ORSO. Deliciously different in the heart of the City.

ORSO. Deliciously different in the heart of the City.

Aubergine

Orso may be in the city centre and part of the Market Lane group but is truly a place apart. Their roots could not be more local, see suppliers below, but their reach in the kitchen and on your plate is very much the Mediterranean region.

Just check out the menu and you’ll note spices such as harissa, Dukka, Bombay Aloo, Tzatziki, Feta , Dahl, Cous Cous, Nduja, Sumac and more. And quite a few dishes are served on, or with, their own house-baked stone-bread. 

Their beers, from sister Elbow Lane, are made just around the corner and the wines are mostly from Southwest Europe. Their cocktails are highly regarded and can contain anything from Jameson to Jalapeño tequila (though not together!).

Cod

The menus, lunch and dinner, are largely based on very local produce indeed but, with spices and seasonings from near and far, are quite distinctive, often colourful and always made for you, including their flatbread which is baked as you order it.

We absolutely enjoyed dinner here a few months back and thought it was time for a return last week. We called just after the lunchtome peak and took our time over the menu. 

I noticed a lunch version of the Slow Cooked Lamb Shank that I so enjoyed last May and was tempted again before we both decided on something from the flatbread section of the menu.

Lamb Shank (from a previous visit)

I do like my aubergines but this time it was CL who picked the Spiced Aubergine Fritters, with hummus, mixed leaves, and a tomato & cucumber salsa. Colour and flavour in abundance in an appetising dish skilfully cooked and assembled and presented. 

Actually the service here in this small place was also of a high standard, no fuss, just a smiling efficient that enhanced the visit.

My choice was Cod Fillet Pieces with creamy red harissa, corn fritters, fennel and dill salad, another colourful gem. By the way, no need to worry about the harissa. Here, it, and all their other spices (mostly from Mr Bells), are judiciously handled and used to enhance the flavours rather than add heat. 

Other dishes under the Flatbread heading were Lamb Kofta Skewers (roasted

veg, red harissa, tzatziki, pickled red onion, and Chicken Schawarma (hummus, apricot & coriander relish, red cabbage slaw, turmeric aioli). We also shared a serving of their classy fries; other sides available include Garlic Stone-bread and Sweet Pea Hummus.

The menus, both lunch and dinner, are very highly recommended. The infectious enthusiasm and friendly service draw you in. Very comfortable seating, including some at the counter, is available. The Pembroke Street restaurant is in the dead centre of the city and is so easy to get to. Also, the website is up to date, and at https://www.orso.ie/, you can check out the menus and opening times.

As I mentioned earlier, ORSO (and indeed the whole Market Lane group), are terrific supporters of local. Current producers and suppliers include: Caherbeg Meats, Chicken Inn and Tom Durcan for meats; Ballycotton Seafood and K. O’Connell for fish; Churchfield Community Gardens and Singing Frog Gardens (salad and veg), Toonsbridge (Cheese), and Mr Bells for spices and seasonings.

* Dozens of current restaurant reviews here.

MARKET LANE HELPS AWAKEN THE DRAGON OF SHANDON

MARKET LANE HELPS AWAKEN THE DRAGON OF SHANDON

 

Proudly presented by Cork Community Art link, the highly anticipated Dragon of Shandon event will take place on 31 October 2025 at 7 pm (starting from Church St).  It sees over 450 participants from 20 local community groups come together to create a night of unforgettable celebration of the ancient Irish tradition of Samhain; while awakening the majestic Dragon from under Cork’s historic streets to prowl the city for one night only. This year is the 20^th anniversary of this unmissable spectacle. 

Market Lane has made a long-term commitment to supporting this community initiative. “We are so proud to be associated with this really important local initiative”, says Conrad Howard, “one which represents such a range of artistic collaborations, embodying the very best creative spirit of the city”. 

Picture (by Clare Keogh) shows Bindu, costume designer, Community Art link with Conrad Howard of Market Lane Restaurant in Cork’s city centre, putting the final touches to one of the fantastical creatures that will inhabit this year’s Dragon of Shandon Parade.

