Anti-Valentine’s Supper Club at Fenn's Quay!

Stupid Cupid! Rebel against Valentine’s at Fenn’s Quay!

Cian O'Sullivan from Kerry Pike and Chloe Kerins from Lockdown Models. Picture: Miki Barlok

The creative team at No.5 Fenn’s Quay Restaurant (Cork) are leading a tongue in cheek rebellion against all things ‘lovey dovey’ and romantically cliché by hosting their first ever Anti-Valentine’s Supper Club. The Fenn’s Quay Anti-Valentine’s event takes place at 6pm on Wednesday 13th February 2012.  The only rule is: No loved-up couples allowed!

The restaurant which is conveniently located just off Washington Street, adjacent to the Courthouse, will serve up a luxury 5-course gourmet meal for groups, singletons, friends, guys and girls nights out or anyone who wants to embrace the single life. The evening promises an escape from cheesy love songs, wilting flowers and cringe-worthy cards. The only passion being served up is that of a gastronomic kind as the menu has been tailor made by well known Chef Kate Lawlor, tying in all courses with the Anti-Valentine’s theme and including dishes with quirky titles such as 50 Shades of Earl Grey, Sticks and Stones, Unrequited Beef, As Cold as Ice Sorbet and Bittersweet dessert.

Having served Cork’s food lovers for over four years, Fenn’s Quay is excited to accommodate the backlash against St. Valentine. Commenting on the upcoming event Kate Lawlor, Chef Proprietor at Fenn’s Quay says, “We are excited to offer our high-quality service while creating for the perfect escape from the stresses and strains of Valentine’s, which is a day perceived by some as excluding anyone who isn’t ‘coupled up’, it is also a great occasion to celebrate friendship and of course, love of good food!”.  Kate prides herself on using local ingredients and suppliers, combined with her keen eye for detail and the restaurant’s warm, inviting atmosphere. No. 5 Fenn’s Quay will also be the perfect venue to raise a toast to the fallen Cupid with something dark, indulgent and fizzy from the Anti-Valentine’s cocktail menu.

On the night there will be a charity raffle in aid of the Mercy University Hospital Kid’s Fund, with some amazing prizes to be won. Proceeds from the raffle will go towards funding the Paediatric Oncology Outreach Nurse Service which provides support to children and teenagers with outreach service that cares for children and teenagers with oncology related conditions. Because the 5 course menu is so affordably priced at just €30 it is hoped that people will dig deep to support the charity raffle in aid of this fantastic cause.

Stick a pin in Cupid, regale your friends with some of those hilarious disaster date stories, or sing along to some anti-love songs. So ‘all the single ladies’ and lads, who know that ‘Love Stinks’ and want to let loose, book a table and rebel against the romantic schmaltz.
For more information or to make a booking call 021-427 9527, email fennquay@gmail.com or visit www.fennsquay.net

Check the menu

Anti-Valentine’s Menu at No. 5 Fenn’s Quay, Sheare’s Street, Cork.

Starter-50 Shades of Earl Grey
Earl Grey Tea Smoked Salmon with pickled cucumber and radish salad.

Entrée- Sticks and Stones
Crispy Salsify and olive with a lemon aioli.

Main -Unrequited Beef
Chargrilled rump steak with wilted spinach and carrot puree.

Palate Cleanser-As Cold as Ice
Refreshing Stonewell cider sorbet.

Dessert-Bittersweet
Steamed orange pudding with bitter chocolate ice cream & rosemary custard.

Tea & Coffee

Fenn's Quay is the place to be

Fenn's Quay is the place to be

Autumn 2011 - Venison, Pumpkin, Red Cabbage, Brussel sprouts...

Mark November 16th 2012 in your diary. 

Fenn's Quay is the place to be that evening. Head Chef Kate Lawlor tells us why: "On that night, Fenn’s Quay will be inviting Seasons Supper Club to Cork after successful runs in Dublin. Former Master Chef contestants Conal and Richie will be taking over my kitchen for the night to serve up a 4 course menu." 

Modest Kate is one of the leading Head Chefs in Cork, Nash 19's Pamela Kelly is another and the duo will be combining their kitchen skills to come up with surprise extra courses. Cost is €40 for the meal (wine not included) and bookings are to be made via bookings@seasonssupperclub.com

Seasons Supper Club is a nomadic pop-up Supper Club run by Bridin Carey, Conal Markey and Richard Speedie. The three cooks met during filming of Masterchef Ireland in 2011 and all share a love of great food in a relaxed atmosphere, where the focus is on the enjoyment of the evening with friends or family. They try to create an environment where the food is only one aspect of a great night out.

