Lir is set to encompass the essence of everything that the owners’ Rebekah and Stevie McCarry previous spot, Native, offered while introducing innovative culinary and seafood concepts. The venue aims to serve as a hub for experimental cookery and educational experiences. And, the team is also enthusiastic about providing local schools with hands on learning opportunities about the origins of produce. Lirs' beer selection emphasizes craft Irish brewers, with Lacada, Boundary, and Bullhouse leading the draught range.
The general manager Clare Smyth, formerly of James St. South, curates an exceptional wine list, featuring natural and organic options. Brendan O’Mullan, as bar manager, crafts Irish whiskeys, gins, and seasonal cocktails. And, a non alcoholic juice pairing, designed by Jenny Regenass, adds a unique touch. With a growing and specialized team, Stevie remains head chef, and Rebekah takes on roles as fish monger and front of house, aiming to deliver a distinctive yet professional seafood experience in Londonderry. Lir menus change daily depending on the catch brought in from local boats, the organic vegetables available from the growers and the foraged goods from the team. The kitchen team prepare the ingredients fresh in house, using fish butchery, fermenting and smoking and curing, to keep a true nose to tail, zero waste ethos.
There's the option to dine a la carte, with a choice of three courses that include Irish fish dishes, along with streetfood inspired seafood and unique twists on dishes. If you fancy trying a bit of everything, the tasting menu is enjoyed over three hours to showcase Lir's incredible land and sea dishes. The menu changes constantly, and there is always the option to add on the homemade juice pairings, cocktails or wine, to really make an event of your visit to Lir.