Join us for lunch or dinner at our award winning restaurant Sash which showcases the fruits of our labour of love which is our urban kitchen garden. Sash Restaurant focuses on locally sourced ingredients as the main staple for our menus which has recently been awarded the prestigious “Best 100 Places to Stay & Eat” in John & Sally McKenna’s Guide
An Authentic Food Hub
“The garden really is the city’s only Kitchen Garden” says Patricia Roberts proprietor of the townhouse. Our ethos is to create an authentic food-growing hub, which can yield produce for our menus thus allowing us to be slightly self sufficient when possible along with a combination of working with the very best in local suppliers, organic where possible.
Suppliers for No.1 include The Little Milk Co, O’Louglin’s Butchers, Longueville House, Craigies, Treaty City Brewing, Ballygran Organic Salads, Rene Cusak, Cratloe Hills Sheeps Cheese, WIld Onion Bakery & St. Tolas Cheese.
Al Fresco Dining
Guests can sip on a refreshing selection of wines, craft beer & cider along with a bespoke gin and tonic menu that the team at No.1 have carefully selected for this summer season. Dine al fresco and sample the artisan delights from Sash featuring the home grown organic fruit and vegetable produce from the garden.
Tim Harris, recently appointed Head Chef at Sash adds “organic growing is a real focus at No.1 Pery Square as people are becoming more aware of the need to grow your own and support local industry. Our philosophy at No.1 is to serve quality food, using the freshest of local ingredients from local suppliers with sensibly priced menus”
No.1 Pigtown Choucroute – McKenna’s Review
Guests at No.1 can be assured that they receive a real taste of Limerick, with Leslie Williams from McKenna’s Guides stating that “Sash’s interpretation of their signature dish, the No.1 Pigtown Choucroute, a classic Alsatian dish that will linger longest in his memory”
Tims menu includes a Crubeen Terrine with apricot chutney, Seafood Specials, Shallot Tart Tatin with chicory, walnut & blue cheese, Leek & Lemon Risotto and Rocamaouder Cheese from his home town in France.