Showing posts with label Cork International Airport Hotel. Show all posts
Showing posts with label Cork International Airport Hotel. Show all posts

Friday, March 6, 2015

Cork International Airport Hotel. Enjoyable Meal At New Yorker

Cork International Airport Hotel
Enjoyable Meal At New Yorker 

Outside the mist-laden wind was blowing and the famous (notorious) Farmer’s Cross fog was making ghostly shapes in the car park lights. But inside at the New Yorker restaurant of the Cork International Airport Hotel, it was a different climate with warming fires and diners tucking in to some lovely food in a very comfortable room indeed. We revisited last Friday and absolutely enjoyed our dinner as we had on previous occasions.

We were soon seated - not too far from one of the fires - and studying the menu, quite an extensive one, based on local produce and geared for locals and travellers alike. We picked from the main menu though there is a very good set menu on offer as well.

They had three specials on the night and CL went with one of those, Smoked Salmon with avocado, for her starter, a superb choice as it turned out as this was a very successful pairing indeed.
And I too was off to flier with the Crispy Duck Spring Rolls, served with an Asian style salad with sweet chilli dipping sauce. This was a delightful combination, light with gorgeous contrasts of flavours and  textures. One to watch for in the future.

The starters had certainly brought the taste buds to attention and two excellent main courses maintained the standard. Moroccan Spiced Lamb Rump, served with Couscous, steamed broccoli, and a Lamb Jus was CL’s choice and soon she was singing its praises, delighted with all the parts.

Mine was the Pressed Slow Roasted Pork Belly and that came with Celeriac potato puree, rhubarb and ginger compote, glazed carrots and red wine jus. The pork had been pressed into a kind of roulade with a herby skim in between. Quite  serious eruptions of flavours here, excellent textures too. Perfect overall, another superb example from the repertoire of chef Hugh Bailey.
The mains had been accompanied by wine from their short list.  The Marques de Plata, Tempranillo/Syrah/ Cabernet Sauvignon blend from Valencia, nice and fruity, went well with the lamp while my Chianti Colli Senesi from Tuscany, aromatic and well balanced, did the job with the Pork Belly.

Service was friendly and excellent. There was a delay with our shared dessert - a Lemon Mousse Tart - but when we pointed it out (no complaint) it soon arrived to smiles all around and indeed we were pleasantly surprised to hear our server say there’d be no charge for it. Good PR for sure and much appreciated, as was the experience overall.






Tuesday, September 30, 2014

Cork International Hotel. You Lunch; Kids Play

Cork International Hotel
Relax. You Lunch. Kids Play


Nice and cool. Your Prawn Cocktail (left)  and more.

Take the kids to lunch and relax. Where? At the Cork International Hotel at the airport.

For the past three weeks, their buffet lunch has been up and running. Kids are catered for on the menu and, when they have wolfed down the food, they can move to the adjacent play room, a large and well equipped area, equipped with everything from soft toys to big screens for games. Parents can relax as the kids can leave the play-room* only through the dining area. It is an excellent set-up.

And the food? They say you eat with your eyes. And you are off to a great start here. Terrific displays of juices caught my eye and then too the serve-yourself Caesar salads, the fruit selection, and the display of breads. CL picked the Housemade chicken liver pate with onion conserve and crusty bread while I choose the Boston prawn cocktail with iceberg and marie rose.
Took those back to our table and enjoyed them. Quite a few family groups among the Sunday diners. It may be largely self-service but there is no shortage of staff here, all friendly and efficient, and they’re at hand if you want a drink from the bar or a top up of your water. Plenty of room between and on the tables and seating is comfortable.

The main event!
Well satisfied with the starters, we headed back for the mains. The chef was serving up traditional roasts (pork and beef last Sunday) and you could help yourself to a Baked Salmon Fillet or Roast Supreme of Chicken or a tempting Indian Style Lamb Curry and more. And, of course, lots of well cooked seasonal vegetables plus mashed potatoes. The chef too was offering roast potatoes, Yorkshire puddings, and various sauces (horseradish for the beef, apple for the pork and gravy of course!). Very happy with my beef and trimmings!


