Quail?
Whatever it is, it’s drowned anyway
Where are you?
Can anyone copy and paste please.
I’ve eaten in Il Viccolo 
The bridge Mills area is absolutely infested with rats. The walkway from o briens bridge to the salmonweir is overrun with them. Walk up there any evening and you’ll actually see a good few. There must be absolutely millions of them.
As have I. Nice food. 
The boys in the Moore St mall will be celebrating today with no findings against them
They’ll have to up their game. Hard won reputation
Nobody have Examiner sub?
@balbec ?
G’wan
Restaurant review: Midleton’s Cush does real food — served to a high standard
This is real food, very good produce cooked to a high standard.
The interior of Cush, Midleton
Sun, 06 Jul, 2025 - 12:03
Joe McNamee
Cush Midleton
Our rating: 7.5
Any contemporary retelling of East Cork hospitality will certainly have to include Kevin Aherne’s now closed Sage restaurant, which garnered national renown for its 12-mile menu.
For a spell, a driven Aherne’s Michelin ambitions were apparent until, ever a canny restaurateur, he steered away towards a more approachable casual style, adding a gorgeous courtyard space that became the jewel in the Sage crown.
But last year, Aherne shuttered Sage for good, triggering an outburst of mourning.
The cavalry has arrived in the form of one of Sage’s former kitchen porters.
When Dan Guerin first started in Sage, he was a disinterested schoolboy on a summer job but, within months, he had found his true vocation.
Working his way up through the kitchen, he spent several highly educational years under chef Garrett Byrne in Byrne’s Michelin-starred Campagne, in Kilkenny, before returning to his home in Ballycotton to head up a new restaurant, Cush.
Soon, Cush and Guerin had a Michelin Bib Gourmand and the early stirrings of a burgeoning national reputation.
Earlier this year, he called time on the Ballycotton restaurant to open Cush Midleton in Sage’s former premises.
The refurbished interiors of Cush, Midleton
The venue has undergone extensive refurbishment, disguising an unappealing ‘backyard’ for bins and a couple of cars with a stylish passageway winding around to the front door, a slow reveal to heighten anticipation.
Inside the ever-tricky, low-ceilinged room, any potential claustrophobia has been leaned into in pursuit of pronounced intimacy.
Learn more
Dark verdant matte walls further soften low lighting, dark tabletops are bare, an open kitchen is framed by marble; an expensive refit, yet commendably underplayed. Though nearly empty for our early sitting, it is still cosy; by 7.30pm, it is full and rocking.
Smoked haddock, potato velouté, crispy hen’s egg, and royal Belgian caviar (€18) is a Guerin signature starter from his Ballycotton days, so popular it will probably be on the menu forever, but, with work to do, I look elsewhere.
Barbecue lamb kofta (€17) is a skewer of succulent meat, swollen with flavoursome juices, but lush, creamy mouthfeel and revitalising lactic acidity of Velvet Cloud yogurt, along with cucumber and salsa verde, imbue the dish with a summery lightness of being.
Better again is blue fin tuna (€17), toothsome fish, immaculately cured so it near melts in the mouth, flavours exalted by sweet acidity of new season heirloom tomatoes, rich, savoury avocado purée, and slivers of fried celeriac.
Whole grilled lemon sole, new season girolle mushrooms, lemon and caper butter (€32), would have been my choice if Ms Maitre D’ had not got there first. Though it looks magnificent, it arrives at the table overcooked. A shame, but superb flavours are still evident.
Somewhere along the way, the restaurant reviewing profession appears to have fallen into the habit of registering a deal-breaking ‘offence’ on the plate but only subsequently mentioning it in print.
Were I off-duty, I would have returned it. After all, we all make mistakes and the mark of a good restaurant is the manner in which it redeems itself. I failed to give Cush that opportunity, so, this one is very much on me; it won’t happen again.
“These are still early days for Cush Midleton, so slips are understandable and while Guerin is undoubtedly ambitious, he is also singular in his classical approach and delivery.”
Mind you, I personally don’t feel the pain as much as MMD because my grilled wild Ballycotton turbot (€40) is about as good as fish gets. It takes but a gentle nudge of the fork to detach iridescent slabs of pearly white fish, silken on the tongue and the perfect foil for a creamy sauce, pulsing with potent dulse seaweed butter.
Alongside are mussels, plump little pillows bursting with sweet marine umami, crisp new season asparagus, and toothsome fresh broad beans and peas, with tubular chewy gnocchi anchoring the plate. It is such a cornucopia, I almost don’t know where to begin.
Both dishes come with mashed potato on the side and we also order excellent carrots glazed in wild garlic butter (€5) and chargrilled hispi cabbage, garlic, nduja crumb, garlic aioli (€6).
The latter could have been a cracking combination: Savoury, crunchy crumb astride a fulsome, rich aioli, stringent with garlic, but the cabbage itself is overdone, perilously close to overcooked at the bottom of the dish.
A natural Weissburgunder (2022 Judith Beck, Weingut, Austria), from a decent wine list, marries effortlessly with all our food choices.
Dessert of Velvet Cloud yogurt panna cotta (€12) reads beautifully but is let down somewhat by execution, in particular, a too-generous hand with gelatin, which sees otherwise gorgeous panna cotta present with the stiffness of a well-whipped mousse, capped by a thin disc of too-rubbery jelly. Ginger snaps, baked just shy of burnt, verge on bitter. A shame, as the essence of a good dish is still very apparent.
Choux (€14) filled with new season strawberries, on the other hand, is perfection in its simplicity.
These are still early days for Cush Midleton, so slips are understandable and while Guerin is undoubtedly ambitious, he is also singular in his classical approach and delivery.
This is real food, very good produce cooked to a high standard.
Once that wonderful courtyard returns to the fray to supplement the overall offering, Cush Midleton will be the ideal balm to heal the pain of Sage’s parting, with the former apprentice set to become the new master.
- Cush Midleton
- The Courtyard, Main Street, Midleton, Co Cork P25 YF50
- cush.ie
- The bill: €185, excluding tip
I see Dylan McGrath owes revenue €1.7m and has no hopes of repaying
I was at a wedding he was attending years ago. I can confirm that he’s a grade A cunt.
Boozehound?