ANNIE’S BAR & RESTAURANT
They have a big blackboard in Annie’s Gastro-pub in Sunday’s Well. They need it. The menu, which changes daily and is drawn from Munster, the Midi and the Maghreb, is extensive, inviting and imaginative.
But it takes time to take in all the dishes. There are about 12 each of starters, mains and dessert, plus close to ten red wines and ten whites sold by the glass or bottle. As it happened, our table overlooked the main blackboard but I would really prefer a typed, even photo-copied, menu at the table, just to linger a little longer in anticipation of the fruits of the work of Head Chef Zico Ali, who has a French-Moroccan background.
The venue is on two levels, one slightly higher than the other, has an oval bar in the middle and is comfortable. Service is friendly, considerate and efficient.
Some delicious breads and oil were delivered to the table while we waited. My starter was:
Chargrilled squid marinated in Lime and Chilli, served with Chargrilled vegetables and slow roast tomato €8.00. A very promising start indeed and a clean plate went back.
The promise continued to be fulfilled in the mains: Pan Roast Snapper served with Celeriac and Fennell and a saffron sauce €22.00. The Snapper was done to perfection, the veg were perfectly tasty (not too hard, not too soft) and the sauce was probably one of the best I’ve ever come across. Fantastic stuff.
The desserts are squeezed onto the board. I spotted the Blueberry Cheesecake and dispatched a generous slice with pleasure. Wine was Heart of Stone Sauvignon Blanc, Marlborough New Zealand, €5.50 a glass, €22.00 bottle, tangly and fresh and worth the money.
89 Sunday’s Well, Cork.