The Grand Central Hotel of Belfast has launched a new tasting menu by executive head chef Damian Tumilty at its Seahorse Restaurant.
The restaurant, which has an AA Rosette award, is now offering a new eight-course tasting menu.
With seasonality, sustainability and local provenance showcased throughout, the new menu features a range of dishes that highlight Tumilty's passion for flavours, locally sourced ingredients and presentation.
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The courses include Conway Farm asparagus with crispy quail egg; spring pea panna cotta, crab and caviar; roast sirloin of moiled Irish beef; smoked & peppered brisket with marrow mash purple sprouting broccoli and waggle dance honey parfait Bushmills Whiskey sauce and sheep yoghurt sorbet.
Tumilty said, "Our eight-course tasting menu is a carefully crafted selection of some of our most innovative and unique creations.
"It has been designed to take you on a culinary journey through the flavours and textures of our locally sourced ingredients and I can't wait for guests to experience it for themselves."
Stephen Meldrum, general manager of The Grand Central Hotel, said that the new tasting menu allows people to savour some of the best cuisine Belfast has to offer, and, "The new tasting menu from Damian is the perfect choice for those looking for a memorable dining experience and we can't wait to treat diners to an experience they will be talking about for a long time afterwards."
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