Our steaks are from Watkins butchers here in Leixlip village - dry aged in the old fashioned way, cut and delivered daily by Howard and his team.
- The Salmon Leap Inn
The Salmon Leap Food Philosophy
"Old and new side by side"
Welcome all guests to the Salmon Leap Pub in Leixlip
Our aim here is to extend the welcome that we learned from an early age in Co. Kerry.
We have our roots firmly in Annascaul, the home of world renowned explorer, Tom Crean, while here in Leixlip you have ties with Ernest Shackleton, yet another famous Irish explorer.
Hopefully the ties between the two places can be further enhanced with our take on Irish food and hospitality.
We aim to use local & seasonal produce where possible and hope our dishes reflect this. We are certain that you will love the quirky touches that our talented head chef is aiming to consistently produce.
We hope we are able to feed you well and that you all leave happy with empty plates and full bellies.
To All Our Customers
Here in The Salmon Leap we try to cook all our food to order, this can result in a delay on your food arriving in certain circumstances. Please pay no heed to other tables getting their food before you as they may have ordered dishes that take less time to produce. Typically, a burger cooked from raw takes 20 minutes to cook. A 12oz ribeye steak can take 30 minutes to cook to well done.
If the restaurant and other dining areas are full a table can take a longer period of time to send. We apologise in advance for this but really we want you to feel happy not hurried. We rate the value of your experience more than the value of your bill.
G = gluten | CR = crustaceans | E = eggs | F = fish | P = peanuts | SO = soybeans | MI = milk / dairy | N = nuts | C = celery | MU = mustard | SE = sesame | S = Sulphur dioxide & sulphites | L = lupin | M = molluscs | GFA = gluten free version available
COOKED IN SHARED OIL = cooked in oil that may have been used for cooking gluten containing food