Has a nice little bar – licensed of course – and attractive outside seating, as well as the restaurant itself.
Joe told me that he is trying to fill a niche in the market that exists a little less than our more expensive restaurants, with an informal atmosphere, so that people feel that they can drop in and have a relaxed and informal evening, without any fuss. However, booking is essential at the weekends, as the place is very busy – which is a great start. The Head Chef at The Steak House Rock gave me the following statement: “After spending many years training and then working around the world, it’s such a delight to be back in Ireland – not only because of the great craic to be had on any given night out, and the great people I have met here in Cashel, but also to come home to the fantastic ingredients that are on offer here. From a vast selection of local artisan producers of cheeses and organic vegetables, to the tender local beef on offer from our very own Martin O’Dwyer here in Cahshel. He is as passionate about his beef and lamb as I am about cooking it. “We have a small restaurant, which allows us to take as much time on each dish as it deserves. I am in love with local pork that Martin supplies, to make our signature starter dish Belly Pork Ribs in Our Own Barbeque Sauce. The meat really does melt in the mouth after being cooked with 46 different ingredients for six hours! “I highly recommend the Rib Eye Steak with wild mushrooms and mature Cashel Blue cheese, for a rich, full-of-flavour choice.