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 two 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 EIGHT POUNDS
3 COURSE
THIRTY THREE POUNDS
THURS - SAT LUNCH
Snack
Bread & Abernethy butter
Coolattin cheddar, onion, tomato, herb, hazelnut
Bott-Geyl Points Cardinaux 2018
Guinea fowl, mushroom, black garlic, celeriac, pickled mustard seed, jus gras
Château Franc-Cardinal 2015
Armagh strawberries, vanilla, elderflower, balsamic
Malvasia di Castelnuovo 2018
COFFEE & SWEET SNACK
FIVE POUNDS
WINE SHOT
SIX POUNDS FIFTY
CHEESE
FOURTEEN POUNDS
TASTING MENU
EIGHTY FIVE POUNDS
THURS - SAT DINNER
Chicken
Crab beignet, pickled walnut
Crumpet, black bacon, wood sorrel
Peas, parsley, brown butter
Bread & Abernethy butter
Coolattin cheddar, onion, tomato, herbs, hazelnut, beer pickle
Bott-Geyl Points Cardinaux 2018
Lobster, salmon, dashi, squid ink, lemongrass, chilli, ginger, sea herbs
Caprice Colombelle 2019
Turbot, BBQ celeriac, chicken, black garlic, lemon balm
Château de Mirande Mâcon 2020
Glenarm shorthorn beef, aubergine, miso, potato, beef fat sauce
Cubillo Rioja 2013
Armagh strawberries, elderflower, balsamic, pistachio, basil
Guanaja 70% chocolate souffle, passion fruit, fudge
Cline Cellars Late Harvest Mourvèdre 2017
CHEESE
FOURTEEN POUNDS
SWEET SNACKS
WINE SHOT
SIX 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
FOURTEEN POUNDS
WINE SHOT
SIX POUNDS FIFTY
VEGETARIAN MENU
EIGHTY FIVE POUNDS
THURS - SAT
LUNCH & DINNER
Linseed, carrot jam
BBQ beetroot
Crumpet, spiced courgette chutney, Shepherd’s Store
Peas, parsley, brown butter
Bread & Abernethy butter
Coolattin cheddar, onion, tomato, herbs, hazelnut
Bott-Geyl Points Cardinaux 2018
Ravioli,roast cauliflower, black truffle, yeast beurre blanc, sea herbs
Cederberg Chenin Blanc 2019
BBQ salt baked celeriac, lemon balm, black garlic
Château de Mirande Mâcon 2020
Miso & soy roasted hispi cabbage, aubergine, preserved lemon, puffed wild rice
Château Franc-Cardinal 2015
Armagh strawberries, elderflower, balsamic, pistachio, basil
Guanaja 70% chocolate souffle, passion fruit, fudge
Cline Cellars Late Harvest Mourvèdre 2017
CHEESE
FOURTEEN POUNDS
SWEET SNACKS
WINE SHOT
SIX 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 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.
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 SHOT
SIX 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 eipic@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 £24, £29 & £55 menus are on offer Thurs - Saturday for Lunch however only one menu choice per table