All ingredients are sourced locally where possible, and menus are designed based on the season featuring the great produce to be found in Ireland. The cooks work closely with each venue’s Head Chef to design the menu and ensure a memorable night.

To date there have been three nights; two for Autumn 2011 - hosted at Brasserie Le Pont, and one for Winter 2011 at Eden Restaurant. The nights were all sold out and they have had positive reviews in both the Irish Times and Sunday Times, and on popular food blogs around Dublin.

For Autumn 2012, with Bridin on Maternity leave, Conal and Richard are partnering with No.5 Fenn’s Quay in Cork and are also running 2 nights in Dublin, in Medley, by Andrew Rudd, which will be the first non–restaurant events. Both Dublin nights sold out within two days of announcement and Cork is beginning to sell rapidly too.

You can find pictures, previous menus and details of future events here

You can also find them at:
https://www.facebook.com/SeasonsSupperClub
https://twitter.com/seasons_supper

Jeni wins Chef du Jour

Congrats to Jeni Pim who won the Fenn's Quay Chef du Jour 2012 in a cook off with Sarah O'Riordan over four courses last night.  Jeni is pictured above receiving her prize from Michael Creedon of Bradley's (the sponsors). 

Photos, clockwise from top left: Antipasti of Bruschetta with Bloody Mary Shot (by J), the two starters, on a judge's plate, (Baby Beetroot and Shallot Tatin (J), Crispy Duck Egg with Asparagus soldiers (S), Tiramisu Cake (J), Lamb Neck Fillet (S), Beef and Beetroot Slider (S) and Churros with mocha ganache and chocolate mousse (S).

So well done to  the earlier contestants, Paul Callaghan and Paul Axford, to Kate Lawlor  and her team at Fenns Quay and thanks also to my fellow judges Margaret Smith and Evin O'Keeffe.

Well Done Sarah

Well Done Sarah

Congrats to Sarah O’Riordan who qualified for the final of the Fenn’s Quay Chef du Jour competition with a top class display in the restaurant last evening. Her excellent cooking earned her 4.5 points, enough to give  her a head to head with Jeni Pim in the decider next month.

Sarah’s mains was  a terrific Confit of duck, with buttered carrots, carrot jelly, carrot mouse and nutmeg dauphinoise. The duck was cooked to perfection and the nutmeg/potato combination was also top notch.

Her starter too caught the eye. This was a Beetroot risotto with Ardsallagh goat’s cheese and a better root crisp. Again, this was done to perfection and the cheese and the one or two beetroot cubes provided a balancing tang.

Another highlight was her breads, including a cracking nutty brown. All in all, it looks like a thriller coming up in April (probably the last Sunday) between two well matched contestants! 

4-Star Axford Show at Fenn's Quay

Axford’s 4-Point Display At Fenn’s Quay

Amateur chef, and avid Rugby League fan (Leeds Rhinos), Paul Axford played a stormer in the Fenn’s Quay Chef du Jour Competition and his four star display puts him in a strong position against direct semi-final rival Sarah O’Riordan who gets her game-time in the Sheare’s Street venue next Wednesday (8.00pm). The winner will face Jeni Pim in the April final.

Axford got off to a flying start with his Amuse Bouche, a perfectly executed and tasty Beef Carpaccio in a horse radish bilini. Can we have more please was the response.

I was also more than pleased with the starter: Smoked Salmon and prawn crepe, fennel salad with oyster crème. An excellent combination, well balanced, well presented and well cooked. So far, so very good.

The main course was a pretty tough assignment; maybe not for a small group but certainly if you’re cooking for a large bunch of mainly strangers. It was Toulouse and pistachio stuffed chicken with pommes Boulanger and seasonal vegetables.

Some reservations were expressed about the chicken being on the dry side, not enough sauce, but I thought the cabbage provided the necessary moisture and polished it off.

The dessert, individual dishes of Raspberry Baked Alaska, was another winner. Melt in the mouth stuff! Lucie Axford was at my table and, though she had been “force fed “f our of these earlier in the week, had no bother polishing this one off. Neither did I.

