Dining NOW Guide. This Week's Choices In Cork. Update #2

Dining NOW Guide. This Week's Choices In Cork

(Contact me before 1.00pm Wed with a sentence or two, a pic and a link to menu, plan to update regularly)

Click and Collect. At Home. Takeout. Takeaway.  Edition w/e 28032021 Updates during the week! Update #2

Greenes Menus Now Online...

Visit http://greenesrestaurant.com/menus

 Da Mirco  Click & Collect

As many of you may know the area of Valtellina where Mirco comes from is famous for its unique cheeses and cured meats! Over the last few weeks we had a few enquiries from customers about making these products available to buy on our online shop, so that’s exactly what we’ve decided to do!

You will find all these products plus wines, and our weekly menu on this link in our deli shop section.

                            Da Mirco  Click & Collect

In other news don't forget to check our 🇮🇹 ITALIAN FEAST 🇮🇹 This weeks menu is live! available to order for 26th - 27th March Three courses for two, €50 and is gluten free!!!!!

Dockland back rocking this weekend!

At your gaff, of course.

This weeks menu!

We are open this week for collections on Saturday only.

Orders been taken from 24th March from 12pm until 7pm on Friday 26th of March. Collection time from 2pm until 7pm Saturday the 27th.

To order please email us docklandcork@gmail.com or call us on 021-4273987.

Thank you + please do share this post!

Sharing is caring

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Bosca Na Farraige #3

Click & Collect this Friday and Saturday

www.goldie.ie

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Burger in the USA as O'Mahony's Look West This Weekend

Our next trip around global cuisine makes a stop in The U.S.A. - home of great comfort fast food.

On our Saturday night takeout menu this weekend we will have a Free range East Ferry buttermilk fried chicken sandwich, Hegarty's Mac & cheese, Gubeen chorizo baked beans, pickles, slaw & Popcorn salted caramel cheesecake.

Booking open now on 086-8316879. All in/ set menu, €30. Veggie options and delivery available.

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Market Lane's Easter Weekend Menu.

We are celebrating Easter Weekend with a set menu that features home-made goodies and great local suppliers.
 
You can pick up the meal from the restaurant on Easter Saturday or Easter Sunday and we have themed two cocktails for that can be ordered in addition to the food.

Check out the menu and order online now.

Thanks for all of your support so far at this difficult time. Hope you enjoy this meal!

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Jacques are back. Easter Heat at Home. Plus Competition!!!

Competition Alert~

We are back Easter Weekend serving up some tasty Heat At Home dishes. To celebrate we are running a competition, dinner for 2 and a bottle of wine.
To win, Like, Share & Comment on the post, Tagging who you will be enjoying the meal with. (Be sure that both are following us!)
The winner will be picked early next week!
Our full menu will be live on Monday March 29th.
Good Luck 🤞

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L'Atitude bring Austria to Cork. And now to Kinsale!

This week’s wine “OUT” is a blend of Blaufrankisch & Zweigelt and is a great example of how Austrian wines can have both finesse and drinkability- it is bright, poised and juicy with lots of strawberry, black cherry, plum and raspberry and ending with spicy notes. It is super more-ish!
We have chosen a selection of our favourite tastes from the region for this week's box to bring out the flavours in this delicious wine. Email info@latitude51.ie by midday Thursday if you’d like to join our adventure. €50 box for 2 people. Collection Friday 26 Mar from 5 -6.30
We are delighted to be hooking up with our friends in St Francis Provisions Kinsale this week to assist customers who are outside the 5km limit who want to avail of L’Atitude-at-Home boxes but haven’t been able to do so. Our boxes will be available for collection on Friday evening in SFP Kinsale, Orders through L'Atitude as normal.

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On the Pig's Back

Weekend takeaway menu, specially selected and cooked by our Head Chef Paul, in On The Pig's Back. The 3-course "Heat at Home" Menu is available to order from Monday - Thursday for pick up on Saturdays in Douglas. €30 for 3 courses. Order online or by phone @ 021-4617832. "It's a Saturday Night takeaway. We release a new menu every Saturday for the weekend ahead!"

This week's menu below

B.B.Q Prawns with Creamed Corn and Kale 

Spiced Chicken Salad with Crisp Leaves, Cherry tomato, Red Onion, Ranch Dressing and Croutons 

Herb Crusted Pan-fried Hake, Corn Succotash, Baked Sweet Potato Wedges and Caper Brown Butter 

Broiled Marinated Pork Chop, Buttered Savoy Cabbage, Fondant Potatoes with Mild Mustard Sauce 

Baked Raspberry Cheese Cake 

Mississippi Mud Pie 

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Fancy Afternoon Tea? From Vienna Woods.

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LIBERTY GRILL HOME DINING

3 Courses

Fri 26th / Sat 27th March €30 per person - FREE delivery in the great Cork city area

Pre Order online https://my.flipdish.com/fd8064/order#/delivery

Simple as.. We deliver on the day, when ready turn on your oven to 180 or 160 fan, Pop hot appetiser in for 8 mins, While you enjoy these, pop in your mains & sides, they will be ready as soon as you've finished your appetiser!

