Lingering by the Waterfall at Greene's Tasting Lunch

Lingering by the Waterfall at Greene's Tasting Lunch

Lamb 

We started lunch in Greene’s last Friday with a glass of Prosecco. This was a rather special lunch, one with a tasting menu, and the bubbles were included. Based on local and seasonal produce, as is always the case here, it was superb from start to finish.

Pickled mackerel snack

And, as often happens here, it was the smaller elements that caught the attention of the taste buds:   the pickled dillisk with the monkfish, the Sweet Woodruff Kefir, the carrot purée with the lamb, the flecks of apricot with the Coconut White Chocolate. Of course, the major items, the fish and the meat were superb as well.

After the bubbles, the breads arrived. And then a selection of “snacks”: pickled mackerel with dillisk and wild garlic, Purple potato chip with paté and elderflower jelly, Beef beignets with oriental mayonnaise, and a Mexican cracker sandwich. All small, all perfectly formed, all easily dispatched.

The starter was a little bit bigger: torched mackerel, asparagus, shallot, herb velouté, cucumber oil, dill leaf and wild garlic flowers. Now we were up and running, flavours galore yet all combining superbly. Time then for a Lychee and Lime (with Matcha Tea powder) palate cleanser.

Torched mackerel

Our main fish course was next: monkfish with a creamy dashi, spinach and that outstanding pickled dillisk, dashi powder and also a small cube or two of Morteaux sausage. A perfect melange of textures and flavours, immaculately presented and faultlessly cooked.

By the way, you don’t get a written menu. The offering can change from day to day so your server will tell you exactly what’s on your plate. And our server did that with precision and good humour and if there’s an error in these paragraphs than I’ll hold my hands up.

Dessert

Sorbet time now. We got a Lemon Sorbet with salt and, in a separate glass, a mouthful or two of that amazing Sweet Woodruff Kefir. Amazing on its own but even more so, surprisingly so, in combination with the sorbet.

We got lamb two ways in in our mains: the shoulder was cooked low and slow, the chop was also perfectly cooked, loved the carrot purée and the grilled asparagus and carrot. Not a spud in sight and it wasn’t missed either as we happily murmured our way through this delightful combination.

“Two desserts,” our server announced. “One big, one small.” Woodruff and rhubarb were the main elements in a dish that included espuma, meringue and a ginger sorbet. Big yes but also light and, at this stage, eminently digestible!

The truffles (the “small” dessert!)  came with their excellent coffee. One was a Coconut White Chocolate perked up with those littles bit of apricot and the other was a Dark Chocolate juiced up with a drop of Jameson. Cheers to chef Bryan and to all the team at Greene’s. Quite a lunch!

• Quite often it pays to keep an eye on social media. I spotted somewhere a few months back that Greene’s were selling a voucher for this lunch at a 40% discount. I’m glad I pounced then!

Greene’s Restaurant 

48 McCurtain Street

Cork

021 455 2279