Words: Shamim de Brún
For two days only, Good Friday and Easter Saturday, the truck will be dishing crowd-pleasing lobster rolls, Hake Kievs, and oysters that have earned the Salty Buoy a devoted following.
For the weekend they have also partnered with the beloved Rock Bakery in Skerries. The Rock Bakery will be making the brioche rolls to complement their lobster rolls. As an added bonus, the pop-up event is featuring a dish that incorporates locally sourced razor clams from Skerries Harbour, highlighting the Salty Buoy’s commitment to sustainable seafood practices.
Chef and owner Niall Sabongi is known for creating daily specials depending on the day’s catch and weather. Previous daily specials include chowder, pokē bowls, smoked prawns and Dublin Bay prawns.
Sabongi is also the owner of Sustainable Seafood Ireland, which was set up in 2013 to supply his restaurants. SSI promote better quality fish, a variety of species, and access to fish and shellfish that often only get exported.
Elsewhere on CHAR: Why Are We So Obsessed With Lidl Protein Yoghurt?