Liath Restaurant

Liath Restaurant: seasonal tasting menus in Blackrock

Liath Restaurant is a fine dining establishment located in Blackrock, in the market of the same name, a venue with origins dating back to 1750 and linked to Georgian history. The restaurant occupies the former outhouses attached to the market, which retain original features and can become chilly in winter, so the house itself recommends dressing appropriately for the season.

The project presents itself as a deliberately small and intimate proposition: each service welcomes a maximum of fourteen guests. The kitchen is built around seasonal tasting menus that evolve throughout the year, with a collection of eight seasonal menus that explore ideas, flavours and combinations. The experience is conceived as a progressive journey of dishes that unfolds over the evening.

Tasting menu and dining experience

The main experience is the seasonal tasting menu, served collectively. Guests are asked to allow approximately three hours to complete it and to arrive at 7.30pm, as service begins fifteen minutes after the reservation time so that everyone present begins the journey together.

The menu is priced at €190 per person and requires a deposit of €100 per guest (which includes a €5.50 booking fee, non-refundable). This amount is credited to the final bill of the visit. Beverages and gratuities are not included in the deposit. There are three wine pairing options: Classic (€120 per person), Prestige (€260 per person) and Private Cellar (€560 per person).

Lunch menu

Lunch is offered as a seasonal multi-course tasting menu, with an estimated duration of two and a half hours. It is served collectively and guests are asked to arrive at 1.00pm, with the menu beginning fifteen minutes after the reservation time. The price is €110 per person, paid in advance (includes a €5.50 booking fee, non-refundable), and is credited to the bill on the day of the visit. To complete a lunch reservation, a beverage package must be selected; this requirement applies only to lunch reservations. Gratuities are not included. The pairings available for lunch are Classic (€80 per person), Prestige (€185 per person) and Private Cellar (€380 per person).

Seasonal approach and local cuisine

The culinary proposition is based on Irish produce: the Atlantic that defines the coastline, the land and climate that shape the harvests, and the work of fishermen, farmers, growers and foragers. The restaurant states that its responsibility is to treat those ingredients with respect and restraint so they retain their character and their origin.

The menu changes with the rhythm of the seasons and the ingredients that arrive each day. Some ideas remain and others pass quickly, in a continuous process of questioning, refinement and evolution. The published menu includes examples of dishes by season, including preparations with cauliflower, cobnut and mousseron; pigeon with raspberry preserve and trompette; langoustine with nasturtiums and fish sauce; lobster with caviar and onions; plum with olive oil and umeboshi; fermented carrot and elderflower; Jerusalem artichoke textures; stout with molasses and oats; aged parmesan with eel and marjoram; porcini with clementine and foie gras; white asparagus with caviar and truffle; carrot 2026; lemon textures; langoustine with sweetcorn and rye; rabbit with morel and allium; rhubarb with yoghurt and rose; old amsterdam with whey and clementine; kelp with katsuobushi and toffee; strawberries and wildflowers; duck with lavender and trompettes; borlotti with tomato water and yeast; and salers with redcurrant and walnut.

Reservations and service operations

The reservation system operates with a progressive release: reservations open six weeks (42 days) before each date, at 9.00am. For example, a Wednesday becomes available six weeks before that specific Wednesday. This system replaces the previous monthly release.

Dinner service is offered from Wednesday to Saturday, with arrival at 7.30pm. Lunch is served on Saturdays, with arrival at 1.00pm and the table returned at 4.00pm. As it is an experience served collectively, punctuality is requested. The restaurant closes for annual holidays in January, March, August and December.

Private dining and events

Liath offers private dining experiences for a maximum of twelve guests, either at the restaurant itself or at a location chosen by the client. Private events are held mainly on Tuesdays, which allows the team to create a completely bespoke experience. Limited alternative dates may be considered, subject to availability and the nature of the event. For menus, prices and availability, the company asks that you contact them in advance indicating your preferred Tuesday and the details of the event.

Dietary requirements, accessibility and house rules

The restaurant can accommodate pescetarian, vegetarian and coeliac diets. However, due to the nature of its menus, it cannot cater for lactose or fructose intolerances, lupin allergies or intolerances, or vegan diets. For other allergies or requirements not listed, please contact them directly before booking.

The premises do not have wheelchair access and Blackrock Market does not have adapted toilets. Young diners are welcome provided they participate in the regular menu, but small children and babies are not accepted as it is not a suitable environment and there are no child-friendly facilities. As it is a small and intimate space, the noise level can vary; those with hearing difficulties can let them know in advance so they can try to assign a suitable location.

Filming the team or other diners during service is not permitted; photographing the food is allowed, but any recording or photography on the premises requires prior permission. The dress code is smart casual. No gift voucher service is offered. Only tables of 2 or 4 guests maximum are catered for. A 15% service charge applies to tables of 5 or more, and gratuities are paid directly to the staff.

Location and contact

Phone: 01 212 3676 · Email: info@liathrestaurant.com · Hours: Dinner: Wednesday to Saturday, arrival at 7.30pm. Lunch: Saturday, arrival at 1.00pm, table returned at 4.00pm.