Showing posts with label Crosshaven. Show all posts
Showing posts with label Crosshaven. Show all posts

Sunday, June 20, 2021

The Many Pleasures Of Dining At Bunnyconnellan Coastal Restaurant

 The Many Pleasures Of Dining At Bunnyconnellan Coastal Restaurant

Turbot


The pleasure of outdoor dining is hugely enhanced by experiencing it at the Bunnyconnellan Coastal Restaurant in Myrtleville, County Cork, less than 30 minutes south of the city. It has a splendid elevated coastal location. Watch the ships, the trawlers, the yachts as they enter and exit Cork Harbour with Roches Point away to to your left and the ocean just ahead. But it’s not just the view. The welcome, the excellent service, the good-bye, are all so friendly. And, very importantly, the food is splendid. There’s a new crew in the kitchen and their various origins, experiences and training are reflected in the menu. Mushrooms with your Turbot, Pineapple weed jus with your strawberries.


After the warm welcome, we were seated in the sheltered part of the verandah as the sunshine reinforced the blue of the expansive deep waters out-front. The team here are glad to be back working and, with that new multi-national crew in the kitchen finding their feet, happy to some degree that the return has not been full-on, so far!

Broccoli


Just one menu available these days but that will change as the country opens up next month. We found much to attract us to the venue just by reading the lists. We skipped the breads though they too had their attractions: High Bank Treacle and Murphy’s Soda Bread, for example, or the Gluten free Coolmore Honey and Buckwheat.


Five starters (not counting soups) included Dexter Beef tartare. My pick though was the vegetarian Tempura of Charred Tender Stem Broccoli served with Spring onion, Chive and Lovage Emulsion (9.90). Absolutely delicious, good and crunchy, and went well with the Mar de Frades AlbariƱo that we had both chosen, mainly because of the fish dishes to come.



Indeed, CL had started with Pan Roasted Irish Calamari salad with fresh red chilli, lemon skin oil, blueberries, crispy baby gem lettuce (13.00). Our server had a message from the chef that the fish would not be in batter. CL was happy with that apt message and very happy too with the dish, ample in both quality and quantity. Personally, I think using batter with fish is overdone in Ireland although the worst example I came across was at a multi-course fish meal in Venice where all the local fish types were on the menu but every single course was “battered”, not the best way to get the flavour of the fish.


Time now to move onto the mains, of which there were seven on offer. I was very much inclined to try the South African Cape Malay Curry - one of chefs has come here, via many other culinary experiences,  from South Africa. Maybe I’ll try it next time!

John Dory




Turbot is a favourite fish and so I picked the Kombu Cured Turbot served with brown butter poached Kohlrabi, summer mushrooms, clam and tarragon cream sauce (27.00). It's been a great week for me with fish starting with Fred’s amazing Tuna and Prawns in the Oliver Plunkett and now this fabulous combination at Bunny’s. Quite a range of flavours and textures here and the overall combination was really superb, especially the pairing of mushrooms and fish, not forgetting the Kohlrabi (of which I have a handful growing in the garden!).


Meanwhile, all was quiet alongside me, as CL enjoyed her Roast Fillet of John Dory served with razor clam salsa, baby leaf spinach, crushed baby potatoes, and oyster emulsion. The John Dory has a somewhat firmer flesh than the Turbot and both were cooked to perfection. 

The view (just a small part of it)


And in the case of Turbot, there was another message from the chef via our server to the effect that the fish would be cooked on the bone, the bone would then be removed and it would be served on the skin (which was not to be eaten!). They certainly make sure you know what you are ordering, in the nicest possible way.


And the green liquid with your strawberries. Pineapple Weed of course. Something exotic? No. Just extracted from a very common weed, also known as wild camomile! Full description: Fresh strawberries served with Elderflower Jam, Basil and fresh cream (8.60). Strawberries need little enough to accompany them and here it was the Elderflower Jam that played the key role in that regard.

Tangy Lemon Curd served with Burnt Italian Meringue


Our other dessert was the Tangy Lemon Curd served with Burnt Italian Meringue and Crushed Rosemary Shortbread (8.50). There were one or two other desserts along with an Irish Cheeseboard. But the Curd/Meringue and the Strawberries were each a very pleasant and acceptable finish to an excellent meal, desserts you could polish off without much of an effort!


By the way, it’s not much of an effort either for you to make your way to Crosshaven and Bunny’s. And, while there, why not reawaken the nostalgic feeling that many Cork people have for this seaside village. Take a stroll around past the ice-cream queues and the yachts and take a look at the line-up at the “merries”. All the colourful swings, the bumpers, the Waltzer and the horses Merry-go-round are still there but more likely to be used for private and corporate events these days. See the Pipers website here for details (especially if you have a birthday coming up!).



Strawberries. See the green towards the rear.


At this stage, I’d certainly prefer a Bunny’s meal to a bumpy ride!


* Did manage a quick word with Paul O'Brien whose family have been running Bunny's for 45 years now. In 1976, Paul’s parents, Paddy (who passed in 2010) and Sheila, took over the premises from Neill (known to all as Jock) and Mary Porteous, the only other family to have run Bunnys as a bar and restaurant.

