Based on Sheares Street in Cork, Holy Smoke is an award winning BBQ restaurant. Specialising in pit-smoked barbecue, they serve 100% Irish meat slowly cooked at low temperatures for up to 16 hours.
Talented chefs John Relihan and Decky Walsh have serious form when it comes to cooking with fire. John is a former head chef of Jamie Oliver’s London Smokehouse Barbecoa and Decky shaped his unique low-and-slow cooking style while working with top Irish chefs and pitmasters in Australia.
All of their meat is smoked in-house daily, dry-rubbed with a signature blend of herbs and spices, and cooked using quality woods and 100% chemical-free charcoal.
This amazing offer will let you experience a feast of pit smoked BBQ food prepared by pitmasters John Relihan, Decky Walsh and the talented chefs. For just €60 you’ll enjoy a 3 course meal for 2 with a choice of a starter, a main course, a side and a dessert for each person and a bottle of house wine to share for €60.
Deep Fried Mac n’ Cheese Bombs
True American Mac n’ Cheese balls served with Chipotle mayo
Fried Pickles served with Chipotle mayo
Pit-Smoked BBQ Chicken Wings
Two patties, melted cheese, smoked bacon, crispy onions & dirty sauce. All between two sweet glazed doughnuts.
Holy Smoke Juicy Lucy
6oz beef burger with a Monterey Jack cheese core, topped with Monterey Jack cheese, grilled onions, lettuce, beef tomato and Alabama sauce.
6oz beef burger with pulled pork and BBQ sauce, topped with smoked crispy bacon and Alabama sauce.
6oz beef burger stuffed with Monterey Jack cheese, topped with slow cooked brisket, lettuce, beef tomato and Alabama sauce.
Pulled pork smoked low and slow mixed with Holy Smoke BBQ sauce, stacked high with smoked bacon, pickled cucumbers and just slaw.
Moroccan Cauliflower (V)
Moroccan flavoured cauliflower, marinated, grilled and layered with Chickpea and Tofu Humus, char-grilled peppers, onions and fresh herb salad.
Smokin’ Goat (V)
Grilled Portobello mushroom, sliced beetroot, Ardsallagh goats cheese, beetroot mayo, a drizzle of balsamic reduction and fresh rocket.
Brisket Burnt Ends
Smoked Irish brisket for 14 hours over oak, chopped into golden cubes mixed with Holy Smoke bbq sauce and served with just slaw and corn bread.
Pork shoulder, smoked low and slow for 14 hours over oak, hand pulled mixed with Holy Smoke BBQ sauce, served with just slaw and cornbread.
Wet Rubbed Baby Back Ribs
Full rack of West Cork pork ribs, wet rubbed in BBQ marinade over night. Smoked for 4 hours over oak, served with Holy Smoke BBQ sauce, naked slaw and charred cob wheels.
Flat Iron Steak
Hand crafted from the chuck and blade section of the cow. Char-grilled over fire until medium, laid to tenderize and thinly sliced.
Add a sauce: Chimichurri, Blue Cheese Butter, Peppercorn
Pit-Smoked BBQ Chicken
Free range Irish chicken, wet rubbed in marinade over night, smoked for 4 hours over oak, char- grilled and served blackened sweet corn salsa and smoked lime wedge.
Wet rubbed baby back ribs, pit smoked BBQ chicken, pulled pork served with pickles, naked and cornbread.
Super Food Salad (V)
Quinoa, watercress, sweet potato, avocado, pomegranate, beetroot, sunflower and pumpkin seeds with house dressing. (There is an option to add barbeque chicken, smoked bacon or goats cheese.)
Sweet Potato Fries
Bone Marrow Mash
Pit-Smoked Burnt End Beans
Sweet smokey beans mixed with brisket burnt ends
Creamed spinach topped with breadcrumbs and fired shallots
Portobello mushrooms marinated over night in fresh thyme, oregano, garlic, soy, honey and then grilled to perfection
Charred Cob Wheels
Served with coriander and lime butter
Mixed leaves, tomato, red onions and house dressing.
Fresh celeriac, Kohlrabi and Granny Smith apple
White and Red Cabbage, toasted Caraway and mayo
Chocolate, Banana and Caramel Brownie
Served with Vanilla ice cream and chocolate sauce
Served with Jack Daniels Honey caramel sauce and smashed Honeycomb
Served with Hazelnut ice cream
Selection of Homemade Ice Creams
Choose 3 scoops: Vanilla, Strawberry, Caramel, Mint, Pistachio, Hazelnut, Pralines and Cream, Blueberry, Rum and Raisin.
San Elias Sauvignon Blanc (Chile)
Clear with glints of green, this has a fragrant summer hedge-grow nose with flavours of gooseberries, kiwi and citrus fruits
San Elias Cabernet Sauvignon (Chile)
The ripe fruits of the forest character make it a great partner of red meats of all kinds
– Voucher valid from August 23rd until 30th September 2017
– Offer valid for a 3 course dinner for 2 people with a bottle of house wine.
– Voucher valid Wednesday to Sunday all day
– You can book Holy Smoke by emailing firstname.lastname@example.org or call 021 427 3000
– Voucher not valid on Bank Holidays
– Advance booking required you must mention TheTaste.ie Voucher at the time of booking
– Voucher must be printed and any overspend paid directly to the restaurant on the night
– Vouchers must be fully redeemed on the night
– Voucher subject to availability
– Multiple vouchers may be purchased for yourself or as a gift
– This offer cannot be combined with any other offer
– Must be over 18 to purchase