Cush Restaurant, a contemporary Irish food restaurant offering refined dining, has opened in the village of Ballycotton.
The 40-seater restaurant has opened in what was previously known as restaurant Pier 26, overlooking Ballycotton Pier and the Ballycotton lighthouse. The restaurant has had a total refurbishment as is now headed up by an Irish culinary rising star, chef Dan Guerin.
The menu draws on inspiration from both the coastline, the terroir of the region and the seasonality of produce. The menus at Cush Restaurant will change and evolve on a regular basis, but will always be a showcase for ingredients from trusted local suppliers.
Dan spent his foundation culinary years mastering his craft in high profile establishments such as Sage in Midleton and Michelin star restaurant Campagne in Kilkenny. His cooking is largely influenced by where he lives and he creates dishes that are layered with flavours from local suppliers and the Irish countryside.
Dan said: “At Cush we are so lucky to be surrounded by exceptional producers, and located right on the coastline gives us instant access to a wide variety of ingredients. I like to be creative with our menus. By using our imagination and keeping our cooking style simple, we bring out the best of our hero ingredients to produce dishes that reflect our respect for our locality.”
The weekend lunchtime menu will feature dishes such as slip sole on the bone with seaweed butter sauce; roast king oyster mushroom, slow cooked egg and crispy onions; and Velvet Cloud panna cotta with poached rhubarb and gingerbread.
On the evening menu, diners can expect warm natural smoked haddock, potato veloute and crispy egg to start; mains such as roast rump of lamb, harissa spiced shoulder pastilla, new season vegetables and mint; and crème caramel, raisin and vanilla tuille for dessert.
As part of the wider offering Cush Maritime Bar and Cush Guesthouse are also open and newly refurbished. The pub features salvage from local wrecks and nautical memorabilia and serves a range of gins, aperitifs and cocktails. The cocktails include a basil gimlet, bourbon old fashioned, xlassic negroni, French 75, espresso martini, hot port & apple brandy cup.
Cush Restaurant is open Thursday through Sunday for the winter season. Early bird menus are available each evening between 5pm – 7pm and á la carte dinner service is from 7pm – 10pm. Lunch is served Saturday and Sunday from 12pm – 2pm.