Frae in the heart of Holywood features a menu which changes with the seasons, a relaxed ambiance, and an attentive vibe with locally sourced seasonal plates alongside an ever-changing wine list.
The fluffy Bara Bakehouse ciabatta was served with umami-rich, salty marmite butter. We then had “Jambons” with ham hock & Coolea, Smoked Haddock Fritters, crunchy Carrot & Caraway Crackers with Smoked Yogurt, and BBQ Celeriac with Coolwillow & dates. All utterly delicious.
Next, the Devilled Chicken Livers on toast were rich and earthy, and the fantastic vegetarian Jerusalem Artichokes with truffle honey were delightfully moreish.
We also loved the fresh Mackerel with beetroot, cultured cream & horseradish, and the dish of Trout with sprouting broccoli on a roe butter sauce was moist, pink perfection. .
All washed down with a stunning Portuguese Tinto Desafinado, and a few Ferraris (could this be our new favourite cocktail?) this was a simply outstanding food and drink experience.
