Cliff House Hotel. New Menu. Bar above. Sea below.

Cliff House Hotel. New Menu.

Bar above. Sea below.

Salmon

Some people wanted a table in the sun. Some preferred to be in the shade. And a few stayed indoors. We were on the terrace at The Bar in the Cliff House on one of the sunniest days of this sunny summer. Earlier we had been walking on the Waterford Greenway and so we two settled for a place in the semi-shade to try out the new bar menu at this superbly situated hotel.

Looking out to sea

A glass of Rebel Red and lots of water helped cool things down as we studied that inviting menu, divided into sections: From the Garden, From the Land, From the Sea, Irish beef from McGrath’s and Sheelin,  Small Bites and Snacks, Sides, and Desserts. And also a Dish of the Day. This superb well-priced menu is served 12 noon to 4.00pm and 6.00pm to 9.00pm.

Service, we noticed, is rather leisurely here. In any case, it is the kind of spot you come to slow down, take in the fantastic views out to the ocean and back towards the curve of Ardmore beach. A “school” of young wanna-be sailors gather below at the base of the cliff and add a riot of colour. Who’s in a rush?

Asparagus

Spring rolls

So, eager to try out as much as possible, we pick and choose from under the various headings. My Green Asparagus Peperonata, Burrata, Almonds (9.75) comes from the Garden, maybe the Garden of Eden it is so tempting, so delicious.

Oysters, Iberico Ham and Organic Olives come under the Small Bites and Snacks section. So the Official Blog Chef (OBC) gets a surprise when she sees no less than three Skeaghanore Duck Spring Rolls (7.50) arrive. And they are packed with that renowned duck meat, rich and satisfying. She feels the energy lost on the Greenway flowing back!

Below the bar's terrace

A bit of a gap between round one and two. But the second phase is just as impressive. My pick, From the Sea, is the Organic Irish Smoked Salmon (12.50 small & 21.50) Mi-Cuit, Buttermilk, Dill Oil, Radish. I take the starter portion. The quantity is enough and the quality is off the charts. Just superb and the buttermilk, dill oil and radish make a great match with the warm flaky flavoursome fish.

Terrine

View from Table 40
Table number on the stone!

And it’s thumbs up at the other side of the table also as OBC tucks into the well presented (they are all well presented) Guinea Fowl Terrine Pickled Vegetables, Brioche, Parsley, Mayonnaise (9.50) that comes out of the Land section.

The Lemon and Cream pot with Blackwater Gin was calling me from the dessert menu but, having enjoyed a hearty breakfast earlier in the Granville in Waterford, we had had enough and so reluctantly bade goodbye to the lovely crew at The Bar. 

With so much much delicious food on that menu, we promised ourselves a return visit! After all, the hotel is just 53 minutes from the eastern side of Cork City (and Google Maps often over-estimate). No excuse.

Also on this trip:
The Candied Hazelnut
Everett's New Waterford Restaurant

Rainy Night but Well Fed at the Brook Inn

Rainy Night but Well Fed at the Brook Inn

You won’t go hungry in the Brook Inn. It is open all day, every day, so you can have breakfast, lunch and dinner there. And another thing, the portions are Irish (big!), as I found out when I visited this week.

It was a bad night, the rain lashing down. But parking is close by and soon we were seated in the comfortable dining area. Despite the weather last Wednesday evening, the dining area was very busy and the bar alongside was doing okay as well.

The menus, including the well priced Early Bird (2 course for €21.50), were soon brought to our table, near the fire! Quite a decent wine list as well and they also sell a few non-mainstream beers, as well as Stonewell Cider.

CL started off with the Chicken Liver Parfait Apple & Cranberry Chutney (8.95), Ciabatta and Granny Smith Jelly. Quite a large portion! But very flavoursome and enhanced by the chutney and jelly. Mine was more straightforward: The Brook Spicy Buffalo wings (7.25), Lime & Coriander Dip. Good quality sweet spicy wings tamed, a little, by the cool dip.

Spotted the McGrath's No.5 (5.95) on the menu and needed a sip or two of this very agreeable ale to go with the wings, not to mention a glug or two, or three, of water. Meanwhile, CL was thoroughly enjoying her impressive glass of Real Compania Verdejo (7.50), aromatic, fruity and with a good dry finish.

Both starters had been of a high standard and that continued with the mains. A staggering array of enticing options included pasta, curry, meats (including steaks) and fish. I was tempted by the Tasting of Organic Pork but picked the Roast Rack of Lamb Herb Crust (23.95), Carrots with Rosemary, Confit Shoulder, Fondant Potato Red Wine Jus.

The rack was excellent and that confit shoulder was dark and meltingly tender. Everything was perfect and, in terms of quality and quantity, it was quite a plateful! And the same could be said of the other mains: Fresh Bream, Pan fried (23.95), Warm Potato Salad with Bacon and Spring Onion, Wild Mushroom cream & wilted Spinach. 

Two happy customers, having indulged in a feast for the eyes, not to mention the waistline, stepped out into the continuing rain, promising to be back another night to try the desserts!

Greg Murphy is Head Chef here. He had shared his Sausage and Potato Christmas stuffing on Twitter before the festival and we used it over the holidays and found it perfect! It may be used at any time and you’ll find the recipe here.

Greg is the grand nephew of Sean Kinsella of the Mirabeau Restaurant, Dublin. “Sean was Ireland’s first celebrity chef whose guest list included Hollywood greats like Burt Lancaster, Richard Burton and Laurence Olivier.” So Greg has  a bit to go but, as he gives new twists to familiar foods, he sure is heading in the right direction!

Brook Inn, Sallybrook, Glanmire, Co. Cork

Phone	(021) 482 1498
Website	http://www.thebrookinn.ie/

Hours

Mon - Thu: 10:30 am - 11:30 pm Fri - Sun: 10:30 am - 12:30 am