Then I retired with fellow judges Margaret Smith and Evin O’Keeffe and we soon agreed on four stars. Head Chef Kate Lawlor made the presentation and now we all await another big night next Wednesday!

FENN’S QUAY FOODIE FACE-OFF

FENN’S QUAY FOODIE FACE-OFF

Fair play to Fenn’s Quay’s  Head Chef Kate Lawlor: she has organised another foodie face-off in her restaurant over the coming Wednesdays. Paul Axford and Sarah O'Riordan are the contestants in the second semi-final of what is properly called Chef du Jour and the winner will take on Waterford’s Jeni Pim (above, left, with Kate) in the final.

First up is Paul Axford who takes over the kitchen on Wednesday the 29th. Kate tells me this enthusiastic amateur cook has “a nicely constructed menu”. Paul is fit and ready to go and there could be tackles flying in the kitchen as he is a rugby league aficionado with a particular gra for the Leeds Rhinos. You may read all (well, maybe not all!) about him on his blog http://probablyranting.wordpress.com and stay in touch via his tweets at @paxo13.

A week later, on March 7th, Sarah O’Riordan presents her menu. Sarah has a “proper” food blog at http://yummynom.blogspot.com and her twitter handle is @yummynom. Kate: “Our second contestant is also an enthusiastic cook and Sarah has come up with a quirky menu. She is buzzing with excitement and looking forward to her shift in the kitchen.”

“On each night, our guests will be treated to a 4 course menu at the reduced price of €36 and there will be a selection of wines available on the night for purchase. With communal tables, it's a great night for all foodies to chat about the food and wine. They will meet their chef and see how many stars the judges award.”

The first semi-final took place before Christmas when Waterford’s Jeni Pim got the nod ahead of Clare resident Paul Callaghan.

FENN’S QUAY: CHEF DU JOUR

FENN’S QUAY: CHEF DU JOUR

Congrats to Waterford’s Jeni Pim, the winner of the first head to head in the Chef du Jour competition organized by the energetic Kate Lawlor, the Head Chef at Fenn’s Quay, one of Cork’s favourite restaurants.

Jeni got the nod ahead of Clare resident Paul Callaghan. But both were winners, brave and accomplished amateurs entering the professionals' den and each holding the nerves to come up with an excellent evening meal, each of four courses. Quite a daunting prospect but the two came through with flying colours in Fenn’s Quay.

Click on image to enlarge. Clockwise - From top left, Jeni and Kate, Dessert duo, dessert trio. Paul, Cranberry shot, petits fours, Coq au Vin

Amuse Bouche

Paul: Cherry Tomato with Ardsallagh goats cheese, basil pesto and a sea salt cracker.

Jeni: Sweet Potato salad with a cranberry shot.

A pretty even start but I think Paul’s was that bit more inventive and I gave him the thumbs up here.



Starter

Paul: Mussels (Oysterhaven) cooked with bacon and Stonewell cider.

Jeni: Venison Sausage with onion marmalade and crostini.

Nothing wrong with the mussels but the more adventuresome Jeni went ahead here and the venison proved very popular.



Main Course

Paul: Rosscarbery pork belly with potato and horseradish puree, braised red cabbage with a mulled red wine jus.

Jeni: Coq au Vin with celeriac mas, rosemary jelly warm spinach and mushroom salad.

This was of course the major round and a major point gatherer for Jeni with her unusual version of the French classic and a terrific salad. The pork belly was less well received, people not happy with an excess of fat. The excellent braised red cabbage, which really balanced the dish, arrived somewhat late at the table.



Desserts

Paul: A trio of desserts - White chocolate cheese cake, mixed berry crumble and meringue tower of strawberries and vanilla cream.

Jeni: Dessert duo of Green tea parfait with plums and oatmeal shortcakes with warm

Well, it was sweet heaven each night. This was really a strong point for Paul but Jeni kept very much in touch with her offering and indeed scored again with her tempting selection of petits fours that came with the tea and coffee.



Enjoyable

The evening was also enhanced by a very nice aperitif from Fenns Quay and by some excellent wines (White Ventenac Chenin Colombard 2010, Red: Domaine d'Angayrac Costières de Nimes 2009: Syrah, Grenache, Mourvèdre) from River Wines.

