Thompsons. Steak and Swiss Roll. And much, much more.

 Thompsons. Steak and Swiss Roll. 

And much, much more. 

Picanha

Do you eat any vegetables in Argentina? The question was posed by the late Chef Anthony Bourdain during a filmed visit to the South American country some time back. Had he posed that question last Thursday, the answer may well have been: No vegetables, just English defenders. The hugely experienced Bourdain was obviously struck by the amount of steak that the Argentinians consume and, yes there was very little colour on the plates.*

It was high noon on one of our recent heatwave days and we decided that a close-by restaurant would suit these old legs by reducing the walking around town. We still had a multitude to pick from, even if we confined ourselves to MacCurtain Street. Thompson’s is perhaps the nearest of all and that is where we dined.

Tacos

Of course, the MacCurtain Street restaurant, established in 2020, is famous for its steaks.  It is indeed a classy steakhouse that celebrates the best of local produce. With a continuing commitment to quality and exceptional service, the large and comfortable venue is well established at this point. And in a nod to the past history of the building, Thompsons include Swiss Roll on their dessert menu.

The premium cuts of beef come from McCarthy’s butchers of Kanturk, who hand-select the top-quality beef from local farmers. The Angus/Hereford cattle feed on the lush grass of the Golden Vale, resulting in tender and flavourful meat. 

The cuts of beef are dry-aged here with Himalayan salt. Thompsons then use their 400 degree charcoal Josper oven to cook the beef to the perfect temperature. But don’t worry, there is no shortage of variety on the menu.

The Lunch Cuts are the centrepiece of their lunchtime menu and they mean steak, (and yes barely a hint of a vegetable). Choose from the 7oz Flat Iron, the 10oz Sirloin, or the 7oz Picanha and each comes with fries and a choice of sauces. If you like your veg as well, you may pick from a terrific selection of sides. My favourite would be the Roasted Cauliflower & Cheese.

Swiss Roll dessert

I don’t often order steak out but being in this meat Mecca I said yes and picked the Picanha described as” Cut from the top of the rump and surrounded by a thick layer of fat giving tons of flavour”. A pretty good description and I also enjoyed the Chimichurri Sauce (knew that’d be good because of previous experience here.) Other sauces listed were Peppercorn,  Red Wine Jus, Béarnaise, Garlic Butter and Bone Marrow Butter.

McCarthy’s Wagyu is not among the steak offerings but has a starring role in the Burger, along with shredded lettuce, homemade pickles, Coolea Cheddar, and roasted garlic aioli. Not to mention those chunky house fries. One of the better burgers.

If you don’t fancy steak, don’t worry, as there are quite a few alternatives, even at lunchtime. CL absolutely enjoyed Prawn Tacos (filled with Hispi cabbage and prawns, topped with an apple salsa, a drizzle of smoky chipotle mayo, fresh coriander and a lime wedge). I managed to get a mouthful and would have no hesitation in ordering on a future visit, quite a contrast to the steak).

Moules Frites, Chowder, Thompsons Salad, Chilli Wings and Fries, Buttermilk Chicken Burger, Fish and Chips, Goan Curry and a selection of sandwiches also feature.

Thompson's Bakery, originally founded its business in 1826, established its famous large bread and cake factory on MacCurtain Street around 1889–1890. The business later added a famous, modern glass-fronted Swiss roll factory extension next door and inspired the name of the excellent Glass Curtain in the same building. The bakery business was first established by Christina Malenoir Thompson near Clarke's Bridge in 1826. Thompsons officially closed for good in 1984.

* The Bourdain programme is one of many of his that you may watch on YouTube.

**Open 12.00pm until late Monday-Friday, 10.00am til later Sat/Sun. Watch out also for special deals, including Steak on Tuesdays.

Steak, Stonewell and Swiss Roll. Highlights of a group lunch in Thompsons

Steak, Stonewell and Swiss Roll. 

Highlights of a group lunch in Thompsons

Is your name on that T-bone?