Sardinian Seafood Pasta a Highlight of Market Lane Lunch

 Sardinian Seafood Pasta a Highlight

 of Market Lane Lunch

Orzo pasta centre right of pic (via Couleur on Pixabay)

Sardinian Seafood pasta was the highlight of a recent lunchtime visit to Cork's marvellous Market Lane Restaurant which has been feeding us well in Oliver Plunkett Street since 2007. It was founded with the aim of sourcing much of their incoming produce from local suppliers and the nearby English Market.

The full description of my dish was Sardinian Seafood Pasta, featuring prawns, mussels, hake, and braised squid in a tomato and chilli ragu, served with orzo pasta and pangrattato.(€23.00

I could see that my Orzo pasta is a type that resembles large grains of rice. It's typically made from wheat and is often used in Italian cuisine, also in neighbouring countries (such as Greece). Its small size makes it a versatile ingredient that can easily absorb flavours.

Had to do a bit of research to find that out! I had an idea, though, that the following word, pangrattato, would have something to do with bread. Considering its musical name, I was hoping for something more glamorous than breadcrumbs, even toasted and seasoned! I’m something of a sucker for those magical Italian names that have graced our football fields for many years, names such as Fabio Cannavaro and Alessandro Del Piero. You’d really have a head start in romance, whatever about football, with monikers like that!

Mossfield Gouda and asparagus tartlet

Back to the stellar Pasta dish. It may not have been the most glamorous to look at, but its performance on the plate was faultless, a formidable mix of fish with the chilli and juicy tomatoes playing a blinder, backed to the hilt by that Orzo and even by those humble breadcrumbs.

Hard to believe that back in 2009 Bord Iascaigh Mhara felt the need to mount an extensive promotion campaign to get people to ask for hake and other lesser-known fish.

Nowadays, hake appears on virtually every restaurant menu in the country. It is a favourite with CL, and no big surprise when she picked the pan-fried hake, potato, parsnip, and rosemary gratin, tenderstem broccoli, dry cider, and fennel sauce (€23.20). It was well-cooked and presented, and earned a big thumbs up.

Also in contention! Korean bulgogi steak sandwich on a sourdough baguette, with chilli, sesame, and soy marinade, carrots, spring onions, and lime mayo, served with house chips. I enjoyed this here previously and can highly recommend it.  

While the hake may have been familiar, that was not the case with the starters and my Mossfield Gouda and asparagus tartlet, asparagus salad, shaved parmesan and chives (11.90) was a beauty with a distinctive flavour and texture. 

That starter was vegetarian while CL’s Cauliflower croquetas, butterbean and green herb purée, sun-dried tomato sauce vierge, toasted pumpkin seeds, crispy cauliflower leaves  (11.50) was vegan and also excellent, even though the cauliflower leaves were far from crispy.

There’s always a terrific choice, both at lunch and dinner, at Market Lane. Also in contention as a starter was the Frenchman’s Heaven: French Onion Soup with Coolea cheese and sourdough croutons. I was very tempted, as it's a favourite, but I decided to try the tartlet instead!

Suppliers included: Churchfield Community Trust, The Singing Frog Garden, Mealagulla Orchard, Bushby Strawberries, and the likes of Mr Bells and The Chicken Inn (two from a half dozen from the English Market). A little further afield, you’ll note Blasket Lamb (Kerry), Tom Baldwin (Waterford), and Crowe’s Farm (Tipperary).

Speaking of local, they have their own superb beers, produced next door at their Elbow Lane Brewery. The stout is my favourite but I certainly wouldn’t refuse any of them.

More pros at Market Lane.

If you buy a voucher, you’ll be giving the lucky recipient a choice of the five restaurants in the group: Elbow Lane, Goldie, ORSO, Castle Café and Market Lane itself (which has a city centre location and a friendly and helpful staff on the floor).

SPRING SINGS FROM THE NEW MENU AT ORSO

SPRING SINGS FROM NEW MENU AT ORSO

 now open 6 days a week from 11 am until late, including Monday

Cork City’s little gem of a restaurant, ORSO, renowned for its flavour-filled Levantine cuisine, has put seasonal produce from local producers and growers centre stage of its new spring menus.  At the same time, its newly renovated dining room is now full of light and uplifting colours, reflecting the fresh-forward, seasonal direction of the food.

