Tucked away on Main Street in Kinsale, Bastion is a family-run restaurant with real heart behind it. Head Chef Paul McDonald and his wife Helen McDonald run the place together, and their love for Irish produce shines through every plate. The principal ingredients in each dish are all of Irish origin, keeping the menu honest and full of flavour, and the seasons dictate what's on offer, with menus changing to reflect whatever the local farms are producing at the time.
The eight-course tasting menu is where Bastion really comes into its own. The dishes are always evolving, but recent favourites include a salt baked beetroot with ricotta and a hazelnut dressing, a carrot crumble with velvet cloud yoghurt, and a beautifully composed passion fruit pudding with aerated chocolate and blueberry.
For anyone celebrating something special, Bastion's private dining space welcomes up to 35 seated guests, whether that's a corporate gathering, a family celebration, a party, an anniversary or a confirmation. Groups of eight or more can get in touch directly to talk through group dining packages. From the moment you book, Paul and Helen take a personal interest in getting the details right, working with you to plan the evening and take care of any dietary requirements along the way.
Bastion opens its doors four nights a week, Thursday to Sunday, from 5pm. There are bar snacks to start from 5pm, a short four course tasting menu at 5:15pm, and the full multi course tasting menu from 7:15pm. Once your table is booked, it's yours for the whole evening; there's no turning tables here. Dinner is built around two set, no-choice tasting menus, enjoyed by the whole table together.
A thoughtfully curated wine list is on hand, along with an optional wine pairing each evening, though spirits aren't part of the offering. Since only one menu is served per sitting, guests are kindly asked to flag any dietary requirements, allergies or restrictions when booking, though the kitchen can't guarantee to be entirely allergen-free.