Buy local, fresh and fair. The more we pull together, the further we will go. Ní neart go cur le chéile. Always on the look-out for tasty food and drink from quality producers! Contact: email@example.com Follow on Twitter: @corkbilly
Facebook: Billy Lyons
If I had some Oscar statuettes handy last Wednesday evening, I’d have been handing them out to the crew at Oysters. Best restaurant! Best chef! Best of everything! No doubt I'd have got a few arguments from city rivals but their Market Menu, served every Wednesday, is brilliant and, with four beautifully cooked courses for twenty five euro, outstanding value.
Head Chef Alex Petit is a regular at the English Market and his well trained eye picks out the best available for this weekly treat. You won't have a choice here. But I learned a long time ago, in a small back street French restaurant where the menu had “selon jour” attached, that a no-choice list can be surprisingly brilliant. Besides, you waste no time going through the menu: the job has been done for you.
And that is the case here. As I sipped a Kir and tucked into the lovely breads, served with Lemon Butter and also scallop and herb mousse, we read the short list for last Wednesday's Market Menu and were immediately impressed. Even more so when a terrific amuse bouche - Smoked salmon and poached pear - arrived.
First course were Oysterhaven Rock Oysters, fresh and tangy and the best I’ve had in Ireland with a while.
Piano music was now drifting across the room and we had moved on to the wine, a pretty good glass of Illuminati Riparosso Montepulciano (€8.00), in readiness for the main course: 19 hour braised Irish beef cheek, squash fondant, wild mushroom, smoked beurre blanc. And served with a side dish of tasty potatoes. This was a brilliant treat, melt in the mouth stuff and some great flavours on the palate. It was worth the twenty five euro on its own!
Next up was Bellingham Blue Cheese, served with poached pear and raspberry dressing. This is an award winning cheese from County Louth, a fine full flavoured Irish farmhouse cheese, made from cow’s milk. Very good indeed.
We had a superb lingering finish with the Rosscarbery strawberries and Hibiscus syrup. This looked very tempting and delivered on that promise. The strawberries were cut into tiny cubes and that made us linger and drool all the more. Terrific finish to an excellent meal. Very Highly Recommended.
Oysters, under proprietor Donald Morrissey, is a great supporter of local producers and suppliers listed on the main menu include O’Connell Seafood, Seafood Cuisine (Skibbereen), David Busby (Fruits), Keeling Fruit and Vegetables, Waterfall Farm, Ballyhoura Mushrooms, O'Mahony Butchers, On the Pig’s Back, Max e’ Mattia Italicatessen, Michelle Wild Seaweed, Arbutus Bakery and Mr Darragh Brady The Clarion.