We pride ourselves in sourcing the best possible ingredients and seasonal fresh produce, therefore 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 specials on the board.

Starters
 
Castletownbere langoustines – 13.50
Baked halved Castletownbere Jumbo langoustines with garlic, lemon and parsley butter.
 
Wild Seafood chowder – 8.50
Selection of locally caught seafood, hake, prawns, salmon, mussels and smoked fish in a creamy white wine sauce finished with dill and fresh parsley.
 
Copper pot prawns – 12.50
Baked Atlantic prawns with fennel, lemon and fresh dill, topped with crumbled Macroom feta and served with homemade dipping bread.
 
Lamb croquettes – 10.50
Indian spiced lamb croquettes with cardamom and lime yoghurt, red sumac pickled onion, crispy poppadum and black sesame seeds.
 
Timoleague slow cooked ribs – 9
Slow cooked Timoleague Asian style sticky hoisin ribs with spring onions and black sesame seeds.
 
Wild Mushrooms on toast – 8.50
Selection of sautéed wild mushrooms in a tarragon garlic cream sauce, served on toasted crostinis and finished with aged parmesan.

Mains

 

Wild seafood platter – 35.50 (per person)
Halved baked langoustines (3) with lemon, garlic and parsley butter. Oysterhaven Oyster with shallot and tabasco vinagrete. Monkfish scampi and tender calamari served with lemon and dill mayo. Atlantic prawn pil pil (chilli, garlic, olive oil) served with salad and homemade bread.
 
10 oz prime rib eye – 28.50
28 day aged Irish rib eye of local beef cooked to your liking, served with house salad, hand cut chips
 and your choice of
 pepper sauce or garlic butter
Please allow 25 minutes for well-done steaks
 
 
Turkey roulade – 17.50
Turkey with chestnut, sage and onion stuffing, wrapped in prosciutto, served with smoked bacon sprouts, duck fat roasted potatoes, carrot and parsnip puree and finished with a pomegranate and port jus.
 
 
Asian style sticky pork – 17
Marinated Asian style sticky pork served with a sweet, sour and spicy dipping sauce, basmati rice, crunchy Asian slaw, crispy onions and pickled radish.
 
Handmade ravioli – 16.50
Filled with roast butternut squash, goats cheese and baby spinach with a basil cream sauce and a rocket and pine nut salad

Sides

 

hand cut fries -4

desserts
 
Tiramisu - 7
Individual pots filled with layers of deliciousness
 
Chocolate indulgence - 6.50
rich warm 70% chocolate torte served with vanilla ice cream
 
Sticky toffee pudding - 6.50
warm sticky toffee pudding served with butterscotch sauce and salted caramel ice cream

Allergens explained

  • VG-Vegan

  • V-Vegetarian

  • gf-gluten free

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 and seasonal fresh produce, therefore our menu is ever evolving and changing.

 

The menu printed here may not be the exact one as on the night. During these challenging times, produce is subject to availability. Thank you for your continued support.

Opening Hours

Monday

Tuesday 

Wednesday

Thursday 

Friday     

Saturday 

Sunday    

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

Closed

Closed

Closed

Closed

Closed

Closed

Closed

Address

WILD

Main Street,

Ballinspittle

Co. Cork

Ireland

P17 YH95

Reservations

                             021 419 1202

083 1829 303

wildrestaurantcork@gmail.com

© Copyright 2018-2021 Rob Platten Chef
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