A Cork City centre hotel has launched a Summer Special Menu which focuses on sustainability and supporting local producers.
The Metropole, which is located on McCurtain St in the heart of the VQ, has a target of reducing food waste by 20%. The team are monitoring closely all waste and food sources and are using every element of a product where suitable. They are also creating specific meals which do not generate organic or non organic by-product waste.
The Summer Special Menu has been designed to showcase the best of local ingredients such as Union Hall Grilled Hake, Tim Mulcahy’s Chicken Supreme, McCarthy’s Slow Cooked Shoulder of Lamb and Seasonal Rhubarb with West Cork Strawberries.
Guests can now enjoy a two-course dinner accompanied by a choice of a glass of wine, beer or soft drink in the Met Bar & Restaurant. The summer menu is available seven days a week from 5.00pm and costs €32.50 per person.
Pierce Lowney, Director of Food & Beverage, Trigon Hotels said: “We might not be getting the weather that we hoped for this summer but our customers can celebrate summer with our exciting menu. Our highly qualified chefs also ensure that each menu changes with the seasons and uses the finest local ingredients to create our delicious meals. The Summer Special Menu offers a variety of mouth-watering options to suit all palates and we look forward to celebrating summer in the heart of Cork City.”
Guests are encouraged to follow @themetcork on Instagram for the latest updates and to book their table through the link in the bio.
Menu:
Large Plates:
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Fried Halloumi, Carrot & Orange Salad: A vibrant mix of shaved fennel, micro coriander, and mustard & orange dressing, perfect for a light yet flavorful start.
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Warm Duck Salad: Pulled confit duck leg, fried potatoes, mixed leaves, red onions, and watermelon rind drizzled with honey dressing.
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Rigatoni Pasta Primavera: Seasonal greens, ricotta, pea purée, lemon & mint oil, Hegarty cheddar, and black pepper for a hearty vegetarian option.
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Double Irish Hereford Cheeseburger: Grilled flat mushroom, Bandon cheddar, baby gem, beef tomato, grilled bacon, pickles in a brioche bun, served with skinny French fries and truffle mayonnaise.
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Roasted Massala Glazed Squash: Channa massala, roasted beets, chickpeas, pickled watermelon rind, and poppadom, an explosion of flavors and textures.
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10 oz Tim Mulcahy’s Chicken Supreme: Accompanied by potato & N’Duja terrine, kale, wild mushroom, hazelnuts, and pink peppercorn and Jameson sauce.
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McCarthy’s Slow Cooked Lamb Shoulder: Channa massala, chickpeas, roasted squash & beets, pickled watermelon rind.
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Union Hall Grilled Hake: With roast potatoes & seasonal greens, pea purée, tartare condiment, and charred lemon.
Desserts:
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Raspberry & Plum Clafoutis: Candied walnuts, salted caramel ice cream, and marinated raspberries.
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Mango, Passion Fruit, and Soya Posset: Exotic coulis, candied hazelnuts, and fresh mango.
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Dark Chocolate Marquise: Candied hazelnuts, amarena cherries, white chocolate & almond tuile, vanilla ice cream.
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Seasonal Rhubarb & West Cork Strawberries: Clonakilty set yogurt, honey granola, poached rhubarb, fresh strawberries, strawberry ice cream.
