The philosophy at Kai Café and Restaurant is very simple, fresh, organic produce is sourced from local suppliers to create daily menus bursting with flavor, texture and colour. If you’re lucky you might even get an edible flower on your plate.
All menus change on a daily basis dependent on what is fresh and in stock from local suppliers.

Head Chef, Jess Murphy takes an artisan approach to food by combining her classical culinary training with an affinity for distinctive and fresh seasonal produce. She directly sources raw ingredients of the highest standard, while overseeing the entire preparation and cooking process until the finished product leaves the kitchen.

Chef Jess Murphy, originally from New Zealand but has been in Ireland for many years. Murphy worked with Kevin Thornton in his Michelin restaurant, then Ard Bia and of course Bar 8 where she was awarded Best Chef in Connacht this year. Cooking is excellent and based strictly around whatever is in season and available locally.