Carrickfergus has incredible views across Belfast Lough, an iconic Norman Castle overlooking a marina and a fascinating history, yet it has never really been viewed as a foodie destination. However, Luna on North Street is a revelation, and is set to change people’s perceptions of Carrick, and turn it into a culinary hot spot.
This pretty little bistro, decorated in neutral tones with blue features, seascapes and nautical themes creates a relaxed, informal atmosphere in which to enjoy dishes from a menu celebrating local ingredients and producers.
There’s a great selection of wines, beers & hand crafted cocktails, and we enjoyed a couple of St Patrick’s Day specials while we perused the menu.
Owner Neil made some fantastic suggestions and we loved the incredible seafood dishes which he recommended; Pan Roasted Scallops with a dulse butter emulsion, samphire, & white wine cream, and Salt & Chilli Squid with a Kerala curry mayo, rocket leaves, and a drizzle of charred lime to start our meal.
The starters were accompanied by Luna Focaccia, from superb local artisanal bakery Benchmark, served with a flavourful smoked curry butter, and a fantastic homemade tomato & chilli chutney.
We continued the pescatarian theme with a stunning Fish of the Day; beautifully cooked Hake with Comber potatoes, cavolo nero, mussels, and gorgeously tangy heritage tomatoes, and a Pan Roast Salmon with potatoes, samphire, & tender stem broccoli, topped with flakes of spiced crab and a wonderful citrus & caper butter. And what a different it makes when salmon is cooked on the bone: pink, moist and delicious!
Desserts were also terrific; a decadent Coconut and Toffee Tart with honeycomb and caramel, this treacle tart-style treat is a must for Bounty & Crunchie lovers everywhere!
And now we come to the cheese course: Manchego, Honey, Apple, Crackers and……Ground Coffee!? Yes, you read that correctly, and this was a unique and utterly addictive way to enjoy this Spanish sheep’s milk cheese. The sweetness of the honey and the bitterness of the coffee beans somehow paired perfectly with the slightly salty cheese. We’re sold!
To finish, creamy, dreamy Iced Irish Coffee with Draynes Farm ice cream!
Many thanks to Neil for the invitation to try chef Matt’s wonderful dishes, many of which were inspired by family recipes, and to the whole team at Luna for making our first visit such a pleasurable experience. It certainly won’t be our last.
LUNA FOCCACIA
Smoked curry butter, homemade tomato & chilli chutney
SALT & CHILLI SQUID
Kerala curry mayo, rocket leaves, charred lime
SALT & CHILLI SQUID
Kerala curry mayo, rocket leaves, charred lime
PAN ROAST SCALLOPS
dulse butter emulsion,
samphire, white wine cream
PAN ROAST SCALLOPS
dulse butter emulsion,
samphire, white wine cream
FISH OF THE DAY.
Hake with Comber potatoes, cavolo nero, mussels, and heritage tomatoes
PAN ROAST SALMON.
Comber potatoes, samphire, tender stem broccoli, spiced crab,
citrus & caper butter
Dessert.
Coconut and Toffee Tart with honeycomb and caramel!
Dessert.
Coconut and Toffee Tart with honeycomb and caramel!
Cheese.
Manchego, Honey, Coffee. Apple, Crackers.
Luna website HERE
