It's run with a steady hand by chef/proprietor Eamon O'Reilly providing good food at decent prices. He specialises in modern Irish and new world cuisine. The bill won't burst your credit card, unless you decide to load on the wine, when the heavy mark-up will bite you on the ass.

On the lunch and pre-theatre menu, there are starters like crab cream brulée (with pickled cucumber & melba toast) and main dishes like Risotto of Ceps (with poached egg, spinach, truffle foam & crispy onions), and Confit of Duck (with fig tatin, champ potato, baby carrots and port jus). Two courses will cost you €22 and you'll get three for €26.

From the dinner menu, there's fine grub like the smoked Haddock tempura (with sweet potato, lime pickle & cumin riata) for €11.90 and delicious mains like the braised fillet of veal (with spinach, truffle mash and cep cream) for €27.40 or the Roast rump of lamb (with celeriac rosti, creamed watercress and sautéed girolles) for €25.40.

This is one of the better restaurants in Dublin, where the service is efficient and friendly from knowledgeable staff. The capacity is 110, including a private dining room that can seat between ten and fifty people.