, Los Angeles.
After dinner head downstairs to Nuala Bar where you can expect a traditional Irish boozer complete with snugs. The bar snacks include scampi-fried quails eggs and coffee ham and a whiskey list curated by the bar manager Spencer Large (ex-Barbecoa).
Foodies, must trys...
Clams in cider, clay-baked spider crab with Indian spices, bone marrow doughnuts and suckling pig with fireplace cabbage and steak tartare with lilliput capers, stout sauce and chips.