O'Connor's Seafood Restaurant
The Square, Bantry, Co. Cork,
Telephone: 027 55664
Hard to believe that there has been a restaurant on the site of O’Connor’s Seafood Restaurant in Bantry for almost 100 years. This has been a very popular spot ...
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
Hard to believe that there has been a restaurant on the site of O’Connor’s Seafood Restaurant in Bantry for almost 100 years. This has been a very popular spot in West Cork with people heading there for excellent food with an emphasis on seafood. With Chef Pat Kiely now at the helm, 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 Pat Kiely is spot on the nose of what and how people like to dine nowadays adapting the new menu and prices to our times. I never like food that is too “mucked about” for I believe you cannot 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, herbs and lemon, or indeed deliciously with Murphy’s stout and walnuts. You can even just have 3 if you wish with a pre dinner drink and move on to another starter or indulge with a good dozen. 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 and cream, or topped with garlic and herb breadcrumbs and grilled, or Thai style in a coconut curry sauce. Local and seasonal produce is what it is all about here. Starters might include Jack McCarthy’s wild boar black pudding with pear and apple chutney, or chicken liver parfait and toasted brioche with apple and cinnamon compote. They always have a fantastic homemade rustic chowder with poached salmon, cod and smoked haddock, whilst flash fried calamari is with a mango and sweet chili dressing.
Mains include fillet of monkfish, which might be paired with an innovative wild smoked venison risotto and red pepper sauce, or a free range roulade of chicken with wild boar black pudding stuffing and chorizo and potato rustini. Pan seared West Cork scallops are with slow roasted free range pork belly, whilst Silverhill duck breast is caramelized with whiskey and honey. Pan roasted cod comes with a prawn, garlic and herb crust, and is served with a beetroot barley risotto. They also do Fish & Chips two ways – and we all love fish ‘n chips. You can have smoked haddock and cod in a beer batter with homemade chunky chips and pea and mint puree, or Southern fried goujons of hake with homemade chunky chips and mango mayonnaise – now that’s defo for me – love hake and love mango mayo! 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, crabmeat, prawns and chicken. You can of course also have the oysters or mussels.
Pat Kiely knows what really good food is all about and what people want to eat – you will like it.
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