Formers Ireland Review 2004

The hugely popular Redbank has been winning friends, influencing people, and garnering awards for nearly 20 years. A bank in a former life, the restaurant uses the old vault as its wine cellar the mood here is charmingly old-fashioned and classy. Your waiter takes your order in the cozy lounge, where you wait with a drink until your meal is ready and you’re brought to your table. Owner-chef Terry McCoy is an exuberant and inspired chef, who gets his exceptional fresh seafood from local waters. His Paddy Attley is a platter of three fish of the day landed in Skerries Harbour, each served in a uniquely enhancing sauce. McCoy is at his best with timless icons such as scallops in a sauce of butter, and white wine, or a truly divine lobster thermidor. A dinner is a both a spectacle and a feast. Service is correct and respectfully old school, highlighted when the dessert trolley is wheeled in, laden with a mouth-watering selection of confections.