Ovenhouse

This oven houses the works. It’s wood-fired and gives a satisfying charred crispness to pizza, finishes off a decent porterhouse steak and cooks apple crumble in a way that keeps the fruit firm. Otherwise, Portarlington mussels are a highlight, steamed with white wine, basil, chilli and garlic. This casual restaurant shows touches of flair with seafood linguine, served in beautiful white bowls.