Expect to see fruit and vegetables such as Jerusalem artichokes, cauliflower, fennel, pea shoots, blood oranges, pomegranate and beetroot highlighted in dishes such as ‘cauliflower with caramelized fennel cream and sauerkraut’. New season lamb appears in mains such as a hearty ‘Lamb Harira with black olive and chorizo’.  As well as a delicious Seafood Cioppino, there is a daily changing fish special.

Cocktail syrups, dressings and desserts are also homemade using fresh flowers, herbs and fruit from growers.

While it is well known as a lunch destination, ORSO has also made the night-time its own and is now open 6 days a week from 11 am until late, including Monday.  Dee Munnelly, owner-manager of ORSO, says “As we have evolved into a lunch and evening venue to cater for the changing needs of our diners, so too have our menus.  As well as vegetarian dishes we also have great options for meat and fish lovers.  Our wine list has expanded; we serve our estate exclusive Elbow Lane beers and cocktails have become a speciality.

"All produce at the restaurant is sourced from local producers, where possible from the larder of The English Market.  Spices are prepared in-house daily, and all of our bread is freshly baked to order. Some of our growers are hyper-local to us and we love working with what they provide us with each day."

Orso is part of the award-winning Market Lane Restaurant Group, which also includes Market Lane, Elbow Lane Smokehouse & Brewery, goldie and Blackrock Castle Café.

press release

CORK'S MARKET LANE GROUP; ONLY RESTAURANTS TO PLACE ON LIST OF IRELANDS BEST WORKPLACES 2025

press release

CORK'S MARKET LANE GROUP; ONLY RESTAURANTS TO

 PLACE ON LIST OF IRELANDS BEST WORKPLACES 2025

A moment to celebrate the award for Market Lane co-owners. 

From L to R:  Mark O'Shaughnessy, Tracey Corbett, Judy Howard and Conrad Howard  

The progressive, Cork-based Market Lane Restaurant Group has received a major boost to its 2025 recruitment drive by being named one of Ireland's Best Workplaces 2025, after a thorough and independent analysis conducted by Great Place to Work® Institute Ireland. The newly selected companies were announced on Wednesday 26 March 2025. The

Market Lane Knows Its Onions

 Market Lane Knows Its Onions

I’ve been enjoying the French Onion Soup at Market Lane since 2009. The current version, featuring Coolea cheese and sourdough croutons, is one of the best yet and was served as a fantastic starter during

AISHLING MOORE OF GOLDIE WINS 'IRELAND'S BEST CHEF 2024' AT RESTAURANT ASSOCIATION OF IRELAND (RAI) AWARDS

press release

AISHLING MOORE OF GOLDIE WINS 'IRELAND'S BEST CHEF 2024' 

AT RESTAURANT ASSOCIATION OF IRELAND (RAI) AWARDS

The ultimate accolade for a chef in Ireland has been awarded to Aishling Moore of Goldie Restaurant in Cork, who was named ‘Best Chef Ireland 2024’ at the Restaurant Association of Ireland’s Annual Awards which were announced last night, Monday 20 May 2024, to a

From gill-to-fin, Aishling Moore has the Whole Catch covered in her new book

Red Gurnard and, below, on the plate at Goldie.

 

#10 WHOLE CATCH

Aishling Moore

Blasta Books

Published 25^th April, £13/€15

#10: WHOLE CATCH introduces you to pioneering young chef Aishling Moore, one of Ireland’s biggest advocates for regenerative aquaculture and a promoter of the gill-to-fin approach.

 

At 24 years old, Aishling opened Goldie, a seafood bistro in Cork. In just two years,

Double Win for Cork's Market Lane Group at Failte Ireland Awards

Double Win for Market Lane Group at Failte Ireland Awards

 

Pictured at the awards are (l to r) Jenny de Saulles (Fáilte Ireland), Jerry O'Sullivan
 and Judy Howard (both Market Lane)

Cork’s Market Lane Group of Restaurants has taken two of the top gongs at The Fáilte Ireland Employer Excellence Awards 2024. 

The group’s Elbow Lane Smokehouse & Brewery took the overall Award for Best Employer Food & Drink, and Goldie restaurant took the award for Best Employer Ireland’s Ancient East.  They were the only restaurants to win in any of the 14 categories announced on the night, and the only business to win two Awards.  

