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
LUNCH MENU
2 COURSE
TWENTY NINE POUNDS
3 COURSE
THIRTY FIVE POUNDS
THURS - SAT LUNCH
Snack
Bread & Abernethy butter
Tuna, cucumber, ponzu, chilli, wasabi, sesame, lime
Peter Lehmann 'Wigan' 2015
BBQ quail, pickled mustard seed, wild rice, celeriac, jus gras
Batasiolo Barbera d'Alba 2019
Caramel, miso, passionfruit
The King's A Sticky End Noble Sauvignon Blanc 2019
COFFEE & SWEET SNACK
FIVE POUNDS
WINE GLASS
EIGHT POUNDS FIFTY
CHEESE
SINGLE: SIXTEEN POUNDS
SHARING: TWENTY TWO POUNDS FIFTY
TASTING MENU
EIGHTY FIVE POUNDS
THURS - SAT DINNER
Goat's cheese, red pepper
Chicken
Crumpet, lobster, pickled walnut
Tomato, sable, onion seed
Bread & Abernethy butter
Tuna, cucumber, ponzu, chilli, wasabi, sesame, lime
Peter Lehmann 'Wigan' 2015
Coolattin cheddar dumpling, onion dashi, wild leek, potato
Paul Jaboulet Ainé "Secret de Famille" 2020
Halibut, celeriac, wild garlic, yeast
Domaine de Pellehaut 'Ampelomeryx' 2020
Duck, tonka bean, marmalade, walnut, beetroot, pear
Batasiolo Barbera d'Alba 2019
Rhubarb, yogurt, vanilla
Caramel, miso, passionfruit, chocolate
The King's A Sticky End Noble Sauvignon Blanc 2019
CHEESE
SINGLE: SIXTEEN POUNDS
SHARING: TWENTY TWO POUNDS FIFTY
SWEET SNACKS
WINE GLASS
EIGHT POUNDS FIFTY
MENU SURPRISE
FIFTY FIVE POUNDS
THURS - 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
VEGETARIAN MENU
EIGHTY FIVE POUNDS
THURS - SAT
LUNCH & DINNER
Goat's cheese, red pepper
Linseed, lovage
Courgette
Tomato, sable, onion seed
Bread & Abernethy butter
Cucumber, chilli, soy, mirin, wasabi, sesame
Weinrieder Gruner Veltliner 2020
Coolattin cheddar dumpling, onion dashi, wild leek, potato
Paul Jaboulet Ainé "Secret de Famille" 2020
Celeriac, wild garlic, puffed rice
Boland Cellar Reserve Chenin Blanc 2020
BBQ soy & honey roasted celeriac, roast garlic, preserved lemon, pickle, lovage
Poggio Landi Rosso di Montalcino 2017
Rhubarb, yogurt, vanilla
Caramel, miso, passionfruit, chocolate
The King's A Sticky End Noble Sauvignon Blanc 2019
CHEESE
SINGLE: SIXTEEN POUNDS
SHARING: TWENTY TWO POUNDS FIFTY
SWEET SNACKS
WINE GLASS
EIGHT POUNDS FIFTY
2 Course or 3 Course
Vegetarian Lunch Menu
&
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 TWO POUNDS AND FIFTY PENCE
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
(sample wines)
Simonsig Chardonnay 2019
Monção e Melgaço Alvarinho 2020
Ehmoser Grüner Veltliner 2017
Caprice Colombelle 2020
Château Franc-Cardinal 2015
Ciacci Piccolomini d'Aragona 2017
Mandrarossa Frappato 2020
Sweetheart Sauvignon 2019
WINE GLASS
EIGHT POUNDS FIFTY
Contact
OPENING HOURS
THURS - SAT
LUNCH: 12.00-1.30PM
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 £29, £35 & £55 menus are on offer Thurs - Saturday for Lunch however only one menu choice per table