Goldie in Cork

Back dubbing mid week at the counter (9ish). Everything was brilliant! Snacks, starters and mains all note perfect. No photos, too busy eating and enjoying ourselves! Great place, perhaps best in Ireland right now at consistently great seafood.

Lovel menu for fish lovers. Our server was brilliant, explained each dish and options. We loved everything ❤️❤️❤️

Sad to say my first time here, definitely not my last. Superb food , great service and lovely atmosphere. Highly recommend.

Absolutely amazing experience at Goldie! We sat at a cosy two-seater with a great view of the chefs plating dishes, fascinating to watch the care and attention that goes into every plate. The food was beautiful, the service was excellent, and the atmosphere was lovely. Couldn’t fault a single thing!

Four of us ( 2 x male 2 x female) dined here recently in Goldies and found that it more than lived up to it high reputation for great food, wine and atmosphere. On arrival, we received a warm welcome and were immediately show to our table. Drinks were served very quickly while we read the menus. Our friendly Server was very knowledgeable regarding the food on the menu and the wine and she was well able to answer all our questions. Now, it was far from Seaweed & herb potato crisps, Cuinneog ranch, that any of us were reared on, but I suggest that you should try out this snack – it is very tasty! We then shared the Rossmore Rock oysters, shiso vinegar granita with fennel oil. One of our party never had an oyster prior to this, but with some gentle prodding, he was persuaded to have one which he enjoyed. Our main courses were all fish and each plate was excellent. We shared one serving of Sea salt shoestring chips and Crushed Colcannon of baby potatoes & green cabbage which was enough for the four of us. Being full at this stage, we ordered one serving – with four spoons - of the Caramelised white chocolate, Kinsale sea salt milk sorbet and buckwheat, which was delicious! Would we all return there again for a meal? A unanimous YES!

Outstanding! Innovative and inviting, the menu makes the most of local produce and puts seafood front and centre. Coupled with exceptional service (an appretation for Allen!) this is a must for the Cork dining scene.

Located on Plunkett Street which is one of the many lively bar streets but on the good side (the other side of Plunkett is filled with vagrants and beggars) I canceled my other dinner once I was able to book a table here. Enter into a young woman chef who made her bones at Elbow Lane, her modern take a fish (seafood) forward restaurant that's ever changing based on the contents of the freshest catch. Not fussy but luxe. I requested bar seating so had front row view of the efficiency and attention to detail the kitchen staff took to everything from expedite to managing the front of house staff. Word to the wise their small plates showcase the immense talent of Aishling and her chef de cuisines: For my order : Taiwan fish nuggets; beautiful rendition on my childhood favorite Taiwanese popcorn chicken, which uses white pepper for nostalgia feel that always sparks joy. Goldie's take has more Indian spices which was lovely and the fish was fried to perfection, not greasy whatsoever. How Chef Anna didn't get the famous basil pop in the oil, I'll never figure out....perhaps that's why she gets paid the big bucks! Incredible technique. Cod schnitzel; gherkin and celeriac combo is one of my favorites with a twist by adding more Dijon mustard reminded me of my last trip to Lyon. Soy sauce cured egg yolk will add the additional saltiness the dish craves on anything fried. Pibil cod head & cheek sope; the sope was one of the best executions I've seen since Pujol's (MXC) version. How this dish doesn't become soggy and gross speaks to their talent. Main: pan roasted to perfection monkfish with beetroot achar, apple katkut - look my pictures. un fing real. Monkfish is seldomly seen in the states and when I do make it it's usually chopped up in congee with tons of ginger and scallions. Love this French? take of this ugly ass fish lol Fish tends to be a lighter option for dinner, so with any luck you’ll have room for dessert; i was completely stuffed by made the right decision in ordering caramelized white chocolate with the Achill Island sea salt and milk sorbet and the bucket wheat cracker. Unbelievable touch that was light air and not cloying. Whilst sitting at dinner I found out Chef Aishling was recently awarded Ireland's Best Chef 2024 and Goldie is listed as the #2 restaurant in Ireland's Top 100 restaurants. The Bib Gourmand rating is what brought us here, and they were absolutely correct. Chef Rob - expedition was exceptional. His command of the job came second nature to him, being able to manage several chefs and front of staff. Giving meaningful instruction without being overly dominant yet letting his young staff express their creativity is what talented Chefs do. Really appreciate him coming by to check up on me after the service. Chef Anna - plating was gorgeous and really appreciated her time expanding on each dish to me in person, such a lovely hospitality touch. This is totally an aside, but she was the most beautiful woman I've ever seen on my trip to Ireland. she's an absolute beauty. Front of staff was excellent - I showed up 30 mins early to my reservation but suggested I grab a drink over at Brennan's. Really enjoyed it!

Fantastic! A top-notch restaurant in Cork. Highly recommended. The food combination was truly excellent. The staff is very professional. I was surprised by the high quality of this restaurant!

Enjoyed our time here. Great food and great service. Cozy atmosphere inside with staff who are extremely knowledgeable about the menu.

Comida increíble, excelentes vibraciones, menú de mariscos de corcho fresco, utilizando los mejores ingredientes locales, no puedo esperar para volver a mis próximas vacaciones