Seven of us met for a lovely lunch at Thompsons in MacCurtain Street last week. The former bakery is one of the leading lights on the revived street and its surroundings, collectively now known as the Victorian Quarter.

My meal can be easily described with these three words: Steak, Stonewell, Swiss Roll. Of course, there was much more on the menu.

The Himalayan salt dry-aged steaks are a feature here, and you pass a couple of ageing cabinets as you enter the large restaurant. Indeed, some were listed on the specials (for sharing), including the T-Bone, "the Rolls Royce of cuts," cooked on the bone. With prices at €110 for 800g and €130 for the 1kg size, our occasion didn’t quite demand spending that much!

Nonetheless, four of the seven opted for steak in various forms, two for Picanha (the Brazilian cut from the top of the rump and surrounded by a thick layer of fat giving tons of flavour) and one for the Flat Iron (cut from the chuck, nicely marbled with lots of beefy flavour, tender and juicy with minimal fat), The fourth steak was McCarthy's sirloin served with dressed leaves, caramelised onions and chimichurri on sourdough plus fries. All the steaks, supplied by Kanturk’s Jack McCarthy, came in for compliments, especially from an English visitor who was astounded by the flavour.

It wasn't just steak, though. Two picked the Ballycotton Fish and Chips (beer-battered Haddock with fries, minted pea purée, caramelised lemon, and tartar), which also went down very well. The Chicken Ciabatta (miso-glazed chicken from their famous Josper oven, roasted pepper aioli, crunchy lettuce, and tomato confit on ciabatta) also impressed. All sandwiches are served with fries, and  Alternative Bread Co. products are used.

There's a full bar here, so there are plenty of drinks, though sadly, the Cotton Ball beers are no longer available. Quite a selection was ordered, but I stuck with the non-alcoholic Stonewell Cider. This is a very impressive drink, perhaps the best of its class. Highbank's Drivers Cider is also excellent but you seldom see it on sale in the Cork area.

The large restaurant is based in a former bakery. 

A tempting Brownie.

Thompson's Swiss Roll was the most famous cake produced at the eponymous bakery back in its heyday—they had installed a multi-purpose sponge plant to cater to the demand. Of course, the roll heads the dessert menu, and, being of a certain age, most of us opted for the Raspberry Jam & Cream rolled in a classic Victoria sponge base served with fresh berries, vanilla ice cream, and chocolate crumb. 

The Swiss Roll, called Jelly Roll in the USA, didn't necessarily start in Switzerland, though the origin is almost certainly there or in neighbouring countries such as Austria. Anyhow, for us, it was what BBC's Good Food calls "the ultimate nostalgic treat". Yum!

At the entrance to an adjacent building, you'll see a couple of photos from the heyday of the Thompsons bakery showing the workers in action. Apparently, they used to produce up to a mile of it every day! Assuming that an individual roll measures 12 inches, I reckon that was the equivalent of over 5,000 rolls per day, 30,000 over a six-day week! Cork certainly had a sweet tooth! Still has, going by our happy punters at Thompsons!

Just one corner of this very large restaurant.

Steak may be the speciality at Thompsons' Restaurant, but the MacCurtain Street venue offers much more.

Steak may be the speciality at Thompsons' Restaurant these days, but the MacCurtain Street venue offers much more on its menu.

Cod

Thompsons Restaurant in Cork City is fast emerging as a classy steakhouse that celebrates the best of local produce. With a continuing commitment to quality and exceptional service, the large and comfortable MacCurtain Street venue is quickly making a name for itself as a must-visit destination for food lovers.

And they have much more to offer than steak! We ate there last week to see what else the kitchen was up to. The current menu includes Chicken, Fish and Chips, Goan Curry, Poached Cod, and Seafood Linguine. Starters include Frank Hederman’s Smoked Mackerel and a Ballycotton Chowder. There is no shortage of choices in this MacCurtain Street venue.

