ALL THAT GLISTENS IS GOLDIE!
Last weekend, we finally got to eat at Goldie, a little fish restaurant in Cork city centre. It’s a huge hit with local diners and has received high praise from many food writers and reviewers plus it has earned a Bib Gourmand rating from the Michelin Guide. We’re enthusiastic pescatarians so we were dying to see what all the fish fuss was about!
Upon stepping inside, we are well looked after by a very attentive and friendly staff member. We’ve an early booking for counter seats, with a buzzy street view from where we can watch passers-by.
For Starters or Small Plates
We are tempted to start with the Rossmore Oysters but are swayed by our invested waitress to try the Hake Tail Schnitzel and the Pibil Monk Cheek Sope. She mentions these are favourites of some of the regulars and suggests we give them a first-time-try (see photo of menu for more details). She was right! Both starters are stunning, although a little uneven in portion size. One sope looks very pretty on the plate but the husband could eat two of them! However, the rich little fish cheek is beautifully combined with a punchy salsa verde and a tangy pink pickled onion making for blissful bites.
The Schnitzel is a lot larger in portion size. It’s quirky looking with a cured egg yolk on the surface that you should break into and let run all over it (staff instructions!). There’s a crunchy crispness to the breadcrumb coating (no oiliness) and the tail meat is really tasty but when paired with the gherkin & celeriac remoulade it is lifted to another level – a match made in foodie heaven!
with gherkin & celeriac remoulade.
For our Fish Dish Mains
With our mains, we share a side of sea salt shoestring chips. My husband gives the Pan Fried Megrim in green peppercorn sauce a try; this is a variety of Sole. Megrim otherwise known as whiffy or Cornish sole is not well-known nor is it eaten often in the average Irish household however it is caught in both Irish and British seas. It’s called scoilteán in the Irish language. He loves it! The peppercorn flavour is not over powering and he mentions that the wine compliments it.
in green peppercorn sauce.
I opt for the Pan Fried Plaice served in Café de Paris Butter. Normally, I am not a big fan of flat fish but this is presented in fork-sized pieces, surprisingly thick, crispy skinned and succulent. The herby, buttery sauce is just perfect for dipping your shoestring fries into as well.
Wine Delights
We each have a glass of White Wine- the Txakoli (green wine) is simply superb! This is produced by Xarmant in the Basque Country and it’s a really fresh, crisp, apple scented wine which perfectly matches the fried megrim dish. I choose a wine from the Douro Valley of Portugal, called Porrais and while it is a lovely satisfying light citrusy white it is definitely an oakier option than the Txakoli.
Seafood Haven
This cosy seafood haven in Cork city definitely lives up to its ‘gill-to-tail’ ethos by applying their ‘whole fish’ approach and also by choosing to use a variety of species. The team thoughtfully plans and prepares for its daily menu based on local catches. This is definitely made easier when the seafood emporium at The English Market happens to be a stones throw from the restaurant. Goldie’s Head Chef and Co-owner, Aisling Moore heavily supports local Irish suppliers and producers. So it’s great to see her efforts being rewarded by a show of loyal, regular seafood supporters and her team’s skills being appreciated by diners.
Conclusion:
Goldie is a friendly, seafood obsessed, easy-going eatery that shines like effervescent skin on a freshly caught fish at Ballycotton Pier. Grab a seat to experience their next fabulous haul!
Opinion: We love their cute and simple menu design. There are good value wine and beverage choices available. And we like how you can just order snacks to enjoy with a glass or bottle of wine outside or inside if there’s a table free.
Tip: Instead of a bottle of wine there is an option to order a ‘pichet of wine’ (250ml) which I’d recommend if you’re both going to just have a glass or two of the same wine as its better value. Plus, this is a good option if you yourself just want two small glasses of the same wine to match your first and second course.
Highlights: The Txakoli (green wine) produced by Xarmant (Basque Country) and the Hake tail Schnitzel Starter – both are sublime!
Foodie Footnote: As an aperitif option – they have Valentia Island Vermouth and Killahora Apple Ice Wine as an after dinner option. Or if you’re driving they will make a ‘mocktail of the day’ for you.
FYI: Menu changes daily and check for weekly opening hours. For a sample menu or to make a reservation see the Goldie website.
Cost: Our bill for two courses, one side, two glasses of wine, and two americanos came to just over 100 euro.