August 6 2021
In association with Bloop Festival. A screening & Live Q&A with Martha Cooper on the Tennis CourtSOLD OUT
Martha Cooper is an American photojournalist born in the 1940s in Baltimore, Maryland. Her photos from 1970s and 1980s New York and Urban America captured the imagination of the world at large. Becoming famous as a documentarian of graffiti and the surrounding subculture her photos became as revered as the art she was capturing.
Between 1977 and 1980 Martha was working as a staff photographer at The New York post and it was on these assignments that she discovered her love for capturing the small moments often lost within the City. She quickly found that the poorer neighbourhoods had the richest street life and and her photos of the neighbourhood in motion have preserved an often overlooked part of life.
Made using chef Lee Milne's own home recipe sourdough base and with a variety of toppings that make everyone happy Pikes Pizzas are available to order to your bed or table.
The Margherita of course, is often considered the ‘Vanilla’ of pizzas and yet one of the most popular, all around the world (and in Pikes) thanks to its perfect balance of salty dough, sweet tomato sauce, creamy flor di latté Mozarella and topped with locally grown basil. We’ve also got the Serrano Ham and Parmesan pizza – an upgrade on the Margherita with the addition of cured ham, shaved parmesan and rocket.
For those who love a bit of spice, be sure to sample the Spicy Pepperoni & Nduja pizza – made with a classic tomato base, topped with two types of pepperoni and a spicy nduja (spreadable spicy pork) to give it a real kick.
The poshest pizza on the menu is the Chestnut Mushroom & Truffle, which is a white pizza topped with smoky mushrooms, Parmesan, more of that creamy mozzarella, and rizzled in rich white truffle oil. As close to pizza heaven as you can get.
And finally, we have the Marinara – dubbed ‘simplicity itself’ by Lee. A simple tomato base, garlic, local basil and oregano and a drizzle of olive oil – and that’s it! No cheese, no spice, and yet the flavour combination is sensational (it’s also completely vegan!). Is your mouth watering yet?
To make a reservation for Pikes Nights choose your date from our calendar, select your table and arrival time. We require a deposit in advance of €50 per table (up to 8 people) which will be deducted from your final bill.
Yes, should you not arrive within 45 minutes of your booking time, your table may be released and your deposit lost.
Unfortunately we can’t accept anyone without an advanced table reservation. If you would like to join us you’ll need to make a booking through our website and our booking partners OpenTable (Pamelas Restaurant) or Easol (Pikes Nights).
Yes, we are a 25+ venue. This applies to Pikes Days, Nights, Sundays and Pamelas restaurant.
As we have limited space this Summer the deposit is to ensure we can accommodate as many of our guests as possible. The €50 will be deducted from your final bill.
Following our House rules we advise no beachwear and no glitter.
When you book you select your arrival time and you’ll have your reservation from that point until 1am for Pikes Nights.
Our Pikes Nights tables are all outdoors and spread out across our Sunset Terrace and Poolside Terraces. The tables are allocated by our restaurant team and their location will depend on the day of the week you book. On Sunday - Tuesday these will be on the Poolside Terrace, Wednesday - Saturday on the Sunset Terrace and Poolside Terrace. This may vary for certain Special events.
Pikes Nights is all table service, you’ll be able to order all your favourites from our team.
No, you are not required to make separate reservations. Your dinner reservation in Pamelas carries over to Pikes Nights meaning you get to keep your table in the restaurant until 1am when we close if you wish.
Yes there will be Pikes Pizzas available to order from 8pm – 1am to your table.