What they said...

Ship ahoy! shiver me timbers! Etcetera! This ship-shaped restaurant on the MV Cill Airne is a classy little joint. The ship, a sister of the MV Blarna, was commissioned in 1961 to take passengers and mail to and from the larger ocean liners that were too big to make it into Cork Harbour.

There is a bistro, a restaurant and a bar. We loved the novelty factor... Make a reservation with a group of friends, and get onboard... And go now, before the secret gets out - we don’t like the idea of too many people on such a small vessel.
The Dubliner Magazine, June 2008


This beautifully restored ship is a breath of fresh air, and a unique place for dinner. The food was excellent and a pre or post dinner drink on deck is wonderful on a Summers evening... hop aboard, you won’t be disappointed.
Taste of Ireland.com with Paolo Tullio, May 2008


Like many ships of its era it has a wonderful level of finish and its recent restoration in Cork is of a high standard. In short it’s shipshape and Bristol fashion... There’s a pretty extensive wine list and, for once, the tasting notes were clear, informative and accurate... We had good bread on the table to eat until our starters came, the scallops served with a slow-roasted belly of pork for Gerard and for me - well, since we were sitting on the Liffey - a Dublin Bay prawn cocktail. These were both decent dishes and presented well. This was also true of our mains.
Paolo Tuillo, Irish Independent Weekend, May 2008


It has been sensitively restored with plenty of shiny brass fittings, plush red cushioning and highly polished woodwork... There were some interesting combinations, such as my starter of seared scallops with slow braised pork belly. This 21st century surf ‘n’ turf worked particularly well with the black pudding crisp and lightly pickled cabbage. The frontrunner had the warm quail salad on a Thai salad with a ninji dressing. The quail was exquisite and the warm temperature meant all the flavours and sweetness danced with the salad and the addictive, prune-like vinegar sauce.
Ross Golden Bannon, Sunday Business Post, April 2008