AMS discovered ‘great craic’ and even better food during an evening at The Irish Harp.

The Irish Harp gave us all of those feelings. It was familiar, homely with warm lighting and polished wood throughout. Red leather seating and exposed brick walls gave it a traditional feel. An entertainment bar ran along the entire length of the building and stools were lined up neatly in front of it.

In the far corner, we spied leather booths, each one with soft candlelight, encouraging diners to take a seat. Also, there was a section of large wooden barrels, being used as high tables. Everything exuded a definite sense of old-world charm.

A Warm Welcome

Kevin, the new manager, was the first person to greet us. He made us feel really welcome and, as we chatted, it dawned on us that we hadn’t visited for some time. Given that we are originally from Ireland, it felt good to be back. Kevin showed us to our seats and left momentarily to find Chef Rama.

Trained in Italy, Chef Rama was full of enthusiasm and clearly proud of his creations. He explained it was a completely new menu. We were among the first to sample its delights – a great privilege. There was a range of enticing Irish classics. Fish and chips, Dublin Bay prawns and even a trending spice bag. Throughout the menu, an Italian influence shone through, from saffron risotto to Milanese veal chops.

Soups and Salads

First up, a huge slice of flavour in the form of a New England seafood chowder. This was an indulgent bowl packed with prawns, scallops, fish and mussels. The sweetness of the seafood came through beautifully. Astonishingly, each type of fish was perfectly cooked. Often, when you place different types of proteins in a bowl of steaming broth, some are overcooked and mushy while others become tough. In this instance, Chef Rama pulled off some kind of culinary alchemy. Every bite was perfect. The creamy base was so moreish and the crusty bread served alongside was perfect for what the Italians call ‘Scarpetta’ – mopping up every last spoonful.

Paired with the chowder was a smoked salmon salad, which was clean and well-balanced. After the heavy, creamy dish, it almost cleansed the palate. Delicate slices of Norwegian salmon sat alongside capers, boiled eggs and crunchy salad leaves. Everything was brought together with a tart horseradish dressing that added just the right amount of zing.

Pub Classics

With our appetites well and truly whetted, we moved on to a real crowd-pleaser – the duet of sliders. One was a homemade chicken patty, bursting with flavour, while the other was juicy beef. The chicken one came topped with Emmental cheese and sat on a charcoal bun. The beef came on a brioche bun and was complemented by a sharp cheddar. With a side of crisp French fries, this dish was perfect for sharing.

An unexpected twist arrived in the form of the soul food staple, chicken and waffles. All the elements showed care and precision. The chicken was satisfyingly crispy on the outside, giving way to tender white flesh. The waffles also had a perfectly crisp exterior, sufficient to support the toppings without becoming soggy. Chef had added some wasabi mayo for gentle heat and also a drizzle of maple syrup for sweetness. Even though we were both feeling full, we couldn’t stop going back for ‘just one more bite’

As we reclined and took in the atmosphere, the energy in the room began to shift. The house band was setting up and sound checking on the small stage. The keyboardist did a few warm-up runs and then the guitarist took his turn, with a few tasty blues licks. At the same time, lots of people joined us in the dining area as they began settling in for the evening’s entertainment.

Main Courses

Our attention quickly shifted back to our table, however, with the arrival of slow-cooked beef ribs. The meat was visibly fall-apart tender. The fat had rendered down to a soft, jelly-like texture. Juicy individual strands of rib meat fell away effortlessly when I dug in with my fork. The flavour was rich and unctuous and, despite being stuffed to the gills, I couldn’t stop eating. I defy anyone to even try and leave a single bite. It’s impossible.

As if we weren’t spoiled enough, Chef also sent a splendid grilled seafood platter. The sheer volume of fish was astounding. It contained salmon, squid, mussels, scallops, shrimp and tiny potatoes. Again, each piece was grilled to just the right point. The salmon was soft and flaky and the pan-fried squid had just the right amount of bite. The saffron cream accompaniment was decadent without being overpowering, allowing the natural flavours and the char of the grill to shine through.

Sweet Surrender

To round off the evening, we couldn’t resist the baked cheesecake. The filling sat on a crumbly biscuit base and was amazingly light. It came with a punchy mixed berry sorbet that cut through the richness. We also tried the molten chocolate cake, a must-have item for chocoholics like us. As we dived in, we were met with a silky, molten centre that oozed onto the plate. The resulting lava flow meshed with the cooling vanilla ice cream – a welcome contrast to the powerful chocolate.

How can we sum up our experience? For those that understand Irish, it was ‘great craic!’ This is quite simply the most refined pub grub you can find in Doha. The menu and food quality stand shoulder to shoulder with all of the leading restaurants in the city. Would I go back for more? In an instant. Would I recommend it to others? Without hesitation. Do yourself a favour: book a table and see for yourself. ✤

GO: CALL 4485 4431 FOR MORE INFORMATION OR TO MAKE A BOOKING.