Quinlan's catch and cook and serve, with the best of them

Quinlan's catch and cook, and serve, 

with the best of them

We have been fairly regular visitors to Quinlan’s in Cork, and indeed to some of their string of outlets in Kerry, so we were confident as we headed downtown last week. As we turned into Princes Street we were amazed to see the sheltered tables, operated by the various local restaurants (including Quinlan’s), packed to capacity, reminiscent of a piazza in an European city.

Pan Fried Fillets of Seabass. Served with Potato Croquettes, Harissa Sauce & Sweetcorn Pico De Gallo. €20
*********

All about the fish!

There was quite a contingent dining also. The menu, not unexpectedly, is dominated by fish of all types, though I did note a Chicken Supreme. It is an all day menu augmented by specials which are mostly more expensive with the headline dish Quinlan's Seafood Tower (Half Lobster, Crab Claws, Mussels, Tiger Prawns Langoustines, Smoked Salmon, Oysters Marie Rose, Garlic Mayo, Shallot Vinaigrette) clicking in at €145 (doesn’t say on the menu, but I presume it’s for sharing!)

They have wines of course, including good appropriate whites for the fish, and beers but,  disappointingly for me, no craft beer. I used to love sipping a pint of Killarney’s Casey Brothers Stout in the Kerry restaurants. I know the Killarney brewery is now closed but there are a quite a few other local brewers in Cork and Kerry.

Pan Roasted Hake. Served with Creamy Wild Mushroom and Garden Pea Orzo Pasta, Mint Pea Purée, Homemade Sundried Tomato Pesto & Herb Olive Oil. €20

Out of the blue, straight to you!

Most of the fish here comes from the nearby Atlantic coast, much of it caught by Quinlan’s own boats. They have been at it since 1963 and export fish “all over the world”.  It is out of the blue and straight to you from people who know what they are doing.

Our dishes were faultless, perfectly cooked and very good value. We were particularly taken with the two main dishes, the sea bass and the hake, not a morsel left on either plate.

Starter of Open Shrimp Sandwich. Succulent North Atlantic shrimp, Quinlan's Marie Rose Sauce on Home Brown Bread. Served with Mixed Salad. €11.95

Busy service

It was a busy service and the hard-working staff maintained a high standard with time for a little chat and a big smile, even when the credit card phone briefly developed a fault! Just an excuse for a laugh really.

Their restaurants are well-regarded for being highly accommodating, offering dedicated gluten-free options and coeliac-safe batters. If you want to avoid fried food, you can “request any of their fresh catches to be pan-fried in olive oil instead of battered”.

Quinlan's have two entrances, one from Princes Street, the other (above) from Oliver Plunkett St. The Quinlan operation  was established in 1963. In 2011, Quinlan’s were recognised as National Seafood Specialist of the Year. They added the Cork restaurant to their portfolio in 2016 and soon expanded its footprint (including the entrance above).
More info (inc. reservations and menu) here.