Irish Independent Weekend - Paolo Tullio

The menu is surprisingly long, running to three-and-a-half pages. The starters were very good. I'm a sucker for simple foods that are well-prepared and flavoured. Catherine's sardines were a perfect example: done on a griddle, simply served and seasoned with skill, they were a delight. My roasted peppers were equally good. It's a natural reaction - when you get a good starter you instantly relax, confident that you're in the hands of a competent kitchen.

The main courses were just as tasty. Catherine's regal cous cous and my tagine were plentiful and flavoursome. I liked this food; good, honest genuine cooking. It's many good things, like friendly and comfortable.

We had the honeyed pastries as a dessert between us. We accompanied this with two cups of delicious mint tea.