Richy’s Bar and Bistro

Restaurant, Bar and Bistro

When it comes to providing good food, great service and highlighting local produce Richy Virahsawmy means business. At Richy’s Bar and Bistro, the Clonakilty based restaurant where he plies his trade in the name of culinary genius, it’s all about local. And why not? Clonakilty is at the heart of West Cork gourmet heritage. It’s fitting this Mauritian Londoner, who moved here several years ago, should focus on the foods of the region, in an establishment located in the epicentre of artisan Ireland.  

Richy, an experienced chef who learned to cook in his mum’s kitchen was originally recruited to these shores to work for a brand new hotel on the West Cork coast. But the offer of a position as Head Chef with the British Department of Trade and Industry lured him back to the English capital some while later. West Cork remained firmly on his mind though, so when the opportunity to come back and open his own place presented itself, he jumped in with both feet. Seven years down the line, he and his team have created a lively, vibrant bistro style restaurant, with a menu based solely on seasonality, availability and locality. And of course as a member of Good Food Ireland, Richy is happy to name his suppliers on the menu, along with a glossary explaining various terms and references used throughout, and a list of seasonal fruits and vegetables in current use in the kitchen. Eating here is about arousing the palate and broadening the mind - in equal measure.

This eating space is modern and bright, with two separate dining areas and bar. A mix of dark wood tables, modern artwork, banquette seating, and a sofa table specially for sharing with friends, lend casual chic to the interior. Lunch trade is brisk, especially in summer when the tourist season kicks in to add to local business. Find affordable plates like Ummera Organic Smoked Salmon with home made Soda Bread and Lemon and Caper Mayonnaise, griddled Irish Beef Salad with Rocket and Parmesan Shavings, or Beef Burgers from the nearby butcher’s shop, served with home cut chips. The sweet toothed will find a selection of mini desserts like Little Lemon Tarts with Citrus Candy or other delights with seasonal fruits.

In the evening, the mood switches to sophisticated, with candles flickering on every available surface, casting a romantic glow over proceedings. The menu is suitably grown up too – but still never loses the relaxed approach so typical of this chef’s cooking. Starters feature seasonal specials. In summer it could be Seafood risotto with fresh mussels, and tempura of Rosscarbery Samphire or a Summer Salad of Beetroot, Baby Potatoes, Fennel and Roast Red Pepper with Coriander and Mint dressing. We were tempted by a blackboard special of pan fried line caught Mackerel, just in the door twenty minutes before we were, served with ripest tomato slices and fresh herbs. A lightly spiced Tandoori of Barbary Duck Leg with Papaya and Spring Onion Chutney and Saffron Fondant Potato also called for attention. Both were beyond yummy, incompletely different ways. Follow those with lightly breadcrumbed Fresh whole Scampi tails with home cut chips and tartare sauce, and a richly flavoursome Basil and Spinach risotto topped with a crisp skinned fillet of Hake, again just delivered from Castletownbere, and you have culinary magic weaving itself around you like a well executed Harry Potter spell. Other wonderful choices include Richy’s Mum’s Mauritian Beef Curry, made with spices he gets shipped over from this paradise island specially. Or try a Roast Rack of Slaney Valley Lamb with Mireille Potatoes, Baba Ganoush and Apricot and Mint Salsa. Our desserts just had to feature local strawberries from Rosscarbery - it was the height of the summer growing season - so we chose to share the Strawberry and Vanilla Parfait and a dish of Richy’s Vanilla Pod Ice Cream with Dark Chocolate Sauce. Wines to complement are specially selected to match the meat and fish of the area, and Richy has just introduced his own label house red and white wine too. Wine matches are thoughtfully suggested too for dishes on the current season’s menu – a real help if you are struggling for choice – which you will be. Richy’s Cheese Board offers an excellent selection of Good Food Ireland’s Members such as Gubbeen Oak Smoked, Cashel Blue, Durrus Farmhouse Cheese and Cooleeney’s Gortnamona Cheese, which are served with delicious Ballymaloe Country Relish, crackers and grapes. There’s something for everyone here, and care is taken to accommodate the dietary needs of coeliacs, vegetarians and nut allergy sufferers.

Click here for Dinner and Wine for Two Menu >>>

Click Here for to view Early Bird Menu >>>

Click Here to View A la Carte Menu >>>

3 Course Set Menu €30 >>>

5 Course Set Menu €37.95 >>>

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Contact Details

To Contact a Member Directly, please click on the email or website below

Wolfe Tone Street
Clonakilty
Co Cork
+353 (0) 23 8821852
Email: richysbarandbistro@eircom.net
Web: www.richysbarandbistro.com

 

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