From the way the folks kept on about it, I knew I was going to like the Black Pig. An evening spent on the other side of the fence when one is a waitress, drinking wine and grazing is a rare occasion, certainly on a warm evening in August. So, despite the dread of Kinsale on a Sunday evening, we decided to go give it a try, and it certainly didn't disappoint.
Started up a few months ago by Dublin pair Siobhan Waldron and Gavin Ryan, The Black Pig boasts eighty wines by the bottle and over forty by the glass. Their tapas menu manages to be simple, whilst having everything you could want on it. This can also be said for the place itself, the restaurant is made up of a gorgeous, inviting bar, the furniture; a mixture of chairs thrown together, but that you couldn't imagine anywhere else. Beyond here is the sweetest little garden that you could get lost in for hours, and we did. Even the staff suited the place down to the ground, really attentive yet laid back, creating the loveliest atmosphere.
He had Hederman's smoked salmon and soda bread, something I associate with Christmas dinner, so that in itself was a treat. I had beef carpaccio with parmesan shavings and rocket, both so so simple but unbelievably good. Both dishes were served with horseradish, a nice surprise especially with the salmon, it changed from your usual dollop of hummus. All was washed down with a Kinsale Ale and glass of Malbec. The whole thing came to 37euro, beyond worth it considering the service and quality.
Cork has seen it's fair share of tapas and wine bars within the past year or so, the trend has taken off and is continuing to bloom. The Black Pig however has something else, having worked in a wine bar myself I thought I knew what to expect, I wasn't even close.
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