Showing posts with label Cork. Show all posts
Showing posts with label Cork. Show all posts

Wednesday, April 24, 2019

Franciscan Well Easter Fest. Was 2019 the Best Yet?


Franciscan Well Easter Fest
Was 2019 the Best Yet?


Franciscan Well is located held its 20th annual Easter Festival at its North Mall location at the weekend. And, by all accounts, from the organisers, the visiting brewers and the customers, it was the best yet.

I met Franciscan Well Market Manager Kate Clancy when I called early on Sunday afternoon. She reported that the previous day was amazing. “Once we opened the doors at 1.00pm, the crowds just kept coming.”

"What a weekend we had! Beer, Easter eggs, beer out of Easter eggs, pizzas, live music and this crowd! Thanks to everyone for coming along and a huge thanks as always to our amazing staff & their hard work! 

And the brewers confirmed that. Many had run out of their headline beers which meant I didn’t get to taste Peaches and Cream by the Cotton Ball or the Witness Protection Belgian Wit by Wexford’s Yellow Belly. 
I got in before the crowd on Sunday.

It was much the same story at UCC. UCC? You might well ask. Well, yes, they have a research brewery and you’ll see them at various festivals. Like the other breweries, they ran out of certain lines and, just like the others, had to be nimble to keep the show on the road. And one I enjoyed there was Manneken Pis, named after the Belgian beer. Apparently, the Manneken Pis statue has on occasion been filled with beer and you were welcome to hold your cup up and get a fill.
No such shenanigans at Franciscan Well!

Yellow Belly's Seamus was one of the happy brewers here who also seen his stocks diminish more rapidly than expected. But I did get to sample a couple. Their Jack Bauer Power Shower, a 3.8% sour, was deliciously refreshing in the heat and CL quickly became a fan. The Wolf of Malt Street, a 6.2 per cent Black Forrest Stout, a collaboration between Yellow Belly and neighbours Wicklow Wolf, also went down well at our barrel - could have done with a seat in the heat!

I also enjoyed the Elevation Pale Ale from Wicklow Wolf, an American style Pale Ale brewed and dry hopped with Mosaic Hops. Not everyone likes the dry hop beers but it suits me fine! Great too to meet up with James Ward of Lough Gill Brewery whose Mac Nutty is one of my favourite brown beers. This time we tasted their Roller Coaster, a 4.6% Berliner Weisse, with Guava, Mango and Passionfruit. Delicious and, like the Jack Bauer, refreshing. Also met up, after a few years, from Richard from Roscommon’s Black Donkey but we were making out exit at that stage.

The Rising Sun’s Common Eileen, a California Common, was malty with a decent bitterness, with traditional old-style American Hops. Had been hoping to taste the Cotton Ball’s Peaches and Cream but Eoin reported it all sold out. Still, there was the considerable consolation of a glass of their excellent Another Bloody IPA. I hadn't tasted that with a long while and enjoyed renewing the acquaintance. Indeed, called to the Cotton itself for a small selection of bottles when we got home - the sun was still shining in the garden.

Monday, April 8, 2019

Lingering by the Waterfall at Greene's Tasting Lunch


Lingering by the Waterfall at Greene's Tasting Lunch
Lamb 

We started lunch in Greene’s last Friday with a glass of Prosecco. This was a rather special lunch, one with a tasting menu, and the bubbles were included. Based on local and seasonal produce, as is always the case here, it was superb from start to finish.
Pickled mackerel snack

And, as often happens here, it was the smaller elements that caught the attention of the taste buds:   the pickled dillisk with the monkfish, the Sweet Woodruff Kefir, the carrot purée with the lamb, the flecks of apricot with the Coconut White Chocolate. Of course, the major items, the fish and the meat were superb as well.

After the bubbles, the breads arrived. And then a selection of “snacks”: pickled mackerel with dillisk and wild garlic, Purple potato chip with paté and elderflower jelly, Beef beignets with oriental mayonnaise, and a Mexican cracker sandwich. All small, all perfectly formed, all easily dispatched.

The starter was a little bit bigger: torched mackerel, asparagus, shallot, herb velouté, cucumber oil, dill leaf and wild garlic flowers. Now we were up and running, flavours galore yet all combining superbly. Time then for a Lychee and Lime (with Matcha Tea powder) palate cleanser.
Torched mackerel

Our main fish course was next: monkfish with a creamy dashi, spinach and that outstanding pickled dillisk, dashi powder and also a small cube or two of Morteaux sausage. A perfect melange of textures and flavours, immaculately presented and faultlessly cooked.

