The Seahorse Restaurant at the Grand Central Hotel has launched a new eight-course tasting menu which has been expertly curated by Executive Head Chef Damian Tumilty.
The acclaimed AA Rosette Award restaurant, is offering foodies an unforgettable culinary experience with seasonality, sustainability and the very best of local provenance showcased throughout each stunning dish on the menu, priced at £75 and £125 with wine pairings.

The new eight-course tasting menu at the Seahorse Restaurant features a range of dishes that highlight Damian's passion for bold flavours, exceptional locally sourced ingredients and inventive presentation.
Guests can look forward to courses such as Conway Farm Asparagus with Crispy Quail Egg; Spring Pea Panna Cotta, Crab and Caviar; Roast Sirloin of Moiled Irish Beef, Smoked & Peppered Brisket with Marrow Mash, Purple Sprouting Broccoli and Waggle Dance Honey Parfait, Bushmills Whiskey Sauce and Sheep Yoghurt Sorbet.

With 25 years of experience in the culinary industry, chef Damian is confident that the tasting menu will push new boundaries and further elevate the Grand Central Hotel’s five-star dining experience.

"We are excited to launch the Seahorse Restaurant’s first tasting menu offering guests eight unforgettable courses that have been carefully crafted to produce some of our most innovative and unique creations.
Each dish has been thoughtfully designed to take you on a culinary journey through the flavours and textures of our locally sourced ingredients and I can't wait for guests to experience it for themselves," Damian said.

“The Seahorse Restaurant's new tasting menu is the perfect choice for those looking for a memorable dining experience and savour some of the best cuisine that Belfast has to offer,” said Stephen Meldrum, General Manager of the Grand Central Hotel.

For more information about the Seahorse Restaurant and to make a reservation, please visit 
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