We offer a selection of wines at off-licence prices which we can deliver with your meal. Click here for meal details and choices

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Ferrit & Lee offers a weekend ready to eat a la carte menu, operating from Friday to Sunday, you can place orders on their click and collect service or phone in orders from Thursday onwards. The new menu is posted every Monday night on their social media outlets and websites, it's regularly sold out, so book early to avoid disappointment.

This weekend's menu now live https://ferrit-lee.clickandcollection.com/

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Take this Asparagus home. Not just meal kits from Paradiso!

Asparagus season is bursting through out on Gortnanain Farm and, as well as featuring on our meal kits later in the week, we will have occasional small quantities of freshly picked bunches for sale over the coming weeks. Starting this Tuesday, the 23rd. You can buy it now from www.paradisoathome.com and collect on Tuesday, any time between 11am and 4pm. It comes as a 500g bunch for €10, with the option to also pick up a little pot of our paradiso romesco, a perfect dipping sauce for fresh asparagus.

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Have you heard of the Grazing Box from The Tiny Turnip?

Details and order form here

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The Glass Curtain Reveal!

• Friday 50 Euro for 2 sharing

Halibut en croute, sprouting broccoli, herb buttered baby potatoes, yuzu beurre blanc

Classic tiramisu

• Saturday 50 Euro for 2 sharing

18oz dry aged Angus striploin, home fries, whiskey pepper sauce, chargrilled baby leeks, green salad

Chocolate chip cookies, salted caramel

• Sunday 40 Euro for 2 sharing

Roast rack of Pork, crispy crackling, white bean cassoulet, salsa verde, chargrilled spring cabbage

Passionfruit and white chocolate macaron

• Veggie option all weekend 35 Euro for 2 sharing

Green pea agnolotti, spring vegetables, mint lemon butter, smoked gouda, pangratatto crumb

Served with dessert of the evening

• Optional Starter add on: Scallop crudo, chargrilled asparagus, scallop roe XO, yuzu dressing (15 Euro for Two People Sharing)

Orders are live from 12pm tomorrow Monday - you may order here -

The Glass Curtain At Home

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Cush Dining at Home

We’re overwhelmed with the support of our #CushDiningatHome on our first week! Thank you all for supporting us... Cush Dining at Home available for collection on Fridays and Saturdays between 3pm - 7pm. Please place your order by emailing reception@cush.ie

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A Quart of Ale± #41. Continuing the craft journey with Red Ale.

A Quart of Ale± #41

On the craft journey with Red Ale.

O’Hara’s Irish Red Traditional Ale, 4.3%, 500ml bottle via Radical Drink

This O’Hara’s has a very dark red robe but that “dense lasting white head” fails to materialise, though I have to admit subsequent top-ups did shape up with a coffee coloured crown. Roasted caramel stands out in the aromatics. And you get that caramel and toffee flavour on the palate as well, thanks to the addition of a “pinch of roast barley during the brewing process”. The sweetness of the malt is perfectly balanced through a touch of traditional hop flavour. A terrific example of the style gets a major thumbs up from this quarter.

 

They say: This Red stands out in this beer style category. The malt body is as impressive as a bock, albeit in a uniquely Irish way. With an incredibly smooth malt body complimented by caramel tones and perfectly balanced in bitterness, this Irish Red is much more complex than its mainstream rivals. Visually the Red colour is intensified by the finest roast barley, while subtle hop additions in the kettle give just the right bitterness and aroma to craft this distinctive Irish Red Ale.The traditional red ale style is sweet malt based, dominated by caramel malts which give a sweet malt base complimented by nutty flavours in complete contrast to the Belgian Red ale style which has a distinctly sour character attributed to lactic acid.

For the Geek

Style: Traditional Red Ale

ABV: 4.3%

Plato °: 10.75°

IBU: 34 

Fermentation: Top fermentation 

Availability: Keg (carbonated), Bottle 50cl and 33cl (occasional 41L cask)

Serving Temperature: 6-8°C

Food Pairing: Pairs well with baked and roasted main courses from the oven such as beef hotpot. Also excellent with winter soups. Delicious accompaniment to mature cheddar or soft goats cheeses.

Glass: O’Hara’s tulip glass or O’Hara’s conical glass. 

Hope Red IPA Winter Seasonal 2020, 5.2%, 440ml via beercloud.ie

Hope’s winter seasonal is a red IPA, a dark red with an off white head that quickly reduces. A red with a twist they say and I must say I rather like the direction it takes from the first sip, lots of bright and light fruit melding well with caramel overtones, with a touch of toastiness, from the malts. Thumbs up there straightaway and I can see it would be just the job with the suggested wintery stew, weekend cheeseboard or chocolate.

INGREDIENTS:

Malts: Pale malt, crystal malt and wheat malt

Hops: Columbus, Simcoe and Enigma

Dry Hops: Cashmere, Enigma and Centennial

Yeast: English Ale Yeast

Roasted barley.

