How to book Liath

Liath is a small tasting-menu restaurant in Blackrock Market, 19a Main Street, Blackrock, Co. Dublin, run by the Australian chef-patron Damien Grey^2,4. It grew out of Heron and Grey, which Grey ran with front-of-house partner Andrew Heron. When Heron left, Grey refitted the room with tablecloths, banquettes and induction hobs and renamed it Liath, the Irish word for grey³. The Irish Times describes a meal there in 2026 as a two Michelin star experience, and the Michelin Guide lists the restaurant^2,4.

The food is a seasonal tasting menu that changes with the produce arriving each day, built on Irish growers, fishermen, farmers and foragers¹. Guests are asked to arrive at 7.30pm, the menu starts for the whole room 15 minutes later, and the evening runs about three hours, with a deposit of 100 euro per guest taken on booking¹. Dishes are grouped by taste into what the Irish Times calls "flavour provinces": bitter, sour, salt, savoury and sweet, and the printed menu only arrives at the end of the meal^2,4.

The room seats 14 and was built out of three shipping containers, with linen on the tables and a bronze sculpture by Rowan Gillespie at each one². General manager Ailish O'Neill runs the floor, and the kitchen team explain the dishes themselves^2,4. In 2026 the tasting menu cost 190 euro, with wine pairings at 120, 260 and 520 euro, and the bread course uses a stout brewed by the restaurant².