Already well known locally for his work in Cork city - at The Stew Stores in Douglas and the Marina Market - Chef Tabrez Shaikh made his restaurant debut in Cobh in 2025, with the opening of the lovely Azure Harbour Bistro on the waterfront.
In the centre of the town yet with the harbour at its focus, it's a very attractive venue - both for the place itself and its warm ambience, and for the long opening hours which are a boon to visitors who are trying to fit a lot into their day. It's an appealing destination for residents arriving by ferry from across the harbour too - the last ferry returns from Cobh to Monkstown at 9.20pm, so the option of early dining is a big plus.
Chef Tabrez Shaikh's extensive experience has brought influences from a wide range of international cuisines, including the vibrant kitchens of the UAE, refined cooking in the UK and the rich culinary heritage of India - all of which contribute to his take on the evolving food landscape in Ireland. A glance at the menu will show how diverse the cooking styles are, but sourcing fresh produce locally is the common denominator, as explained in a statement on the website, where three highly respected suppliers - Ballycotton Seafood, McCarthys Butchers & La Rousse Foods - are named specifically.
Warm, efficient and informative staff with a good knowledge of the menu get things off to a good start and their enthusiasm for the food is carried through the meal, which adds a lot to the expereince.
House specialities (some of which have been brought over from The Stew Stores) reflect the wide ranging styles to be found here. The Bouillabaisse, the renowned rich and spicy fish stew associated with Marseille, is a particular favourite and Azure’s mix of Prawns, Mussels, Sole, Plaice, Saffron broth, rouille, and sourdough bread is really excellent, making a perfect choice on a first viist.Viisitors who bemoan the lack of Irish dishes on menus will be pleased to see some traditional offerings among the choices here, and also a number of dishes worked around a particular local ingredient. Oysters, for example, feature a starter of Rock Oysters with Lime and Fennel Granita and Kaffir Lime Oil at lunchtime while the evening menu may offer Oysters Rockefeller (with Saffron Cream Sauce, Dillisk Crumble and Dill Oil)
Main courses may include a refined yet quite traditional dish of Chicken with Parsnip Textures, Apple Gel, Chicken Crackling & Bone Marrow Jus, while Monkfish works well with robust flavours in Tandoori Monkfish with Curried Cauliflower Puree, Curry Leaf Oi & Ginger Emulsion)
The dessert menu tempts with classic Paris Brest (Filled Choux Pastry, Pistachio Ice Cream), the Caramel Dome (Biscotti Caramel Sauce, Salted Caramel Ice Cream) and more.
The carefully curated wine list may not (yet) include any Irish bottles, but the “Support local” philosophy certainly does extend to a whiskey selection that includes spirits from Irish Distillers in Midleton and West Cork Distillery in Skibbereen. You may also get local Murphy’s Stout on draught and Stonewell Cider, including their superb non-alcoholic edition, both in bottle.
Before or after your meal take time to a have a mosey around the town - aside from the Titanic Experience and the Cathedral, which are both very close by, it's an interesting place and full of history.
