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Poachers Inn Seafood Bar & Restaurant, The

Contact Information

Poachers Inn Seafood Bar & Restaurant, The
Barry & Catherine McLaughlin
Clonakilty Road, Bandon,
Co.Cork

Telephone: + 353 (0)23 8841159
Email: mclaughlinbc@hotmail.com
Web: poachersinnbandon.com

Bandon in West Cork is a busy bustling market town on the main artery which travels further south west into West Cork. It’s a great town in its own right on the river Bando...

Poachers Inn Seafood Bar & Restaurant, The
  • Poachers Inn Seafood Bar & Restaurant, The
  • Poachers Inn Seafood Bar & Restaurant, The
  • Poachers Inn Seafood Bar & Restaurant, The
  • Poachers Inn Seafood Bar & Restaurant, The

How to get there

On the right hand side leaving Bandon heading for Clonakilty.

Good to know

Opening Hours:
Bar Food
Mon-Thurs
12-3pm + 5.30pm-9pm
Fri-Sat
12.30pm - 9pm
Sunday
12.30pm - 7.30pm
Restaurant
Thurs - Sat
7pm - 11pm
Cuisine:
Seafood & Modern Irish
Barfood:
€4.50 - €23.50
A La Carte Restaurant:
Mains €13.90 - €23.90
Sunday Lunch:
Yes - A la Carte
Children’s Menu:
Yes
Number of Covers:
Bar 60 Restaurant 50
Wheelchair Facilities:
Yes
Private Dining:
Yes - Upstairs Restaurant
Coeliac & Vegetarians catered for.

About The Restaurant

Bandon in West Cork is a busy bustling market town on the main artery which travels further south west into West Cork. It’s a great town in its own right on the river Bandon and there are a quite few good shops at which I tend to take a peek when I am down in the area which is very frequently. Having ‘shopped til we drop’ we then head for The Poacher’s Inn, Seafood Bar & Restaurant, on the edge of the town on Clonakilty Road, which opened in 2007 and where they do cracking grub.

Formerly a real old pub it was totally revamped by local chap Barry McLaughlin, who previously worked with Fishy Fishy in Kinsale, and his wife Catherine. The pub downstairs is furnished in a hip style with leather sofas, stone walls, big fire and here they serve bar food and lunches which we frequently have. They have a great menu which includes dishes like warm chicken or beef bruschetta with tomato, pickled cucumber, roast red pepper, goat’s cheese and mixed leaves, served with chips. They also do a steak sandwich on ciabatta with red onion marmalade, and a supreme of chicken stuffed with basil and Bandon Vale cheddar, served with mash, Provencale vegetables, a Balsamic reduction, and salad. Their Seafood Chowder is delicious and not heavy and cloying, as can be the case. The flavours are excellent aromatic, light and delicious with a slight lemongrass twang. Some of the dishes can be had as starters or main courses, and can be had in both the bar and the upstairs restaurant, such as a warm West Cork squid salad with toasted peanuts and chilli, and a warm Tiger prawn salad. Castletownbere crab and prawn cakes with a mango and plum salsa likewise. They also do an Ardsallagh goats cheese dish on crispy white yeast bread with preserved lemon – I adore that – it adds that Moroccan touch – and it also has roast red pepper, baby beetroot and rocket salad. Brendan loves that. Oh, yes they also do a lovely cottage pie with dressed salad and garlic bread. They also have a sensible children's menu offering cottage pie, seafood pie, haddock or goujons all with homemade chips.

Upstairs the restaurant area has a sort of converted mews/loft style feel – almost Spanishy in ethos – very comfortable and nice atmospheric. The loos too show great attention to detail – French style washstand – flowers. Here they do many of the seafood dishes mentioned above and some more. Also look out for their Seafood Tapas plate which has avocado and prawn, crab crumble, deepfried calamari with a chili dressing, and a chowder shot. Another speciality are seared local scallops with a lightly spiced cauliflower puree and a Bulmer’s Cider syrup.

Barry is absolutely superb with fish and the menu might include grilled seabass with a wild mushroom risotto, oxtail and red wine reduction, or roast local hake with buttered new Barryroe potatoes with spring onion, thyme and crispy bacon or a Mediterranean style monkfish and Tiger prawn combination with basil and black olive stew served with rice. Deep fried Baltimore haddock with homemade chips, salad and tartare sauce, is always popular, upstairs and down, as is their Poachers Seafood pie which has cod, mussels, salmon and prawns in a white wine seafood veloute, topped with mash and garlic and parsley breadcrumbs. They also do fabulous Thai style mussels from Roaringwater Bay with chili, basil, ginger and coriander sauce. Even if you are not a total fishophile you will love the Poacher’s Inn because they also do cracking steaks with all the trimmings, The food is innovative with love touches but not over the top.


If puds are your heart’s desire you won’t be disappointed! They were all there – Bread and Butter Pudding, Sticky Toffee Pudding, Apple and walnut and cinnamon crumble, raspberry and ginger cheesecake, chocolate brownie, lime and mint panacotta with raspberry sorbet. Try their real vanilla pod icecream with toffee sauce – I love that.

Their wine list is well chosen and there are a number of wines by the glass.
You can follow it up with a Cuban Mojito, or a Calypso coffee…or an Irish coffee… Whatever you have you will love the Poachers Inn.

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