Harbour Bar & Restaurant
The Harbour Bar & Restaurant is a contemporary and stylish venue with a warm and welcoming atmosphere.
Head Chef Patrick Anslow has created a mouth-watering menu with a focus on homemade, wholesome food using only the very best of fresh ingredients from locally sourced suppliers. Ideal for intimate, romantic dinners, family dinners or for larger groups. We can also cater for Private Dining
in our Cleggan Suite or John B Keane Suite.
Restaurant open daily from 6pm.
Enjoy a set 4 Course Menu available for only €27.50 per person
Meet the Team
Patrick Anslow, Head Chef at Harbour Restaurant & Bar
Thanks to our mild climate, clean seas, fertile soil … and yes, the rain too … we have some of the best raw ingredients on this small island, local rules. You’ll eat seafood straight off the boat here in Galway with our Friends at Galway Bay Seafood’s just 100m from our Kitchen. Dairy from local pasture our Eggs are from Corrib Eggs in Glenamaddy and Beef, lamb and pork raised within a few miles.
"Having begun my professional cooking career at the age of 18, working in a small family run restaurant in Co Clare where my passion for fresh, locally produced food and in particular the seafood. I then made my way back to my hometown in Limerick where my career in hotels originated. This ignited my passion for working with larger teams and it was here that I was awarded my first 2 of the 5 “AA rosettes for excellence” of my career, 15 years on find myself back on the West coast where my passion for using fresh produce & ingredients continues to grow. " Patrick Anslow
Gary Meehan, Sous-Chef, Harbour Restaurant & Bar
Garys culinary inspiration flares from his initial training he received while under the watchful eye of Chef Paul Gayler at the Lanesborough Hotel Hyde Park in London from the early age of 18. I then trained as part of a team under three Michelin stared Chef Heinz Beck at Apsleys Restaurant London which received a one Michelin star. My classical training in French & Italian cuisine and these early standards in excellence that set the foundation for my career today. I moved to Canada and trained for five years where I really became accustomed to fresh home-grown produce. The emphasis on having our produce fresh from farm to table is something that really excites me.
"My goal in the Harbour is to work with the team to provide the best possible experience for our guests by using local produce of the highest standards." Gary Meehan