The new summer menu at Salt definitely deserves your attention
New seasons demand new flavours.
And if you’re on the hunt for a new brunch venue this week, one Cork spot is rolling out a host of fresh, zingy dishes for summer.
Open for brunch, lunch and bistro, Salt on Victoria Road has just unveiled its new menus for brunch, lunch and dinner.
Our picks include the vegetarian Roots Caprese Insalata made with candied beetroot, vine tomato, mozzarella de buffalo, artichoke pesto, mixed leaves, olive oil and a balsamic reduction. The traditional Le Panino or Veggie Quesadilla will hit the spot too.
For brunch, the overnight oats have been succeeded by a humble homemade Sunshine Granola and fruit. You can also take your brekkie to the next level with mouthwatering Turkish Eggs; corn and vegetable pancakes, baba ganoush and mint yoghurt topped with a poached egg and sumac.
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On the evening menu, four brand new bistro dishes include the Mushroom and Brie Baked Eggs- a casserole of leek, mushroom and spinach topped with two eggs, baked French brie and sourdough (outrageously good), the Anticucho Burger- a house-spiced chicken breast, curry slaw, aji verde on a sourdough bun and served with parsley and garlic wedges; as well the ‘My Own Plate’ – San Daniel Ham, French brie and Manchego cheese with mixed olives, pickles, artichoke pesto, and bread.
The Nachos Deluxe will satisfy all your Mexican food cravings.
Salt is open for brunch and lunch Tuesday to Friday from 9am to noon; Bistro is served Thursday-Sunday from 5pm-9:30pm and weekend brunch on Saturday and Sunday is from 9am-3pm. Book here.
