Cork’s Orso Takes on the Night with Evening Menu

Cork city’s Levantine restaurant, Orso, is now open for evening meals having recently undergone an interior makeover for its seventh birthday.

The restaurant is part of the Market Lane Group which includes Cork restaurants Market Lane, Elbow Lane Smokehouse & Brewery and Castle Café Blackrock, also announced that its spend on local producers has exceeded €500,000 since 1st January this year.

Orso is famous for its fresh, flavour-forward dishes inspired by the cuisines of Eastern Mediterranean countries and islands. The restaurant fully caters for vegans and vegetarians and many dishes are gluten-free. Menus are created with the season in mind in the restaurant’s kitchen, where spices are blended, and fresh bread is baked daily.

The new evening menus, available Tuesday – Saturday inclusive, start with a mezze section of sharing plates such as whole roasted Harissa prawns with confit of garlic, Sfeehas – Moroccan spiced beef in pastry with fennel cream, and Batersh – roasted aubergine, crispy lamb served with flatbread.

Bigger plates offer dishes such as clay baked seafood, chermoula and garlic crust and beef fillet skewers with tahini, fried sumac onions and dried limes. Desserts include a homemade pomegranate and pistachio ice cream sandwich with lime curd, and a chocolate board.

New to the drink’s menu is a range of traditional Turkish Sharbats; fresh home-made cordials served with sparkling water and dressed with fresh herbs (to which alcohol can be added). The wine list has some new organic and sustainable choices. Beer is exclusively from Orso’s sister establishment, Elbow Lane Brewery.

Manager/Owner Dee Munnelly said: “We wanted to offer something different with a great atmosphere and fantastic food to open up the night-time at Orso. We are delighted that many of our regulars are now making Orso a starting point for their evenings out. We are so lucky to be part of such a vibrant and diverse neighbourhood, a microcosm of independent retail, that has so much to offer locals and visitors alike. This also goes hand in hand in collaborating with local suppliers and small local producers where possible.“


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