Christmas @ Augustine’s

It’s Christmas time, so enjoy a special dining experience at Augustine’s Restaurant where head chef and owner, Brendan Cashman, will treat you to seasonal delights and festive food.

Augustine’s Christmas Group Lunch Menu (Sample)  €27

Seasonal pre-starter with handmade breads

To Start

  • Aromatic Winter Soup
  • Carpaccio of Augustine’s cured Salmon Gravlax, with rocket & parmesan,caper, lemon & black pepper vinaigrette
  • Parfait of chicken liver, brandy, thyme & honey pâté with confit almonds, port soaked pear purée & toasted brioche

 Main Course

  • Roast Suprême of “English Market” Chicken with a Toulouse sausage cassoulet
  • Pan fried Irish Atlantic Salmon with a white wine, roast garlic & petit pois cream sauce
  • Roast Prime Irish Sirloin of Beef, Marsala Jus, confit shallots & button mushrooms
  • Handmade pillow gnocchi with wild forest mushrooms, truffle cream reduction & salad mâche

[All the above are served with cider, apple & raisin braised red cabbage & rosemary, garlic scented roast baby potatoes]


  • Mocha Chocolate Tart with glazed raspberries & bitter cherry sauce
  • Crème Brulée, nut & cranberry Biscotti
  • Blue d’Auvergne Cheese, salted Walnuts & confiture d’Onion, handmade Baguette.

 Tea/ Coffee

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Jazz Weekend Special

Soul Food & Jazz Music in Cork

Soul Food & Jazz Music at Augustine’s Jazz Supper menu launched for the Guinness Cork Jazz Festival 2010

Augustine’s Restaurant announced the launch of their Jazz Supper evening to celebrate the Guinness Cork Jazz Festival in Cork city.  Guests will enjoy a special 5 course meal, cooked by chef and owner, Brendan Cashman, while “It Takes 3” Jazz band will entertain diners with their repertoire of jazz, swing and soul music on Sunday, 24 October from 6:30 pm. 

Recently acknowledged by Food & Wine magazine as the top restaurant in Cork city, Augustine’s Jazz Supper promises to provide both fine food and superb musical entertainment.  Book early to avoid disappointment on 021.4279735.  For more information, please see or on Facebook at

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Irish Examiner Weekender Feature on Augustines Restaurant

We were delighted to be featured in the Irish Examiner’s Weekend Supplement recently.  The article highlighted our Head Chef and Owner,Brendan Cashman’s passion for local produce.  As our ingredients are sourced daily from the English Market, the menu offers plenty of variety, with the freshest and finest produce from the Cork region.

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Augustine’s Tasting Menu is back by popular demand!

Augustines Tasting MenuOur 6 course tasting menu is a special and unique dining experience, and is available Tues – Thurs from 6-9pm and Friday from 6-7pm.  The tasting menu changes daily based on the seasonal produce available at the Cork’s best food hall, the English Market, so that we can alway guarantee the freshest ingredients and a wonderful variety of tastes and flavours for every palette.

Don’t miss this genuine taste of Cork at a price that offers real value (€25 per person).   Whether you are a visitor to Cork or a true Corkonian, you won’t be disappointed!

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What Tom Doorley had to say about our Tasting Menu

Tom Doorley, Ireland’s best known food critic, visited Augustines and sample our Tasting Menu.  Subsequently he wrote a stellar review in the Irish Times!  This is what he had to say about our tasting menu:
“Augustines offer a 6 course menu, based on what is fresh in the nearby English Market, for a mere 25.  Your eyes do not deceive you!  The catch is – and it suits me down to the ground – the the portions are mini-versions of what appears on the menu proper.  You get to each a perfectly proportioned meal, each element of which is beautifully crafted.

Augustine’s is a gem… it has given Cork, a city noted for food but less for a thriving restaurant culture, somewhere to brag about.  This has been one of my most rewarding discoveries over the past year, and I wish we had more places like this.  Not just in Cork.”

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About our Chef, Brendan Cashman

Brendan Cashman, Augustines Restaurant

Brendan Cashman, Head Chef and Proprietor, Augustines Restaurant

A native of Cork, Chef/Patron Brendan Cashman’s life-long love of food began with the well known Fitzpatrick’s Hotel group of Cork, Dublin and Manhattan. Coming from a strong family background in the hospitality business of Cork, Brendan’s father, Jerry, worked for over 45 years for the famous Woodford Bourne wine company and later Grants of Ireland, Brendan was no stranger to the industry.

During his time in the hotels, Brendan experienced the organised chaos that one can only find in some of the countries busiest kitchen operations. From basic training through to running his own section, he developed the skills and training needed to perfect the hotel’s difficult and demanding French cuisine. Not satisfied with basic kitchen skills, Brendan embarked on a mission to learn from some of the countries best: from perfecting his butchery skills with O’Donovan’s Butchers, to time spent in culinary capitals such as The Cottage Loft in Kinsale, Harold’s in Douglas and several working trips on the continent.

In 1997 Brendan founded The Douglas Village Food Company, a catering company that specialised in outside catering, fine foods and gourmet takeaway meals for commercial outlets. In 2000 he sold the business, which still operates to this day to concentrate on his restaurant cooking and consulting. This led to his work with the famous West Cork restaurant, The Altar in 2003, winning a spot in the Top 100 Restaurants in Ireland 2003.

Over the years Brendan has provided his knowledge and expertise to many of his fellow restaurateurs, acting as a consultant on many of Cork’s newest restaurants projects. Here his expertise has benefited many of the cities most prominent restaurants and helped them overcome many difficulties to become the success stories they are today.

In summer 2007, Brendan rolled the dice and opened his own restaurant. Opening to acclaim, the restaurant has developed an extremely loyal regular clientele who are determined to keep Augustine’s as “Cork’s best kept secret”. Brendan, on the other hand, invites everyone to experience his vision of quality food, combined with great service and a relaxing atmosphere.

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