Quay West Restaurant

Debbie and Jo bring it all back home to County Donegal, in Quay West.
Their fish and chips, for example, features a batter made with Limeburner pale ale from the Kinnegar brewery of Letterkenny. Their crab and courgette linguini features Burtonport white crab meat. The natural oak smoked haddock is from Killybegs, and the dish also has dilisk seaweed with the potatoes. The fisherman's pie is packed with local fish and seafood and topped with a crown of Irish smoked cheddar in the mashed potato. They grill the – extremely rare – Aubrac beef farmed locally by Eddie Walsh on their lava grill, and their signature Killybegs smokies features naturally smoked haddock from the town.
This commitment to the artisan producers of their county gives the food at Quay West a powerful energy, and a powerful identity. The kitchen team and the service team evoke a real sense of local pride in what they are cooking and serving, and it's shared by their customers, whether you are a local or a visitor who has had the good luck to make your way to this pretty room hard by the harbour in Donegal town. The care in sourcing ingredients is matched by the care in cooking those ingredients, and it makes for great eating in the star of Donegal town.