Joe McNamee in the Irish Examiner Sat, 02 Jul, 2022 writes
… the food is often exceptional: balanced, creative compositions, sometimes even playful, yet always taking the most simple, direct route, no faffing around at the fringes
Read the full review on irishexaminer.com
Catch up with Neven Maguire as he drops in on Cork with his Irish Seafood Trails show. In the city, he chats with Aishling here in Goldie about the restaurant and our ‘whole catch’ approach. He also stops off at Good Day Deli, before heading out to Ballycotton to the Trawler Boyz seafood truck.
First broadcast on RTÉ 1 on Tuesday 2 Feb 2022
Great dishes from @goldie_cork a @MichelinGuideUK Bib Gourmand restaurant in Cork city where @ashy_moore keeps it sustainable with a whole catch approach. Review in today’s @IrishTimesMag pic.twitter.com/j9nVA5Xneo— Corinna Hardgrave (@CorinaHardgrave) January 22, 2022
A very of-the-moment restaurant: casual vibe, pleasant service – and very tasty fish
This city centre dining room’s global flavours add spark and originality to local produce
Read the review on the Irish Times website (subscription required)
Lise Hand in the The Sunday Times on 3 Oct 2021 writes:
“Goldie is a bit of a treasure. There is a fearlessness to Aishling Moore, a willingness to take the plunge afresh every day as the catch dictates. The dishes are infused with an exuberance and imagination, Middle Eastern and eastern spices and textures woven into local produce grown on the land, caught in the ocean, foraged on the shore or unearthed at the English Market.
Only in business since 2019 (with a pandemic in the middle), Goldie is a close-knit team, clearly immensely proud of their Michelin accolade — their chef’s first but not, one suspects, her last.”
read the full review here (subscription required)
Bib Gourmand award, January 2021
A lively, on-trend seafood bistro with an open kitchen and a stripped-back feel; the tight-knit team offer friendly service and the feel is relaxed and informal. The daily menu offers well-priced, modern dishes which use a ‘gill-to-fin’ approach, making use of the whole catch from the smaller day boats.
Read more on guide.michelin.com
Featured in Echo Live Thursday 20 Feb 2020
Opening her own restaurant was a dream come true for Aishling Moore, of Goldie Fish & Ale, writes KATE RYAN, who catches up with the woman who was recently crowned ‘Chef of the Year’ by the McKenna’s Guides
Sun 26 Jan 2020
Gillian Nelis in the Business Post writes:
“Eating in Goldie is good for the stomach and good for the soul – I can’t remember the last time I encountered such lovely staff and such a nice vibe.”
read the full review here (subscription required)
Read the full review on corkbilly.com
Time to go fishing folks! Head to Goldie https://t.co/hBR4G85VEM @goldie_cork @market_lane @ElbowLaneCork @CooleaCheese #fish #ale #HavenShellfish @pure_cork #Cork #ThisIsIrishFood #blogger @susiesue12 @ashy_moore pic.twitter.com/MRLC9XQbH6— Billy Lyons (@CorkBilly) January 31, 2020
We are delighted to be featured in the Sunday Times 100 best Restaurants in Ireland for 2020
Thanks Kate!! https://t.co/tcnXnvJtfQ— Goldie (@goldie_cork) January 26, 2020
Read more on Eater.com
With fish coming almost exclusively from small day boats fishing out of Ballycotton, a ‘whole catch policy’ and ‘gill to tail’ approach, we love everything about @goldie_cork
Read more on ireland-guide.com
New recommendation! With fish coming almost exclusively from small day boats fishing out of Ballycotton, a 'whole catch policy' and 'gill to tail' approach, we love everything about @goldie_cork. Read our review here: https://t.co/4gAAKaQjHp pic.twitter.com/Ne4jrWzu57— Ireland Guide (@IrelandGuide) January 8, 2020
Cork’s deliciously innovative new fish restaurant is quite the catch
Read the review by Katy McGuinness on independent.ie (registration required)
In Cork city, Aishling Moore’s whole-fish cookery in Goldie showed the capcious philosophy of the best cook in town, and Ms Moore is our Chef of the Year.
Read more on Guides.ie
“… some of the best, most intriguing and dynamic modern Irish food”
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For a young chef, Aishling Moore of Cork’s @goldierestaurant is raucously fearless. She will put ling and pollock on her menu as main course fish. She puts gherkin ketchup with roasted beets. Her brandade is so agrestic that it’s like something exported to Cork from the Iberian trade routes back in 1750. People, she serves a dish of crunchy fish spines with her own togarashi as one of the Goldie snacks. Give her a culinary inch, and Ms Moore will push the envelope a culinary mile. The result is some of the best, most intriguing and dynamic modern Irish food. Despite her out-there style, Cork loves Aishling Moore’s food: when she cooked in Elbow Lane you couldn’t get a seat. In Goldie, it’s the same story: get there early, or get your heart crushed by disappointment. And whilst critics tend to compare female chefs to other female chefs, Aishling Moore has no comparison and Goldie shimmers thanks to Cork’s new leading light. #Cork #irelandthebest
Our first press review is by Tom Doorley writing in the Irish Daily Mail.
“… one of the most exciting things to happen food in the city in a very long time”
Read the full review on tomdoorley.com
Thank you for your support!
Find us at No. 128 Oliver Plunkett Street in Cork city centre.