opening times
- lunch | mon to saturday 12 - 2.45pm
- dinner | mon to saturday 6pm - 10.30pm
- sunday lunch 12pm - 8.30pm
make a reservation
phone: 01 663 8480
NEW* Early Bird Menu
Monday to Saturday
6.00pm to 7.00pm
2 courses €22.50 /
3 courses €27.50
reviews
"Some restaurants have that happy knack of really slotting in to community life and almost feel like a home from home! Two restaurants which I re-visited recently spring to mind, one is relatively new, the other has been there for the long haul. Both give a great service, well executed unfussy food, and source their raw materials from local producers. This is so important nowadays – it really is the patriotic thing to do – shop local – buy local – and for patrons too this is vital – eat local - keep people in jobs and your communities alive. Both restaurants have created vibrant arty venues with a relaxed yet efficient atmosphere and style. I refer to Seapoint Restaurant in Monkstown, Co. Dublin and Farmgate in Midleton, Co. Cork."
"Shane Kenny’s Seapoint Restaurant, with the superb Nick Clapham heading up the kitchen, two years ago literally revived the flagging dining scene in Monkstown Village. It is a testament to their combined expertise that, on the cusp of the financial collapse a month or two later, Seapoint became such a great urban chic restaurant. They were right on the nose in both design and food with what today’s diner really wants – informal formal dining with well executed seasonal dishes – real food for real people. "
"There is always something of interest, people and food wise, at Seapoint. Rosemary and orange salted sardines might be with black pudding, tomato chutney and crispy pancetta; roasted loin of rabbit Spanish style with crispy chorizo and wild mushroom risotto; sauteed spicy prawns with Feta, tomato and chickpea salad. This visit I had a half dozen oysters with red onion and chive vinaigrette (€13.50) followed by a heavenly tranch of roasted hake (€21.50), wrapped in Parma ham, on a confit of rosemary and garlic tomatoes, served with Parmentier potatoes. Cracking calamari rings (€8.50) for Brendan were followed by perfectly roasted succulent stuffed guinea fowl (€18.50) with thyme and field mushrooms, chicory crème fraiche and chorizo mash. We shared a really good cheese plate at €10.50 and with a bottle of Piccolo Ernesto Cortese di Gavi 2009 €25) and optional service our bill was €109.50. Their own unlimited filtered water is €1 per person. The table d’hote 2/3 course menu is €24.50/€29.50 all evening Monday to Thursday and before 7 p.m. Friday and Saturdays. 2/3 course lunch is €19/25, all day Sunday lunch 2/3 courses €24/€29, plus gentle Sunday jazz from the Ciaran Wilde Trio."
Sunday Independent - Sunday 22nd August 2010
"Seapoint has a new general manager in Gerry Crossan – who will be familiar to aficionados of Town Bar & Grill. It's a smart move on the part of owners Shane Kenny and chef Nick Clapham and there are subtle changes in terms of the food and wine offering that reflect his influence. Despite its location, there's nothing suburban about Seapoint.
We kick off with Rosemary and Orange Salted Sardines, Black Pudding, Tomato Chutney, Crispy Pancetta (€9.50) and Potted Shrimp, Bruschetta, Micro Rocket, Mustard Cress Salad (€10.50). The sardines have been filleted and combine very well with the black pudding, which is of the light as opposed to barley-rich variety. Likewise the shrimp, prepared with crème fraiche, the zest and juice of lime and lemon and a touch of chilli, and accompanied with toasted brioche, have a great zing about them. These are both sophisticated, carefully thought-out dishes with an amount of originality about them.
For mains, we agonise over the special of wild turbot but in the end opt for Chargrilled Swordfish, Ragout of Asparagus, Wild Mushrooms & Truffle Jus, Flaked Parmesan (€24.50) and Pan-seared Escalope of Veal, Tomato Chutney, Crispy Pancetta, Caper, Sage & Lemon Dressing (€21.50). The swordfish is a fine, generous tranche – meaty and flavoursome. I think there's too much tomato in the veal dish but Felim disagrees – "I know it looks as if there's too much tomato, but when you taste it there isn't". Either way, it's a minor quibble. Both dishes come with the excellent Seapoint Fries, which are famous in these parts, and we add a side of Asparagus, Parmesan, Shallots, Bacon (€4) on our waiter's recommendation. It's a good call.