We had been tipped off about the dessert selection here and indeed had seen the colourful display on each visit to the spacious food area. Now we were choosing for real. Had to refrain from grabbing one of those fruit skewers as I passed the kiddies selection - not that anyone was counting - and we finally picked a slice of Lemon Meringue Pie and a Forest Berry Vanilla Cheesecake, both gorgeous with a cup of top quality coffee.

Go on! Take one. Or Two?
 After your meal why not move to the lounge. Sip an après digestif as you listen to the live piano music. Oh, don't forget to collect the kids afterwards!

Sample menu and contact details below.
Some of the kids' desserts.

Starter Selection
Housemade chicken liver pate with onion conserve and crusty bread
Boston prawn cocktail with iceberg and marie rose
Platter selection of cut melon with balsamic dressing and rocket
Classic Tossed Caesar salad with creamy Caesar dressing
Seasonal soup with selection of breads
From the Chef Station
Traditional Roast Beef with roast potatoes and Yorkshire puddings
Roast Loin of Pork with roast gravy and apple
Vegetarian stir-fry – ala minute
Vegetarian pasta – ala minute
Buffet
Baked Lemon Peppered Salmon fillet
Roasted supreme of chicken with mushroom tarragon sauce
Indian style Lamb curry with steamed basmati rice and poppadoms
Seasonal selection of buttered vegetables
Parsley Boiled Potatoes Perfect Mash
Kids Buffet
Chicken Goujons and fries
Sausage and mash
Macaroni Cheese
Chefs Dessert Buffet
Selection of Pies/Cakes/Sweets
Lemon Meringue Pie
Malteser Honeycomb Chocolate Tart
Forest Berry Vanilla Cheesecake
Tiramisu
Kids Dessert Buffet
Fruit jelly
Fresh fruit skewers
Trifle
Chocolate brownie cake

Beverages
Juice Selection & Freshly Brewed Tea and Coffee*
*Alcoholic beverages are available for an additional cost

  • Play-room is a “work in progress”. Not quite fully equipped yet (they are awaiting their X-Box) but almost there.

Sunday Lunch
3 Course Gourmet Buffet Lunch
12:30 - 15:00
Pianist and Childrens play area
Prices: €25 adults and €15 for children
Reservations accepted for group of 10 or more
Tel: +353 21 454 9800 | E: info@corkinternationalhotel.com







Monday, April 7, 2014

Dine in Style at the Cork International Airport Hotel

Dine in Style at Cork International Airport Hotel


Spiced Beef

The New Yorker at the Cork International Airport Hotel is one of the most stylish restaurants in the city and also one of the best. Comfort and service levels are very high here and so too is the cuisine under Hugh Bailey and Stuart Dardis.

The restaurant and bar area is very spacious and that means room to stretch your legs and relax as you study the menu, a menu refreshed by daily specials. I started with one of the regular items: a superb assemblage of Cork's Own Spiced Beef, dressed leeks and shavings of Hegarty’s Cheddar. Looked well and tasted even better.

The other starter was one of the specials: A Tian of crab with Pineapple and chili salsa and avocado and creme fraiche. One of the best crab dishes I've come across recently. Other starters included Oysterhaven Chowder, Goat Cheese Tart, Crispy Duck Spring Rolls and Classic Caesar Salad and a selection of Manhattan Salads.

On to the mains then and again there was a very good choice. Lots of local fish on the South Street Seaport section of the menu including Fish and Chips and the suggested drink here is the local Stonewell Cider. However, we bought from the Meatpacking District and bought well, I might add!

Tian of crab

For me it was the Char grilled Angus 8 oz steak (25.50) with roasted tomato, braised field mushroom, glazed shallots, chunky chips and a choice of sauces. Perfectly cooked and totally tender, this was just what the doctor ordered. Fitted the bill perfectly after a “hard” works reunion the night before!

The other mains on the spacious table was the Lamb Shank Tagine (16.50) with couscous, mint yoghurt and pomegranate, another superb dish.

Desserts, aside from the cheese plate, are all 5.75, and the two that we enjoyed were the Wild Berry Vanilla Baked Cheesecake and the Lemon Meringue Pie with Mango Foam.


