Words: Shamim de Brún
Green Man Wines hasn’t served food since before the pandemic.
The space is tight, with a small kitchen. Up till this week, they had been focusing on cheese, charcuterie and tinned fish. Like many wine bars, they will be serving small plates of seasonal dishes. The most expensive of which caps out at twenty euros for the seared pork chop with blonde gravy, kale and mash.
The menu also features olives, almonds, and firm Irish favourite Padron peppers. There is also a scotch egg to covet and a roast courgette with miso bagna cauda served with a cured egg for dipping. Bagna cauda literally means hot bath. Here it refers to a dip made from garlic, anchovies, butter, and olive oil, usually served hot over a spirit burner, with raw vegetables.
By day, Green Man Wines is a wine shop. They drop in the tables in the evening and kick things off around 18:00. Customers can choose from their wide range of curated wines to drink in-house with a set corkage fee of fifteen euros.
The small space often gets very busy, or at least did pre panny dee, so booking is advised.
Elsewhere on CHAR: What Wine When