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Tapas are made for sharing


 

 

 

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Tapas are made for sharing


 

 

 

 Tonights specials Turbot with Lobster , Cucumber and Dill Beurre Blanc   Fresh Mackerel fillets with Tomato essence salad ,Lemon hummus and Pan Tostado Valencian Crab and Lobster Fideua  Cookery demo for the Salmon and Whiskey festival. For the stock 6 tomatoes, grated 3 garlic cloves, skins left on, crushed 2 onions, roughly chopped 2 dried ñora peppers Crab or lobster stock made from the shells of the crustacean 1.5 litres/3¼ pints boiling water 1 lemon, juice only pinch salt   Fideua Paste 3 cloves of garlic 1 bay leaf ½ teaspoon of saffron 10 pepercorns ½ teaspoon saffron 2teaspoon salt 2 tablespoons of Broighter Rapseed oil Toast one garlic clove in oil with the bay leaf and the Rapseed oil . Add to a mortar and pestle and crush with the rest of the ingredients For the fideuà 4 tbsp olive oil 1 whole Crab cooked and 1 whole lobster cooked 400 gms North Coast smoked Salmon 2 onions, finely chopped 4 garlic cloves, finely chopped 200 gms Corndale Chorizo 2 dried ñora peppers, finely chopped (available from Spanish delicatessens and online specialists) or Tinned Roastedred peppers 500g/1lb 2oz short vermicelli noodles (called 'fideo' in Spain) 2 tbsp smoked paprika salt and freshly ground black pepper Broighter rapseed oil To accompany your Fiduea Lacade Brewery “West Bay Citrus ale”  Craft ale. Method 1.     For the stock, place the grated tomato skins in a large saucepan, reserving the flesh for later, with the rest of the stock ingredients and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 30 minutes. Strain the stock and reserve the liquid. 2.     Heat the remaining oil in the frying pan, add the onions and fry for 3-4 minutes, or until softened. Add the garlic, tomato flesh , Nora peppers and Chorizo  and continue cook over a low heat for 6-7 minutes.. 3.     Add  the noodles, mix well, and continue to cook for a further 2-3 minutes, or until the noodles are covered in the oil. Sprinkle over 1  teaspoon fideua Paste. 4.     Pour in the stock  and bring the mixture to a simmer. Simmer for 5 minutes cover with a lid or tin foil. 5.     Add the Crab and Lobster  to the pan and simmer for a further 5 mins recover,  Season, to taste, with salt and freshly ground black pepper, Put under a grill to toast the noodles.. 6.     Garnish with lemon wedges and spoon onto serving plates and Serve with a lovely summer Lacada Brewery “West Bay “ Craft ale.   The Dubai Duty Free Irish Open 2017 hosted by the Rory Foundation Portstewart, July 06 to July 09 We are delighted to announce that The 2017 Dubai Duty Free Irish Open, hosted by the Rory Foundation, will return to Northern Ireland this summer. Providing yet another stunning backdrop to this prestigious tournament 6 - 9th July, will be the picturesque Portstewart Golf Club. Although the first time the tournament will be held in Portstewart, in recent years The Irish Open is no stranger to Northern Ireland. In a land ‘Made for Golf’ Portstewart will join the ranks of our elite clubs Royal Portrush (2012) and Royal County Down (2015 ) to host the tournament. Set on Northern Ireland’s stunning Causeway Coast, Portstewart features three 18-hole layouts, with the Des Giffin-designed Strand Course, considered the jewel in the crown. Enhanced in 1986 on natural links land known as ‘Thistly Hollow’, the Strand Course has hosted numerous amateur tournaments including the 2014 Amateur Championship, which was won by Bradley Neil. Tickets For Irish Open tickets 2017 go to www.dubaidutyfreeirishopen.com/tickets We will open late for those Golfers who would like to attend the golf and return to your hotel to relax before enjoying a lovely evening in our relaxing restaurant. Reservations can be made by completing the online reservation form at the end of this webpage or calling 02870824110. Ask for Sean             .            

 Tonights specials

Turbot with Lobster , Cucumber and Dill Beurre Blanc  

Fresh Mackerel fillets with Tomato essence salad ,Lemon hummus and Pan Tostado

Valencian Crab and Lobster Fideua  Cookery demo for the Salmon and Whiskey festival.

For the stock

6 tomatoes, grated

3 garlic cloves, skins left on, crushed

2 onions, roughly chopped

2 dried ñora peppers

Crab or lobster stock made from the shells of the crustacean

1.5 litres/3¼ pints boiling water

1 lemon, juice only

pinch salt

 

Fideua Paste

3 cloves of garlic

1 bay leaf

½ teaspoon of saffron

10 pepercorns

½ teaspoon saffron

2teaspoon salt

2 tablespoons of Broighter Rapseed oil

Toast one garlic clove in oil with the bay leaf and the Rapseed oil .

Add to a mortar and pestle and crush with the rest of the ingredients

For the fideuà

4 tbsp olive oil

1 whole Crab cooked and 1 whole lobster cooked

400 gms North Coast smoked Salmon

2 onions, finely chopped

4 garlic cloves, finely chopped

200 gms Corndale Chorizo

2 dried ñora peppers, finely chopped (available from Spanish delicatessens and online specialists) or Tinned Roastedred peppers

500g/1lb 2oz short vermicelli noodles (called 'fideo' in Spain)

2 tbsp smoked paprika

salt and freshly ground black pepper

Broighter rapseed oil

To accompany your Fiduea Lacade Brewery “West Bay Citrus ale”  Craft ale.

