Fish Shop
Queen St.
Our Seafood Restaurant
Fish Shop is owned and run by husband and wife team, Peter and Jumoke Hogan. Our adventure began in 2013 serving our Fish + Chips from a converted shed in Blackrock Market. Today our Fish + Chips can be found in our sister restaurant, 76 Benburb St.
At 6 Queen St. we serve multi-course set menus that celebrate and showcase seasonal Irish seafood.
**Winner of ‘Best Seafood Experience in Ireland’ at the 2017 Irish Restaurant Awards
Food
At 6 Queen St. we serve a four – course dinner, an early evening dinner and a two/three course lunch, featuring seasonal Irish seafood. There is generally no choice on the day but we are delighted to speak to you in advance of your visit to make sure our menu works for you.
Sample Dinner €45
Homemade Bread Course
Pickled Line Caught Mackerel, Baby Beets + Horseradish
Brill Broth, Cockles, Razor Clams + Sea Herbs
Brill, Wye Valley Asparagus + Beurre Blanc
“Village Dairy” Cream Tart + Strawberry Ice Cream
Sample Midweek Dinner €39
Homemade Bread + Butter
Pickled Red Mullet, Black Radish + Sorrel
Brill Broth, Cockles, Razor Clams + Sea Herbs
Brill, Wye Valley Asparagus + Beurre Blanc
“Village Dairy” Cream Tart + Strawberry Ice Cream
Sample Early Evening Dinner €29 (UNTIL JULY, available all evening Wednesday + Thursday, and until 6pm on Friday + Saturday)
Homemade Bread + Butter
Fish Soup w/”Killary Fjord” Mussels + Red Gurnard
Hake Steak, Courgette + Parsley
Village Dairy Cream Tart + Strawberry Ice Cream
Sample Two/Three Course Lunch €22-26/€25-29
Home Smoked Line Caught Mackerel
Hake Steak, Courgette + Parsley
Village Dairy Cream Tart + Strawberry Ice Cream
Wine
Our short wine list changes as often as our menus. Please see below for a sample of what is on offer.
Aperitif
La Bota de Manzanilla No. 55, Equipo Navazos Sanlucar, Spain
La Guita Manzanilla, Hijos de Rainera Perez Martin Sanlucar, Spain
Cava, Mas Candi Penedes, Spain
Wines we love
Txakoli, Txomin Extaniz, Getaria Spain 2016
Albarino, Albamar, Rias Baixas, Galicia Spain 2016
Picpoul de Pinet, L’etang de Sol, Languedoc France 2016
UBE, Miraflores Bodeghas Cota 45, Sanlucar Spain 2016
Sancerre, Daniel Chotard, Loire France 2016
Riesling, Faas 16, Peter Lauer, Mosel Germany 2016
Godello, Gabo do Xil, Telmo Rodriguez, Galicia Spain 2016
Soave, Cantina Filippo Fillipi, Castelcerino Italy 2014
Cotes du Jura Blanc Chardonnay, Domaine La Rolet, Arbois, Jura, France 2011
Quatre Xarel-los, Mas Candi, Penedes, Spain 2015
A few gems
Vidonia, Suertes del Marques, Tenerife, Spain 2014
Champ Courtier, Tracy Sur Loire, Alexandre Bain, Loire France 2014
Hautes Cotes de Nuits, Anne Gros, Burgundy France 2011
Sancerre, Gallinot Silex,Pascal Gitton, Loire France 2008
Le Soula Blanc, Cotes Catalanes, Roussilon, France 2009
Godello, As Sortes, Rafael Palacios, Galicia Spain 2015
Meursault, Camille Grioud, Burgundy France 2015
Reds
Garnacha, Le Naturel, Bodegas Aroa, Navarra, Spain 2016
La Cousine de ma Mer, Nicholas Groisbois, Loire France 2016
Fluerie, Didier Desvignes, Beaujolias, France 2015
Morgon, Cote du Puy, Jean Foillard, Beaujolais France 2015
SP 68, Nero D’avolo, Occhipinti, Sicily Italy 2015
Mencia, Roc, Veronica Ortega, Bierzo, Spain 2013
Reservations
Book online now for parties of 2-4
If you do not see your preferred time on Tock, please give us a call.
To make a reservation for one guest or groups of five or more please contact us by phone or email.
Groups of five or more will have a discretionary 12.5% service charge added to their final bill.
Please note that we allocate two hours for your meal.
Recruitment
We are delighted to announce that we are seeking to expand our kitchen team. The role would suit a Chef De Partie or experienced Commis looking to take the next step in their career. The successful candidate will take an active role in the preparation and delivery of our multi-course set menus.
The successful candidate will:
- possess at least one-two years experience in a professional kitchen
- be able to demonstrate a passion for food, cooking and seasonal ingredients
- share our commitment to high standards
Benefits and Remuneration
- Competitive Salary + Tips
- Four day week
- Opportunities for professional development including wine training, research trips abroad and supplier visits
- Being part of a small and focused team within a positive and calm working environment
To apply please email hello@fish-shop.ie with a copy of your CV and covering letter.
Private Hire
Our restaurant is available for private hire. Please get in touch via email to discuss your options.
Vouchers
Vouchers can be purchased in person or over the phone.
01 430 8594
Open
Dinner, Wed – Sat, from 5pm
Lunch, Fri + Sat, 12-2pm
Closed
Every Sun – Tues
01 430 8594
