"I was well pleased with the starters when they came, the prawns were cooked just right and my crab cakes were tasty, crispy and still surprisingly moist - definitely a cut above the normal.

Now it’s an adage of mine that of you have really fresh fish, the less you do to it the better. In the words of Curnon Ski, ‘let it taste of itself’ - a piece of advice that doesn’t always get followed. It did get followed here. Both the halibut and the gurnard were cooked to perfection and were served with simple cream sauces that let the taste of the fish shine through. It wasn’t just the cooking that pleased me, I was really happy to find a fish like gurnard on the menu. It’s a fish that you’ll find readily enough on the Mediterranean shores, but it was good to find it on an Irish menu. Basically any addition to the tiny list of fish that you tend to find on menus here is an improvement.

I liked the Oar House. I liked its approach to cooking fish and the result was well done. Obviously a printed menu can only carry fish that you know for sure you can supply, but if you go here be adventurous - eat of the daily specials list. We finished off with a couple of coffees and got a bill for €93.65, which I felt was good value." Paolo Tullio, Irish Independent, January 2007

"but really fresh ingredients, a sympathetic hand and not too much added, and hey presto, a meal fit for a king. This was the case today, perfectly cooked scallops, succulent prawns, peppery rocket and the tang of the pumpkin all drizzled with a lime dressing. Wonderful." Gerard Carthy, Tastofireland.com