Northern Ireland Restaurant of the Year 2010 & 2014 Northern Ireland Fine Dining Restaurant of the Year 2016 & 2017
SERVED 12.00-4.00pm
(Dec. 6th -Dec. 24th, 2019)
(£5.00 advance booking fee per person)
Served with Oysters’ mini wheaten loaf
Spiced apple & raisin chutney with toasted brioche
Served with potato & wholegrain mustard salad with lemon & shallot dressing
Served with pickled beetroot, tomato & basil croutons
*Gluten-free bread available upon request
Horseradish & chive mash, roast carrot, carrot purée & braising juices
Apricot & sage stuffing, cranberry relish & roast gravy
Braised baby gem, baby onion, peas, bacon & curried butter
Served with chestnut & mushroom croquette & tarragon veloute
Served with ‘Ballyholey Farm’ spiced cauliflower & sage burnt butter sauce
All of the above served with a selection of seasonal vegetables & potatoes
Served with orange sorbet & hazelnut crumble
Brandy sauce & vanilla ice-cream
Served with vanilla sauce Anglaise & brandy ice-cream
Served with poached pear, Oysters’ honeycomb & lemon curd
Complimentary Petit Fours
SERVED 4.00-9.30pm
(Dec. 6th -Dec. 24th, 2019)
Served with Oysters’ mini wheaten loaf
Served with spiced apple & raisin chutney, toasted sourdough & venison pâté
Served with cucumber dill with lemon & shallot dressing
‘Ballyholey Farm’ Beetroot jelly, pickled beetroot & beetroot ice-cream
Served with pithivier of leg, curly kale & roast onion purée
*Gluten-free bread available upon request
Served with cranberry relish, apricot & sage stuffing, pigs in blankets & roast gravy
Served with chestnut & mushroom croquette with house-blended tomato relish
Served with roast venison pie, forest mushrooms, parsnip purée, kale & juniper jus
Served with celeriac (roasted & puréed), red cabbage & game jus
Savoy cabbage, white bean purée, roasted sweet potato & red wine jus
Served with crispy cod cheek, saffron potato, spiced cauliflower & bouillabaisse sauce
Served with celeriac purée, pickled beetroot & rocket salad
Served with ‘Ballyholey Farm’ spiced cauliflower & sage burnt butter sauce
All of the above served with a selection of seasonal vegetables & potatoes
Brandy sauce & vanilla ice-cream
Served with poached pear, Oysters’ honeycomb & lemon curd
Served with hazelnut crumb, poached cherry & blackberry sorbet
Served with sauce Anglaise & brandy ice-cream
Served with orange sorbet & Oysters’ cranberry shortbread
Complimentary Mince Pies