This weekās Tuesday Goodie Bag features
š½ Marcel
š½ Gullion at Killeavy
Our promotion of the week:
šµ Our biggest ever giveaway
Marcel
Marcel on the Belmont Road serves stunningly good dishes, cocktails & wines in a warm, contemporary venue, featuring a menu with a modern French slant.Ā
The snacks are not to be missed, including the deliciously oozy GougƩres, and the Mushroom Arancini under an avalanche of grated Parmesan. We also loved the Baguette with smoked butter, and the mild, buttery Nocellara olives.
The starters were also delicious; Smoked Haddock & Salmon Fishcake on fennel salad with tartare sauce, Moules MariniĆØre, Chicken Liver Parfait, and a sensational Egg Meurette: runny poached egg on brioche with mushrooms, bacon & a red wine sauce.
Our Main courses featured some wonderful French Bistro staples; the Steak Frites was cooked perfectly pink, and there were nods to Italy and California in the delicious, crispy skinned Seabass Cioppino with squid, mussels and prawns in a lightly spiced tomato sauce, and we also enjoyed our favourite Marcel pasta dish, a creamy, earthy Mushroom Rigatoni. The Marcel Burger was a meaty treat with a beef patty and braised beef smothered with smoked cheese & caramelised onion in a brioche bun.
To finish, the Apple Tart with vanilla ice cream was gorgeously crumbly, the intensely cocoa-rich Chocolate Delice was decadently moreish, and the Baileys Panna Cotta was a wobbly, boozy delight.
There are also Sunday Roast options available, and a Lunch and Pre Theatre Prix Fixe Deal all night Wednesday & Thursday, 1200-1500, & 1700-1800 on Fridays & Saturdays, and all day Sunday.
Gullion at Killeavy
Executive Chef Darragh Dooley set the stage with an introduction before the first course of our four-course āTaste of the Estateā menu with wine pairing, unveiling the culinary artistry that defines their kitchen.
Farm Manager Jamie Curran then guided us through the second course, sharing the farm-to-fork story behind each thoughtfully sourced ingredient.
The third course was a botanical delight introduced by Head Gardener SĆ©an Edgell, offering a glimpse into the seasonal treasures cultivated in the estateās lush gardens..
Lastly, the fourth course was presented by Estate Butcher Gareth Black, who illuminated the meticulous craft behind the exceptional meats sourced directly from the estate.
From Estate Dried Beef and Lough Neagh Eel, to Rostrevor Pigeon and Local Seafood, the delicious introductory plates led us to the main event; a beautiful Eatate Longhorn Beef Fillet with Beef Cheek Rillette & Truffle Jus, or a delicate Breaded Hake with Armagh Mushrooms, Beetroot, and a Buttermilk Sauce. Dessert was a Milk Chocolate Parfait with Smoked Pear, Ice Cream & Neary NĆ³gs Chocolate Sauce, followed by dramatically presented Petit Fours.
The event was an immersive experience, a journey that transcended the ordinary, where the landscape became an integral part of the culinary symphony on our plate.
Killeavy Castle Estate website
Our biggest ever giveaway
Coming this week when we reach 12,000 followers on Instagram and then weāll open our biggest ever giveaway worth over Ā£2000.
All you will have to do is follow us, like the post, comment and share.
We have 12 prizes to giveaway over 12 days.Ā
Restaurant Reviews NI & Tuesday Goodie Bag
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