Wild ingredients will take centre stage at Greenes restaurant in Cork city on February 26. Chef Bryan McCarthy is teaming up with Eric Kavanagh of Cahernane House Hotel in Killarney to produce a six-course menu to mark the end of game season.
“Eric is one of Ireland’s best game chefs, and myself and the team at Greenes are delighted to be working alongside someone so renowned for their game cookery,” McCarthy said.
“The menu’s focus is on wild, foraged ingredients, offering something unique for our diners and allowing us to showcase our combined passion for this type of food.”
On April 2 the venues are reversed, with McCarthy travelling to Kerry to cook a spring-themed dinner with Kavanagh.
“I’ve known Bryan for years,” Kavanagh said. “I know our combined styles will make for two very special evenings for our guests.”
The wild ingredients dinner at Greenes is priced at €59 per person for six courses and a drinks reception, and kicks off at 6:30pm. Dinner and accommodation in Greenes’ sister venue, Hotel Isaacs, can be booked at a cost of €258 for two people sharing.
The prices are the same for the spring dinner in Cahernane House, and you can make reservations for both venues at greenesrestaurant.com.