The Oliver Plunkett’s A Specials Kind Of Place

The Oliver Plunkett’s A Specials Kind Of Place

Be sure and keep an eye on the specials when you dine at the Oliver Plunkett, on the Cork street of the same name. And, yes, for this month, you will be dining on that street! There is quite a bit of shelter here and that came in handy as the evening we visited wasn't at all sunny. Yet we two for sure and most of the punters nearby seemed to thoroughly enjoying themselves and even a light mist later on did little to dampen spirits!

The Oliver Plunkett chef Fred Desormeaux is well-known for his fish dishes and when I saw tuna on the specials list, I knew I was on to a good thing. And so it proved. The Pan Fried Fresh Tuna & Prawns on warm baby potatoes and chorizo salad, with a Cherry sun blush tomato pesto was absolutely amazing, perhaps the best tuna I’ve ever tasted. Don’t think you’ll see this or its likes in many restaurant, not to mention bar, menus.

Tuna & Prawns

I ordered it medium, though Fred himself prefers it rare. It was flavoursome and juicy and so easy to slice. The salad was a highlight on its own, the prawns fresh and delicious. What a combination of flavour and texture. Go for it if you see it listed.

The Oliver Plunkett kitchen supports local and its fish comes from Pat O’Connell in the English Market who gets most of his from the boats that work out of Castletownbere. I had also started with the produce of the sea: Fresh Crab Roll (Fresh Crab, Lemon Mayonnaise, Pickled Cucumber, Salad Leaves, Roast Garlic Aioli). Another perfect combination, right down to the beautiful Brioche buns on which it was served!


CL was in the sea as well as we started, her choice the Panko Crumbed Atlantic Prawns with Mango & Sweet Chilli, Lime Coriander Mayo & Side Salad. Very happy with that though she had also eyed the special of Grilled Dublin Bay Prawns in Lemon and Garlic butter, with toasted Rosemary & Sea Salt Focaccia. 

And as we moved onto the mains, her final choice was between the recommended special of Roast Stuffed Chicken Supreme Black Pudding wrapped in streaky bacon, creamy mash served with Chicken jus and the regular Lamb Shawarma (Slow Cooked Spiced Shredded Lamb Shoulder in Buttermilk, on a Flat Bread with Hummus, Pickled Onion, Spicy Wedges, Mango & Sweet Chili Yoghurt). She picked the lamb and enjoyed the mix of flavours, again top quality and quite a substantial dish.


Dessert? Always the question and always a hesitation! So why not share our Raspberry Creme Brûlée? Why not indeed? And again we hit the jackpot. Studded with juicy fruit, this was perhaps the very best dish of its kind we’ve ever tasted. So that (along with the Tuna) makes two of the best ever on one menu. Not bad going at all.

By the way, watch out too for the breakfast here. Chef Desormeaux bases his selection on the renowned produce supplied by McCarthy Butchers in Kanturk. There’s also the possibly of a Sunday brunch being offered in the near future. Watch this space!


The Oliver Plunkett  

Oliver Plunkett Street