Northern Ireland Restaurant of the Year 2010 & 2014 Northern Ireland Fine Dining Restaurant of the Year 2016 & 2017
(c – without mini loaf)
Served with Oysters’ mini wheaten & Guinness loaf
Lavender & ‘Donegal’ honey with ‘Ballyholey Farm’ beetroot
Spinach, parsnip purée & thyme jus
Baked oysters with breadcrumbs, parsley, garlic & bacon. Served with lemon dressing
(c – without onion ring)
Braised red onion, tomato & onion ring (£6.00 supplement)
Served with polenta, sun-dried tomato, basil & Parmesan sauce
Black kale, sweet potato purée, pomegranate & blood red orange dressing
Purple broccoli, carrot purée, pea, tarragon & bacon sauce
Samphire, fois gras potato cake, tomato & chive butter sauce
White & Dark Chocolate Mousse. Served with Pistachio Ice-cream
‘Donegal’ Honey &’Tyrconnell Whiskey’ Parfait. Served with Raspberry & Honeycomb
Redcurrant & Gooseberry Tart. Served with Sauce Anglaise & Vanilla Ice-cream