The House Cafe
For just €8.50, I enjoyed a
sublime lunch dish in Cork last week. Ballyhoura Wild Mushrooms were the main
element here, the light touch of the House Cafe culinary team combining them with Free Range Egg, spring onion and parmesan to construct a
delicious omelette. They added some pickles cucumber and healthy organic leaves
to vary the taste, the flavours and the textures. A simple creation. But a superb
one.
House Cafe is the relatively
new award winning cafe set up in the foyer of the Cork Opera House. Just like managers Victor Murphy and Steve McGlynn and Chef Eoin O'Reilly, I’m always looking to support local producers and isn’t
it just great to see these fresh ingredients used in such an imaginative way. The menu here is very
attractive and it looks as if I’ll have to return again, and again.
CL went for the Mezze Slate
(8.50) and what a variety she got. Colours and flavours galore in the Aubergine
compote, roasted parsnip hummus, bean salad, roasted peppers, Tomato Tapenade,
and marinated olives.
We had each started off with
a soup (4.50). One was Cauliflower and Parsnip, the other Carrot and Sweet Potato.
Both very tasty and quite substantial. If you had time only for soup, this would
keep you going for quite a while.
Finished off with coffees and
by the way this too is excellent and comes from the Golden Bean, based at
Ballymaloe and regulars at Mahon Point Farmers Market. Not much room for
dessert but did try a Macaron. Sweet!
Opening times are all day Monday to Saturday, from 10 to 5.30, and shownights until 9.
Victor proudly gave me this list of the growers and producers that they use:
Leaf / Salad / Veg - Caroline Robinson, Coal Quay Market
and Derek Hannon - Greenfield Farm, Leamlara.
Other seasonal fruit/veg' from various stallholders at the Saturday Coal Quay market.
Wild mushrooms from Mark and Lucy of Ballyhoura Mushrooms.
Eggs and Apple juice from Colin Wolfe, Coal Quay market.
Fish from O'Driscolls market stall, Ballycotton seafood, Rene Cusack & Frank Hedermans.
Sausage, rashers, bacon, puddings from Avril Allshire - Caherbeg/Roscarberry
Free range chicken - Jack McCarthy
Sourdough and pide bread - Arbutus Bread
Cheeses :- Knocklara
- Gubeen
- Hegartys
- Mozzarella, ricotta, Parmesan, olives and olive oil from Real olive company/Toonsbridge.
Beef - O'Mahony's, the market
Game - Ivin Ellis.
Coffee - Mark Kingston of Golden Bean
"For Drinks, we collect seasonal foraged flowers and herbs, to make cordials. We make everything from scratch on site in House Cafe (save the white bread)."
Victor proudly gave me this list of the growers and producers that they use:
Leaf / Salad / Veg - Caroline Robinson, Coal Quay Market
and Derek Hannon - Greenfield Farm, Leamlara.
Other seasonal fruit/veg' from various stallholders at the Saturday Coal Quay market.
Wild mushrooms from Mark and Lucy of Ballyhoura Mushrooms.
Eggs and Apple juice from Colin Wolfe, Coal Quay market.
Fish from O'Driscolls market stall, Ballycotton seafood, Rene Cusack & Frank Hedermans.
Sausage, rashers, bacon, puddings from Avril Allshire - Caherbeg/Roscarberry
Free range chicken - Jack McCarthy
Sourdough and pide bread - Arbutus Bread
Cheeses :- Knocklara
- Gubeen
- Hegartys
- Mozzarella, ricotta, Parmesan, olives and olive oil from Real olive company/Toonsbridge.
Beef - O'Mahony's, the market
Game - Ivin Ellis.
Coffee - Mark Kingston of Golden Bean
"For Drinks, we collect seasonal foraged flowers and herbs, to make cordials. We make everything from scratch on site in House Cafe (save the white bread)."
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