The Great Room Restaurant

Sample Menu Starters: Handmade cavatelli pasta, confit duck leg, baby onion Dressed Kilkeel crab, taramasalata, kohlrabi, lovage emulsion Seasonal game pâté en croute, Savora mustard, celeriac remoulade Twice baked Coolattin cheddar soufflé, quince and toasted hazelnut Mains Fish of the Day, toasted fregola, chorizo, smoked mussels Thornhill duck breast, Paimpol bean cassoulet, choucroute Irish venison haunch and faggot, creamed cabbage, artichoke Lisdergan beef fillet, salt baked celeriac, mushroom purée, truffle jus (£9.50 Supplement) Desserts: Profiterole swans, vanilla ice cream, warm chocolate sauce Caramelized apple and quince, yuzu crémeux Poached pear, cardamom crumble, lemon compote Selection of Irish and French cheese

When we first opened our doors at The Merchant Hotel, we were excited to reintroduce our sumptuous afternoon tea to the city of Belfast after decades of absence. Since then, our quintessential afternoon tea has garnered a reputation as a “must do” experience to enjoy when visiting the city. We don't claim to have invented afternoon tea, but we are proud to say we have perfected it. The breath-taking surroundings of The Great Room Restaurant boast a wealth of original Victorian features. This complements the refined and discreet service, welcoming atmosphere and decadently delicious afternoon tea. Merchant Afternoon Tea £44.50 Prosecco Afternoon Tea £51.50pp Cocktail Afternoon Tea £54.50pp Champagne Afternoon tea £57.0pp

Our exquisite six course tasting menu in The Great Room Restaurant is a must try experience for any foodie Each course has been prepared using the finest local ingredients to showcase the best in season flavours. Enjoy a delectable add on £55pp wine pairing alongside each course which have been expertly chosen by our head sommelier. AMUSE SEASONAL GAME PÂTÉ EN CROUTE Savora mustard, celeriac remoulade GLENARM SMOKED SALMON Heritage beetroot, verjus, buttermilk SEARED LOCAL SCALLOPS Young leeks, autumn truffle emulsion, roe sauce LISDERGAN BEEF FILLET Salt baked celeriac, mushroom purée, truffle jus QUINCE, PEDRO XIMÉNEZ, LEMON Mascarpone, almond sponge, espresso GUANAJA CHOCOLATE CRÉMEUX PETIT FOURS