And there were loads of valuable spots, provided by the restaurant itself, Michael Wall, River Wines and Margaret Smith

Judges over the two nights included Elke O’Mahony*, Evin O’Keeffe, Michael Logan and Margaret Smith. Paul was awarded 3.5 stars for his menu while Jeni was showered with 4.5. Well done to both.

*Read Elke’s review of the first night here

PIRATES SCORE ON CORK GOURMET TRAIL

See some more photos, these by Billy MacGill....here

CORK GOURMET TRAIL 

Captains Sylvia and Sandra

Scores of pirates gathered in Cork City on Saturday. But their intentions were benign. Make the most of the inaugural Cork Gourmet Trail  was the mission and it was accomplished with much fun, thanks to our merry captains.


First call was to Soho in mid-morning where a Pannier Champagne reception was laid on. There was a pirate hat competition running and early favourites emerged at the photo call. Champers downed, the gathering was divided into three crews and marched out on to the streets.


Led by feisty captains Sylvia and Sandra, our crew wandered peacefully through the side streets until we reached Greens by the Waterfall where the host restaurant was joined by Isaacs and the Rising Tide in dishing up the grub. The grog, as was the case in all four venues, was sponsored by Classic Drinks.


On then to the Boardwalk – nobody had to walk the plank – and the impressive line-up to feed the villains here was Club Brasserie, El Vino, Augustine’s and The Boardwalk Bar and Grill. 

Sing for your supper

Next host was Electric, again through the side streets including a stop in Oliver Plunkett Street and a song which earned the singing pirate a meal out for two!


More music at Electric where Pa Fitz entertained and where the high standard of food was maintained by Jacobs, the Ambassador, Soho and Electric itself. Still one more food stop to go and that was at the Cornstore where the providers were Amicus, Fenns Quay and Cornstore.


About five o’clock, the different crews re-united upstairs at the nearby Bodega to compare notes and the bounty – some restaurants, including Jacobs and Electric, gave out meal or wine vouchers – and listen to the band. The quiz and costumes winners were announced and the Bodega management offered everyone a free drink.

Pat Fitz at Electric

It was a very enjoyable day and very encouraging for the organisers. Looks like one that will be repeated. Personally, I enjoyed every moment, from that first starter of Jack McCarthy Black Pudding with Apple Sauce by Isaacs to the final Chocolate Mousse in a mini-cornet by Fenns Quay.


Tried hard to sample everything; don't think it was possible. My favourite of those that I did try out was the Chicken Balti with the French Morteau sausage by Augustine’s. Isaac’s breaded lamb chop and Electric’s cold sea bass dish were other favourites.

Classic Wines

But I was just one of many and others spoke to me of enjoying their particular favourites and I heard that the Tapas type offerings of some restaurants went down very well, the Boardwalk’s steaks were popular was were the Chinese offerings of the Ambassador.


Something for everyone then and nice to see some chefs trying something different such as the “Gravalaix of Tuna in a Nori seaweed” by the Rising Tide and the different take on the Seafood Chowder by Greene’s who also had a terrific Beetroot Soup on their table.


Just a word of praise to Classic Drinks who not alone kept the thirsty crews well lubricated but also took the trouble to post up plenty of information about the wines and varied the offerings from restaurant to restaurant, usually matching a red with a white from the same area. In Electric for example, they had a Muriel Blanco 2009 along with a Muriel CVC Rioja 2006.


So a big thanks to Classic, to Pannier, to all the restaurants and especially to the organisers! Just picked up a message in a bottle down the quays and it reads: Let’s do it all again next year!

FRENCH TREATS AT FENN'S QUAY

The old terrace of Fenn's Quay - restaurant on right.

FENN’S QUAY

Fenn’s Quay joined in the current French Food Fest by adding some Gallic items to their menus. And head chef Kate Lawlor did it with a class and expertise that would be hard to beat. Called there between stops on the Culture trail on Friday night and each course was a highlight.

Had quite a few Duck confits in the Dordogne this summer but the version served up by Fenn’s Quay was excellent, beating anything that came our way in Sarlat. High quality meat perfectly cooked and so well matched with red cabbage and a red wine sauce and served with a sweet potato mash, it was superb.

Dessert, Tarte aux Pruneaux, was also a winner. Served with cream, it was so well baked, so tasty and moist. Something that any top French patisserie would be delighted to produce.

