Helen Noonan and chef patron Paul McDonald offer an outstanding food experience at Bastion. Paul brings experience in top hotels and restaurants in the UK and Ireland to their venture here and not only is his cooking innovative and the presentation excellent, but his menus are styled international, showcasing local produce creatively.
Bastion offers delicious food and excellent service. It hopes to continue to grow and expand with their customers. The restaurant is set in two rooms. The first offers high stools, where you can sit to sip a glass of wine and nibble on their bar bites and, further in, well spaced tables are set up comfortably for more serious dining. The lighting is low and walls are hung with atmospheric landscape photos and prints.
Bastion is open Thursday to Sunday all year round. It can also accommodate for groups of up to 35 guests at any one time and the room can be hired for private events.
