What a treat to have been invited to The Fitzwilliam Hotel to enjoy head chef Dean Butler’s fantastic new menu. Working closely with local suppliers, Dean has created delicious dishes showcasing the highest quality ingredients.
The Restaurant at The Fitzwilliam Hotel, arguably one of Belfast’s best-kept secrets, has launched a brand-new menu featuring a range of mouth-watering dishes made with fresh, seasonal ingredients.
Executive Head Chef, Dean Butler, said: “Our menu is all about the incredible local produce that we have in abundance here across Ireland. Our commitment to local suppliers also supports the hotel’s sustainable culture, and we are proud to work with the best local farmers and food producers.”
Producers include the award winning Lisdargen Butchery, Omagh, which supplies the restaurant with the finest beef, pork and chicken.
Dean continued: “Lisdargen also supplies us with sausages, bacon, sugar pit pork loin and spatchcock chicken, which we expertly prepare and cook to allow the natural flavours to come to the fore.
“Some of my personal favourites include the Fillet of Northern Irish Beef Carpaccio, Truffle Oil, Parmesan Shavings and the flavoursome 28 day aged (30oz) Northern Irish Cote De Boeuf Ribeye Steak (to share) with Triple Cooked Chips, choice of two sauces, Yorkshire Pudding, Roast Tomato. The quality of the produce speaks for itself.”
The restaurant sources seafood from Ewing Seafood, Keenan’s Seafood and mushrooms from Hearty Growers.
Dean continued: “Seafood lovers can enjoy our Grilled North Atlantic King Prawn, Garlic, Chilli, Chorizo, Focaccia. We also serve Grilled North Atlantic Seabass, Saffron, Leek, Risotto.
“We source our mushrooms from Hearty Growers in east Belfast who are known for their innovative and sustainable work with local communities.”
The menu features influence from France, Spain, Italy, Greece and India however the core of each dish is sourced here in Ireland, continued Dean.
“Dishes like Tandoori Rockvale Spatchcock Chicken, Riata, Naan, Lemon & Herb Rice and our 28 day aged (30oz) Northern Irish Chateaubriand Steak, served with Triple Cooked Chips, choice of two sauces, Yorkshire Pudding and Roast Tomato are just some of the internationally inspired dishes.
“Our whole menu has been a labour of love, very thoughtfully curated to reflect the current trend for delicious, hearty food, cooked with simplicity. Food provenance is a big consideration for us, so we have used suppliers from Ireland where possible in every dish.”
The restaurant has embraced feedback from regular diners and created a diverse menu for all tastes.
“We have fabulous options for vegetarians, vegans, pescatarians, and those who are gluten free. We have an amazing oyster mushroom steak for vegans, served exactly like our steaks with pepper sauce, onion rings and chunky chips. We have an impressive menu dedicated to vegans, and many of our dishes can be prepared gluten free.
“As well as our main menu, we also have a pre-theatre option which is perfect for guests coming straight from work, or those visiting the Grand Opera House next door”, concluded Dean.
To book at table contact the hotel on +44 2890 442 080 or click https://www.opentable.co.uk/r/the-restaurant-at-the-fitzwilliam-hotel-belfast. The Fitzwilliam Hotel’s restaurant is open for dinner 7 days per week from 5pm – 9pm.
After a champagne reception, we were seated in the gorgeous private dining room, to enjoy six fabulous courses. Starting with a pillowy Sourdough Fougasse, flavoured with Parmesan & Garlic, the meal continued with a Traditional Organic Scotch Egg with Homemade Brown Sauce, or a Pear, Candied Walnut, Rocket & Cashel Blue salad for vegetarians.
We loved the Grilled North Atlantic King Prawns with Garlic, Chilli, Chorizo, & Focaccia, and the main event, a 28 day aged Northern Irish Fillet Steak with Pomme Anna Fries, Parmesan, Truffle, Buttered Heritage Carrots & Homegrown Thyme was cooked to perfection. The pescatarian option was also excellent; a crispy-skinned Grilled Seabass on Saffron Risotto with leeks.
Dessert was a moist Warm Chocolate & Hazelnut Brownie, with Vanilla Ice Cream, and a Selection of Irish Artisan Cheese with Frozen Grapes, Quince Jelly, & Crackers
Accompanied by fine wines, great cocktails, and wonderful company, this was a delightful evening highlighting the excellent hospitality and terrific new menu at The Fitzwilliam, Belfast.
Thank you to the The Fitzwilliam team and to Elevator PM
