Beatrice Kennedy Deanes Restaurant
& Bar
34-40 Howard Street
44 University Road
Belfast BT1 6PF
Belfast BT7 1NJ
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028 9033 1134
028 9020 2290 g
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www.michaeldeane.co.uk
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www.beatricekennedy.co.uk

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signature dish
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Turbot & Bream. Crab Scented Risotto, White Bean,
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Flavour of Fennel, Harrissa & Lobster Oil
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This is a handy venue for shopping downtown or visiting the Grand Opera
Refreshingly unfashionable, this the nearby Botanic Gardens. Extremely
House. The city centre’s only Michelin star shines at Deane’s Restaurant and
cosy relaxed bistro with white linen tasty and prettily presented, dinner at
Bar. With an elegant, minimalist design, Deane’s flagship fine dining restaurant
tablecloths and pretty napkins is Beatrice Kennedy’s starts with dishes
effortlessly combines sophistication with modernism. Starter dishes range
usually thronged with local residents. such as seared foie gras with an apple
from artichoke velouté with smoked ricotta & chervil dumplings to John Dory
Right next door to Queen’s University, tart tartin and blue cheese dressing.
in crisped couscous with baked Piedmontes red pepper, olive polenta and basil
it’s particularly packed during the Main course options include crispy
tapenade crisps.
Festival season, when its early bird monkfish with chilli and peanut fried
menu makes eating out affordable. If greens, ginger and apple salsa aioli.
Mains are also modern, classic and locally inspired: try daube of Fermanagh
you go for Sunday lunch, you can walk End on their sticky toffee pudding or
beef, sweet carrot with horseradish, Bordelaise reduction & bone marrow or
off a delicious -course menu exploring another hearty dessert.
breast of Gressingham duck, hammed leg with parsnip & sage tart, chestnut
honey and vanilla.
££-£££ D3 Award Winning Mon - Sat Lunch 12 noon - 3pm, Dinner 6pm - 10pm
££ C7 Award Winning Tues-Sat 5-10.15pm, Sun 12.30-2.30pm & 5-8.15pm
Hot Tip:
Hot Tip:
Jim McCarthy
Winner of Best Restaurant 2008 in the
Derek Creagh
Chef/Proprietor
Excellent sides such as glazed sesame
Georgina Campbell 9th Annual ‘Awards for
Head Chef
carrots or slow roast garlic peppers,
Excellence’, firmly established as Ireland’s
“All our bread, desserts and ice-creams
“My experience working with mentors
and an imaginative vegetarian menu
longest running independent hospitality
are made on the premises.”
such as Heston Blumenthal and Charlie
also make Beatrice Kennedy’s stand
Awards.
Trotter has of course influenced how I
out from the crowd.
* Awarded the Michelin Bib
cook modern Irish food, but I never let
* AA Rosette
18
Gourmand annually since 2002
19
my food become too high-brow.”
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