The Redbank has won many awards and citations for fine food including Egon Ronay Seafood Restaurant of the Year. Terry McCoy, chef patron, has represented Ireland at many international competitions. The restaurant is situated in an old bank, even old bank vault was converted into a well-stocked wine cellar.
A tremendous enthusiast, Terry is an avid supporter of local produce and suppliers and is always keen to try out new ideas and to make the most of them. Fresh seafood from Skerries Harbour the back bone to his menus, without limiting the vision- this man is known to go out at dawn to gather young nettles for soup and is equally appreciative of the famous farm produce of the area.
The luscious vegetables of this, the market gardening area of Ireland, feature large on his menus. Equally nurtured by this big hearted chef are the local millers who supply him with the stone flour for his delicious fresh brown bread and of course the farmhouse cheese- makers of Ireland who produce such mouth-watering cheeses.
In 1997, the McCoy's extended the Red Bank's hospitality by opening the Redbank House adjacent to the restaurant. These new individually decorated en-suite rooms offer a genuine welcome and a promise of comfort and relaxation in tranquil and pleasant surroundings. A perfect end to a perfect meal and without breaking the bank!
In 2003 Ross McCoy returned to join the team and continue the McCoy’s sense of hospitality guaranteeing their style into the future.
"Early Bird" Value Menu €25pp: Starter, Dessert & Tea or Coffee
Times: Mon-Fri. 5.30pm-8pm ~ Sat. 5.30pm-7pm ~ Sun. 4pm-7pm.
Sunday lunch menu €29pp