Thompsons Restaurant & Microbrewery

What’s your cut of choice? 🥩

▪️10oz Rib Eye, the most flavoursome of all the steaks. Cut from the foreribs, it is particularly tender with a central eye of fat giving plenty of marbling and rich meaty flavour. Recommended medium-rare by our chefs!

▪️8oz Fillet, cut from the tenderloin. This is the most lean and tender of all the cuts, with each mouthwatering bite falling apart as you eat it. Best enjoyed rare or medium for full flavour and tenderness.

▪️10oz Sirloin, the staple of the steak family! Cut from the loin and very versatile, being a well worked muscle it is slightly less tender than the other two cuts mentioned above but packs lots of flavour. Can be enjoyed from anything between blue to well done!

Why not pair your steak with a delicious red wine from our exclusive list, expertly chosen by our friends at 🍷

🎷 Get your Jazz weekend off to the perfect start!

Open from 12pm until late all weekend

35 day Himalayan salt dry aged premium steaks!

Our head chef has just portioned this weekends sharing specials, all ranging from 0.5kg up to 0.9kg! (Sharing optional!)

🥩 T-Bones
🥩 Côte de Boeuf
🥩 Sirloin on the Bone

Served with creamy mash, sautéed greens, peppercorn sauce & bone marrow butter!

Ask your server about our premium cuts, they will be happy to help!

We have the perfect space for you to celebrate, whether it is a birthday, staff party, we have got you covered!

Celebrate with us at Thompsons, Click the link in our bio to find out more!

We are open for lunch!

Treat yourself to our Cork Spiced Beef Sandwich, made with spiced beef, Coolea Cheddar, sautéed savoy cabbage, house pickles and dressing.

We have the perfect sides to elevate your steak here with us at Thompsons🥩

Have you tried our new menu yet? Click the link in our bio to reserve a table with us this week!

Another look at our launch night of our new steak-focused menu!

Want to try it for yourself? Click the link in our bio to reserve a table with us now.

All of our steaks are dry-aged in our Himalayan salt dry ager fridges for 29 days and then cooked to perfection in our Josper Oven 😮‍💨

Join us this weekend and try them out for yourself, click the link in our bio to book e a table with us!

Cotton Ball Classics

Try our Cotton Ball Classics tasting board with Kerry Lane Pale Ale, Lynch's Stout and Indian Summer Pale Ale, all for €11!

We are cocktail ready for the weekend 🍸

Make sure to pop into us this weekend and try one of our signature cocktails!

Our head chef Cormac getting prepared for our upcoming Cork on a Fork special menu night!

Have you gotten your tickets yet? Click the link in our bio to get yours now!

We have various delicious sides to pair with your steak 🥩

Want to try it for yourself? Make sure to click the link in our bio to get a ticket for our Cork on a Fork Special!

Today together with the Restaurant Association of Ireland and all industry members we ask for your support in our efforts to secure the reinstatement of 9% vat rate.
The future of our industry depends on 9% vat and it represents the difference between survival and closure for many. We don't want to see more restaurants closing!
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CORK ON A FORK SPECIAL

As a part of Cork on a Fork we will be showcasing our dry aged steaks at Thompson's which are hand selected by Jack Macarthy's of Kanturk and dry aged for 28 days in our Himalayan salt dry aging fridges. Our Chefs cook them in our Josper charcoal oven at 350-400 degrees to your liking before they are covered in our miso butter glaze and rested before serving. This event will cover a meal for two for €100 consisting of the following:

-Sharing steak tartare
-Sharing 600gr cote de boeuf with sauces and sides
-Sharing Thompsons Swissroll dessert
-Bottle of red or white wine.

Click the link in our bio to get your ticket now!

NEW LOOK. NEW MENU. NEW EXPERIENCE.

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Keep your eyes peeled 👀🥩🍷