Stellar Flare. Festive Flourishes. Greene’s Current Set Menu. Based on outstanding local produce.

Stellar Flare. Festive Flourishes. Greene’s Current Set Menu

Based on outstanding local produce.

Cod

Greene's newly introduced Christmas set menu features several delicious festive options. For those who prefer to stick with their favourites, don’t worry—classic dishes like Steak on the Stone and Quigley Lamb Shank are still available.

We just happened to be at the menu’s unveiling last Tuesday, and we gave it a big thumbs-up. The food was outstanding, and while the portions were generous, we enjoyed the meal without feeling overly stuffed at the end.

Spiced beef

With a glass of Monte Cacada, an oak-aged Portuguese red blend, in hand and some delicious bread to nibble on, we examined the menu, which included three courses (plus a side) and coffee or tea for €59.00. They asked us to choose our dessert initially, and we paid special attention to that section!

For starters, one of the options was Turkey and Ham Hock Terrine along with Chicken Liver Pâté. CL was particularly keen on the traditional Cork Spiced Beet dish, a Christmas favourite in the area. Greene’s take on it elevated the dish with the beautifully presented beef, accompanied by pickles, celeriac remoulade, and Coolea cheese fondue—a fantastic combination!

Duck

Beetroot and Goat Cheese is a popular pairing in Cork City and beyond, especially with cheese from the local Ardsallagh farm. As always, Greene’s Head Chef, Nicolas Javier Alegre, added his own twist, resulting in the delightful Waterfall Farm Beetroot Risotto with Crispy Beetroot and Ardsallagh Goat Cheese. This dish definitely earns five out of five!

For my main course, I chose the Confit Duck Leg from the fabulous Skeaghanore Farm in West Cork. It came with Caramelised Red Cabbage, Colcannon Mash, and Cranberry Sauce, making for a beautifully dressed, festive meal packed with flavour.

Baked Alaska

Across the table was a beautifully cooked piece of cod, served with spinach and a creamy sauce. From a selection of seven sides, CL chose Colcannon while I opted for Fries.

Now, onto the sweet ending! They offer four tempting desserts along with an Irish Farmhouse Cheese Selection. My colleague chose the Orange Crepes Suzette, which featured orange sauce and mascarpone—a true gem worth trying.

Crèpe

Some restaurants may compromise on dessert quality, but not Greene’s. I highly recommend their Sticky Date Pudding with Toffee Brandy Sauce and Vanilla Ice Cream—a delightful treat. 

I skipped that this time and went for the Baked Alaska (Christmas Pudding and Brandy Custard Ice Cream), which brought a festive feeling in November. The ambience was enhanced by the waterfall flowing over the red sandstone outside the floor-to-ceiling windows, the cosy interior with its calm, warm lighting, and the friendly and efficient service throughout our meal.

Pre Service Calm in Greene's