By the way, you don’t get a written menu. The offering can change from day to day so your server will tell you exactly what’s on your plate. And our server did that with precision and good humour and if there’s an error in these paragraphs than I’ll hold my hands up.
Dessert

Sorbet time now. We got a Lemon Sorbet with salt and, in a separate glass, a mouthful or two of that amazing Sweet Woodruff Kefir. Amazing on its own but even more so, surprisingly so, in combination with the sorbet.

We got lamb two ways in in our mains: the shoulder was cooked low and slow, the chop was also perfectly cooked, loved the carrot purée and the grilled asparagus and carrot. Not a spud in sight and it wasn’t missed either as we happily murmured our way through this delightful combination.

“Two desserts,” our server announced. “One big, one small.” Woodruff and rhubarb were the main elements in a dish that included espuma, meringue and a ginger sorbet. Big yes but also light and, at this stage, eminently digestible!

The truffles (the “small” dessert!)  came with their excellent coffee. One was a Coconut White Chocolate perked up with those littles bit of apricot and the other was a Dark Chocolate juiced up with a drop of Jameson. Cheers to chef Bryan and to all the team at Greene’s. Quite a lunch!

  • Quite often it pays to keep an eye on social media. I spotted somewhere a few months back that Greene’s were selling a voucher for this lunch at a 40% discount. I’m glad I pounced then!

48 McCurtain Street
Cork
021 455 2279

Sunday, March 3, 2019

Liberty Grill. Best of Food. Warmest of Welcomes.


Liberty Grill. Best of Food. Warmest of Welcomes.

Liberty Chicken

Céad Míle Failte. A worthless cliché? Certainly not at Liberty Grill, busy from early ’til late in Cork’s Washington Street. We called in for our 5.15 booking on a recent Friday and got the warmest of welcomes. And that chatty approach, studded with vital info about the day’s specials, continued from start to finish. We met three helpful and knowledgeable front-of-house people during our meal before we were waved off with cracking smiles. And, I’d better mention the food was superb as well.

The place was packed at 5.15pm. “You should have seen earlier in the afternoon,” our server said. “When I came on it was like Christmas. Great!” So if you’re thinking of going, then be sure and book ahead.

Just earlier we had been in the English Market, buying our Saturday dinner meat from O’Mahony Butchers. Eoin served us his special (pork steak stuffed with Italian sausage and wrapped in Parma ham) and when we mentioned Liberty Grill tipped us off that his 35-day aged rib-eye was on special and was worth looking out for.

So we did, and I ordered it. The Rib-Eye special was one of six listed and the full description was: Char-grilled 10 ounce rib-eye on the bone with Café de Paris butter or Béarnaise sauce, served with sautéd mushrooms and onions, oven-roasted cherry tomatoes and French Fries. I choose the Café de Paris and medium. 
Mexico

I knew immediately I saw it that I was on a winner. Then touched it with the knife and the gentlest of pressure produced the tastiest biteful ever. Amazing steak, one of the very best I’ve had. Everything on the plate was perfect, the button mushrooms, the sweet onions. And terrific value at €22.90!

I wasn’t the only happy camper at this stage as CL was thrilled with her chicken. This was also a special: Amalfi Chicken (16.90), chargrilled supreme of free range East Ferry Chicken served with a warm salad of baby potatoes, spinach, sun blushed tomatoes, roast peppers, and tapenade. This had all the flavour and colour of a Mediterranean dish in the grey dusk of this northern city, a beautiful combination of tastes and textures, so well assembled, so well cooked, the chicken itself juicy, a plateful that illustrates fully that buying the best of local and treating it properly from delivery to the fairly-priced plate will keep the customer happy.

Liberty has always been well-known for its burgers and, while there is mega competition in the field, they are still very popular here. The choice is wide. Aside from six or seven on the regular menu, there were two on the specials: a spiced honey Halloumi (honey from their own hive in Fountainstown) and also a Sienna Beefburger featuring chuck steak and Toons Bridge Smoked Scarmoza.

We didn’t get to the desserts but did enjoy a couple of lovely starters, each from the regular menu.   I fancied the Mexican Mille Feuille description: Crispy tor­tilla lay­ers of tem­peh, gua­camole and salsa (6.50). A little bit of spice, a little bit of sweet, lost of textures and colours, an excellent starter. CL also enjoyed her Small Plate of Crushed tomato and avocado toast (5.00).

