Enjoying the Cornstore’s Summer
Of Aged Beef, Seafood and Cocktails
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| Balsamicotini |
Cork’s immensely popular
Cornstore Restaurant, on Cornmarket Street, is flying high this year, powered
by four “engines”: Aged Steaks, innovative Seafood dishes and a whole squadron
of cocktails (led by the special infused mixes). The fourth engine is the
service team, smiling, chatty, friendly and efficient.
Got a great chance to
try it out when I won one of their recent photo competitions and the prize
was a full dinner and cocktails. Got a terrific welcome from Sarah and her front
of house team.
First, to the
cocktails. My opener was the Cornstore Whiskey Old Fashioned: Plum infused whiskey,
angostura bitters, orange peel, and plum jam. Loved it but wasn't quite ready
for the concentrated shot of whiskey when I ate the plum at the end!
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| John Dory |
Later on, I
absolutely enjoyed the Cornstore Rum Old Fashioned: Apricot infused Rum,
vintage port, angostura bitters, orange peel and apricot jam. The Port and Rum
worked a treat in combo and, taking my time on this occasion, that apricot at
the end proved very enjoyable indeed.
CL’s opening cocktail
was one of their “Luxury Cocktails”, a Taiwantini: Hendricks gin, lychee
liqueur, cucumber syrup, fresh lime juice, topped with Prosecco. A very cool
cocktail indeed, refreshing and, like most of them, easy-drinking!
On manager Mike Ryan's
recommendation, she stayed on the luxury loop for her second one, the Balsamicotini:
Grey Goose, fresh strawberries, balsamico, fresh basil, fresh lime juice,
cranberry juice and strawberry syrup. Another superb combination, so well mixed
by Stephen at the bar as we watched in wonder!
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| Steak |
The food was absolutely
outstanding and it seems to me that the dishes produced by the Cornstore chefs
are just getting better and better. Take mussels for instance. They have three
takes here and the top one is the Full Irish: a very successful pairing indeed
of the mussels and black pudding. Could hardly believe how tasty this proved,
helped by the addition of craft cider and chive cream.
Jack McCarthy’s black
pudding is also used with the Pan Seared Wexford Scallops but CL went for the delicately
delicious Scallop ceviche with baby potato, caper and shaved fennel salad.
Jack’s black pudding
is one of the many ways in which local produce is used by the Cornstore.
Indeed, they buy local as much as they can and the scallops for instance come
from the Amber Mist trawler in Wexford’s Kilmore Quay while the mussels that I
so enjoyed are supplied by Kinsale’s Jamie Dwyer. Oh and by the way, it isn’t
all cocktails here as you can also choose from a range of local beers by Eight
Degrees and Dungarvan Brewing and Stonewell craft cider is also available.
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| Sorbet still life. |
Back then to the main
courses. CL spotted a fish dish on the specials: Pan fried John Dory with Queen
scallops, sautéed potatoes, organic leaves and a saffron and garlic aioli. The
fish was flawlessly cooked on the bone and was totally delicious.
Earlier in the
summer, the Cornstore announced that they were aging their own beef and using
Himalayan salt in the process (28-35 days is the period). Still plenty of beef
left and I picked the simply grilled Fillet, served with mushrooms, onion
fricassee, vine roast cherry tomatoes and a foie gras and truffle butter.
It is “the best
tasting steak we can produce for our customers”. I think it is the best tasting
steak I’ve ever had. Now, I’m told that their Tomahawk cut (for sharing) may be
even better. Next time!
