Award Winning Chef Joins Gilberts Restaurant

Westley Cassidy, Head Chef has joined Gilbert’s team.  He has won many awards in his career so far to date.  Westley aims to deal with as many local suppliers, where possible, and is dedicated to producing all our products in Gilbert’s kitchen –  from making the homemade pasta to baking ciabattas.

Under Westley’s guidance Gilbert’s will be selling take-away breads, savoury pastries with side salads, cakes, biscuits, homemade beetroot chutney and much more.  Go on line and check out our menus on ‘www.gilbertsincobh.com’.   Early Bird is served from 5.30pm to 7.00pm Tuesday to Saturday.  A la Carte is served every evening and during the day we offer breakfast from 9.00am and lunch 12.30 onwards.  Gilbert’s have a full Restaurant Licence selling beers, spirits and wine.  We close Sundays and Mondays for the Winter.

Gilbert’s Early Bird Menu

5.30pm to 7.00pm Tuesday to Saturday

Reservations (021) 481 1300

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Starters

Sweetcorn Soup garnished with a handmade forest mushroom tortellini

Chicken Croquettes with a chilli relish

Pappardelle of Chicken Livers and Smoked Bacon

Smoked Salmon with apple and horseradish remoulade, mixed leaves and  toasted croûtes

Main Courses

Fish of the Evening

8oz Rib-eye Steak with parsnip and carrot puree, wild mushrooms and jus

Slow Roasted Pork Shoulder served with savoy cabbage and herb gnocchi

Linguini of Prawns and Clams with chilli, garlic and fresh herbs

Roasted Butternut Squash and Sage Risotto

Dessert Menu

White Chocolate Mousse in a white chocolate tear drop

Vanilla Crème Brûlee with pistachio biscotti

Chocolate Brownie with a vanilla panacotta and caramelised banana

3 courses €24.00 / 2 courses €20.00

Optional Extras

Seasonal vegetables         3.50                Beer battered onion rings    3.50

Scallion Mash                      3.50                Garlic button mushrooms    3.50

Home cut chips                   3.50