Brought to you by The Imperial Hotel. 

Three words: Pornstar martini cake.

If that doesn’t whet your appetite for the brand new dining experience at Cork’s freshly reopened Imperial Hotel, nothing will.

While the rest of us were baking banana bread during the lockdown, the team at the Grand Dame of Cork hospitality on the South Mall were cooking up plans for the launch of a stylish new brasserie.

Thyme at Seventy Six on The Mall is now officially open… and not a moment too soon. An upscale dining room with a casual atmosphere and live music every weekend, the launch is perfectly timed to coincide with the return of the proper night out.

And trust us; from a heavenly cocktail list to some of the sauciest desserts in town, this is the place to celebrate.

Let’s start with cocktails… 

Keep it local with An Úllord (The Orchard), a blend of poitín, Longueville House Apple Brandy from Mallow, fresh lemon juice and orange bitters or the Ballyvolane House Gin Daiquiri, a zesty little number with strawberry, Berthas Revenge Sloe Gin, Triple Sec and lime.

House specials include the Thyme & Cinnamon Sour Cocktail, with Green Spot Whiskey, Elderflower Liqueur, lemon juice, cinnamon and thyme syrup and bitters, and the Watermelon Poitín Mojito; Poitín, mint, watermelon, Triple Sec, soda and a lemon twist.

There are two Espresso Martinis for an after-dinner pick-me-up (a Jameson Caskmates version for whiskey lovers and a Dingle Vodka blend for purists).

Oh and give the Irish Margarita a bash; it’s made with JJ Corry The Battalion Batch Irish tequila. Guaranteed to put hairs on your chest.

What’s on the menu?

Executive Head Chef, Jerome Joyce has put together a sumptuous menu of classic dishes. The twist? It’s simple; everything from the Ballycotton Seafood Platters to the Farrell’s of Midleton Lamb Cutlets is sourced 400m from the Imperial’s kitchen door at The English Market.

Start off with the Irish Gigas Oysters or share the Charcuterie Board, stuffed with Tom Durcan’s Spiced Beef, Iberico Chorizo, Gubeen Salami, Prosciutto Crudo, Salami Milano, olives and tomato and thyme focaccia.

Carnivores are well catered for on the Chargrill menu; there’s a mighty 12oz Irish Red Hereford Ribeye on the Bone or a 10oz Red Hereford Fillet served with works; Portobello mushroom, asparagus spears, onion rings, thyme and black truffle sea salt, twice-cooked chips and Jameson Pink Peppercorn Sauce

The chicken comes from Clonakilty, served with Jack McCarthy’s Black Pudding Mousse, the pride of Kanturk.

There’s a fancy Fish & Chips too, featuring a trio of halibut, smoked haddock and tempura prawns served with crushed peas, Achill Island Salt, samphire vinegar, confit lemon and chunky fries.

*drool*

Leave room for dessert

Back to that Porn Star Martini Cake – the cocktail-inspired confection takes the top spot on the Thyme dessert menu.

That’s if you can resist the Hazelnut and Chocolate Cookie Fries with salted caramel dip, white chocolate sauce and cacao berry chocolate ganache, or the Kinder Bueno Éclairs.

If you couldn’t possibly face another bite (but you like to share your other half’s dessert) order the Café Gourmand, a selection of three smaller pastries (Pistachio Choux Bun, Strawberry & Ruby Chocolate Macaroon & Chocolate & Jameson Whiskey Mousse) served with a tea or coffee.

“We are so passionate about supporting our local economy here at The Imperial Hotel and Thyme was designed with that as the main focus,” said Bastien Peyraud, General Manager at The Imperial Hotel.

“Supporting our local farmers and producers, and donating to our local charities is at the forefront of what we want to achieve. We want to do business in a way that makes us really proud. We also want to create a really fun experience for our guests so we will also have live music every Thursday, Friday, and Saturday evenings.

“We are so excited to unveil ‘Thyme’ to our guests and we look forward to welcoming you back to the Grande Dame of Cork.”

Charity donations have been built into Thyme’s menu. Look out for the star symbols; each time these items are ordered, a €1 donation will be made to The Cork Simon Community and The Irish Guide Dogs.

Thyme at Seventy Six on the Mall is now open for reservations Monday to Sunday from 5pm ’til late. For reservations call 021 4274040 or visit Imperialhotelcork.com to view the full menus.