Northern Ireland Restaurant of the Year 2010 & 2014 Northern Ireland Fine Dining Restaurant of the Year 2016 & 2017
Served with ‘Oysters’ house-baked mini Guinness loaf
Served with coconut & coriander noodles
Served with Asian slaw with chilli & ginger dressing
Served with herb croutons
Served with fig & apple chutney with toasted bricohe
Served with ‘Ballyholey Farm’ braised red cabbage
Served with onion ring, bacon, smoked cheese, fried egg & Oysters’ tomato relish. All served in a brioche bap
Served with lemon & tarragon barley & chicken veloute
Battered cod, mushy peas & chips
(Side-order inclusive)
Sautéed chicken with mushrooms, peppers, red onion, carrot & noodles in a chilli & honey sauce
Prime strips of aged ‘Donegal’ beef, onions & mushrooms in a creamy pepper saucce with truffle mash potato & tobacco onions.
Cod fillet and sampi combo cooked in beer batter. Served with confit lemon & tartar sauce
Served with sauce vierge
Baby gem lettuce, soft-boiled hen’s egg, bacon croutons & aged parmesan
(Please note that the ‘High Tea’ Menu is not available during month of December)