A Warm Welcome and Stunning Food at Greene’s Restaurant

A Warm Welcome and Stunning Food at Greene’s Restaurant

Cod

Walk into the warm welcome at Greene’s on MacCurtain Street. Take in the plush new interiors, from cascading plants and luxurious velvet seating to eye-catching warm lighting. You have some marvellous food to come, served with a smile and attention to detail throughout your meal. 

We didn’t have a seat by the waterfall window, but we could still see the water streaming down over the red sandstone. Soon, though, we turned our attention to the menu, making our choices as I sipped a warming Bushmills Black Bush.

Nicolas Javier Alegre is the Executive Chef here, and he puts his own stamp on the menu! With his passion for culinary innovation and love for fresh, locally sourced ingredients, we feel we are in for a treat. That was confirmed by a stunning meal with no less than two “best-ever” moments, as the restaurant filled and the enjoyable evening continued.

The first was the Chowder with Ballycotton Fresh and Smoked Fish, Mussels, Clams, and Pana Bread (€11.00). Rich and creamy, the flavour was outstanding. It was a delicious warming dish on a fairly cold night. By the way, the servers’ attention to detail was well illustrated when ours brought a second spoon so that we could more easily share!

My second star dish then arrived, the Fish of the Day: Freshly caught cod: pan-fried and served with Peperonata, Samphire and Parsley Butter (€25.00). A simple dish but memorable. The flesh was pristine, white as buffalo butter, and the colourful and intense Peperonata enhanced its delicate flavours, while the Samphire added a little crunch and a little salt. 

By the way, Peperonata is an Italian vegetable stew typically composed of red bell peppers, tomatoes, and garlic.  

Across the table, CL gave the thumbs-up as she tucked into her English Market Chicken Supreme with a Wild Mushroom Rissoto. This is another simple yet superb local dish from Greene’s kitchen.  

CL was looking for a light dessert, and Greene’s had just the job: Seasonal Fresh Fruit, Mint Coulis, and Seasonal Sorbet (9.00), a perfect dessert when you’re stuffed to the brim but still want something sweet.

Chicken

I have to admit to being a little greedier and satisfying my sweet tooth with their cracking Sticky Date Pudding (9.00) with Toffee Brandy Sauce and Vanilla Ice Cream.

Steak on the stone is a feature here nowadays. We had already tried and enjoyed that on a previous visit. But there’s plenty more on the menu, and we are keen to return and try Quigley’s Lamb Shank with Colcannon Mash and Carrots. The Beef and Beamish Irish Stout Stew also tempts! Love to see what Chef Alegre does with those traditional dishes!

Sticky Date

 Greene's 22.10.2024