The Market Lane Restaurant Group is Recognised as Top Employer by 'Great Place To Work'

The Market Lane Restaurant Group is Recognised 

as Top Employer by 'Great Place To Work'

From L to R:  Margaret Keane, Grace Maduka, Ozgur Canpolat, Gavin Corrigan and Natalia Machado representing the five restaurants that comprise Cork's Market Lane Group

The Group has also won a Failte Ireland Employer Excellence Group Award

The Market Lane Group of Restaurants in Cork is honoured to announce that it is one of only a handful of companies in the Irish hospitality sector to be certified as a ‘Great Place to Work 2024’. The Group has also won a prestigious Failte Ireland ‘Employer Excellence’ Gold Award 2024, recognising it as an “outstanding employer” in the tourism sector.

“We are proud and humbled to receive these Awards,” said head of the Market Lane Group, Conrad Howard.  

“‘Great Place to Work’ (GPTW) found that 94% of staff said they would be proud to tell others they work with us and 92% think the company is a great place to work,” he said.

“We are lucky that we have such an excellent team at the Market Lane Group, and we are very proud that they feel so positively about their working environment. We have always made staff welfare and professional development a priority and these findings show that this commitment has been very worthwhile.

  
“Being recognised as a great place to work is also a huge asset; it's good for staff and suppliers, good for customers and good for business.  As far as we know we are the only restaurant group to have achieved both awards” he added.

Ozgur, with cocktails.

Comprising 5 restaurants including Market Lane, Elbow Lane Smokehouse & Brewery, ORSO, Goldie and Castle Café Blackrock, the Market Lane Group employs up to 200 staff in the hospitality sector in Cork and its restaurants look after thousands of diners every week.  As well as catering for locals, the company also prides itself as an integral part of the quality tourism offering in Cork’s city centre.

Staff recruitment and retention are key to maintaining high standards, and the group is delighted that it can now use these awards to help attract new employees into the industry and to show that it can provide them with really rewarding, longstanding careers.

Grace Maduka and Natalia Machado

 
The GPTW programme operates as part of the Tourism Ireland Employer Excellence scheme by undertaking a detailed employee survey and feedback process on behalf of employers. Strict criteria need to be met to qualify for certification and companies have to score highly across several key employee satisfaction indicators such as trust in management, training and development opportunities, pride in the workplace, remuneration and diversity and inclusion practices.

 
The Market Lane Group will now go on to take part in the finals of Failte Ireland’s annual Employer Excellence Awards which spotlights the top operators in key tourism sectors across the country.  The overall winners will be announced in May 2024.

press release

Superb Lunch Dishes And Service At Market Lane

Superb Lunch Dishes At Market Lane

Saturday 9th March 2024

Catalan Suquet fish stew of mussels, squid, hake and smoked haddock with saffron
 and paprika braised potatoes and crusty sourdough

Dal Vada lentil cakes, forbidden rice, cashew yogurt, broccoli,
sweet-pickled cucumber, chutney and dukkah.

 It was a busy Saturday in Market Lane yet the food and the service were superb. With the restaurant packed, the people out front did a magnificent job. Courteous and helpful throughout yet no pressure on the customers to hurry up at all. Indeed, it was more or less the opposite. You are given ample time to decide on your choices and no shortage of helpful info either. No rush but very efficient, so there was no delay and the service overall was as smooth as could be.

The menu is extensive with no less than ten main dishes available. Vegan and vegetarian dishes are marked and there is also a Gluten Free menu (just ask!)

This pic via Market Lane.

Excellent Elbow Lane Continues Leading Smoking and Brewing Role as 10th Anniversary Approaches

Excellent Elbow Lane Continues Leading Smoking and Brewing Role as 10th Anniversary Approaches

Duck breast

The Sharpe brothers, Ronan (manager) and Harrison (chef), have recently been appointed to the two top roles at Elbow Lane, Cork’s iconic Smokehouse and Brewery as it moves to celebrate its upcoming 10th anniversary. 

But it was an old favourite that I first turned to on last week’s visit.

I’ve often said here, and elsewhere, that their Angel Stout is one of the very best, a superb combination of hops and malt, made with the restaurant's food in mind. My very first sip confirmed previous impressions as the roasted malt showed well in the flavour. The hops  - Hercules Germany, Pilgrim UK and Williamette USA - go in early in the process and their bittering qualities make for a lovely balance, a delicious pint and even better with the dishes that follow.

