Buy local, fresh and fair. The more we pull together, the further we will go. Restaurants. Markets. Wine. Beer. Cider. Whiskey. Producers. Markets. Always on the look-out for tasty food and drink from quality producers! Contact: firstname.lastname@example.org Follow on Twitter: @corkbilly
Facebook: Billy Lyons
Ortus has spiced up the dining scene in Bandon since its arrival on St Patrick’s Quay earlier this year. They started in February and were fully into their stride by April.
Though there is quite a bit on Tripadvisor, I hadn't heard anything about it until a week ago. I was in Bandon for the Frank Krawczyk eventat the weekend and, afterwards, strolled over to Patrick's Quay for dinner.
Pretty good menu there, fish from Baltimore, beef from a local butcher, and it took us a few minutes to study it. First up, we got a basket of tasty bread along with some even tastier hummus. And then came a delightful amuse bouche of foccacia bread topped with cheese and vegetables.
Soon our starters were served, looking well, all at the right temperature. One was the Crunchy Goats Cheese with aubergine, and paprika relish, mixed leaves and balsamic dressing (8.25), the other Pulled Pork with Gubbeen fritters and a garlic mayo (7.75). Both were excellent and each had a little touch of spice that seems to feature, in a rather pleasant way, across the menu.
Now we were really looking forward to the main courses and we would not be disappointed. My pick was the Crispy Lamb cutlets that came with a mildly spicy Ras el Hanout and a delicious confit of Mediterranean vegetables, a lively flavoured dish with a great mix of textures and flavours, the vegetables playing quite a role here, adding hugely to the pleasure of eating this one (18.50).
Our other main course was Slow roasted spicy pork belly with tomatoes and roast potatoes, also some mashed potatoes on the side (18.50). The pork was beautifully cooked, so tender and tasty, and the spice brought it to a different level.
So you add all those up and you get a terrific meal, served with a calm courtesy. If you add them up in a different way, you see they come to €53.00. But because they all qualified for the Early Bird Menu (up to 7.00pm on the Saturday night), we paid only €35.00 for the two courses. So there you are, good food and good value at Ortus.