O'Connor's Seafood Restaurant
The Square, Bantry, Co. Cork,
Telephone: 027 55664
There has been a restaurant on the site of O’Connor’s Seafood Restaurant in Bantry for almost 100 years and when chef patron Pat Kiely took over the reins a few years...
How to get there
Facing the church on the main square in Bantry.
Good to know
Seafood and Steaks
A La Carte:
€17.95 - €25.50
6-7 pm Daily
2/3 Course €20/€25
€4.50 - €10.50
Number of Covers:
About The Restaurant
There has been a restaurant on the site of O’Connor’s Seafood Restaurant in Bantry for almost 100 years and when chef patron Pat Kiely took over the reins a few years ago he breathed new life into it, making it one of the most popular restaurants in West Cork. The Head Chef is now Ann Marie Butler and the fab fishy tradition here is certainly in good hands. She has also added her own style and influences to the kitchen receiving much acclaim in the process. The décor is really smart; high backed dining chairs are upholstered in lovely fabrics and compliment sleek clean lined tables. We live part of the time in West Cork, so I suppose we have the advantage of knowing every nook and cranny in the South West, and O'Connor's is spot on the nose of what and how people like to dine nowadays adapting the menu and prices with the times.
I never like food that is too “mucked about” for I believe that you can't make a silk purse out of a sow’s ear. There is nothing like the best quality local produce, simply prepared, simply enhanced, simply served, and this you will find in O’Connor’s with all of their locally caught fish arriving daily. There is a freshwater tank where you can view your catch. Oysters can be had natural, or oven baked with garlic butter, pesto and lemon, with Irish stout and walnuts, or indeed deliciously baked with Ballycotton oak smoked salmon and parmesan. You can also have the other popular molluscs – mussels – which are a specialty at O’Connor’s in the form of Moules Marininara steamed in white wine, fennel and a basil cream broth, or topped with garlic, mixed herb and butter, or Thai style in a homemade red coconut curry broth. Local and seasonal produce is what it is all about here. Starters might include Rosscarberry black and white pudding with a Gubbeen smoked bacon salad with a Cashel blue cheese dressing, or flash fried calamari in a Cajun crumb, served with Thai style peanut dipping sauce. They always have a fantastic homemade rustic chowder with poached salmon, cod, hake and smoked haddock, whilst pan seared Bantry Bay scallops are accompanied by a slow braised pork belly slice and honey infused parsnip puree.
Mains include a pan roasted fillet of Castletownbere monkfish, served with stir fried noodles with fresh mint, chilli and ginger, slow braised Twomey's pork belly with garlic and thyme potato fondant, sauteed savoy cabbage with smoked bacon and served with Longville cider and an apple jus. Bantry Bay scallop bake with a creamy lemongrass & leek sauce is there, whilst pan-seared Castletownbere cod is topped with a Bantry Bay prawn, garlic and dill crust, and drizzled with sauce vierge. They also have some great offerings from the butchers block, like a 10oz black angus sirloin, as well as a 10oz rib-eye and a a 12 hour slow-roasted 10z feather of beef. They also do great Fish & Chips – and we all love fish ‘n chips. Their smoked haddock and cod in a beer batter with homemade chunky chips and minted pea puree is absolutely fab – now that’s defo for me! They also have a great value Early Bird Menu with dishes from the a la carte menu.
At lunchtime they have a really good, and good value, menu including fish and chips, a seafood platter, smoked haddock and leek tartlet served with salad and fries, and a roast of the day. They also do a selection of open sandwiches including smoked salmon, prawns and honey roasted chicken. You can of course also have the oysters or mussels.
At O'Connors, they know what really good food is all about and what people want to eat.
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