Comfort and class as Greene's spring into summer with a new colourful interior and a new flavoursome menu.

Comfort and class as Greene's spring into summer with a new colourful interior and a new flavoursome menu. 

Dessert

With pessimism (mostly) seeping through the restaurant industry at the time, the last thing Cork diners wanted to hear last February was that Greene’s was closing, even if only for a renovation and a reboot. But that dark mood has been lifted in this restaurant at least when Greene’s reopened last week.

The pictures of the revamped interior were

eye-catching especially the warm lighting from the oversized opulent lampshades contrasting with the walls' darker colours. The result is a warm and inviting intimate space that sets the scene for the new menu and traditional Irish dishes. 

The menu and style of food at the new restaurant have been created to feature dishes with local producer-led hero ingredients as the focus of each dish. Diners can expect classic mains such as Beef and Beamish Stout Stew, English Market Chicken Supreme, and Quigley’s Lamb Shank served with traditional colcannon. 

Cod

Starters include Glenmar Scallops and Jack McCarthy’s Cork Spiced Beef. Greenes' new menu also offers ‘Steak On The Stone’ with three types of cuts that are seared and served on sizzling hot lava stone to cook to the diners liking. 

Nicolas Alegre,  Executive Chef at Greenes Restaurant, says, “We have been busy behind the scenes, reinventing the menu and watching the interiors come to life. The new menu features local, Irish suppliers forming a basis for what we want the food at Greenes to represent…  Every week, explore new additions to our menu, carefully crafted to highlight the season’s freshest ingredients”. 

Last Tuesday we took our chance to explore the plush new interiors, from cascading plants and luxurious velvet seating to the statement lighting that illuminates their culinary masterpieces. Oh by the way, their famous waterfall still runs, the sandstone rock now reflected in the colours of those mega shades! And the welcome and service is as good as ever with Ricardo Pinto heading up the Front of House.

Pate & Duck Leg Rillette

Soon though we turned our attention to the plates served by the calm, friendly and efficient staff. My opener was the Glenmar Scallops, served cold, with a lively and lovely Coriander and Lime Sauce, Chilli, Kohlrabi, and Crispy Quinoa. Bite-sized discs of scallop and kohlrabi lead the merry way. I cannot think I’ve enjoyed scallops more and that amazing combination really made those taste buds spring into action.

Same story at the other side of the marble-topped table where CL was singing the praises (much to the delight of the chef) of her Chicken Liver Paté and Duck Leg Rillette with an outstanding Tomato and Raisin Chutney, and toasted brioche as well.

Scallops

And she continued on her merry way with Cod (the fish of the day), perfectly cooked and accompanied by Peperonata, Samphire, and Parsley Butter.  

The wines were doing the business now.  CL had chosen the Pinot Grigio/Garganega blend by San Giorgio. A deliciously fruity wine, fresh and harmonious, elegant and crisp on the palate, and excellent with the cod.

Steak on the stone

Date DEssert

They have a long wine list with a few white and red available by the glass. I was lucky enough to decide on the Terra Mater Reserve Cabernet Sauvignon, loaded with black and red berries, spicy and subtle and perfect with the steak.

I just couldn’t resist ordering that steak, a prime fillet by Quigley’s, on a stone, a new feature here. The Chef sears the steak, and it is then served to you on a Sizzling Hot Lava Stone to cook to your own liking. You choose how you cook your steak, so every bite is as delicious as the first. All steaks are served with Mushrooms and Onion Rings, and House Fries. And no less than three House Sauces: Wild Mushroom, Creamy Brandy Peppercorn and Garlic Butter.

A five-second sizzle

Time then for something sweet and here there was no disappointment either. The most spectacular was the Seasonal Fresh Fruit Selection with a well-judged mint coulis and seasonal sorbet. Thumbs up from CL for that while I was quietly content with my decadent Sticky Date Pudding that came with a Toffee Brandy Sauce and Vanilla Ice Cream.

An excellent experience and we’ll be back again to try some of the other offerings in that tempting menu!

Greenes Info

Opening Hours
Tuesday to Friday 4 pm to 9:30 pm, Saturdays 3 pm to 10 pm and Bank Holidays Sundays

Tel: (021) 455 2279

Email: info@greenesrestaurant.com

Address: 48 MacCurtain Street, Cork

Check more details (including menus) at https://greenesrestaurant.com/