Located in the picturesque Kinsale town, moments from the harbour and in the hub of vibrant activity at the Blue Haven Hotel you’ll find Rare 1784, a new and unique experimental dining and cocktail space.
Led by talented Head Chef Meeran Manzoor, recently crowned in the top 3 chefs in Ireland at the Gold Medal Awards, diners are immersed in a sensory experience the moment they enter Rare 1784. On arrival diners are greeted by the master mixologist James Agar who will converse with guests to discover what drink style they would like to begin their food and drink experience, taking them through the journey of each cocktail they choose and the ingredients used.
Settling into your seat, diners can take in the lush interiors, from rich navy colour palettes and pops of mustard on the walls with elements of teal in the soft furnishings, earthy wooden place settings and natural foliage, sipping their curated cocktails, with the stage set for viewing the action through an expansive glass window into the busy kitchen.
Head Chef Meeran Manzoor from Cheenai, India has made his home in West Cork having first started his career in London with the Dorchester Collection going on to work in some of London’s top restaurants including Cut at 45 Park Lane as well as further afield in Belgium where he worked in De Goei Goesting, the oldest traditional French restaurant in Brussels, then Meeran was part of opening team of L’ Aperi Vino before moving to the United States, where he worked at the prestigious Frenchman’s Creek Beach and Country Club, before joining the Blue Haven Collection in 2019. Creating menus that are deeply rooted in his hometown, showcasing his skills to date and pulling inspiration from his incredible location in Kinsale and the artisan producers of the region.
With a choice of 5, 7 and 10 course set menus, each menu starts with homemade breads and scones served with Vegemite butter and miso butter with elegant courses theatrically delivered to the table including savoury dishes of halibut, fermented bean purée, wild garlic sauce and bean fasolada, tandoori spiced venison with curry sauce kebab salad and scallop with shellfish bisque, apple and Oscietra caviar, followed by sweet courses of rhubarb, rose and lime, and chocolate, sea buckthorn and tonka. Working with local producers; Union Hall fishmongers, Horizon Farms organic vegetables Kinsale, shellfish from Jamie of Haven Shellfish, Fermoy Natural Cheese Company, Food for Humans, Ballinhassig, Michael Twomey Butchers, Macroom Meat and Skeaghanore, West Cork Farm.
Diners can choose from the carefully curated bespoke Irish craft cocktail list and wines selected by the restaurant’s sommelier, including organic, vegan and biodynamic wines, while Irish whiskey lovers can explore a distinctive collection featuring rare and exclusive whiskeys, with one of the best whiskey collections you will find in the area.
Experience A Rare Haven at the Blue Haven Hotel in the heart of Kinsale, with a one or two night stay in the hotel’s stylish guestrooms and dinner on one night in Rare 1784, available from €298.00 for 2 people sharing.