The wine, their Wine of the Month, was the J Moreau et Fils Pinot Noir (2012) described as a wine “which is easily enjoyed on its own or with a wide variety of foods from fish to chicken, pork and red meats”. Worked out very well for us, very enjoyable.
Lamb Tagine

After the meal, we were given a tour of the hotel by Avril Ring, the Food and Beverage Manager. The new owners are certainly making a big impression and, if you are a local like me and haven't been here for a couple of years, I’d certainly recommend a visit.

If you are coming to stay in Cork, then the hotel is well worth considering as it is well placed for city and, with the South Ring Road close by, for East Cork, and especially for Kinsale and points further west. Check out the packages (family, golf, fly/drive etc) here.

The ground floor lobby is really bright and welcoming. If you're waiting for someone to arrive or maybe relaxing after a meeting, sit back in the comfortable seats, and there is no shortage, read the paper or admire the decor. And if you're there on Friday night, then you’ll have live piano music.

The lobby used to be upstairs but is now much better placed to welcome guests. Other changes for the better include a new private function area, a carvery and a breakfast room, all with a built in flexibility that allows management to enhance the services to customers.

Juicy steak!
That same flexibility applies to function (weddings, banquets) and meeting rooms (conferences). The rooms can cater for anything from two people to three hundred and fifty.  

These rooms also illustrate a shift in the image of the hotel.  From the outset you knew you were in a airport hotel with many reminders of life in the air around the place and much of that remains.


The new theme though is cities, hence the New Yorker. Many of the rooms are now named after individual cities. For instance, one of the smaller meeting rooms that we saw was Dubai and that had a picture of one of the rather unusual buildings for which Dubai is famous.
Cheesecake
And, if you've arrived from a city centre hotel in Paris or Rome, you won't believe the amount of space you'll have in your bedroom. They have 140 of them, ranging from standard to large family (two bathrooms, one for the teens!). And the younger kids are really well catered for. There have their own cinema and a lovely play room.

And if you're here for a month's work (maybe in the Airport Business Park) then check out the four apartments. Massive and home from home!

All in all, the new investment is showing up well. The investment is not just in bricks and mortar. All the staff we have come across seem proud to be part of the team and are looking forward to the future, secure in the knowledge that more investment and improvement are on the way.


Already it is one of the leading hotels in the area and I would certainly recommend a visit to check it out. And do have a bite to eat while you're there!
Lemon Meringue Pie




Tuesday, June 11, 2013

THE ‘NEW YORKER’ BAR LAUNCHES

THE ‘NEW YORKER’ BAR LAUNCHES
 Aaron Mansworth, General Manager, Noreen O'Donoghue, Food and Beverage Assistant, Hugh Bailey, Executive Chef and Brid Ryan, Conference and Banqueting Manager at the launch of the New Yorker Bar at the Cork International Airport Hotel.  

A new American style bar and restaurant, The New Yorker, will be officially opened at the Cork International Airport Hotel on Thursday, 20 June 2013.  

Following extensive investment of over half a million euro, the New Yorker is set to be a new and favourite eatery and bar with visitors and locals alike. 

“The local market is very important to us, and we really wanted to offer a stylish place for people in Cork to come and enjoy superb food and drink along with a great atmosphere and our renowned warm welcome,” said Aaron Mansworth, General Manager at the Cork Airport International Hotel.

“Since the extensive redevelopment by the new owners, the hotel has been exceptionally busy, and we are delighted to have a unique menu and casual dining for our visitors to the hotel and to Cork”, he added.  
The four star hotel is extending a warm welcome to join the official opening celebrations on the 20th June where some New Yorker style surprises and goody bags will be on offer.

Executive chef, Hugh Bailey will be showcasing the new menu, which varies from week to week and accommodates all dietary requirements, using only the best artisan and locally sourced produce.   The New Yorker also boasts a wide selection of wines, spirits, whiskeys and cocktails from the four corners of the globe.

The opening of the New Yorker bar and restaurant is the latest in a series of new developments and offerings at the Cork International Airport Hotel.   

The ‘Lobby Lunch’ also recently launched, and from 12.30pm -3.30pm  on Sundays, the buffet offers guests and locals alike a great selection of starters, soups , salads, carvery specials, dessert buffet and a special selection of healthy options for kids.  Music and children’s entertainment is laid on to ensure a perfect Sunday for all the family.    The ‘Lobby Lunch’ Sunday Buffett is available at a rate of €25 for adults and €5 per head for each child.