Located in a converted mill and designed around the courtyard waterfall, Greene’s city centre restaurant serves up the best of local produce. When you see names such as Skehanore Duck, Jack McCarthy Black Pudding, Ballyhoura Mushrooms, Ardsallagh Goats Cheese, and Castletownbere Scallops, and with head chef Bryan McCarthy putting it all together, you can look forward to a delightful meal. Oh and do watch out for the Feather Blade of Hereford Beef!