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Tapas are made for sharing


 

 

 

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Tapas are made for sharing


 

 

 

    Christmas Menu Now available call now to book your party Cookery demo 7 th Oct at the Potato festival 11am   Giants Causeway come join us Spanish Tortilla and Romesco Sauce Spanish Tortilla Ingredients * 1 medium onion, about 4 oz (110 g) * 275g/10oz small Maris pipers potatoes * 3 tablespoons olive oil * 5 large eggs * salt and freshly milled black pepper Method 1. First some points to note. The size of the frying pan is important: a base measurement of 20cm/8in diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan. 2. First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds - you have to work pretty quickly here because you don't want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible. 3. Next, heat 2 tablespoons of the olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil. 4. Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly - it's important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl. 5. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered. 6. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja - or with the following recipe fro Romesco sauce. Romesco Sauce Ingredients * 100g of roasted red peppers, from a jar or 3dried Nora Peppers soaked to rehydrate * 100g of almonds * 1 slice of white bread, stale * 1 garlic clove * 1 tsp paprika * 1 tbsp of sherry vinegar * 100ml of extra virgin olive oil * salt 1 Preheat the oven to 160°C/gas mark 3 2 Place the almonds and bread in the oven for about 10 minutes until the nuts are toasted and golden brown and the bread has dried out. Leave to cool 3 Place everything in a food processor and blend until you obtain a coarse consistency. Season to taste, adding a little more oil if you prefer a thinner sauce.                             .            

 

 

Christmas Menu Now available call now to book your party

Cookery demo 7 th Oct at the Potato festival 11am   Giants Causeway come join us

Spanish Tortilla and Romesco Sauce

Spanish Tortilla

Ingredients

* 1 medium onion, about 4 oz (110 g)
* 275g/10oz small Maris pipers potatoes
* 3 tablespoons olive oil
* 5 large eggs
* salt and freshly milled black pepper

Method

1. First some points to note. The size of the frying pan is important: a base measurement of 20cm/8in diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.

2. First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds - you have to work pretty quickly here because you don't want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible.

3. Next, heat 2 tablespoons of the olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.

4. Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly - it's important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.

5. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered.

6. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja - or with the following recipe fro Romesco sauce.

Romesco Sauce

Ingredients

* 100g of roasted red peppers, from a jar or 3dried Nora Peppers soaked to rehydrate
* 100g of almonds
* 1 slice of white bread, stale
* 1 garlic clove
* 1 tsp paprika
* 1 tbsp of sherry vinegar
* 100ml of extra virgin olive oil
* salt

1
Preheat the oven to 160°C/gas mark 3
2
Place the almonds and bread in the oven for about 10 minutes until the nuts are toasted and golden brown and the bread has dried out. Leave to cool
3
Place everything in a food processor and blend until you obtain a coarse consistency. Season to taste, adding a little more oil if you prefer a thinner sauce.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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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