ABV 5.2%

EBU 55

Hope, in their own words:

Hope Beer started out in 2015 when the brewery was founded by four friends with a passion for beer and business. What began as a series of late-night kitchen table discussions is now a state-of-the-art brewery, producing an extensive range of award-winning premium craft beers.

Hope produces a core range of five distinct beer styles which are available all year round as well as two seasonals and a wide range of limited-edition beers.

All Hope beers are brewed, bottled, canned and kegged at Howth Junction on Dublin’s Northside and are crafted to be the perfect accompaniment to food. Each beer has its own distinct name, story and taste experience....

Crafty Bear “Bimbos” Imperial Red, 8.0%, 330ml via beercloud.ie

A warm amber is the colour of this “Bimbos” Imperial Red from Crafty Bear. An off-white head doesn’t hang about (if you want a better head, give it a “robust” pour). Quite a charge of fruit from the hops in the aromas, the malt too getting a look-in.  There’s an initial (and lasting) element of sweetness on the palate. Quite a complex experience, big and malty, with notes of mango and strawberry as the hops too play a role right through to the finish. It has been dry-hopped (lightly) with Citra (a good bittering hop) and Cashmere (known for its smooth bitterness). 

They say: We started Crafty Bear January 2018.

With over 18 years in the hospitality industry the move towards opening our very own brewery was a long time dream come through.

Our love for good beer and the fun in making it is what makes our beers stand out.

Hand bottled, hand labeled and hand delivered. You got to love craft.

Not quite the traditional take but pretty good overall. I have no idea why it’s called Bimbos. Anyone? 

Wicklow Wolf “Wildfire” Hoppy Red Ale, 4.6%, 440ml via beercloud.ie

This Wildfire from Wicklow has a dark colour and a short-lived head that looks as if it has been dusted with coffee. You smell coffee and caramel. And the two also feature on the palate, the coffee more prominent now, and it, rather than the weakish caramel, stay to the finish, one with the malts holding the upper hand. Almost a creamy feel to this very mild and pleasing enough example of the style. One for the home fire methinks rather than one in the wild.

Geeky Bits

Hops: Sorachi Ace, Sabro

Malt: Pale, Cara Ruby, Melano, Oats, Roasted Barley

IBU: 28

Serve at 8 degrees.

Glass Curtain "At Home" goes south of the border

Glass Curtain At Home goes south of the border

The sweetest!

Back to the Glass Curtain for last weekend’s “At Home”.  And another winner. We picked the Friday offering and absolutely enjoyed the Mexican themed offering, a mains of Fish Tacos and a Doughnut based dessert.

Most of these At Home offerings have some element of preparation at home and this was no exception. But it is all well thought out, nothing too difficult, the instructions are clear, and they even have a step by step demo on their Instagram stories and you can get more into the mood by tuning into the Glass Curtain playlist on Spotify.

The little pots that make a big difference

So, thanks mainly to the official blog chef, the tortilla dough was rolled out and cooked… the goujons were cooked until golden in the pan.. and the Patatas Bravas were heated up in the hot oven. And they all arrived in perfect edible condition together at the table.

And here a little more magic was added from the small containers: Pico de Gallo, corn salsa and chipotle aioli, nor forgetting a large tub of shredded cabbage. Tacos were assembled and filled and the enjoyable eating began. Every little bit was delightful, a terrific mix of textures and flavours. 

And, like most, if not all, of recent “At Homes”, the portions were generous and so we called a little trou (no, not le trou Normand - I didn’t have any Calvados or Longueville apple brandy in the house!) before the dessert. 

I was thinking the doughnuts would be on the “heavy” side. Not really, after 10 minutes in the oven they were crisp. Again, the extra magic came in little tubs: Cinnamon sugar for tossing, rhubarb jam and vanilla custard for dipping. And so we relished the sweetest thing with a little tart balance coming from the beautiful rhubarb. 

The Menu for w/e 21st March

(See their social media for next weekend)

Friday

Fish Tacos, Panko breaded haddock, pico de gallo, sweetcorn salsa, shredded cabbage, flour tortillas, bravas potatoes with lime chipotle aioli

Doughnuts, cinnamon sugar, rhubarb compote, vanilla custard

Saturday

Chargrilled lamb rump, parsnip and green apple puree, green peas with bacon and lettuce, lyonnaise potatoes

Chocolate chip cookies, caramel sauce

Sunday

Skeaghanore Chicken and chorizo ballotine, celeriac, baby leeks, smoked potatoes and confit chicken, chicken jus

Caramelised apple tarte tatin, vanilla creme anglaise

Veggie all weekend

Veggie tacos, panko breaded halloumi and sweet potatoes, pico de gallo, sweetcorn salsa, shredded cabbage, flour tortillas, bravas potatoes with lime chipotle aioli 

Served with dessert of the evening.

Check here for latest menus, usually from noon on Mondays.