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Tabletalk: Lucinda O'Sullivan has top takeouts for our times

 

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Brilliant: Ferret & Lee in Midleton

Brilliant: Ferret & Lee in Midleton

Classic pizza

Classic pizza

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Brilliant: Ferret & Lee in Midleton

People-watching and Prosecco with the girls may be off the table for now, says Lucinda O'Sullivan, but, all over the country, you can still treat yourself to a fabulous meal, as more restaurants offer contactless takeaway fare.

FERRIT & LEE

Thai fish cakes; hoisin-glazed duck salad; and a fish box packed with calamari, tempura haddock, prawns, salad and fries: these are just some of the options the guys at the brilliant Ferrit & Lee, pictured, beside the Jameson Distillery in Midleton, east Cork, have on their great new takeaway menu. Prices from €4 to €15. You can also have a set three-course option at €25 per person. Collection only.

Tel: (021) 463-5235; ferritandlee.ie

 

FISHY FISHY

Kinsale's Mr Fishy Fishy, Martin Shanahan, is back at his stove, offering local fish and shellfish dishes to go from his fabulous waterfront restaurant. Think wok-fried crab claws with lemon, sweet chilli, garlic and parsley cream, plus sides of truffle mayo fries or mushroom risotto. You know the rules. Contactless. Stay in your car. Pre-order and pay by phone.

Tel: (021) 470-0415; fishyfishy.ie

 

LOKO

Located at Ardkeen Shopping Centre, in Waterford, Loko's eclectic, extensive menu to go (€8 to €20) runs the gamut from fish tacos or crab and prawn Old Bay pil pil, to burgers, pizzas, and daube de boeuf. Order through Just Eat. A Sunday roast - such as a whole roast 2kg chicken at €35, or a 1kg roast beef striploin at €55 - comes with roasties, root veg, cauliflower cheese, and yorkies, and is available to order for collection or delivery from 1pm to 5pm.

Tel: (051) 841-040; just-eat.ie

 

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Classic pizza

Classic pizza

Classic pizza

 

MORANS Bar

In the village of Ballintogher, Co Sligo, which is situated between Collooney and Dromahair, at the lovely Moran's Bar, chef patron Hugh Moran is doing a terrific call-and-collect service, with pizzas (pictured, above; burgers; fish and chips with home-made tartare sauce; plus chicken curry and chicken a la king. The menu (€10 to €15) changes weekly. It's available Fridays and Saturdays from 5pm to 9pm; their telephone line is open on Thursdays from 5pm to 9pm to place your order and pay. Tel: (071) 913-4972; facebook.com/morans.bar.ballintogher

 

OFF THE BONE

With its hot, hot Josper grill, this busy gastropub at Limerick's South Court Hotel is known for its aged Black Angus steaks and burgers on toasted brioche buns. Its At Home menu choices include Korean chicken wings; Black Angus beef burgers (€12 to €13) with options of red onion marmalade, Ballyhahill Cheddar, smoked bacon and an onion ring; while chicken or vegan burgers are also available. Order online for delivery or collection. Sunday roast dinners are available for collection - choose from beef sirloin, turkey, or lamb, with all the trimmings. Adults, €13; children, €7. Pre-order and prepay before 10am.

Tel: (061) 487-410;

offthebonegastropub.com

 

RED CLIFF LODGE

Eimear and Christopher King of the lovely Red Cliff Lodge & Restaurant at Spanish Point, Co Clare, are doing a contactless collect-and-go service of home-cooked meals (€3 to €12) including beef and Guinness casserole; chicken and vegetable curry; roast lamb; and Moroccan-spiced chickpea and potato tagine - all with trimmings. Available Friday and Saturday from 3pm to 6.30pm, and Sunday from 1pm to 4pm. Food is cooked and cooled, portioned and packed by themselves, to be

reheated at home. Order and prepay a day before, if possible, to avoid disappointment.

Tel: (065) 708-5756; redclifflodge.ie

 

SOLAS TAPAS

Dingle's fabulous Solas Tapas has a new takeaway menu, bringing a little colour to your table. Think Spain meets the Kingdom, with small and large plates available (€4 to €14). Angie Mack's Dingle goat's cheese features; and chorizo and wild Manchego croquettes with wild garlic aioli. Grilled prawns get the Moroccan treatment with spiced chickpeas, while crisp pork belly has braised baby gem and peanut and sesame. I can vouch for the crisp squid, with honey and black pepper, and green onions, too. Available Thursday to Saturday. Order and prepay from 1pm to 4.30pm. Food will be dropped to your boot or back seat at an arranged time between 5pm to 8pm.

Tel: (087) 993-2116; solastapas.com

 

THE GLASS CURTAIN

Cork's newest hip restaurant, set in the old Thompson's Bakery building on MacCurtain Street, now has an At Home menu available on Friday, Saturday and Sunday evenings. A two-course dinner option for two people to share, at €40, is prepared in the restaurant, to be finished at home in a few simple steps. Instructions are given, plus there are tutorials via social media channels to create a fun, interactive service. Think barbecue lamb shoulder, roast cauliflower salad with tahini dressing, smoked aubergine puree, flatbreads and pilaf rice, followed by home-baked apple crumble with cardamom custard. Veggie option, €30. Wine list and beer at retail prices. Contactless/prepay - kitchen to boot. Bookings taken online.

Tel: (021) 451-8659; theglasscurtain.ie

 

THE TWELVE HOTEL GALWAY

You won't get Brendan Gleeson thrown in, but if you fancy a 'locally inspired' pizza named after The Guard movie, then the Drive Thru Takeaway Pizza Dozzina at The Twelve Hotel in Barna, Co Galway, is just the job. There's also a more extensive The Twelve At Home takeaway menu, with mains from €11, including Connemara slow-cooked Massaman-style lamb curry; and a Sunday roast beef sirloin for two with all the trimmings at €39. Order online up to three days in advance. Contactless; kitchen to boot.

Tel: (091) 597-012; thetwelvehotel.ie

 

WALKER 1781

Having previously operated Luna Italian restaurant in Dromahair, Co Leitrim, Joe Grogan and Grainne Sheridan spent the past year turning an old pub on O'Connell Street, Sligo, into the contemporary Walker 1781 Bar & Restaurant. They had hoped to open before St. Patrick's Day...

The culinary duo are now serving 12-inch pizzas, and pastas such as chicken and chorizo tagliatelle or vegetable tagliatelle to go, all at €12, from 4pm Friday to Sunday. Collect at the hatch to the front of the building.

Tel: (071) 961-5525; facebook.com/Walker1781

lucindaosullivan.com

Sunday Indo Life Magazine