AT THE Cork and Lobster, dining is elevated, with the chef guiding guests through each dish and making personalised recommendations.

On a recent Wednesday evening, my friend and I visited specifically for their renowned cheese fondue night.

 From the moment we arrived, the service was impeccable. Our coats were taken, and the menus offered an impressive selection of high-end dishes at reasonable prices.

Our evening began with an unexpected treat: a parsnip and apple soup served with miso houmous, soft sourdough bread, and a side of vegetable crisps. Declared by my friend as “the best soup she’s ever tasted,” it set a high bar for the rest of the meal.

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The chef told us that this first course is served to all diners while their made-to-order dishes are prepared.

Next came creative gorgonzola-filled pastries and miniature Baba Ghanoush cones, both rich and creative.

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The standout dish for me was the miso aubergine, a beautifully balanced dish topped with homemade granola, spring onions, and a drizzle of miso mayonnaise.

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The soft, savoury aubergine paired perfectly with the crunch of the sweet granola—a dish so good I attempted (unsuccessfully) to recreate the following week.

Another highlight was the rosary goats’ cheese and potato terrine, served alongside beetroot, orange, and pistachio.

The centrepiece of the evening, however, was the cheese fondue, presented in two variations: a classic cheese sauce and one infused with shaved truffles.

The fondues were served with bowls of crispy roast potatoes, tender stem broccoli, cauliflower, and an enormous helping of sourdough.

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With its earthy and nutty notes, the truffle-infused cheese paired perfectly with the crusty bread-delicious!

By the time we had scooped up the last of the cheese, we both felt we could explode. However, we unlocked our dedicated desert stomachs, ready for what would come.

My friend opted for an apple crumble Crem Brule, while I went for a Tiramisu. After declaring she couldn’t eat anything else, she proceeded to scrape the bowl clean- top praise for any dish; however, after having a couple of spoons of her pudding, I could understand why. It was the kind of sweet treat you would kick yourself for not finishing.

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I, a coffee enthusiast, opted for the tiramisu. Light, creamy, and beautifully presented, it was the perfect end to the meal.

Every element of the meal was expertly crafted, from the attentive service to the inventive dishes.

For those who haven’t experienced cheese fondue before, Cork and Lobster set an exceptionally high standard.

Whether it’s for a fondue night or another occasion, this dining experience is worth it.