Goldie on Oliver Plunkett Street is Cork's most celebrated dedicated fish restaurant, operating a daily-changing menu built entirely on that morning's landings from Cork harbour, Kinsale and Union Hall.

Opened 2019 by chef Aishling Moore on Oliver Plunkett Street as a casual sister to her Fish Wife restaurant, Goldie became one of Cork city's defining sustainable seafood rooms within two years. Recognised by the Michelin Bib Gourmand from 2021 onward, it serves a daily-rotating menu built on landings from the South Coast cooperative of small-boat fishers; the kitchen uses whole fish, accepting only what was caught that morning. Moore was named Irish Chef of the Year in 2023 by the Restaurants Association of Ireland for the Goldie kitchen's nose-to-tail seafood approach.

Where to eat Goldie Whole Grilled Fish in Cork

1 editor pick for Goldie Whole Grilled Fish in Cork, ranked by editorial score. All Cork signature dishes · Goldie Whole Grilled Fish across every city.

Book food experiences in Cork

See all 266 food experiences in Cork

More places near Goldie

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 240 minIntermediate

Ingredients

  • 1 whole flat fish (turbot, brill, or large plaice), 1 to 1.2kg, scaled and gutted
  • 60g unsalted butter, softened
  • 2 lemons (1 for cooking, 1 for serving)
  • 4 garlic cloves, finely chopped
  • 1 small bunch parsley, finely chopped
  • 1 small bunch chives, snipped
  • 2 tbsp capers, drained and chopped
  • 60ml olive oil
  • Sea salt, black pepper
  • Boiled new potatoes and sea greens, to serve

Method

  1. Pat fish dry. Score the dark side three times across the flesh, just down to the bone.
  2. Mix butter with garlic, half the parsley, half the chives, and capers. Push some into the scores and rub the rest over both sides.
  3. Slice 1 lemon into thin rounds and lay them under and over the fish on an oiled tray.
  4. Drizzle with olive oil, season heavily on both sides.
  5. Heat an oven grill to its highest setting. Position rack 15cm below the element.
  6. Grill 8 to 10 minutes total; turbot of 1kg is done when the flesh near the bone lifts cleanly off with a fork.
  7. Let the fish rest 4 minutes on a warm plate. Scatter the remaining herbs and the pan juices over the top.
  8. Serve whole on the platter at the table with boiled new potatoes and a wedge of lemon.

Editor tip. If you cannot get a whole flat fish, two thick fillets work; reduce the grill time to 5 minutes and keep the herb butter the same.