BRUNCH · LUNCH · DINNER
32 WASHINGTON STREET, CORK
TEL: +353 21 427 1049


After Liberty, we walked to the “back” of the block to Impala, the new craft beer pub in Liberty Street. Buzzing, just managed to get two seats at the counter. Was looking for the February Flagship special, a pint of Sierra Nevada for a fiver. But it was no longer available so I enjoyed another ale, the Gamma Ray by Beavertown. A huge range of craft (and some mainstream too) available, no shortage of local gins either. And do bring your credit card. Well, they do take cash no problem but tap and pay is the customer’s preferred method of payment here!

Monday, November 26, 2018

Sizzling Dishes At Quinlan’s Fish in Princes Street


Sizzling Dishes At Quinlan’s Fish in Princes Street


Sizzling deep-water Atlantic prawns, in olive oil, chilli and garlic served with a mixed leaf salad and sourdough bread, were the star of the show when we visited the busy Quinlan’s Seafood Bar in Cork recently.

It was a Monday and I didn’t expect it to be so busy - but it was abuzz, people were being turned away. Just as well we had booked a table. We got a nice welcome and service was pretty good too throughout.

Fish direct from tide to table, they say, claiming to be “unique in Ireland as we source all our Fresh Fish and Shellfish from our own boats and fish factory at Renard Point, Caherciveen”. Fresh Hake, Cod, Haddock, Whiting and Plaice, from Dingle Bay are available throughout the year. The mussels come from Oysterhaven.

But back to those sweet and delicate prawns. CL had them as starter (12.00) while I enjoyed them as mains (19.00). The “soup” of oil, chilli and garlic was nicely judged so that the texture and flavour of the fish came through. The well dressed salad was excellent while the average sourdough was put to good use in mopping up! No Picpoul de Pinet or Muscadet on the white wine list but the listed Albarino would be a good match.
Salmon

Quinlan’s always have a list of specials and it was a tempting one the other night with Black Sole and Lobster included. I went for one of the special starters, the Prawn and Smoked Salmon croquettes, served with salad and Asian Aioli (12.95). Quite a substantial dish and very tasty too!

It wouldn’t be a fish bar if you couldn’t get Fish and Chips. And here you have a choice of fish: whiting, plaice, haddock, cod, hake or fish goujons. And those fish and chips are served with a batter they “have developed to complement our super fresh fish”. For a healthier option you can have the fresh fish pan-fried in olive oil. And you can also choose salad instead of chips. In any event, those Fish and Chips seemed to be flying on the night as were those sizzling prawns.

Along with the specials, you have a fine choice of main dishes here including Dingle Bay Wild Squid and Portmagee Crab Claws, even a Portmagee Crab Bake. Also simpler dishes with Hake and Salmon. CL went for the Pan-fried fillet of Salmon served with Lyonnaise potatoes, asparagus, carrot purée and basil pesto (19.50). Quantity yes but quality too.

The Kerry family are well known too for their award winning smoked salmon and we had that as a lunch dish in their Killarney restaurant earlier in the year served as an Open Sandwich on brown bread and it came with a straightforward salad and lemon wedge. The amount of “smoking” was nicely judged and the flavour of the salmon itself is not diminished but rather enhanced by its engagement with Irish oak. So watch out for that too.

And what did I have at that lunch in Killarney? Yes, you’ve guessed it, those prawns again but this time served in a light tempura batter. A different dress then but still beautiful!
Smoked Salmon lunch dish, Killarney in March.

Thursday, August 23, 2018

Cork’s SpitJack. Making A Difference on Washington Street.


Cork’s SpitJack.
Making A Difference on Washington Street.
Camembert, for sharing 

When you’d like something that little bit different, for breakfast, lunch or dinner, then head to the SpitJack on Washington Street. Number 34 is a lovely old building the food (based on local produce and generally given the rotisserie treatment) is excellent and the staff are very helpful and friendly.

There were four of us in for dinner the other evening and we absolutely enjoyed the buzz - the place was full - the ambiance and the food. The expertise of the team and quality of the food combine to make the lovingly restored old venue conducive to enjoying a good night out in comfort.

