Roscoff Shu Restaurant
Brasserie
253 Lisburn Road
Belfast BT9 7EN
7-11 Linenhall Street
028 9038 1655
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Belfast BT2 8AA g
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www.shu-restaurant.com
028 9031 1150
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www.therankingroup.co.uk
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signature dish
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Foie Gras parfait with fig chutney and toasted date & walnut bread
Modelled on the original Roscoff, itself accessible to a wider audience
A popular restaurant in an attractive this with sensitivity and intelligence
which earned Paul and Jeanne Rankin with well-judged menus of simple
Georgian terrace on the Lisburn Road, to produce food which inspires and
a Michelin star, and triggered Paul’s brasserie food - classic loin of lamb, where you will also find a fantastic reassures in equal measure. If you prefer
celebrity career, the new Roscoff is ragout of seafood, roast pheasant range of boutique shops, Shu is perfect exquisite simplicity, then the à la carte
a response to popular demand from breast and almont crème brûlée for ladies who lunch. That said, it also provides deft renditions of say, ham
former clientele, who missed the among more modern choices. Located attracts plenty of business people hock and lentil terrine or brill with roast
classic French experience Roscoff behind the City Hall, its new central
who enjoy its calm surroundings by Portavogie prawn risotto and shellfish
provided. Adopting a softer approach location makes Roscoff Brasserie
day, and a mixed crowd of revellers sauce. If you want to be charmed even
with table cloths and luxury fittings, perfect for business lunches, as well as
and romancers who prefer its night more, then you are strongly advised to
the new Roscoff Brasserie also makes pre and post show suppers.
time sparkle. Shu’s confident chef has choose the specials, which give full rein
Michelin experience and combines to this kitchen’s spell-binding potential.
£££ D3 Award Winning Mon-Fri 12-2.15pm, Mon-Sat 6-late
££ A8 Award Winning Mon-Sat 12 noon-2.30pm & 6-10pm
Hot Tip: Paul Rankin
Hot Tip:
Brian McCann
Patron Chef
Specials such as ravioli of local wood pigeon and foie
Head Chef
Feeling flush? Buy some of Peter
gras with game consommé and fresh truffle are also
Anderson’s funky artwork on display at
“It was the love of French food and
testament to a focus on fine ingredients, sourced
“We cook seasonally. Local strawberries
might come in a chilled soup in the
Roscoffs Brasserie.
the French dining experience that
from local gamekeepers and Parisian markets.
summer season only. In the winter we
sparked off my interest in cooking.”
* AA Best Seafood Restaurant in Ireland 03/04
have local game – woodcock, red leg
2 AA Rosettes
partridge, teal, snipe, and pheasant all
24
Food and wine magazine
with seasonal garnishes.”
25
“Best restaurant in Ulster 2006”
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