Epicurean
"a person devoted to sensual enjoyment, especially that derived from fine food and drink"
Alex Greene
Alex Greene is from Dundrum in the Mourne country in Northern Ireland. He began his cooking career in the Michelin Starred Deanes in 2007 and from there went on to work in Petrus by Gordon Ramsay, Claridge’s by Gordon Ramsay and The Cliff House in Ardmore, all Michelin Starred establishments. For the past year he has been working in Deanes EIPIC delivering the freshest and most seasonal produce cooked to perfection.
The food
Subtle flavours created using predominantly local, seasonal produce of the finest quality, delicately prepared and perfectly presented
Friday Lunch
3 Courses
THIRTY POUNDS
BREAD
abernethy butter
MACKEREL
smoked & cured mackerel, cucumber, fennel, sea buckthorn
OR
QUAIL
leg pastille, breast, salt baked swede, mushrooms, sherry vinegar
HALIBUT
jerusalem artichokes, young leek, lardo, roast bone sauce
OR
GLENARM SHORTRIB
24 hour cooked shortrib, lovage, carrots, garlic capers
BLACKBERRY
rose ice cream, blackberry brittle, candied petals
OR
CHOCOLATE
popcorn, peanut praline, cocoa biscuit, sea salt
VANILLA & PUMPKIN MACAROON
CHEESE £12.50
SHOT £5.95
GLASS £8.95
Sixty Five Pounds
BREAD
abernethy butter
MACKEREL
smoked & cured mackerel, cucumber, fennel, sea buckthorn
QUAIL
leg pastille, breast, salt baked swede, mushrooms, sherry vinegar
HALIBUT
jerusalem artichokes, young leek, lardo, roast bone sauce
THORNHILL DUCK
breast, chai spiced caramel, carrots, garlic capers
BLACKBERRY
rose ice cream, blackberry brittle, candied petals
CHOCOLATE
popcorn, peanut praline, cocoa biscuit, sea salt
VANILLA & PUMPKIN MACAROON
CHEESE £12.50
SHOT £5.95
GLASS £8.95
Vegetarian Sixty Five Pounds
BREAD
abernethy butter
TOMATOES
confit tomatoes, marinated fennel, cucumber dressing
TART
ceps, pickled chanterelles, celeriac, kale, truffle dressing
CAULIFLOWER
roast cauliflower, sherry vinegar, almond butter
ROOT VEGETABLES
salt baked heritage carrots & swede, spiced yoghurt, puffed grains
BLACKBERRY
rose ice cream, blackberry brittle, candied petals
CHOCOLATE
popcorn, peanut praline, cocoa biscuit, sea salt
VANILLA & PUMPKIN MACAROON
CHEESE £12.50
SHOT £5.95
GLASS £8.95
Wine
Sommelier, Didier Nyeceront, is on hand to help you select the perfect wine to pair with your food. Born in the Loire Valley, Didier has a wealth of in depth knowledge, experience and passion for his subject.
Wine Pairing
Domaine Fiumicicoli, Vermentino 2012 (Sartene, South Corsica)
Bolo, Godello 2012 (Valdeorras, Spain)
Fleurie, Grappin 2014 (Beaujolais, Burgundy)
Domaine de Pellehaut 2013 (Cote de Gascogne, France)
Domaine Garzon, Tannat 2013 (South Uruguay)
Trentham, Taminga 2013 (Murray Darling, South Australia)
El Candado, Pedro Ximenez (Jerez de la Frontera, Spain)
Muscateddu (Sartene, South Corisca)
SHOT £5.95
GLASS £8.95
Contact
OPENING HOURS:
Wednesday - Saturday Dinner 17:30 - 21:30
Friday Lunch 12:00 - 13:30
ADDRESS:
Deanes EIPIC
28-40 Howard Street
Belfast
BT1 6PF
Northern Ireland
Tel: 028 9033 1134
PRESS
For press enquiries please contact rachelmathews@michaeldeane.co.uk
WORK
Interested in working or taking an internship at Deanes EIPIC, please contact eipic@michaeldeane.co.uk
KITCHEN
For enquiries regarding the kitchen please contact eipic@michaeldeane.co.uk
DINING ROOM
For enquiries regarding the dining room please contact Bronagh Smith eipic@michaeldeane.co.uk
Reservations: