Lunch Menu

Spring 2017

4/7/4 Lunch Menu

serving from 12 - 3pm Wednesday to Saturday

 

To start - 

Venison ; Piccalilli ; Juniper (venison scotch egg, picalilli, juniper mayo)

Goats Cheese ; Kohlrabi ; Grape (goats cheese mousse, kohlrabi, grape chutney, mustard frill, pickled green elderberry)

Salmon ; Rhubarb ; Yoghurt (rhubarb cured salmon, rhubarb textures, yoghurt paste)

 

To follow - 

Lamb ; Colcannon ; Cockles (confit lamb belly, colcannon mash, cockles in cider)

Sea Trout ; Kohlrabi ; Mussel (pan seared trout, pickled kohlrabi, cider mussel & leek puree)

Purple Broccoli ; Spelt ; Confit yolk & nettles (charred broccoli, spelt risotto, confit egg yolk, nettle)

 

To finish - 

Rhubarb ; Buttermilk ; Hibiscus (rhubarb textures, yoghurt & buttermilk pannacotta, white chocolate)

Hazelnut ; Chocolate ; Vanilla (chocolate & hazelnut brownie, vanilla ice cream)

Sea buckthorn ; yoghurt ; fennel(sea buckthorn curd, yoghurt sorbet, lemon fennel meringue)

 

All starters £4 ; All mains £7 ; All desserts £4

 

Please advise your server of any dietary requirements or food allergies when ordering - thanks

Share this Menu

Make an Online Reservation




© 2015 Brunel’s Restaurant. 9 Bryansford Road, Newcastle, County Down, BT33 0HJ Telephone 028 4372 3951 Email info@brunelsrestaurant.co.uk

Website designed by Harty Design