Wednesday, May 12, 2021

From Carrigaline Towards Crosshaven. Walking on an old railway line.

 From Carrigaline Towards Crosshaven.

Walking on an old railway line.

(While waiting for car to be serviced!)

Looking back towards Carrigaline from the start of the estuary.
There are a few seats here.


All aboard!

The River Owenabue (also Owenaboy) flows in to the estuary here in Carrigaline and
the mixed waters make their way to Crosshaven.

Near the start of the walk

The last train ran along the  line on 10th September 1932. 



Cowslips on the margins of the walk.

Bread's not good for ducks! More advice here on feeding wild birds in a recent article on RTE.ie.

Pics taken 11.05.2021

Thursday, April 7, 2016

O'Briens 40 years in Bunnyconnellan. Good View. Good Food. Mornings To Inspire.

O'Briens 40 years in Bunnyconnellan.
Good View. Good Food. Mornings To Inspire.
The view, to the left.
When Paul O’Brien opens up Bunnyconnellan, early every morning, he looks out over the ocean and counts his blessings. That view on a sunny morning inspires positivity and it’s not too shabby on a poor day either.


The O’Brien family are celebrating forty years at the iconic Cork venue. In 1976, Paul’s parents, Paddy (who passed in 2010) and Sheila, took over the premises from Neill (known to all as Jock) and Mary Porteous, the only other family to have run Bunnys as a bar and restaurant.  

“Amazing people come in here and recount their childhood memories, “ said Paul. The Crosshaven area in general was, in the 50s and 60s, a summer resort area for many city people. A few years back, I attended a 60th party there for a man long resident in the USA but he had such happy memories of Myrtleville that he insisted on marking his big birthday with a party in Bunnys.

Paul told me that this photo was taken outside Bunnys in 1996. 
"From left to right, my Dad, Paddy O'Brien (who passed in 2010),
 my Mum Sheila, my brother Eamonn who runs the very successful
  'Paddy's Bar' in Hamburg Germany, myself & last but not least my wife Julie."
“Some great characters have been in and out of here. And they keep coming, men like Donie Bermingham from Carrigaline; he claims to be our longest-serving customer!”


Aside from the smashing views - you can see the mouth of Cork Harbour as well, see the big cruise liners and the large Brittany Ferries Pont Aven come and go, see Roche’s Point across the way - Bunny’s has always been known for its good food. And that strand of the story continues too. “There is a great little team here,” enthuses Paul. “It is headed up by Head Chef Chris O’Sullivan and Pastry Chef Bobbie O’Donovan, but they are all great.”

I put it to Paul that because they are on the coast that Fish ‘n Chips is always on the menu. It is. But they did take it off once and put it on the specials. There were “ructions” and it was quickly restored to its rightful permanent spot! “We can’t please everyone but we do listen to the bad things as well as the good!”  
The starters
“Fish is plentiful and varied here. Only last week, we had specials of black sole and brill for example. Could be something different next week. Another big seller for us is roast duck, supplied by Silver Hill.”

Specials are an “essential” part of the menus here, though for events like Sunday lunch, you'll find more traditional dishes as part of the offering. There is also a Kids Menu, with half portions of the adult menu available.

Did you have a good Easter? I asked. “We had a fantastic Easter, the whole period back to St Patrick’s Day, all good despite the iffy weather. Indeed, last winter was the wettest and windiest in years, yet we had a very good winter in the restaurant.”
The Cod
 So 2016 is shaping up well. And, believe it or not, the barbecues have started here already, kicking off on the first weekend of April. There are lots of industries in the general area and they tend to use the facility.


And, with a full bar, there is no shortage of beers to go with the meals, indoors or out. Craft beers are already featured, plus the local Stonewell cider. More craft beers are soon to appear and there are local spirits too - I spotted the Dingle gin. And if you fancy a cocktail? Well, they have a list for you. They tend to be more popular at or approaching the weekend.

Dinner service brings a hard night’s work to a close but Paul is back early in the morning, checking out that fantastic view. And, down on the beach, he spots a group of people that he admires: the Myrtleville swimmers. “Rain, hail or snow, there are about twenty out there every morning, some with wet-suits, some without”. People make the world go round just as the O'Brien's make Bunny’s an enjoyable place to come to, every day of the week. Every week of the year. For forty years!


Ham Hock
We enjoyed that view (though not the early morning one!) when we called for lunch. That Specials Board came in for scrutiny and our two mains came from that source. The starters are on the regular menu and I must say my Poached Pear and Blue Cheese Tart topped with walnuts was a delicious opener. And there were compliments too from CL as she tucked into her Goats Cheese, pineapple and walnut salad.