Duck in blankets

The menu is written daily and is divided into Snacks, Small Plates and Mains. Of course, there are sides too and you could well have an enjoyable meal from that list which includes the likes of Blue Cheese Creamed Greens with almonds; King Oyster Mushrooms in panko crumb with Chorizo and aioli; and Baby Potatoes, crème fraiche, malt syrup and fine herbs.

To get up and running, we picked one from the Snacks: the Duck in Blankets, Berbere, herb yoghurt and one from the Starters, the Confit Octopus, roasted salsa, pickled red onion and ancho mayo. Berbere, a spicy mix, is a key ingredient in the cuisines of Ethiopia and Eritrea. And it is their use of spices, seasonings and sauces from around the world that really set Elbow Lane apart. Both the duck and octopus benefitted from their judicious application the other night.

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On Friday, 19th August, as part of Cork on a Fork Fest, Elbow Lane Brewery will showcase its limited-edition range of award-winning beers. Join head brewer Russell Garet for an informal, informative and FUN tasting in the restaurant. More details here.

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Outstanding Deep fried pork belly

Pork Belly

I was pleasantly surprised to be offered a taste of the deep-fried pork belly with fish sauce caramel, chilli and peanut. This starter is a testament to the skill of Chef Sharpe (at work less than 2 metres away) who is able to create such a delicious and flavourful dish with just a few simple ingredients. 

The pork belly is perfectly cooked, with crispy skin and tender meat. The fish sauce caramel adds a sweet and salty flavour, while the chilli and peanut provide a bit of heat and crunch. If it is on whenever you call, it is well worth considering. I’ll certainly be ordering it next time as it is probably the best expression of pork belly that I've ever come across.

For our main courses, we chose the lavender honey duck breast and the wood-grilled ribeye steak. Both dishes were outstanding. The duck breast was tender and juicy, and the lavender honey sauce gave it a unique and delicious flavour. The ribeye steak was cooked to perfection, and the smoked cascade butter added a touch of richness. A serving of the excellent Elbow Chips (another of the sides) also embellished the meats as did a sip or two of that excellent stout.

Dessert

Aside from Skeaghanore Duck, Elbow Lane also supports local producers such as the Allshire Family, Tom Durcan, K. O’Connell, Rossmore Oysters, Churchfield Community Gardens, Singing Frog Gardens, The Olive Stall and On the Pig's Back (both for cheese), Irish Gourmet Butter, Glen Farm (for goat), Mr Bells (spices and seasonings), Minch Malt, Killahora Orchards, Stonewell Cider, local gins, and also 9 White Deer (gluten-free Kolsch).

Ice wine by Killahora

Speaking of drinks, another that we enjoyed over the evening was their own Elbow Lager. They don’t over-process, and use old German brewing methods. The lager has a slight haze, is unfiltered and takes 6 weeks overall. This continental-style lager is particularly refreshing and owes its flavour to Pilsner and Munich malts and "Noble" hop varieties imported from Germany and Czechia. It weighs in at 4.4% ABV (same as the stout) and the hops used are Saaz, Hersbrucker (for its subtle aromas) and Hercules (for its bittering qualities) and is recommended for lighter dishes.

Dessert? Yes, please. Our choice was the Elderflower and mascarpone sorbet, pistachio crumble, white chocolate rice pudding, strawberries, and long pepper syrup. Lovely sweet amalgam, easily eaten at a relaxed pace. Of course, that pleasant sensation was infinitely enhanced by a glass of the Killahora Rare Apple Ice Wine. Just the job after an excellent meal.

By the way, it is not all meat here. There are vegetarian options and also a fish option (it was John Dory on the bone the night we were in). Add in the excellent friendly and helpful staff (they know the menu), always the case here, and you are on a winner. 

Check the menu here. 

Elbow Lane is part of the Market Lane group that also includes Market Lane, Goldie, ORSO and the Castle Café.

On Friday, 19th August, as part of Cork on a Fork Fest, Elbow Lane Brewery will showcase its limited-edition range of award-winning beers. Join head brewer Russell Garet for an informal, informative and FUN tasting in the restaurant. More details here.