New restaurant menu at Fitzwilliam Hotel Belfast

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.”

Fitzwilliam Hotel 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 a table 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.

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