Actually skipped the French opener, a chicken liver pate, in favour of the Warm Chicken Salad. Sounds ordinary enough, doesn’t it? But I can tell you that this delightful mix was far from ordinary. A brilliant start to yet another top class meal in Fenn’s Quay.

Summary:

Laurenz V Friendly Gruner Veltliner 2008 €5.95 per glass

El Coto Crianza Rioja 2006 €7.50 per glass

3 course supper menu €27.50

FENN'S QUAY

Fenn's Quay terrace pictured Oct 1986; the book shop on extreme right is now the restaurant.

FABULOUS FENN'S QUAY 

A truly great dining experience. That's how Matt of Curious Wines, our guest blogger, described a recent visit to the city centre restaurant....

With the surprise arrival of my girlfriend into Curious Wines  on Saturday afternoon after a 4 hour drive from Armagh (she must love me), I decided a night out in Cork City was required. I called Fenns Quay restaurant to book a table for two. We needed a food and wine fix fast, and boy we got it. 

I had confidence in this choice of restaurant because of the recommendations from previous clientèle and I knew Kevin at Fenns Quay is a passionate man for his wine. Too many restaurateurs can't see anything past profit margins on a wine list, so it's great to see someone making a name for themselves through their wine offering as well as their food.

I ordered a Clonakilty black pudding starters and Bronagh opted for mushroom-pastry-type dish. We were in a mood for a red meat main course, so I got Slaney Valley lamb chump and Bronagh went for the char-grilled 10oz sirloin steak. Both were cooked to perfection. Rare, not blue, but rare. I find when you ask for medium-rare in Ireland, you more than often get medium. Ask for rare on the continent, and you'll get blue.

Everything was excellently presented, the seasoning and flavours were balanced, and the atmosphere was relaxed. The wine list certainly didn't disappoint either, a good selection offering the usual suspects (Italian Pinot Grigio, Aussie Shiraz) as well as a number of wines that you won't see everywhere, including an Austrian Grüner Veltliner and an Italian Grillo.

I needed something edging on big and bold for the main course, so my mind was made up (with the help of Kevin) by the Doña Paula Argentian Malbec. I understand we received one of the very last bottles. The back label would lead you to expect red fruit on the nose, and this might have been the case when young, but this '07 was showing darker fruits on the nose (dark cherry, blackberry) and even a little licorice. The palate was beautifully rounded, medium-full bodied with melt-in-your month tannins and another good whack of blackberry. It just added that extra 20-30% to the whole experience.

Obviously the standard of the food is the most important thing when eating out, but the experience as a whole can be diminished by a poor value wine list. I recently went to a very popular Cork restaurant and the food was excellent but the wine disappointing. I believe Kevin and his team delivered excellent value on both fronts, as well as very attentive and friendly service. Cork has a brilliant culinary scene, but if you're around the city any time soon, don't miss out on a truly great dining experience at Fenns Quay.

Check out Paul Kiernan's take on Fenns Quay. See also earlier reviews of Fenn's Quay here
Don't forget to visit Matt and Mike and Julian at http://www.curiouswines.ie/

FENNS QUAY and LIBERTY WINES

FENN’S QUAY  

Enjoyed a superb wine dinner in Fenns Quay last evening, the Sicilian wines coming from Villa Tonino via Liberty Wines  

First wine up was an Inzolia 2009, bright and light and very cool, very appropriate on such a heavy evening and an agreeable accompaniment to the Bruschetta starter.

Next wine was a Grillo 2009. Didn't make friends with this instantly but by the end, thought it had a bit more to it than the Inzolia. In any event, it went down very well with a magnificent Mackerel pate with pickled vegetables.

And then came the principal plate, the Osso Bucco with spiced rustic potatoes, now almost a signature dish at Fenn’s Quay. Just magnificent. And we had three reds to choose from here.

Number One, the Nero D’Avola 2008, was the lighter, “a modern version of this classic southern Italian grape variety”. It was probably too light for the meat and indeed Victoria Curatolo, who was guiding us through the family wines, hinted that it could well be drunk on its own and even chilled down a  bit on a hot day.

I had no doubt that the second red, Baglio Curatolo Nero D’Avola 2007, was the one to go with the Osso Bucco. This was much stronger all round with plum being the dominant feature according to the notes. A really smashing wine to go with red meat.

