2013-03-03 00 353 (0)21 4772443
Max's Wine Bar, a quaint, social restaurant with lively atmosphere and friendly professional service and is situated in charming main street in the Centre of Kinsale.
The Restaurant is owner run by Anne Marie ( front of house) and husband Olivier who is head chef since 1999.
We stock a comprehensive list of personally selected wines which we update monthly , featuring an excellent selection of wines by the glass. We also choose the best vintages when possible.
We offer classic French cuisine with an Irish - twist, and come highly recommended by nearly all leading guide books.
We are well known for large selection of local seafood married with Olivier's fine creative sauces. Our daily fish selection is offered in the form of creative specials,,, we are very conscious of the changing seasons and we choose our seafood accordingly.
For November we switch our focus to wild game dishes and here again Olivier's French flair and creativity shines through.
Annual closure 2013 Monday the 11th November
Just to let our clients know that max's will close for the 2013 season on Monday the 11th of November
Offical the first day of summer.!!!
Octopus, mussel and seafood minnestrone brewing in the kitcken !!!
FINALLY THE SUN IS SHINING,
BEST OF LUCK TO ALL FOR RUGBY 7EVENS THIS WEEKEND.
local lobster and crab back for the weekend.
Great to be back although the legs are a little tired,Lovely new Lamb dish on the menu this year also a few nice surprises on the specials.On the wine front, new from the Loire in reds, fab St Joesph on the way and lovely new Tasmanian Pinot Noir.Fabolous 'pink ribbion' walk in aid of breast cancer today, 1076 entrants, huge well done to all involved.
Closing for the season on Thursday 20th December
Good foood forecast for the jazz weekend.
We are looking forward to festival this weekend, hopefully the weather will be kind to us all weekend, especially friday afternoon for cook off on the streets!!!
Our fresh catchs tonight,
Wild local Salmon,
celeriac, shitake mushroom and tarragon butter sauce. €25.00
Grilled fillets of Sea Bass,
‘spicy vegetable chutney', ginger butter sauce. €23.50
Sautéed fillet of Pollock
with scallops, sun dried tomato and garlic butter sauce. €22.50
Baked fillet of Hake,
smoked paprika and tomato concasse butter sauce. €22.50
Special 3 course menu €19.90, 5-6pm for all of the Arts Week
Lovely weather promised for the next couple weeks however we need a bit of rain for the wild Salmon!!!!!
Lobster is back in season,on the menu for weekend, we are stock piling our crab meat at the moment mmmm. some lovely new straters on the way.
2012-03-26Well all is good and we are finally up to speed with the new kitchen and restaurant layout, hoping the regulars like the new look!!! but at the end of day it is ultimately down to the food.We are having glorious weather here and on a long walk today we did a bit of foraging for wild garlic, fennel and some sea lettuce, beautiful Large John Dory at the moment however a little pricey but worth it, Oliver won't deal in undersized fish even minimum size!!!Some lovely new dishes soon for a la carte, we will keep ye posted.
We will open on 1st March 2012,
Fund raising dinner next thursday the 17th, looking forward to some great fun. We have an excellent value menu at €25.00. Our regular staff are all off that night so it is the parents off the school who wash up, serve the tables, prep in the kitchen under Olivier's supervision in the morning and on the night we have two teams of parents who do the service, one team on starters and desserts and the other on mains with Olivier!!! Master chef you don't know what you are missing!!!!
First of the pheasant tonight, yummy yummy !!!
November at last, looking forward to few days off this week and a new game menu starting the weekend of the 4th November.
PS. look what's back
hi all, first winter chill in the air this morning bringing kids to school, love it normally only for the fact that we didn't get a summer!!
We are focusing on the up comming gourmet festival in Kinsale this weekend,will start foraging soon for bits and pieces for the dispay on the table Saturday. We really enjoy this weekend but it is really alot of work for already tired bodies!!
On the food front we have been feasting on wild Irish Venison, yummmy yummy, paired with girolle mushrooms that Olivier's mum brought us from France which freeze very well.
Renovations finished, will open tonight aaaaah, hopefully all will go well, we will upload new photos soon.
Ps first of the wild Salmon for us tonight.
All going well with renovations, we hope all going well we will open next wednesday.
Renovations are wrecking my head!!!!!
Lovely Wild Turbot around at the moment.
Decided to change menu today and put back on oysters and duck, the weater is getting us down soooo cold for May but garden is thriving, will upload some photos soon.
We are currently open 7 nights which is good except it is hard to know which day is which!!!!
On the family front we are looking forwad to 1st Holy Cmmunion next Saturday ( as Gailge) and of couse the dinner that goes with it mmmmmm...... Oisin's favourite of Langoustines to start anyway the rest we will let ye know..
Website development and first day of school.!!!
First day of school jitters non existant for our little girl aaaah bless, wonder how we swing the lot sometimes, Hubby gone snorkelling to clear the head before service.
A morning off!!
Took a spin to Skibberean today to go snorkelling in Lough Hyne, what wonderful weather..
Winter finally here!
Finally time to slow down and concentrate on some game dishes.
Back to work for new season. Olivier working on menu as usual with loads of new receipes flying around his head. Looked at garden today, it took a beating after severe winter, hope all will be okay!
Going to re open tomorrow, just about finished menu!!
Had a cool mid term break with kids so thats it until next Christmas!!!
New season off to great start, spring has finally arrived.
Receipe: Dandoline saladYoung dandoline leaves (no flowers), season with a hint of garlic , fry off a little bacon, slice some pre cooked waxy potatoes and warm them with a little olive oil mix with the above and top off with a soft boiled egg .Hint; chef says John Dory is in prime condition at the moment, while flat fish are tending to spawn and can be a little spent, try to choose flat fish from deeper water as water temp colder than nearer to shore and fish not spawing as early as others.2011-04-13Not much happening at the moment, just chilling and getting ready for Easter.By the way we have decided to do a bit of renovations!!! watch this space.2011-05-03Well Easter has come & gone, fab weather here in Kinsale, spent a good few days at beach with kids, sea not too too cold but cold all the same!!Olivier got some time to go spear fishing (9mm wet suit for 40th birthday!!) and managed some lovely Bass and some Mullet.On the restaurant front we are getting some beautiful wild Turbot and John Dory and the Lobster season is in full swing. The garden is comming on nicely with some lovely herbs for garnish and seasoning..
We are easily located in central Kinsale on the street parallel with the pier.
48 Main Street, Kinsale, Ireland
Please browse some food and interior shots.
Olivier's starters are always creative and imaginative.
Kinsale oysters, mussels, lobster and crab feature regularly on our menus.
MEAT GAME & POULTRY
Our local butcher supplies quality Irish Lamb and Beef and our game when in season is from Skeenarinky.
We create all bake all our own desserts.