Menu

Starters

 

crispy prawn cigar roll- 10.50

Crispy prawn cigar roll infused with ginger, garlic and chilli, served with a pickled asian salad, finished with toasted cashew nuts and sesame dipping sauce

 

Prosecco poached pears - 8.50(G.F)

with formant d'Ambert blue cheese, fresh figs, candies walnuts, tossed in mixed leaves and house dressing

 

 

Copper pot prawns - 12(G.F on request)

with fennel, lemon, marinated feta, fresh tarragon

and dipping bread

 

Baked 5 mile goats cheese salad - 9 (vg)

Baked 5 mile goats cheese salad topped with honey, flaked almonds and figs on a bed of organic leaves, beetroot and orange salad

 

 

Rare seared fillet of beef - 15

Rare seared fillet of prime irish beef, marinated in sesame, ginger, chilli, garlic and soy. Served with an egg noodle salad with toated peanuts, finished with fresh coriander and toasted sesame seeds.

 

Thai chicken satay skewers - 9

With satay dipping sauce and Thai cucumber and mint salad

Tom yum Seafood soup - 9.50

thai style seafood soup with prawns and smoked and white fish infused with kaffir lime leaves, lemongrass and chilli

 

Tom yum seafood soup - 9.50

Thai style seafood soup with prawns and smoked and white fish infused with kaffir lime leaves, coriander, lemongrass and chilli

Mains

 

Banana leaf baked fillet of hake - 21  (g.f)

Fillet of hake baked in a banana leaf served with a ginger,  chilli, and garlic butter served with coconut infused black wild rice, pineapple samba, crushed toasted cashew nuts and fresh coriander

 

 

10oz prime Rib-Eye - 26

28 day dry aged irish rib eye of local beef, cooked to your liking, served with a confit swede,

leek and blue cheese gratin, hand cut chips

 and your choice of pepper sauce or garlic butter

Please allow 25 minutes for well-done steaks

 

 

6hr slow braised black angus short rib - 18

Served with a truffle mash and sprouting brocolli, jus

 

 

Udon noodle stir fry -13 (VG)(V)

mixed vegetables stir fried with fresh ginger, chilli, garlic

and soy sauce with udon noodles,

 finished with fresh coriander and toasted peanuts

Add prawns-6 euro or chicken-3 euro

 

7oz Irish beef burger (G.F on request)

served in a brioche bap with lettuce, tomato and hickory

smoked onion relish

Pick your topping:

  • Smoked streaky bacon and Irish cheddar-16

  • Formant dambert blue cheese and gubbeen chorizo -17

served with hand cut fries and slaw

please allow 15mins cooking time

 

 

 

Wild Surf and turf - 35.50

Local 6oz Irish fillet of beef with a grilled half kinsale lobster served with a house salad, handcut fries and your choise of garlic butter or pepper sauce.

Authentic indian madras curry

Served with basmati rice, poppadum and spicy pickle.

Add prawns 19 euro/ add chicken 16 euro

Pan roasted fillet of cod - 21

Served on a bed of gubbeen chorizo and butter bean cassoulet with a courgette and halloumi fritter

with a courgette an

Oven roast lamb rump - 25

Served with garlic, thyme and rosemary roast new season roosters, roast rainbow carrots and a red wine jus

d halloumi fritter

Sides

 

hand cut fries -4

Allergens explained

  • VG-Vegan

  • V-Vegetarian

  • gf-gluten free

Desserts

 
 Passionfruit crème brulee - 6.50

 lemongrass infused passionfruit crème brulee served with a homemade shortbread biscuit

 

Chocolate indulgence - 6

rich warm 70% chocolate torte served with vanilla ice cream

 

Sticky toffee pudding - 6

warm sticky toffee pudding served with butterscotch sauce and salted caramel ice cream

After 8 - 7

Layers of minted mascarpone with a chocloate chip biscuit base topped with a 70% dark chocolate garnache and mint chocolate chip icecream

 

If you have any dietary requirements or allergies, please let your server know before ordering. please note we do handle nuts in the kitchen and some of the products we use may have been packaged in an environment that has nuts.

 Please allow adequate cooking time for food as we cook everything to order to ensure you have the best experience with us at wild.

We pride ourselves in sourcing the best possible ingredients, so our menu is ever evolving and changing.

 

The menu printed here may not be the exact one as on the night and of course there are our daily specials on the board.

Opening Hours

Monday

Tuesday 

Wednesday

Thursday 

Friday     

Saturday 

Sunday    

Bank Holiday and Special Holiday opening hours will be posted on the menu page and Facebook for that week.

Closed

Closed

Closed

17.30-22.00

17.30-22.00

17.30-22.00

13.30-21.00

Address

WILD

Main Street,

Ballinspittle

Co. Cork

Ireland

P17 YH95

Reservations

                              021 419 1202 wildrestaurantcork@gmail.com

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