Epicurean
"a person devoted to sensual enjoyment, especially that derived from fine food and drink"
Alex Greene
For the sixth year in a row Deanes EIPIC has won the prestigious Michelin Star accolade!
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 five years he has been working in Deanes EIPIC delivering the freshest and most seasonal produce cooked to perfection.
- Elaine Hill Photography -
The food
Subtle flavours created using predominantly local, seasonal produce of the finest quality, delicately prepared and perfectly presented
SAMPLE A LA CARTE LUNCH MENU
FRI & SAT LUNCH
Snack
Bread & Abernethy butter
Tartlet, mushroom, bacon jam, brown butter, herb
£12
Chateau Franc-Cardinal 2016
Velouté, onion, cheddar dumpling, chive
£9
Paul Jaboulet Aine Secret de Famille 2018
Ravioli, lobster, crab, salmon, pickled mussel, spring onion, chilli
£15
G de Chateau Guiraud 2020
Whiskey roasted shorthorn beef, caramelised garlic, crown prince pumpkin, beef fat sauce
£33
Gran Pasas Monastrell 2019
Hake kiev, caviar, yeast, leek, squid ink, seaweed, tartar butter
£24
Vallet Freres Bourgogne Blanc 2021
BBQ soy, honey & miso roasted cabbage, garlic, preserved lemon, pickle lovage
£18
Domain de Triennes Merlot 2019
Chocolate soufflé, passionfruit, yoghurt, pistachio, sea salt
£9
Charles Hours "Uroulat" Jurancon 2019
Cheese, crackers, apple pectin
£16
SWEET SNACK
WINE GLASS
EIGHT POUNDS FIFTY
CHEESE
SINGLE: SIXTEEN POUNDS
SHARING: TWENTY TWO POUNDS FIFTY
SAMPLE TASTING MENU
ONE HUNDRED POUNDS
THURS - SAT DINNER
Smoked salmon, apple, potato
Beetroot, lovage, linseed
Shorthorn beef sausage, whiskey, chive
Cheese dumpling, sable, onion seed
Bread & Abernethy butter
Tartare of aged shorthorn, quail's egg, bone marrow, mushroom, endive
Sepp Moser 'Classic' Zweigelt 2022
Ravioli, lobster, crab, salmon, pickled mussel, spring onion, chilli
G de Chateau Guiraud 2020
Hake kiev, roast garlic, chicken jus gras, leek, squid ink, seaweed, tartar butter
Vallet Freres Bourgogne Blanc 2021
Seaview farm pork, crown prince pumpkin, gnocchi, pickled mustard seeds, rainbow chard
De Loach Reserve Pinot Noir 2020
Passionfruit, sheep yoghurt
Valrhona Guanaja 70% Chocolate, banana, caramel, mushroom, lovage
Henri Champilau Cremant de Bourgogne Authentique NV
CHEESE
SINGLE: SIXTEEN POUNDS
SHARING: TWENTY TWO POUNDS FIFTY
SWEET SNACKS
WINE GLASS
EIGHT POUNDS FIFTY
MENU SURPRISE
SEVENTY POUNDS
FRI & SAT LUNCH
& THURS DINNER
CHEF ALEX GREENE
presents the best of local
produce from today’s market
with wonderful moments of surprise
...
CHEESE
SIXTEEN POUNDS
WINE GLASS
EIGHT POUNDS FIFTY
SAMPLE VEGETARIAN MENU
ONE HUNDRED POUNDS
THURS - SAT
DINNER
Beetroot, lovage
Linseed, spiced courgette
Cheese dumpling, sable, onion seed
Soy mirin
Bread & Abernethy butter
Autumn salad
Sepp Moser 'Classic' Zweigelt 2022
Caulflower ravioli, fermented shiitake, spring onion, truffle
Peter Lehmann 'Wigan Riesling 2015
Tartlet, mushroom, brown butter
Chateau Franc Cardinal 2016
BBQ soy, honey & miso roasted cabbage, garlic, preserved lemon, pickle, lchive
Domaine de Triennes Merlot 2019
Passionfruit, sheep yoghurt
Valrhona Guanaja 70% Chocolate, banana, caramel, mushroom, lovage
Henri Champilau Cremant de Bourgogne Authentique NV
CHEESE
SINGLE: SIXTEEN POUNDS
SHARING: TWENTY TWO POUNDS FIFTY
SWEET SNACKS
WINE GLASS
EIGHT POUNDS FIFTY
Vegetarian Menu Surprise
Avaiable Upon Request
THE INCREDIBLE EDIBLE BOOK
Chef Alex Greene presents
his Great British Menu 2020
banquet winning dessert.
Celebrating 150 years of
British Children’s Literature &
inspired by local author Oliver Jeffers
book ‘The Incredible Book Eating Boy’.
This is available as an extra course after dessert
TWENTY FIVE POUNDS
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.
Contact
OPENING HOURS
FRI - SAT
LUNCH: 12.00-1.30PM
THURS - SAT
DINNER: 6.00-9.00PM
ADDRESS:
Deanes EIPIC
28-40 Howard Street
Belfast
BT1 6PF
Northern Ireland
Tel: 028 9033 1134
PRESS
For press enquiries please contact info@michaeldeane.co.uk
WORK
Interested in working or taking an internship at Deanes EIPIC?
If you feel you are the right candidate for DEANES EIPIC kitchen then please send your CV to eipic@michaeldeane.co.uk now highlighting all relevant experience & references.
KITCHEN
For enquiries regarding the kitchen please contact eipic@michaeldeane.co.uk
DINING ROOM
For enquiries regarding the dining room please contact eipic@michaeldeane.co.uk
GIFT VOUCHERS
Book Deanes Gift Vouchers here
Reservations: Reservations
Please note multiple bookings will not be honoured as one large party.
The maximunm party size accommodated is one table of six per service.
All guests must avail of the same menu.
To ensure the comfort and enjoyment of all our guests, we welcome all children aged 15 years and above.