Thanks for your patience while we work with updated public health guidelines which have just been released.
Reservations for indoor dining from Monday 9th August are now open
For indoor dining we can take reservations for tables if:
In all cases please tick the box confirming your status during booking and bring your Covid Certificate and photo ID.
For outdoor dining we can take bookings for tables of 2, 3 or 4 guests. To maximise spacing and ventilation within the venue, we are currently only accepting tables of 1 or 2 for indoor dining.
If you cannot see any availability showing for the day or time you want, it means we are full.
We are really looking forward to see all our guests and friends, old and new, enjoying an unfettered experience inside our restaurants in the near future. We are pretty uncomfortable even having to delineate guests in this manner and hope that we can get back to welcoming all guests inside as soon as possible.
Thanks again for your understanding while we negotiate this very strange set of circumstances.
The Elbow Lane Team.RESERVE YOUR TABLE NOW
Set in a handsome building at the end of Oliver Plunkett street in Cork city, our restaurant combines an in-house nano brewery with a smoke house serving exciting food and drinks including our own Elbow Lane beers.
We're open again for outdoor dining from 7 June
Hours will be 5–10 pm 7 days a week
We will open for indoor dining on the 5th of July
Note: if you have already reserved a table with us on or after 5th July, your reservation has been automatically moved to indoors
Thank you for your support. #KeepGoingCork
We’re really proud of the beers that we make here in our tiny brewery. There are no additives and we proudly brew according to the principles of the German Purity Law which means that we use four ingredients to make our beer. Quality and taste are paramount to us and we formulated the beers below specifically to work with the food we offer in our five restaurants.
We hope you enjoy!
| Elbow Lager 4.4% |
This continental style Lager is particularly refreshing and owes its flavor to Pilsner and Munich malts and "Noble" hop varieties imported from Germany & Czech Republic. It will compliment most lighter dishes, a great treat for beer lovers.
|€3.10 / €5.50|
| Jawbone Pale Ale 5% |
A strong English Style Pale Ale brewed with Maris Otter Ale malt which imparts a rich malt flavour and balanced with the hop varieties Pilgrim & Fuggles.
|€3.10 / €5.50|
| Wisdom Ale 5.2% |
This medium bodied amber ale is brewed with a selection of specialty malts that impact rich, toasty and caramel malt character, balanced by a firm yet pleasant hop flavor and aroma. This ale is excellent with many foods and uniquely satisfying as a stand alone pint.
|€3.10 / €5.50|
| Arrow Weisse 5% |
WINNER: Best in Category – Wheat Beers at Killarney Beerfest 2015.
A traditionally brewed Bavarian style Wheat Beer, naturally cloudy with aromas of clove and banana from the special yeast used to ferment this beer. Satisfying with a refreshing citrus character on the palate.
|€3.10 / €5.50|
| Angel Stout 4.4% |
A tough roast and malt flavour with a full-bodied and smooth finish. The beer is brewed using the strong hop variety Herkules to get a balanced hoppy spiciness. It will suit big robust steaks, stews and curries.
|€3.10 / €5.50|
| Tasting Tray A |
3 house beers + a snack
| Tasting Tray B |
4 house beers
Treat your friends and loved ones to an unforgettable meal at Elbow Lane with our restaurant voucher. Vouchers can be purchased online for a minimum of €20.00 and up to €500.00. You may choose to have the voucher held at the restaurant for collection or posted (within one working day) to you or the recipient directly. Personal dedications are also available, with the personalised message included in the voucher. The voucher itself is a handsome A6-sized embossed and folded gift card printed on heavy stock which comes in its own matching envelope.Buy Now
Take home a taste of Elbow Lane with our special Rub and Sauce, available to purchase in the restaurant, at a growing list of outlets nationwide.
This amazing Smokehouse sauce comes straight from the kitchens of our restaurant where we use it for a great many dishes. We suggest that it can be a dip, a marinade or a sauce. Our favourite use of it is on our pork rib dish. When we cook this dish at home we buy our ribs the day before, usually from Tom Durcan in the English Market. We apply our Smokehouse Rub to flavour the meat in advance and leave them to chill in the fridge overnight. We then pre-heat our oven to 100 degrees Celsius, insert our ribs and let them cook for 3 hours.
30 minutes before they’re done we take them out and, well there’s no other word for it, SLATHER them with this sauce. We then return them to the oven and sit by the door for the last half hour to make sure nobody else comes in and whisks them away. We let them rest for around 5 seconds and then eat them with some home-made coleslaw and roast sweet potatoes.
More info: smokehousesauce.ie
About this Dry Rub
This rub is a combination of salt, pepper, sugar, herbs and spices and can be used to flavour meat in any dish. Unlike a marinade, the dry rub will form a tasty crust on the exterior of the meat when grilled. If grilled, the sugar will caramelize and form a crust to seal in all the flavor and juices. Just about any meat can be rubbed before going on the grill or in the oven. There are people that would disapprove of you using this rub as a seasoning on chips, potatoes and indeed breakfast cereals, but we don’t know any of those people.
Thicker cuts and cuts of steak with a bone in them tend to be more flavourful, but require more time to cook. We suggest ribeye steaks, t-bone steaks, centre cut loin and sirloin steaks. We also season our triple-cooked chips in the restaurant with a version of this rub.
Working with 1 steak at a time, apply a generous amount of rub to 1 side and using your hand, rub the spices around the surface of the meat until it’s totally covered. Turn the steak over and apply the rub to this side as well.
Rubs can be applied as soon as a few minutes prior to grilling, but the best flavour comes as a result of letting the steaks rest, covered, in the refrigerator overnight or for at least a few hours. Let the meat come to room temperature prior to grilling it. In our restaurant having applied the rub, we wrap our meat in clingfilm to ensure that the rub can do its job properly.
Put the steaks on a preheated grill and cook them until they’re cooked according to your taste. This rub can burn so it is advised to cook the steaks over a lower temperature.
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4 Feb 2018 | Review
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