Method

1.     For the stock, place the grated tomato skins in a large saucepan, reserving the flesh for later, with the rest of the stock ingredients and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 30 minutes. Strain the stock and reserve the liquid.

2.     Heat the remaining oil in the frying pan, add the onions and fry for 3-4 minutes, or until softened. Add the garlic, tomato flesh , Nora peppers and Chorizo  and continue cook over a low heat for 6-7 minutes..

3.     Add  the noodles, mix well, and continue to cook for a further 2-3 minutes, or until the noodles are covered in the oil. Sprinkle over 1  teaspoon fideua Paste.

4.     Pour in the stock  and bring the mixture to a simmer. Simmer for 5 minutes cover with a lid or tin foil.

5.     Add the Crab and Lobster  to the pan and simmer for a further 5 mins recover,  Season, to taste, with salt and freshly ground black pepper, Put under a grill to toast the noodles..

6.     Garnish with lemon wedges and spoon onto serving plates and Serve with a lovely summer Lacada Brewery “West Bay “ Craft ale.

 

The Dubai Duty Free Irish Open 2017 hosted by the Rory Foundation

Portstewart, July 06 to July 09

We are delighted to announce that The 2017 Dubai Duty Free Irish Open, hosted by the Rory Foundation, will return to Northern Ireland this summer. Providing yet another stunning backdrop to this prestigious tournament 6 - 9th July, will be the picturesque Portstewart Golf Club. Although the first time the tournament will be held in Portstewart, in recent years The Irish Open is no stranger to Northern Ireland. In a land ‘Made for Golf’ Portstewart will join the ranks of our elite clubs Royal Portrush (2012) and Royal County Down (2015 ) to host the tournament.

Set on Northern Ireland’s stunning Causeway Coast, Portstewart features three 18-hole layouts, with the Des Giffin-designed Strand Course, considered the jewel in the crown. Enhanced in 1986 on natural links land known as ‘Thistly Hollow’, the Strand Course has hosted numerous amateur tournaments including the 2014 Amateur Championship, which was won by Bradley Neil.

Tickets
For Irish Open tickets 2017 go to www.dubaidutyfreeirishopen.com/tickets

We will open late for those Golfers who would like to attend the golf and return to your hotel to relax before enjoying a lovely evening in our relaxing restaurant. Reservations

can be made by completing the online reservation form at the end of this webpage or calling 02870824110. Ask for Sean

 

 

 

 

 

 

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Fully licensed restaurant

AWARD WINNING RESTAURANT 2015 and 2016

Trudy and Sean Brolly opened the Restaurant in 2015 after following long careers in Catering and Trudy bringing her love and passion of Spanish cooking to Ireland after spending 19 years in Spain. Also with Sean's interest in Wines and Sherries they make a great team.

Quality restaurant on the north coast of Ireland close to the Giant's Causeway in the seaside town of Portrush. With a great selection of wines and local beers . Serving fresh local seafood and freshly prepared dishes using locally sourced produce. In a relaxed and friendly atmosphere. Also accommodating vegetarian, vegan and gluten free dietary requirements. Childrens menu available.

Lunch at Ocho tapas

3 TAPAS FOR £9.95

Dinner at Ocho tapas

OCHO TAPAS menu A la carte

Early bird 3 Tapas £10.95

Check out our daily specials

Great selection for vegetarians and Gluten free

Cocktails @ OCHO

Children's menu £5.95
 

Oops I dropped the Pie . Magazine shot for "yes Chef "

Ballinteer Quails eggs with Morcilla Pintxos

Ballinteer Quails eggs with Morcilla Pintxos

Rape con saffron y patatasMonkfish with Saffron potatos

Locally Foraged Wild Garlic Bunyols de Bacallo "Cod Fritters" with Cod Loin and Wild Garlic dressings

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About Ocho tapas BISTRO


COME SHARE SOME TAPAS

About Ocho tapas BISTRO


COME SHARE SOME TAPAS

After another long lunch in Southern Spain we decided to bring a taste of Spain to the North Coast. We have chosen some of our favourite Spanish dishes to offer a taste of sunshine. Spanish Tapas had a humble beginning as barmen used to place a piece of bread on the wine glass to keep it cool and fresh.  Today it is one of the most inventive ways to enjoy a selection of food. We have chosen a selection to suit all tastes. 
 

Join us for a glass of wine and a tapa and bring a little sunshine to your day.

View the full menu →

View our lunch menu →

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History of Tapas


History of Tapas


A BRIEF HISTORY OF TAPAS

The word Tapa means Lid in Spanish, it is thought that this originally referred to a piece of bread that was placed on top of a glass of sherry to keep the flies away.
This was often served with a slice of cheese or ham and so the tradition began.Today the range of Tapas dishes are astounding and reflects the diversity of ingredients in Spain. At Ocho we source most of our raw ingredients locally but some ingredients such as Morcilla, Jamon Serrano and Padron Peppers can only be sourced in southern Spain and Sobrasada which is from Mallorca.

 WHAT ARE TAPAS?

In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated cuisine. Patrons of tapas can order many different tapas and combine them to make a full meal, we recommend 3 or 4 per person. The dishes will not arrive to the table at the same time to give you time to share, talk and relax. If you would like your Tapas to arrive at the same time please advise us and we will be glad to accommodate you. 

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