And the drink. They have much to offer here, including spirits galore and a tempting cocktail list. One of us enjoyed the smooth 8 Degrees Knockmealdown Irish Stout (5.0% Abv) 5.5 with its espresso and molasses aromas. The rest shared a mouth-watering bottle of Abadia do Seixo Albarino (32.00). 
Calamari

Choices made and starters delivered. Lets begin. A pair of us shared the Rotisserie Melted Camembert (€15). This was studded with Rosemary and Garlic and came with Crusty Bread, Chilli & Tomato Jam. Quite a plateful and none went back. A lovely dish and not often seen in these parts.

Sounds of approval too from the others. The Ballycotton Prawn Pil Pil (€9.90 ), a dish of Chilli & Garlic Prawns, Warm Country Baguette, Allioli, was highly ranked as one of the best of its kind and the same rating was garnered by the Ballycotton Crispy Calamari (€8.50) tossed in Home Made Allioli,  with Sautéed Chorizo, Red Pepper Coulis, Mixed Leaves.

One of a couple at a nearby table were celebrating a birthday and the staff joined in with a little cake and a song so we helped with the chorus and the applause.

The main event followed and two decided on the Ballycotton Pan Roasted Hake with Butter Bean, Chorizo & Kale Broth, Shaved Asparagus, Fennel & Radish Salad, Potato Mousseline (18.50). Both were well pleased, each remarking on the flavoursome broth. Another winner from the kitchen. Ballycotton was doing well too and everything from there went down well at our table.



Duck

Back to the rotisserie for my friend who gleefully demolished the Big Jack Burger, a North Co. Cork Aged Striploin Beef Burger, Cashel Blue Cheese, Baby Gem, Home-Made Pickles, The SpitJack Relish, Brioche Bun (€16.95). By the way, she asked for it without the bun. I could understand that, as most of the time, I usually eat just one half of it.

Meanwhile, I was tucking into a dish that was that little bit different, the confit and Rotisserie Roasted Duck Leg Salad with Pearl Couscous, Roasted Sweet Potato, Red Onion, Carrot, Mixed Leaves, Tarragon and Orange Dressing (€17.95). Must say I loved it, every little bit.

34 Washington Street
Cork
(021) 239 0613
Hours: 9:00 AM - 4:00 PM, 5:00 PM - 9:30 PM
Twitter: @theSpitjack 




Thursday, August 2, 2018

New Chef and Tempting New Menu in Pembroke Restaurant at Imperial Hotel

New Chef and Tempting New Menu
 in Pembroke Restaurant at Imperial Hotel


It seems the public has already heard about the tempting new menu in the Imperial’s Pembroke Restaurant as the place was full when we called last Tuesday. Jerome Joyce is the new Executive Chef at the Flynn Family owned Imperial Hotel and has been busy with the new dishes. And his first converts were the staff. Each one that we met is fully conversant and already has a favourite or two - rarely have I come across such enthusiasm.

So now we are in to try but of course we can't try everything! We do however have enough to know that this is an excellent set of dishes, top class local produce very well handled and presented indeed. There is a separate steak section (locally sourced Hereford) but the menu is really well balanced overall with something for meat-eaters, fish-lovers, and those that eat neither aren't forgotten either.
We had a plate of tasty breads to choose from as we studied the menu. Among the starters, we could have had the tempting Ardsallagh Goats Cheese, Feuille de Brick, Mango Chutney, Confit Vine Tomato, Salted Pine Nuts, Pea Shoots (8.95).

My pick though was the rather unusual Lemon Sole Tempura Batter, Red Pepper and Tomato Stew, Basil Mayo, Lemon and Olive Oil Emulsion (8.95). Unusual in the sense that you don’t see this very often on a list of starters. This version, with the red pepper and tomato stew, was excellent. 


And another beauty that we enjoyed was the Organic Duck Liver Parfait, Cinnamon and Star Anise Poached Plums, Homemade Brioche Loaf, Hazel Nut, Green Bean Salad (7.95). A good one too, enhanced by the Poached Plums. All part of our excellent start to a lovely evening in a very comfortable place indeed.

Taittinger champagne features on the wine list (they do a well priced flight in the bar) along with a port and Beaumes de Venise (one of my favourite dessert wines). A good selection of white and red also, many available by the glass including white favourites such as Albarino and Sauvignon Blanc and popular reds like Montepulciano and Cotes du Rhone. 


We go for the Picpoul de Pinet, Saint-Peyre, France (fresh and fruity with a long lingering finish) and also the intense and elegant Domaine Peirière Pinot Noir, France. Each comes at €7.50 per glass, €29.50 a bottle.