Tartare

Having attended the Steak launch recently and sampled the range, we deliberately didn't pick steak for the main dish, but we couldn’t resist the Steak Tartare: 28-day dry-aged fillet steak, charcoal emulsion, cress, and Parmesan on toasted ABC sourdough. It is a delicious starter and another excellent example of the skills of young Head Chef Cormac Lynch and his team.

Lynch has been at Thompson’s Restaurant since November 2023. His culinary journey began with volunteering at Cork Penny Dinners. Trained at CIT, Cormac has honed his skills in various establishments, including the two-Michelin-starred Terre in the Castlemartyr Resort Hotel.

Wagyu burger

One fish dish worth watching out for—my colleague was well pleased with it—is the Poached Ballycotton Cod, served with Valentia Island Vermouth beurre blanc, cucumber, trout roe, rose petal, lemon, and parsley baby potatoes.

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Check our ever expanding list of this year's Irish restaurants here. 

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McCarthy’s Wagyu is not among the steak offerings but has a starring role in the Burger, along with shredded lettuce, homemade pickles, Coolea Cheddar, and roasted garlic aioli. Not to mention chunky house fries. The flavour from the Wagyu certainly lived up to its reputation.

Pear in Mead

A wee drop of Sexton!

When Thompsons' bakery was here in the good old days, its Swiss Roll cake was a city-wide favourite among many generations of local customers. The restaurant’s current delicious version is rolled in a Victoria Sponge with fresh berries, vanilla ice cream, and chocolate crumbs. Add a glass of Valentia Island Vermouth for an even better finalé.

The Swiss Roll dessert has been a favourite here since day one (in 2020) but do also look out for the Caramelised Poached Pear (Shortbread crumb, homemade honeycomb, strawberry and pineapple sorbet, Kinsale Wild Mead, shaved chocolate). It is well worth trying this Kinsale Mead-soaked delight, which I enjoyed immensely.

Steak galore!

As you can see from the two drinks mentioned in the previous paragraphs, Thompsons are very much supporters of local produce. Their whiskey list is dominated by Irish drams (check out the Sexton Single Malt), and they have many Irish gins in their offering. If you want a refreshing beer, from stout to lager, then it will be among the freshest ever as it comes from their Cotton Ball micro-brewery that you can see in action at the back of the restaurant!

The spacious restaurant is well-designed, with cosy nooks and booths catering to different group sizes. Whether dining as a couple or a larger party, Thompson’s Restaurant provides an inviting and enjoyable experience for all.

* The steak comes from McCarthy’s butchers of Kanturk, who hand-select the top-quality beef. Farmer David O'Brien raises the Angus/Hereford cattle on the lush grass of the Golden Vale, resulting in tender and flavourful meat. The whole cuts of beef are dry-aged here with Himalayan salt. You can see it in the cabinets as you enter. We enjoyed the steak launch a few weeks ago but returned on a recent evening to check out what else they had on the menu. And as you can see above, there is no shortage of variety.

** Three things to look for.

1 - The ageing cabinets, on your left as you enter.

2 - The microbrewery at the back.

3 - The sheer variety of the light fittings, everything from chandeliers to tiny tulip

Tartare group!

Thompsons: A New Steakhouse Sensation in Cork City

 Thompsons: 

A New Steakhouse Emerges in Cork City

Head chef Cormac cutting it down to size!

Thompsons
founded 2020

Thompsons Restaurant in Cork City has undergone a thrilling transformation, emerging as a premier steakhouse that celebrates the best of local produce. With a commitment to quality and exceptional service, Thompsons is quickly making a name for itself as a must-visit destination for steak lovers.

A Passion for Local Ingredients

At the heart of Thompsons' ethos is a

Thompsons Do The Walk All Right

Thompsons Do The Walk All Right 

Peruvian style chicken from Clonakilty!

Fresh pint and those 1826 tiles

When you walk in the door at Thompson’s you’re walking on the original steel tiles from 1826. You’re also walking towards a delicious meal and some excellent beer brewed in the onsite micro-brewery.

