See the dish
Dry-Aged Ribeye, 350g
€44Forty-two days in the ageing room. Grilled over oak and rested as long as it cooked.
Château-neuf-du-Pape
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Cork · Est. 2014 Where exceptional food meets an unforgettable room
A hearth of Irish oak, four hundred bottles under the floor, and a kitchen that buys within ninety minutes of this door. Dinner here takes as long as you want it to.
The room
An old building, kept honest
The building went up in 1880 and spent thirty years empty before we took the lease. We kept the glazing, the brick and the awkward proportions, and put a wood-fired hearth where the back wall used to be.
What happens now is simple enough. Fish arrives from the pier, beef from Kanturk, leaves from East Cork. The fire runs all day. Someone is always at the pass, and nobody shouts.
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- Suppliers, all within 90 minutes
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- Bottles in the cellar
- 0 days
- Our beef is dry-aged
- 2014
- Cooking here since
Off the menu
Three plates we would put our name to
The rest of the menu changes with the boats and the seasons. These three do not.
See the dish
See the dish
Roast Turbot on the Bone
€38The finest fish in these waters, roasted whole on the bone and carved at the table.
White Burgundy — Meursault if the evening allows
See the dish
Dark Chocolate Fondant
€12Seventy per cent Valrhona, salted caramel centre, fourteen minutes from order to table.
Maury, or a 20-year tawny
The tasting menu
Five courses,
one evening
Órla writes it the afternoon it is served. €95 a head, or €160 with the cellar pairing beside it.
- I
Oyster & Cucumber
Cold, clean, and over in two mouthfuls. It resets the palate and tells you what kind of evening this is going to be.
Grower Champagne, Blanc de Blancs
- II
Turbot, Seaweed Butter
The fish course is the one Órla will not change. Bone-in, basted, and carved where you can see it.
Chablis 1er Cru, Fourchaume
- III
Hearth-Roast Lamb
Kerry lamb, wild garlic, and a jus reduced from the bones of the same animal. The room quietens for this one.
Northern Rhône Syrah
- IV
Buttermilk & Rhubarb
Sharp where the lamb was rich. The pastry section builds it to order, so it arrives still cold.
Moscato d’Asti
- V
Whiskey & Chocolate
A single pot still, fifteen years old, and one square of something very dark. Then we leave you alone.
Redbreast 15
Chef Patron
Órla Ní Bhriain
“Twelve years in other people’s kitchens taught her what she wanted. This room is the argument.”
Órla grew up over her grandmother’s pub in Kinsale, where the kitchen ran on whatever the boats brought in and whatever the garden gave up. She has said more than once that she has been trying to cook that food ever since, just with better knives.
- 2024 Michelin Bib Gourmand
- 2023 Restaurant of the Year, Munster
- 2022 Best Chef, Munster
Choose where you sit
Six ways to spend an evening here
Tap an area of the room to see the view from it, who it suits, and whether there is anything left tonight.
Choose an area to see the view from it. Availability shown is for this evening.
Window Tables
A few left tonightSix tables along the original 1880s glazing. The light at eight in the evening is the reason we kept the building.
- Seats
- 2 – 4 guests
- The view
- Emmet Place and the Opera House steps
Main Dining
Tables availableThe heart of the floor. Banquettes down one side, loose tables down the other, and a hum that starts around half seven.
- Seats
- 2 – 8 guests
- The view
- The room, and everyone in it
Bar Seating
Tables availableTen stools at the marble. Walk-ins only, full menu, and the best seat in the house if you are dining alone.
- Seats
- 1 – 3 guests
- The view
- The bartender’s hands
Chef's Table
Fully booked tonightSix seats at the kitchen counter with a menu decided that afternoon. Booked out about three weeks ahead.
- Seats
- 2 – 6 guests
- The view
- Straight into the pass
The Cellar Room
A few left tonightOur private room, one floor down, under the original vaults. Its own sound system, its own door, its own rules.
- Seats
- 8 – 22 guests
- The view
- Vaulted brick and four hundred bottles
The Terrace
Tables availableTwelve tables outside under canopies and heaters. Open all year, which in Cork is a promise worth making.
- Seats
- 2 – 6 guests
- The view
- Open sky, heated and covered
The bar
Three drinks with something to say
Ten stools at the marble, no bookings, and the full menu until close.
Barrel-Aged Negroni
€14
Florence, 1919. Count Camillo Negroni asked for his Americano made stronger, and the barman swapped soda for gin. We cask ours for eight weeks, which the Count did not, but would have.
The build
- 30ml Irish gin
- 30ml Campari
- 30ml sweet vermouth
- Eight weeks in oak
- One clear ice block
- Orange oil, expressed
Drink it with carlingford oysters, or the burrata
Smoked Old Fashioned
€16
The oldest cocktail there is — whiskey, sugar, bitters and water, described in print in 1806. The smoke is ours, and arrives under glass so the table gets it before the drink does.
The build
- 60ml single pot still whiskey
- 1 bar spoon demerara
- 3 dashes aromatic bitters
- Applewood smoke, under a cloche
- Orange twist
Drink it with the dry-aged ribeye
Garden Martini
€15
Everyone claims the martini. We make no claim except this one: it must be painfully cold, and it must taste of something green.
The build
- 70ml vodka, frozen
- 10ml dry vermouth
- Cucumber, pressed
- Dill oil
- Lemon oil, no garnish
Drink it with anything raw
What people say
Six hundred evenings, give or take
4.9
612 reviews across Google, OpenTable and TripAdvisor
1 / 4
The turbot is worth the train from Dublin
We booked for our tenth anniversary and they had a handwritten card on the table when we sat down. The turbot came out whole and was carved beside us. Four hours went by and nobody once made us feel we should leave.
Aoife Kavanagh
Anniversary dinner · March
Took clients here and it closed the deal
The cellar room was exactly right — private enough to talk, good enough to impress. The sommelier read the table perfectly and never once made anyone feel out of their depth about wine.
Daniel Moore
Business dinner · February
I have a nut allergy and I relaxed for once
They came out to talk to me before we ordered, went through the whole menu, and changed two dishes so I could have them. I have never eaten out with less anxiety. That is worth more to me than any award.
Siobhán Delaney
Dinner for two · January
Six seats and a front-row view
Booked the chef’s table three weeks ahead and it was the best money I spent all year. Órla talked us through every course. The lamb was extraordinary and the whiskey at the end nearly finished me.
Marcus Hale
Chef’s table · December
What's on
Wine, music and the odd late night
Tastings, chef evenings and the nights when a trio sets up in the corner and nobody goes home.
Since 2014
How we got to here
- 2014
A derelict building on Emmet Place
Thirty covers, one hearth, and a menu written each morning on brown paper. We ran out of food on the second night.
- 2016
The cellar opens
We dug out the vaults, put in racking for four hundred bottles, and started serving twenty-two people at a time down there.
- 2018
The oak hearth
We tore out the gas grill and built a wood-fired hearth in its place. Half the menu changed within a month.
- 2021
The terrace
Built in eleven weeks during a year when nobody could come inside. It is still full every Saturday.
- 2024
Forty-one suppliers
Every one within ninety minutes of the door, and every one printed on the back of the menu.
@webcodemo
From the pass, most evenings
Turbot, off the bone, eight minutes rested.
1,240
The hearth at half four, before anyone arrives.
892
Rhubarb from Ballycotton. It will be gone in a fortnight.
1,533
Forty-two days, and worth every one of them.
2,104
The cellar, set for twenty-two.
767
Friday. Somebody said yes.
3,011