For pud, we go for the Fine Apple Tart, Caramel Sauce, Banoffee Ice Cream (€8.50) and a cheeseboard (€10.50), which comes served on a slate with the names of the cheeses – on this occasion Camembert, Reblochon, Carrigaline, Tomme, Cashel Blue and the wonderful cheddar-like Coolattin from Wicklow – written on the slate in white. It's a clever touch, and I'm sure saves the wait-staff an amount of grief and repetition. We intend only to sample the apple tart but it's so good that we end up licking the plate.
We indulge in the Domaine Langoureau, Chassagne Montrachet, 2007 – justifying our choice on the basis that, at €59, it is priced more reasonably at Seapoint than we have seen it elsewhere.
The list here has plenty to interest and is keenly priced. Complimentary glasses of a delicious Leonardo vin santo and Niepoort LBV port appear with the apple tart and the cheese, rounding our night off perfectly and doing plenty to dispel the post-holiday blues....With a new upstairs room that's getting plenty of business as a space for small weddings and other functions, Seapoint is a neighbourhood restaurant that's come of age, one that's good enough to be a destination. Happy second birthday."
View Review on the Tribune Website
Katy McGuinness - The Sunday Tribune | Sunday, July 18th 2010
"Lunch kicked off with an exceptionally good mushroom soup adorned with a few slices of fresh cèpe (something that always cheers me up)...Sea trout was impeccably cooked, literally just done in the centre, and full of its own flavour. It was served with crushed potato and what have you, a fine, simple, bistro-ish dish...The [wine] list is a rarity, being short, off-beat, keenly priced and rather cool." read the full review >
Tom Doorley - The Irish Times | Saturday, August 30, 2008
"Seapoint is offering premium fare at rather reasonable prices. Every dish we had delivered on its promise...A second starter of rabbit loin was super, and great to see in a casual suburban restaurant. Chef Nick Clapham, previously of Ernies in Donnybrook, is a confident, accomplished cook... One to watch, a welcome addition for locals, and even worthy of a jaunt on the Dart"
Aoife Carrigy - Food & Wine | September 2, 2008
"Seapoint fries tossed with fresh rosemary, parmesan and sea-salt, were exemplary...we shared an excellent vanilla crème brûlee, fruit compote.
Seapoint is a more than welcome addition to the 'hood, ticking all the boxes for a user-friendly, neighbourhood eaterie."
Katy McGuinness - The Sunday Tribune | August 24, 2008
"My generous serving of mussels in a creamy tomato coriander sauce was delicious...
The scallops were mouthwatering – plump and perfectly cooked...
My seabream was a lovely piece of fish, inventively set on a bed of fruity roast peppers and accompanied by a syrupy orange and scented cardamom sauce...
The desserts were delicious and looked too good to eat...
A ray of sunshine in a washout weekend."
Therese McKenna - Metro | August 12, 2008
"Seapoint has an accomplished and sure hand in the kitchen. It is an urban neighbourhood restaurant with style and panache."
Lucinda O'Sullivan - Life Magazine (The Sunday Independent)
"For the main course I had pan-fried sea brea, with a tangy mash and red pepper relish. There is something about beautifully-handled fish that is an utter delight. Shiny jewel-like flakes fell away from a flawless piece of fish... The 8oz fillet of Irish beef with wild mushroom ragout and crispy Gruyére potato brought on another fit of food envy. This was truly melt-in-the-mouth beef matched with classic earthy flavours, creamy potatoes and a high note from the cheese."
"Afters was a happy medley of cheese and biscuits (€10), a mixed dark berry sabayon with vanilla ice-cream (€8.50) and chocolate fondant with banoffi ice cream. The clever sabayon was clearly a Class A drug. I almost inhaled the lot in one go." read the full review >