And there’s more in this former bakery. Very comfortable seating for one. It’s a huge venue (seats 120, even with Covid19 rules) yet well divided into nooks and snugs and booths, even some intimate little hideaways. And the staff are welcoming and friendly.

Those steel tiles are not the only mementoes from the bakery’s past. There’s an ancient cash register by the front door, what looks like a mechanical dough mixer in the middle and, back by the bar, is where you’ll see their latest discovery: suitcases for wedding cakes!

With the micro-brewery on site, run by the Cotton Ball, there’s no surprise that the food is designed to match. Pizzas and burgers appear prominently on the menu. But this is a step-up on the usual tap-room fare.

Hot wings

Take our shared large starter for instance: Buffalo style wings are slathered in their 2-week house fermented Chilli sauce which is blended with vinegar, butter, honey, and spices served with blue cheese and celery. Hot and also packed with flavour, great texture in that sauce, there’s also a super dip, and that big piece of celery comes in handy! I’ve tasted quite a few wing offerings recently, in and out of town and also at home, and these are most impressive.

They also do a Sweet and Sticky version, with house made sweet chilli sauce with soya and sugar glaze, topped with sesame seeds and scallions and served with sweet soya sauce. Nachos, large or small, are also on offer, a couple of salads (including a Caesar) and also a Grilled Halloumi, Chickpea and Lentil salad.

Brewery tanks

Irish beef features in a few of the burgers and there’s also a chicken burger as well as a vegan version (with a spicy Chickpea patty). And some main-course salads, bigger versions of the Caesar, the vegan Beetroot, Carrot, Quinoa and Spinach and the vegetarian Grilled Halloumi with chickpea and Lentil.

We went to the rotisserie for one of our mains and the Peruvian style chicken was excellent. This Marinated Free Range Clonakilty Chicken is served with roasted jalapeno, a Red onion sauce, Salad and Fries. Quite a plateful and top quality (15.50).

There’s a terrific selection of pizzas, all on their 3-day proofed dough made from caputo flour. My pick was the Nduja Spicy Sausage and Honey Pizza (14.50). This one was slightly spicy, slightly sweet but very very satisfactory indeed.  There’s a vegetarian version and even a Ham and Pineapple. The other ones that appealed to me were the Chorizo, red onion and chilli and also the Chicken, red peppers and onions.

Must say we were pretty well fed at this point but there was no way we were going to leave a certain dessert behind. Considering the history of where we were sat, it had to be, for old times sake, the Thompsons Raspberry Swiss Roll, even if it was a shared one (5.95). But we did get two decent slices and lots of cream and enjoyed every little moist crumb.

Swiss Roll

We didn’t have any drink. Only kidding! Just had to sample a couple from the tap. CL sipped a glass of Thompsons Lite Lager (3.75) and pronounced herself happy with it. My choice was the superb Cotton Ball Indian Summer, produced first as a seasonal but now very much a core beer. And I could see why as I sipped my delicious pint (5.95).

Total bill came to €65.05 - would have been 56.40 without the tax!

Thompsons Restaurant and Brewery https://www.thompsonscork.ie/home-thompsons 

5-11 MacCurtain Street

Cork

Tel: (021) 603 1111

Thompsons, up and running since 6th of August

New microbrewery in Cork + Wines Direct + SuperValu cheers #15

New microbrewery in Cork + Wines Direct + SuperValu, and more on wine, spirits and beer in Cheers #15 South of France! with Wines Direct

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New Microbrewery and Restaurant Open in Cork

Thompsons Restaurant & Microbrewery in MacCurtain Street, Cork!! 😁 Have a sneak peek inside through the tallest chimney in Cork while we prepare to open our doors on Thursday 6th August! More details here!❤

Bookings are now open at thompsonscork.ie 🥳🥳

Mo

Did you know that McConnell’s Irish Whisky was the first ever recorded Irish Whisky Brand in Northern Ireland. From 1776 to today, it’s had its ups and downs, but who doesn’t love a good comeback story. More here.

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