Our mains, served with a side of well cooked vegetables, were really special. Baked fillet of Cod with a pesto crumb and a saffron and chardonnay sauce was CL’s choice and I didn't hear a word from her until it was finished. My Oven-baked Ham Hock, with a creamy parsley sauce, was full of great flavour and outstanding overall, and kept me quiet! No room for dessert after the two courses! Sorry Bobbie - next time!
Local drinks: Black's Kinsale ale & Stonewell cider. Cheers!
BUNNYCONNELLAN BAR & RESTAURANT,
Myrtleville, Co. Cork.
Tel: +353 (0)21 483 1213
E: info@bunnyconnellan.ie
Twitter: @Bunnyconnellan 


Tuesday, July 30, 2013

Tea Rooms at Camden Fort Meagher


Tea Rooms at Camden Fort Meagher
Room with a View

Adare's Old Creamery (Limerick)
Drumcliffe Tea House (Sligo)
Scrummylicious Bakery and Tearoom (Dungloe, Donegal)
Doneraile Court Tea Rooms (Doneraile, Cork)
Tea and Garden Rooms (Ballyvaughan, Co. Clare)
Pancake Cottage (Co. Kerry)
Duchess Tea Rooms in Bandon (Co. Cork)

Read more on Camden Fort Meagher,
A superb visit on Cork's doorstep!



Friday, July 19, 2013

Best of Local Food at Cronin’s Pub

Best of Local Food at Cronin’s Pub




The warm weather draws us to the seaside and Wednesday was no exception. Enjoyed a short walk along the waters leading to Crosshaven and that soon led to a lovely lunch at Cronin’s Pub in the village.

Didn’t expect so much choice here. Soups and Pate were available. Could have had a lamb burger or the vegetarian dish of the day. Lots of fish choices including oysters, squid, fish and chips, salmon, mussels (regular or large serving) as well as Fish Plates and Meat Platters.

Great to see local craft beers taking their place on the counter of the popular bar and no shortage of bottles in the fridge. With the day being so hot, I sipped from a bottle of that delicious Stonewell Dry Cider, made locally in Nohoval as I studied the menu.

Rope reared Oysterhaven mussels, large portion please, was the order. No sign of the rope but the mussels were plentiful, and certainly very tasty indeed. CL was very impressed with her Fresh organic Irish salmon, poached in white wine, served with garden leaves, homemade salads and brown soda bread. The salmon was gorgeous, really well cooked and the leaves and salads were also high class, all for twelve euro.

Tempted by the desserts but had to pass a menu that included Banoffee Pie, Knickerbocker Glory, and Apple Pie (Dutch style).

As you can see, and as you’d expect given the location, fish is a big part of the lunch menu and that theme continues into the evening, including the cleverly named Seagull Menu (Early Bird to you landlubbers!).

The full dinner menu, available Thu-Sat evenings, starts with their Mad fish soup Not your typical fish chowder! Pan seared scallops (GF) make na appearance here. And there are a couple of specialities including Mad Fish Dish, a tomato based Mediterranean fish stew filled with delicious fresh fish and everything that the boats have brought in from mussels to monkfish. Topped with a Galway Bay whole prawn and crispy potatoes. Then you have the Shellfish platter to share, locally sourced shellfish, depending on availability. Served with salad, home baked soda bread and chips.

Meat eaters are well catered for with tempting dishes including Spiced beef carpaccio Spring lamb ribs, and Sirloin steak. In addition, if fish or meat isn’t your thing, Homemade Ravioli (Please ask your server for current filling) and the Vegetarian dish of the day are available.

All in all, quite a choice. And you’ll be well taken care of. Service at this week’s lunch wasn't the least bit fussy, with time for a crack and a chat, and still very efficient.
Details
Lunch
Monday – Friday : 12.00 – 14.45Saturday : 12.00 – 15.30. Sunday : 13.00 – 16.00
View Lunch Menu

Evening
Thursday, Friday & Saturday evenings : Open from 18.00, last orders 21.00. Bookings advised. Call now on 021 4831829
View Mad Fish Dinner Menu

Seagulls
A light and tasty menu. Tuesday & Wednesdays : 16.00 – 20.00. Thursday, Friday & Saturdays : 16.00 – 18.00
View Seagulls Menu



Local suppliers include:
Atlantis Seafood Ltd, Co. Wexford
Eamon O’Neill, Crab and lobster, Kinsale.
Dermot Cunningham, The Fisherman, Crosshaven.
Good Fish Shop, Carrigaline, Co. Cork.
Haven Shellfish, Oysterhaven, Co. Cork.
Shellfish de la Mer, Castletownbere, Co. Cork.
Sally Barnes Woodcock Smokery, Castletownshend.
Tom Durcan’s Butchers, English Market, Cork.
O’Sullivan Poultry Supplies, English Market, Cork
Mags Curtin, Milis, Crosshaven. Co. Cork.
Hassets Bakery, Carrigaline. Co. Cork
Southern Fruit, Lehenaghmore, Cork.
Clona Dairies, Clonakilty, Co. Cork

Tuesday, August 30, 2011

Tea and scone for €2.50 in Crosshaven


CAFE AT FORT CAMDEN
A couple of weeks back, I paid €5.15 for a cuppa and a scone in the city. Last Saturday, a quaility cup of tea and a delicious scone cost me just €2.50, at the cafe in Fort Camden. The Fort is a  terrific attraction and the cafe has a selection of cakes and scones

The cafe, now on the parade ground, may well move to a more scenic position, with a great view out over the harbour, towards Cobh and Fort Carlisle, next season. For a full review of the visit click here.