Sunday lunch with a difference at Greene’s Restaurant
Greene's restaurant has undergone many changes in the past year, but its commitment to local producers remains strong. New Executive Head Chef Nicolas Alegre and his team are putting a Spanish and South American twist on the menu, with stunning results.
Alegre is using local produce from Twomey's Butchers, Glenmar Fish, and Ardsallagh Cheese, and others, to create dishes that are both delicious and innovative. His Slow-cooked Twomey's Pork Belly with black garlic, hibiscus, cauliflower puree, and bechamel sauce is a must-try, as is his Glenmar Salmon Peruvian Tiradito with coriander oil, lime sauce, and onion salad.
Super Flavours and Textures
The flavours and textures in Alegre's dishes are simply superb. The pork belly is tender and juicy. The salmon is fresh and delicate, with a hint of spice from the coriander oil and lime sauce.
Tiradito: A Peruvian Dish with Japanese Influences
Tiradito is a Peruvian dish of raw fish, cut in the shape of sashimi, and served in a spicy sauce. It reflects the influence of Japanese immigrants on Peruvian cuisine. Alegre's Tiradito is a perfect example of this fusion cuisine, with its delicate salmon, tangy lime sauce, and crunchy onion salad.
Last Sunday we were back at Greene's, where the experienced Ricardo Pinto heads up the front-of-house staff, for lunch We were greeted warmly and our coats were taken and hung up for us. We were soon seated at our "usual" window seat, with its beautiful view of the waterfall.
We opted for the regular lunch menu, which is a four-course meal for €42.50. The same menu is also available as an Early Bird, but be sure to check the website for times.
We started with a delightful amuse-bouche of mini fish cakes with a lime sauce. This was a lovely surprise and it set the tone for the rest of the meal.
We also had the breads, which were served with a delicious honey butter with sweet pepper and lime. The breads, white and brown, were fresh and crusty, and the butter was the perfect complement.
The super flavours and textures just kept coming. My starter was the Slow-cooked Twomey’s Pork Belly (with black garlic, hibiscus, cauliflower puree, and bechamel sauce) while CL picked the Glenmar Salmon Peruvian Tiradito (with coriander oil, lime sauce, onion salad).
Both were absolutely top-notch. They looked so appetising and the promise was delivered.
The fried fish of the day was Cod and that was accompanied by Pil Pil Vasco (Basque) and Spinach. Quite a lovely piece of fish, the cooking was spot on. My pick was the Grilled Halloumi, seasonal vegetables, and curry (Ras el hanout grilled halloumi, Indian chickpeas, curry). Another beautifully presented dish and it didn’t flatter to deceive - very happy with it.
You can have a side with each of the mains and we enjoyed their Honey Roast Root Veg and Triple Cooked Fries. Rosemary Baby Potatoes and Buttery Mash were also available.
The Woodruff set cream pudding is a long-time favourite dessert here and is still on the menu! But this time, we choose the Burnt Basque Cheesecake, enhanced delightfully by blackberry textures.
A big thumbs up for the dessert (and the coffee) and for the meal in general! If you are looking for a four-course Sunday lunch menu that is a bit different from the norm, and is both delicious and affordable, I highly recommend you check this out!
The Lunch Menu
Ardsallagh Goats Cheese (with apricot, candy walnuts, roasted oats.
Slow-cooked Twomey’s Pork Belly (with black garlic, hibiscus, cauliflower puree, bechamel sauce.
Glenmar Salmon Peruvian Tiradito ((with coriander oil, lime sauce, onion salad). Vegetable Tisotto (with Aioli and vegetables).
Spanish Asidillo (with fresh mix lettuce and pickled vegetables).
Pan Fried Fish of the Day (Pil Pil Vasco, Spinach).
Striploin of Twomey’s Beef (Smoke Mash, Broccoli, Café de Paris Beef Sauce).
Grilled Halloumi, seasonal vegetables, curry (with Ras el hanout grilled halloumi, Indian chickpeas, curry).
Mint and Spinach Risotto (Stir-fry spinach).
Chocolate and coconut cream (dark Chocolate, Toasted Coconut, Dark Chocolate Sorbet).
Woodruff set cream pudding (Caramelised apple, oats, vanilla ice-cream)
Burnt Basque Cheesecake (Blackberry Textures).
Selection of sorbet
Freshly Brewed Tea or Coffee