Hawaiian Pizza at The Spinnaker Bar, Dunmore East

The Spinnaker Bar in Dunmore East serves Hawaiian pizza — ham, pineapple, mozzarella — on a stone-baked base. Peter runs the kitchen and the bar himself, and his pizza menu sits alongside fresh seafood, lamb shank, and 8oz striploin steak. You're eating on the harbour, cold pint in hand, looking out at the day-boats coming in. This is a working fishing village, not a chain. The pizza is €16.50. Walk-ins welcome most days; ring Peter on (051) 383 133 for Friday and Sunday evenings or groups of six or more.

What's on a Hawaiian Pizza at The Spinnaker

Hawaiian pizza at The Spinnaker Bar, Lower Village, Dunmore East is ham, pineapple, mozzarella, tomato base. Stone-baked. €16.50. The dough is made in-house. The crust comes out crisp at the edge, soft in the middle. Peter runs the kitchen himself, so you're getting what he's making that day. No frozen bases. No microwave. The pizza menu runs from margherita at €13.50 up to seafood at €21. Hawaiian sits in the middle. It's a crowd-pleaser — kids eat it, adults who want something familiar eat it, and it pairs with a cold pint of Heineken or Guinness. The Spinnaker is a harbour pub, so the vibe is casual. You order at the bar, Peter brings it out, you sit on the deck if the weather's good or inside by the fire if it's not. The pizza takes about fifteen minutes. If you're in a group, ring ahead on (051) 383 133.

The Spinnaker's Full Pizza Menu

Peter does seven pizzas. Margherita €13.50. Hawaiian €16.50. BBQ chicken €18. Pepperoni €17. Spicy beef €18.50. Vegetarian €17. Seafood €21 (prawns, smoked salmon, capers). All stone-baked. All mozzarella base. The vegetarian is peppers, mushrooms, onions, olives, sweetcorn. The BBQ chicken is chicken strips, red onion, BBQ sauce, mozzarella. The seafood pizza is the one people ask about — it's prawns and smoked salmon with capers and a garlic oil drizzle. Every pizza is twelve inches. You can split one between two people if you're having starters — the prawn cocktail is €12, mussels are €14 with chorizo and garlic bread. Or you order your own and take what's left back to your B&B. Peter doesn't do half-and-half pizzas, but he'll tweak toppings if you ask. Message him on Facebook at https://www.facebook.com/p/The-Spinnaker-Bar-61579148378692/ or ring (051) 383 133 if you've got dietary questions.

Why The Spinnaker for Pizza in Dunmore East

The Spinnaker sits on the harbour in the Lower Village. You're looking at fishing boats tied up, the lifeboat station across the water, the River Suir meeting the Celtic Sea. It's a working pub in a working fishing village. Peter took over recently — he's Mike English's brother-in-law — and he's in the kitchen and behind the bar himself. The place does fresh seafood off the day-boats (beer-battered fish €22.50, seafood pie €23), but it also does pizza, burgers, korma, lamb shank, steak. The pizza is for the nights you want something quick and familiar. The deck is open weekends in good weather. Live music some Saturdays — Ash and Laura sometimes, but check Facebook for the current schedule. Every Premier League match on the big screen. Every GAA match. The atmosphere is local. You'll see fishermen in hi-vis, families with kids, walkers who've just come off the Doneraile cliff path. Walk-ins welcome most days. Ring Peter on (051) 383 133 for Friday and Sunday evenings or groups of six or more.

What Else Peter Serves Alongside the Pizza

If you're not set on pizza, Peter's menu runs wide. Seafood chowder €13.50. Mussels €14 (chorizo, sherry, cream, garlic bread). Wings €14 (buffalo or BBQ). Greek salad €11. Beer-battered fish and chips €22.50. Seafood pie €23. Lamb shank €27. 8oz striploin steak €37. Beef burger €20. Chicken korma €22 (rice and naan). Vegetable korma €20. Desserts €8.95 — cheesecake, creme brulee, strawberry mousse, chocolate orange tart. Sides €5 (chips, mash, vegetables, salad). Sunday roast on the day. The food times and this week's opening hours go live on Facebook every week, so check there before you drive out. Peter posts the schedule himself. The beer-battered fish is the dish locals order — fresh cod or haddock off the boats, battered in-house, fried to order. The lamb shank is slow-cooked, falls off the bone, comes with mash and seasonal vegetables. The korma is mild, coconut-based, comes with basmati rice and a naan. Peter's cooking for people who want a good meal, a cold pint, and a seat by the water. Email him at spinnakerbardunmore@gmail.com if you've got questions.

Dunmore East and the Harbour Setting

Dunmore East is a working fishing village at the mouth of Waterford Harbour, Co. Waterford. Population about 1,500. Thatched cottages. Pastel-painted houses. The village is twelve kilometres south-east of Waterford City. The harbour is active — trawlers, day-boats, the lifeboat station. The Doneraile cliff walk starts at the top of the village and runs along the headland. Counsellor's Strand is the main beach, sheltered, good for kids. The village has a few pubs, a shop, a chipper, a hotel. The Spinnaker is on the harbour in the Lower Village, so you're sitting on the water. You can watch the boats come in while you eat your pizza. The village gets busy in summer — tourists, families, sailing clubs. Off-season it's quieter. The pub is open year-round. Peter posts this week's hours on Facebook at https://www.facebook.com/p/The-Spinnaker-Bar-61579148378692/. If you're driving from Waterford, it's fifteen minutes. From Tramore, twenty minutes. From Wexford, forty-five minutes. There's parking on the quay. Walk-ins welcome most days; ring Peter on (051) 383 133 for Friday and Sunday evenings or groups of six or more.