Brown’s Restaurant and Champagne Lounge welcomes guests to an elegant environment – a sootihng combination of cream, brown and touches of gold with a contemporary and Art Deco mix of decor.
Well-placed oversized mirrors emphasize the simplicity of elegant surroundings – and a good use of patterned wallpaper behind the bar draws the eye as much as the welcome offerings.
And the menu? Chef Ian Orr and his team combine local and seasonal ingredients with a unique sense of inventiveness and influence of longstanding European cooking styles.
For example: start with seared foie gras with toasted Brioche, carrot puree and golden raisins or confit leg of Silver Hill duck with pumpkin puree, duck and potato terrine. Or perhaps handmade ravioli of Portavogie prawn, ginger, lemongrass and Thai curry cream.
But then there are the entrees – Roast filet of hake with creamed leeks, sauteed organic spinach and fresh Donegal crab; Slow braised shoulder of Lough Erne lamb with buttery champ, smoked bacon and cabbage or Pan seared filet of Green Castle monkfish with sauteed potatoes, leek, mushroom with lemon mayo and extra virgin olive oil. And don’t forget the sides: rocket and parmesan salad, baby boiled sage and lemon or chunky chips.
Shall I tempt you with dessert? Champagne and rhubarb jelly with orange shortbread or wild honey and lavender pannacotta with poached champagne rhubarb? Reading this menu immediately starts the hunger pangs – paired with the classic and friendly service of the staff and the chef’s team challenging themselves to make every dish, from chunky chips to multi-ingredient starter with the utmost care and devotion to blending the ingredients so they all get attentionf from the palate.
For foodies, a meal here is a celebration of all that is modern and trend-setting in Northern Irish cuisine – showcasing the best of Irish ingredients to any diner lucky enough to spend time over a meal.
For more information: Brown’s Restaurant