Greenes Restaurant shines a spotlight on local Cork producers with new Winter Season Menu

Multi-award-winning Greenes Restaurant in Cork City is showcasing local produce by collaborating with local Cork producers on a new special Winter season menu.

The team at Greenes Restaurant recognises the uniqueness and quality of the outstanding ingredients that are available in Ireland and work in tandem with the best Irish food producers year-round to create menus that are devoted to local, seasonal, foraged and organic ingredients.

This festive season, executive head chef Bryan McCarthy has devised a new menu, which offers beautifully presented dishes showcasing superb Winter season produce from across Ireland, with a particular focus on Cork.

Bryan McCarthy said: “The food and ethos at Greenes is focused on promoting local ingredients, as well as on applying innovative techniques in cooking with them. It’s very important to us that we are always working with the fantastic food producers and foragers we have here in Cork to create something special. With our new Winter season menu, we want to highlight the best seasonal ingredients that are available right here on our doorstep and shine a spotlight on the wonderful people behind these ingredients.”

The arrival of game season is also embraced by Greenes’ new menu, which offers a selection of stand-out game dishes, including Ballinwillin Organic Farm Venison, farmed by Pat Mulcahy in Mitchelstown, which is served with celeriac, preserved elderberry, apple and chocolate, and wild Irish pheasant with pickles, blackberry, chanterelle mushroom and lemon thyme, which is made using Ballyhoura mountain mushrooms and vegetables from Richard’s Little Organic Farm in Mallow.

Diners can also expect dishes, such as Union Hall seared wild Irish halibut with Jerusalem artichoke, baby leek, mussel sauce and sea spaghetti with leeks from Kilbrack Organic Farm and sea vegetables foraged by Monica Gonzales, and Killenure dexter beef served with smoked potato, onion, black cabbage and Ballyhoura mountain shiitake mushroom jus.

For dessert, diners can indulge in dishes that offer the ultimate taste of Cork, such as tarte fine of apple and almond made with apples from Kilbrack Organic Farm, paired with rare apple ice wine from Killahora Orchards in Glounthaune, and served with vanilla ice-cream and jersey custard made with milk from Midleton milk producer Dan Ahern.

An extensive wine list is carefully chosen by Greenes’ manager and sommelier Frank Schiltkamp to accompany the menu.

Greenes is listed in the McKennas’ Guides’ 100 Best Restaurants in Ireland 2018 and 2017. It won Best Restaurant in Cork at the Irish Restaurant Awards 2017 and Best Restaurant in Munster at the Food & Wine Awards 2016.

Greenes Restaurant is part of a family of connected venues, together with Hotel Isaacs and Cask bar, with beautiful period architecture, adjoining one another on MacCurtain Street in the Victorian Quarter of Cork City.