The third red, the Baglio Curatolo Syrah 2007, was also deep in colour  with just a hint of the normal expected spice. Victoria was rating it highly, against both its New World and even French rivals. Not convinced about that but I do have a few bottles now (won the raffle) to try it further.

And I’ll also be trying the Marsala Superiore Riserva NV. This is made by fortifying the local grapes with white grape spirit in the traditional way and you end up with an ABV of 18%. This accounts for no less than half the production at Tonino and Victoria recommended it be eaten with aged cheese.

At home, they keep it in the fridge and always drink it chilled but “it is up to yourself”. The Sicilians also like to drink it with the “Queen’s Biscuits”. Victoria thoughtfully brought some with her and they proved quite a match, especially if dunked in the wine.

The meals are always terrific in Fenns Quay and we finished off with a superb dessert: an Almond tart, lemon cream and fresh strawberries. Well done to the Fenns Quay crew (excellent hosts), to Villla Tonino and Liberty Wines for bringing it all together.

FENN'S QUAY

FENN’S QUAY

Fenn's Quay, for quite a while now, have been offering early birds and supper menus. What could they offer now for Dine-in-Cork Week? Got the superb answer last evening, supplied in some style by Head Chef Kate Lawlor and her crew who gave classy value for each of our twenty five hundred cents.

Six starters plus two specials posed the first choice. Had a warm chicken salad with crispy potato skins and a sweet chilli dressing. A day previously I had enjoyed a warm chicken salad at an out of town venue and it was fine. But this was a whole class ahead. Superb also was our other starter, a Smoked Mackerel (by Frank Hederman) Pate, with toasted breads and pickled vegetables.

The advisor ordered the grilled plaice with colcannon, butternut squash and celeriac  and it was another winner. I too hit the jackpot with my Escalope of Marinated Irish Chicken breast with herbed basmati rice, shredded vegetables and a cool raita dipping sauce, an international combination that felt just right in this old corner of Cork.

Kate’s cousin Kevin Crowley had been tweeting all and sundry all week that their Rhubarb and mascarpone tart with a chocolate biscuit base was a winner. We are using our own rhubarb at the moment. But we trusted him, we still do. It was absolutely superb, beautifully cooked and well presented.

Enjoyed the meal and the coffee that followed. Oh, by the way, Kevin is the wine expert of the trio that run Fenn’s Quay, cousin Kate and partner Pennapa are the other two, and we wanted sometime tangly and tingly and so choose the Cantosan Verjedo 2008 from Spain. Blurb says “delicious fresh flavours of zingy pineapples with touch of peach.” I got the latter while Kevin himself said pineapples. As I say, he is the expert. In any case, it was tangly and tingly.

So no argument there and no argument whatsoever that this was delightful meal, one of the best we’ve had during a busy Dine-in-Cork Week. It was very busy on this Friday at Fenn’s Quay but there was no sign of stress at all as the crew, including our smiling April, kept the show going with their usual efficiency and friendliness, not to mention the classy food.

No wonder Fenn’s Quay will be well up on our list when the Dine-in-Cork experience is repeated in the autumn.

FENN'S QUAY

FENN’S QUAY

Fenn’s Quay is well known for the quality of its food but today I start by praising its wine. Kevin Crowley knows his and puts in a big effort to provide his customers with quality and value when it comes to having a drink with a meal.

Last evening, we choose a Chilean Viu Manent Malbec to go with our Ossa Bucco (braised beef in this case). Delighted with it and, in the low 20s, it was good value as were the recent reds there, which included Cave de Tain Syrah VDP 2006 (from the Rhone Valley and now the house red) and previously the Spanish Bodegas Castano Monastrell 2007 Yecla and that is just to name a few off the lower end of a very impressive list indeed.

We started off last evening with a tomato and roast pepper soup. The Braised Beef shin was accompanied by a tomato and red wine sauce. It smelled good as it came to the table and was just gorgeous, falling away from the bone and just like your granny (your Irish granny) used to make it.

Desserts were excellent, both specials. I had an almond tart under a juicy mound of strawberries and the other dessert was a well done Bread and Butter Pudding.

I mentioned specials there. The website does show the regular meals but the choice here is much bigger, with specials added every evening to both the Supper (27.50 for 3 courses) and the a al carte Menus.

Once again, another enjoyable evening at Fenn’s Quay. Atmosphere is always nice and relaxed and the service friendly and efficient.