Restaurants, bars and hotels in the north feel the cold of caution, as fewer of us venture beyond school to go to work. At the time of reading, even this can be verboten. All the more reason for takeout to prepare, as I predict an increase in the food delivery business. And deliveries could be the way to go for restaurants not currently doing takeout. Think about it – Michelin starred takeaways from Ox, Muddler’s Club and Eipic.
es, I will have the remoulade and the velouté of dried lamb and celeriac with chestnuts, truffles and thyme to start; so could we have the Chateaubriand with salsify, parsley and miso, please? Fourty-five minutes? It is very good.
If The Seahorse made take out then they have the perfect menu for that. I understood that the new Shop & Savor menu was a smart device to get people to come early for a good bite of scran at affordable prices. A simple early bird menu available from 6:30 p.m. to 8:30 p.m. provided good timing for office workers, buyers, and anyone who wanted to avoid peak hours.
What I didn’t expect was how some of the best value for money in town. Three courses for £ 24 or two for £ 19.50 (food and wine pairing for each course at £ 4) are 90s prices.
Cheap prices can mean cheap cuts and smaller portions, but in this case, the savings were made possible by smart simplicity.
A choice of three starters, four main courses and cheese or two desserts means Executive Chef Damian Tumilty has tight control over ingredient costs, allowing him to come up with intriguing dishes including a duck stew with zita pasta.
He calls it a duck bolognaise because it looks like a: a rich tomato-based sauce; grated and tender duck meat; and small tubes of zita in a generous earthy serving, the flavors of duck are strong and welcome.
A salmon gravlax balances the cold, salty smoke with a dollop of pickled kohlrabi, nasturtium leaves and lemon mayonnaise. For volume, thick slices of very dark molasses bread sit in the center of the table.
Main courses include a blade of braised beef, roasted cod, roasted Irish chicken, and roasted cauliflower in curry.
The beef is a very large cockade of tender meat braised for 14 hours covered with a squall of gremolata made from sourdough breadcrumbs. It’s really good, the flavors enhanced by the fat allow it to infiltrate. The crunchy gremolata goes very well with this softness which brings crunch and bite.
Elsewhere on the plate is a croquette and the red wine juice is healthy. Underneath the meat are lightly poached kale leaves and broccoli.
Healthy, generous and very tasty, just what the doctor ordered on a dark Tuesday night as we wait for more grim public health news. There is a lot to be said for strengthening yourself with a good dinner.
The ambiance brings with it a slight touch of the last supper, for which I blame the advisor whose outlook is based on a simple strategy of eating, drinking, and having fun while there is still time. She has a glass of champagne (you never know where next will be) with her Irish chicken.
Her “ch” food group includes champagne, chocolate, crisps and chicken and she announces her approval and pleasure at the addition of champion tonight.
Our restaurants and bars need our support now more than ever and unless Dr Michael McBride and Minister Robin Swann tell you not to venture out, The Seahorse is your man for a quality after-work, after-work dinner. shopping or before the theater at remarkable prices.
The law project
Boutique and Savor Menu x 2 ………….. 48 £
Two glasses of wine …………………………… 8 €
Total ………………………………………… . £ 56
Grand Central Hotel, Bedford Street, Belfast. Phone. : 028 9023 1066
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