CL spots a favourite fish and the Halibut (26.95) Fennel Pollen Brioche Crust, Kale, Chorizo, White Bean and Broad Bean Cassoulet, Crispy Crab Claw, doesn't disappoint at all. Might have preferred a little less chorizo but the Fennel Pollen Crust is a delightful touch, a little crunch with a little aniseed. A lovely dish, so well presented. Interested in the Fennel Pollen as I’m saving some seeds at the present.

I rarely turn down duck and so I choose the West Cork Duck Breast, Brussel Sprouts and Smoked Bacon, Duck Fat Roast Potato, Black Berry Gel, Broad Beans (23.95). Well thought out, well executed, and well presented. Great combination of flavours and textures and I was well satisfied.

Indeed, we both were. But we were persuaded to check out the dessert menu and decided to share the Strawberry Panna Cotta with Elderflower Infused Strawberries, Ginger Textures, Rhubarb Tuile. Colourful and easy to eat, a sweet finalé to a superb meal.

By the way, you may check out the dishes and can see the great choices now available in the Pembroke here

The Pembroke Restaurant opening times are as follows:
Breakfast from 7.00am to 10.30am - Monday to Friday
Breakfast from 7.30am to 11am - Saturday and Sunday
Carvery Lunch from 12.00pm to 3.00pm - Monday to Saturday
Carvery Sunday Lunch from 12.00pm to 3.00pm
Dinner from 5.30pm to 9.30pm - Sunday and Monday  
Dinner from 5.30pm to 10.00pm - Tuesday to Saturday
Contact: 
021 4274040 or by emailing pembroke@imperialhotelcork.ie



Tuesday, July 24, 2018

Taste of the Week A Sheridan’s Cheese and Jam Double


Taste of the Week
A Sheridan’s Double

Sheridan’s get the credit for our current Taste of the Week. It’s a double and features one product bought in their Galway store during a recent visit to the City of the Tribes and another product bought in Bradley’s of Cork but distributed by Sheridan’s.

The product from Bradley’s is a semi-circle of Cashel Blue made, as always, by the Grubb family in Tipperary, but selected, matured and distributed by Sheridan’s.

So there I was one lunchtime with that Cashel Blue at hand and wondering how I’d enhance it. And then I remembered being served Black Cherry jam with sheep’s cheese in the Basque Country. I had the very thing in the cupboard: a big pot of artisan made Confiture Cerise Noire (my purchase from Sheridan's).



A perfect pairing and a delicious Taste of the Week. Lots of that jam left, so it looks as if I’ll be heading to Bradley’s for more cheese. Indeed, I may well also keep an eye out for that new hard sheeps cheese by Velvet Cloud.

By the way, I also found another match for the cheese, a bottle of Gerard Bertrand’s Banyuls Vin Doux Naturel (from O’Brien’s Wine). Not the whole bottle, mind you, a little sip will do! 

Sunday, June 17, 2018

Seamus Goes Solo at Rum Bar And Kitchen

Seamus Goes Solo at Rum Bar And Kitchen
A yummy rummy dessert!

Quite a menu at the Rum Bar and Kitchen in Marlboro Street. A few nibbles, a long list of small plates (you may order one or two in bigger sizes), some excellent large plates, and also a few tempting desserts! Took us a while to make up our minds but many of the dishes are shareable - indeed they have some large platters, mainly charcuterie and cheese, to share -  and that makes choosing that bit easier.

No matter what we ordered we were going to omit some very desirable choices such as that €12.00 Cheese Platter (Cashel Blue, Gubbeen Smoked and Tipperary Brie with apricot chutney, candied walnuts, grapes and crackers).

But we wouldn't be disappointed. Far from it. We started with three, from the small plates. One choice was the Spanish Fries (4.50). The fries, served with chopped olives, grated cheese, aioli and pesto, were a delicious delight, quite a change from the usual Patatas Bravas.

The Crispy beef brisket Bon Bons (four for 7.50) enhanced by a red wine jus were full of flavour, the jus superb. And the hoisin sauce with the home-made duck-leg spring rolls was also top notch and added to another very enjoyable small plate (8.50). 

Other small plates available include: smoked Gubbeen and honey roast ham croquettes, English Market Chicken liver paté, and also their own house chicken wings. See the full menu on their Facebook page below.


So, after those excellent small plates, how would the large plates measure up? They hadn’t been open a week when we called but our mains were top notch too.


The Seafood Fricatta (14.50), a fresh seafood selection in a tomato sauce, was well cooked, neatly presented and at the correct temperature (as were all the dishes), no shortage of fish and slightly spicy.

