Fish & Chips

There is something extremely satisfying about tucking into a meal of fresh fish and chips.

The fish we use depends on availability, but we always use sustainable fish, such as haddock, cod or pollock caught from local fishing boats that land here in Crosshaven.

The fish is coated in a light beer batter, and served with chunky hand-cut real chips, peas and lashings of tartar sauce.

Chestnut Brulee

A light brulee of autumn chestnut and crunchy sugar top.

Chocolate Mousse Cake

Possibly the most delicious and sinful dessert in the world. A layer of chocolate mousse on a almond chocolate base, makes this little number also gluten free.

Mad Fish Pie

Named after our evening restaurant, this Mad Fish Pie contains whatever we have fresh in a the moment.

Expect a range of everything from fresh chunks of locally caught cod, haddock, salmon, shark, mussels, prawns and maybe more, it all depends on what’s available. The fish pie is mixed with Irish potatoes and finished off with a light cream sauce and topped with breadcrumbs. This is a filling and heartwarming dish and is everything good about dining by the seaside!

Cronin’s Fish Soup

Food writer Dianne Curtin wrote that some sort of war would start if this staple dish was removed from our menu. How right she was!. Our fish soup has featured on the lunch menu since Thecla first started serving lunch here in the 80’s.

Unlike traditional Irish chowder, we base ours on a Mediterranean recipe beginning with a tomato base, brandy and lots of cream. Chunks of fresh fish fill up the bowl and this is served with a slice of our home made brown soda bread which is baked daily on the premises.

Caroline’s Lamb Burger

This has become one of our favourite items on our lunch menu, which we feature as a special from time to time.

The recipe comes from Caroline’s home in New Zealand and is made with apple, mint, fresh herbs and minced Irish lamb which we source from Tom Durcan’s butcher shop at the English Market in Cork city.

This is served with our hand cut chips and salad.

Smoked Mackerel Pate

Deliciously smooth home made pate made with smoked mackerel from Sally Barnes Woodcock smokery in Castletownshend, West Cork.

Sally and her daughter Jolene use no additives or preservatives in their products and use only locally caught fish.

We can’t get enough of this heavenly dish which we feature as a special on both our lunch menu and Mad Fish evening menu. Served with salad and crunchy toast.