03/08/2026
What would Carole from Cork & Fork recommend from her own menu?
‘People should definitely try the crab linguine,’ she says, ‘and the trio of fish is always popular – three different fishes from the surrounding area.’
And for wine?
‘Bacchus from Polgoon, just up the road from us. The grape variety is known for its minerality. We also do their rosés, which are very nice, and their juices.’
Now we were this far in, there was no way back – we had to ask Carole about dessert.
‘That would be the ice cream, or the affogato (ice cream with espresso), topped with honeycomb from our own beehives.’
At this point, we lapsed into a silent, dreamy reverie – a kind of dessert-based Fantasia of fractal honeycomb and swirling ice cream.
Luckily, Carole picked up the conversation again.
‘We're currently expanding our hours and will run our food menu all day.
‘And we've got this beautiful new view.’ (The restaurant had showstopping new windows installed a few months back.)
And there’s more. The business has recently hired new staff, including manager Holly (far left in the pic featuring three people).
Soooo much going on at Cork & Fork.
Carole finished with an exciting bit of nuptials-related news.
‘We are hoping to host more weddings, due to the lovely view and feedback from other wedding events.’
We said our goodbyes, thanking Carole for her time and mooching up Market Jew Street, still dreaming about that honeycomb-topped affogato.
It will do that to you, Cork & Fork.
The menu, the food, and the restaurant itself, is looking amazing right now.