But our favourite of the two was the Classic Meatballs (14.00). The dish was choc-a-bloc with those meatballs and linguini in a spicy Italian herb tomato sauce with shaved parmesan. A simple classic and simply excellent.

Would we have dessert? Yes please, we’d love the Rum Baba. And we did. The sponge cake was soaked in the rum, came with fresh cream and fruit. It vanished very quickly indeed. By the way, all desserts are a fiver. Very reasonable, as are all the food prices here, considering the quality and the friendly service.

The Rum Bar and Kitchen is Seamus Healy’s new city centre bar serving tasty bites with a fantastic drinks selection and, yes, there are some lovely rums there too. And cocktails of course including classics such as Mojito, Long island, Pino Colada, Daiquiri and Margaritas. But, on an invite from Seamus, we were there for the food (mainly!). 

Seamus has quite a few years of experience in the hospitality sector, mainly in local hotels. He has been encouraged by the comments since their “soft” opening on June 8th. This is the ex soccer player’s first solo venture and we wish the former Albert Rovers man all the best!


Rum Bar & Kitchen
32 Marlboro Street
Cork
Tel: (021) 427 4707
Message: @rumbarandkitchen
Twitter: @RUMbarkitchen 


Wednesday, May 23, 2018

Late Lunch in the City. How About Dockland?

Late Lunch in the City. How About Dockland?

A trip down town yesterday meant an unexpected but very enjoyable late lunch,  in the sun, at Dockland on Lapps Quay. Superb dishes, full of flavour.


Chargrilled chicken, tomato fondue, Gubbeen chorizo, basil pesto, olive oil mash.
Dockland Fish Cakes, watercress mayonaisse, wilted spinach, red pepper relish.
No big secret here: they use lots of fish in the cakes!

Ideal for a sunny day: Raspberry and white chocolate cheesecake.




Thursday, May 3, 2018

Thali - Plates of Nepal


Thali - Plates of Nepal
Jimbu Timur Chicken

After a visit to Franciscan Well for a beer (and a call to Pat McDonnell for a few shade cards!), we took the opportunity to stop for an early dinner at Thali, the friendly Nepalese restaurant on Pope’s Quay.

We had been there just over a year ago and the dish we enjoyed then was the Thali Set. Thali means plate in Nepal and this dish, a collection of lentil soup (daal), chicken or lamb curry, vegetable curry, tomato chutney and rice, is delicious and, if you are a newbie to the cuisine, is a good way of starting into it.

Mix and Match
There is an early bird (€16.95). Other Asian dishes (Indian, Chinese and so on) are on offer here the A la Carte but we were sticking to the Nepalese section.  One of our choices was the Jimbu Timur Chicken (lamb option also available). This is cooked in a typical Nepalese style with herbs and spices, featuring a local herb from the Mustang region of the Himalayas called Jimbu. Good bit of spice in this one but very tasty and the chicken was perfect (15.90).

The other main dish - we shared both -,was simply called Mix and Match (18.90). “Very traditional,” we were told. It is a style and a dish that originated in the Nepalese army, combining a delicious mix of char-grilled lamb, chicken and jumbo prawns. Another excellent plateful. These dishes come with either rice or naan so we had one of each. By the way, the naan is superb here as is the poppadoms that we had with the amuse bouche.

They have quite a list of starters, mostly from Nepal, ranging in price from 5.50 to 9.90. My pick was the Aloo Chop (6.50), a type of spicy potato fritter, a really popular veggie snack in the country. It is hot and spicy and very very delicious indeed and is served with their traditional coriander and mint chutney.

CL’s pick was the Chana Chatpat (5.50). This classic street food favourite in Nepal features chickpeas combined with a  special peanut and herb chutney and garnished with fresh coriander. We went fifty fifty with the starters also and this is a beauty. Other starters that we can recommend from a previous visit are the Newari Sadeko (a chicken & salad dish from Katmandu) and the Mo Mo (steam dumplings filled with chicken).

Oh, I almost forgot. They also serve you an amuse bouche, well made poppadoms with a trio of dips, one cooling, the other two quite hot! There is a short wine list here, beers too (including a Nepalese one called Khukuri; poured from the bottle, it is nice and smooth). But we didn’t go for the alcohol this time and instead drank water, plenty of it!

Read about our previous visit here.

Thali Restaurant
30 Pope's Quay
Cork
021 4553389
Facebook: @thalinepal