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✔️Lunch ✔️Dinner ✔️Dine in
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Polished restaurant with a global menu focusing on meat & seafood dishes, plus wine & craft beer.
Hours
| Monday | Closed |
| Tuesday (Saint Patrick’s Day) | Closed |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
Address and Contact Information
Address: 128 Oliver Plunkett St, Centre, Cork, T12 X5P8, Ireland
Phone: +353 21 239 8720
Website: https://goldie.ie/
Menu Photos
Order and Reservations
Reservations: tablepath.com
Photo Gallery
Related Web Results
GOLDIE · A Michelin Bib Gourmand awarded fish restaurant in Cork …
We buy from small day boats and local producers to bring you our menu which changes daily. Open Wed – Sat from 5pm till late.
Goldie, Cork, Irlanda – Avaliações, Classificações, Dicas e Por Que …
Goldie é um restaurante sofisticado em Cork … Por que você deve ir. 1. Experimente uma das … 128 Oliver Plunkett St, Centre, Cork, T12 X5P8, Irlanda.
Goldie, Cork, Irlanda – Reseñas, Calificaciones, Consejos y Por Qué …
128 Oliver Plunkett St, Centre, Cork, T12 X5P8, Irlanda. Sitio web. https://goldie.ie/. Teléfono. +353 21 239 8720. Horas. do. domingo: Cerrado. lu. lunes: …
Reviews
shane Dillon
Fabulous. Magical dishes bursting with comforting flavours that dance on the palette. Genius creativity fantastic on the eyes and splendid on the tongue. Every dish was perfection and beautifully presented. Colcannon is a must. Brilliant happy crew and great atmosphere highly recommend a visit to Goldie if you are visiting Cork.
… morekeerthi m nair
I know this place is a favourite for many, including several of our friends, and I can see why; the food was beautifully presented, and the service was excellent. However, for a restaurant that usually requires quite a wait to get a reservation, I expected a bit more from the overall experience.
While the seafood was fresh, both our main dishes featured white fish and ended up tasting quite similar, which made the meal feel a little less special. The dessert, unfortunately, was slightly burnt and not as enjoyable as we’d hoped.
Overall, it was a decent experience with great service, but the flavours and variety could be improved to match the restaurant’s strong reputation and high expectations.
… moreWhile the seafood was fresh, both our main dishes featured white fish and ended up tasting quite similar, which made the meal feel a little less special. The dessert, unfortunately, was slightly burnt and not as enjoyable as we’d hoped.
Overall, it was a decent experience with great service, but the flavours and variety could be improved to match the restaurant’s strong reputation and high expectations.
M M
We had a great meal at Goldie. An early dinner slot made for a quiet relaxing experience. In the background one can see and hear the constant thrum of the team at work in the open kitchen.
The server was friendly and knowledgeable. Both the pan fried Megrim and John Dory were exceptional. The highlight was the Rossmore Rock Oyster Pate starter – in truth we’d never come across oyster pate previously but it was Wow. A must have.
We were pointed at an excellent Portuguese white wine (made from the Arinto grape). By way of constructive feedback – I understand the need for restaurants to maximise returns from the wine list. I bought a case of the same wine for €13 per bottle all taxes and delivery included. Goldie charged €47 before service charge. That is quite a markup, and was one of the cheapest wines on the list.
Putting that minor quibble aside we had a very pleasant evening and will return. Highly recommended.
… moreThe server was friendly and knowledgeable. Both the pan fried Megrim and John Dory were exceptional. The highlight was the Rossmore Rock Oyster Pate starter – in truth we’d never come across oyster pate previously but it was Wow. A must have.
We were pointed at an excellent Portuguese white wine (made from the Arinto grape). By way of constructive feedback – I understand the need for restaurants to maximise returns from the wine list. I bought a case of the same wine for €13 per bottle all taxes and delivery included. Goldie charged €47 before service charge. That is quite a markup, and was one of the cheapest wines on the list.
Putting that minor quibble aside we had a very pleasant evening and will return. Highly recommended.
Sun Lee
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!
… moreI 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!
Wen Qi Seow
The food here is absolutely amazing. The fish was cooked perfectly and the sauce was superb too. Although I enjoyed every single dish, I particularly loved the cod fish!
Service was also excellent, the staff were friendly and also put in the effort to explain almost every dish on the menu. Appreciate it!
I would highly recommend this place if you are in Cork!
… moreService was also excellent, the staff were friendly and also put in the effort to explain almost every dish on the menu. Appreciate it!
I would highly recommend this place if you are in Cork!
louise parker
Visited here three times, and it’s always amazing! Staff are absolutely brilliant. Went here last night, I mentioned it was my partners birthday and they put a candle in his dessert, he was delighted! The food is always tasty and the staff are so attentive, you order a drink and it’s there straight away. As we were leaving, the chef was sitting behind us and thanked us for coming again, the little things make you feel so appreciated! Would highly recommend
… moreChristine Alexander
Goldie came highly recommended on social media and online and we were absolutely delighted to say it lives up to the hype. Everything was delicious and the chef has a masterful touch with flavors and textures and honors the local ingredients beautifully. Our server was helpful with recommendations and happy to answer any of our questions. Make sure to get a reservation as we noticed many people try to walk in and they had to be turned away. Prices were reasonable—particularly considering the quality of the ingredients and beautiful presentation. Everything was delicious (including the dessert) and this was the best food we’ve be had in Ireland so far. We also love the commitment of the chef to sustainability and minimizing food waste. 11/10 would recommend to anyone visiting cork who is looking for an excellent meal!
… moreTim C
Absolutely outstanding
One of the best meals of my life. This had been on my list to book for ages. Very warm welcome on arrival. Always great to see an open kitchen and watch chefs work in front of you.
The food was stellar. Every dish perfect. I felt the prices were very good. The restaurant is priced similar to most bistros or restaurants in the city but is offering a quality that is on par with any high end restaurant in the country.
Don’t pass up the opportunity to book here. You will not be disappointed
… moreOne of the best meals of my life. This had been on my list to book for ages. Very warm welcome on arrival. Always great to see an open kitchen and watch chefs work in front of you.
The food was stellar. Every dish perfect. I felt the prices were very good. The restaurant is priced similar to most bistros or restaurants in the city but is offering a quality that is on par with any high end restaurant in the country.
Don’t pass up the opportunity to book here. You will not be disappointed
Daniel Atkinson
Amazing food, amazing service. Just great.
The fish was all fresh and cooked to perfection, the staff were so welcoming and helpful.
I recommend getting a seat at the counter to watch the chefs at work.
… moreThe fish was all fresh and cooked to perfection, the staff were so welcoming and helpful.
I recommend getting a seat at the counter to watch the chefs at work.
Cait Power
Really thoughtful food, delicious and carefully prepared with style. We enjoyed the snacks and shared mains as well as the two desserts. It was all delicious, perfectly cooked fish, interesting influences and a lovely atmosphere. Highly recommend, and definitely worth booking.
… more