Bounty of the sea
We are famed here at The Long Dock for our fresh seafood – and rightly so, given the bounty of fresh local fish and shellfish that is available on our doorstep, and thanks to the local fishermen and in particular to our close neighbours and suppliers at Sealyons Seafood who supply us with shellfish direct from the bay.
We know that there is no sweeter crab meat than what comes from the bay just 200 metres from our pub – which is why we serve crab only when it’s available locally and never ever buy in imported substitutes. And it’s so good that we need to do very little to it – simply serve with a fresh salad, or bake into one of our signature crab tarts. Oysters come from College Bay just 10 minutes down the road – you can see the oyster beds on the water’s surface, so that’s local enough for us – and are served with Imelda’s homemade brown soda bread with caraway seeds (so good that people buy the bread mix to bake at home). Our famous award winning chowder is packed with mussels from the mouth of the Shannon and the best of local fish.
“Our fish is pristine enough to serve simply grilled with herbs or fried in fresh batter for a seaside indulgence”
You won’t find imported farmed fish like sea bass or bream served here: instead our daily selection might include seasonal Irish beauties like white pollock, hake, haddock, John Dory, plaice, turbot and lemon sole as well as perennial favourites like salmon and cod. Our fish is pristine enough to serve simply grilled with herbs, or fried in fresh batter for a seaside indulgence. Our monkfish Thai curry is so popular that we sell jars of the sauce in our Courtyard shop.
…and of the land
We’re also lucky to have top-quality meat on the Loop Head peninsula. Sourced from Hickies butchers in Kilkee, our beef and lamb is reared by local farmer and abattoir owner Sean Haugh whose animals graze on clover and salt-covered pastures overlooking the cliffs of Kilkee.
Our menus give a nod to the flavours of our childhoods too: the home-baking skills of Imelda’s mother and the traditional Dublin coddle that Tony’s dad grew up on, albeit with a luxurious twist.
For the sweet-toothed we offer classic desserts done well – a perfect lemon tart perhaps – and elaborate sundaes with homemade ice-cream from our courtyard ice-cream parlour.
And of course we have a full bar to complement our menu, including local craft beers from Western Herd in County Clare, a broad range of international wines and a fine selection of Irish whiskeys to round things off.
Note: These menus are a guide and can vary throughout the year due to availability and quality of produce. Please do not be disappointed if your dish is not available as there are many more delicious meals in its place.