Irish Independent 2006

The starters arrived and it was clear that this is a restaurant that's striving for the best. The presentation of each dish was excellent - a lot of effort had gone in to getting it right.... Total 19/20

The Sunday Business Post 2006

We were brought an amuse-bouche of scallop on a bed of saffron mash with a sauce vierge and finely chopped black olives. A faultless little dance of flavours from the Chef. They were perfection, right down to the sweet crunch at the end.

Guardian Guide 2006

I popped into the newly opened Harvey Nicks First Floor in Dublin and I liked what I saw. Wood blinds, crisp linen tableclothes, intimations of punk. Raymond Chandler meets iconoclast. Dublin friends praise the food here as straightforward and "clean". I enjoyed a quick plate of Irish oak-smoked salmon with a carpaccio of cucumber creme fraiche, and pan-fried sea-bass with black olive dress. both from set lunch menu. I'll be back to check this one out further. Value for money 8.5/10

Metro Dublin 2006

My poison is a fabulous alcohol free cocktail, known as a Pret a Porter. This gorgeous pink creation blends cranberry and apple juices with a thick raspberry puree - the result is delicious. My partner, on the other hand opted for an old fashioned, brandy-laced champagne cocktail. It was mind blowing.

The friendly and attentive staff make the bar a pleasant place in which to enjoy a pre-shopping drink.

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