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
Coconut noodles with chilli & lime dressing
Couscous, Mediterranean vegetables, carrot & ginger dressing
Seasonal leaves, pickled & puréed beetroot, honey & mustard dressing
Served with apple & raisin chutney & herb croutons
Shallot purée & salsa verde
Peas, broad beans & braising juices
Served with onion ring, bacon, smoked cheese & fried egg. All served in a brioche bap
Served with Provencale vegetables & basil pesto cream
Battered cod, mushy peas & tartar sauce
(Side-order inclusive)
Crispy chicken glazed in ‘Hedgerow Honey’ sauce, served on a bed of noodles
Pan-fried strips of aged ‘Donegal’ beef with sautéed onions, mushrooms & pepper sauce, topped with creamy mashed potato & tobacco onions.
Cod fillet and sampi combo cooked in beer batter. Served with confit lemon & tartar sauce
Served with Mediterranean vegetables, basil couscous & organic tomato sauce
(Side-order inclusive)
Roast peppers, orzo pasta in a parmesan cream sauce
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)