The Green Room Restaurant is a versatile venue, making it the ideal spot for a variety of occasions. The team behind the restaurant have a commitment to using the finest produce from the north of Ireland, guaranteeing the freshest and most delicious dishes for guests. Inside The Green Room, you’ll feel welcomed by subtle earth tone colours and views into the open servery, making it a wonderful spot for taking in the beauty of the surrounding nature.
The a la carte dining experience is designed to serve guests seasonal cuisine, using fresh and locally sourced produce so that the menu continues to reflect the seasons. The menu changes weekly, and the kitchen team works with some of the best farmers and producers in the area, all playing a part in creating beautiful dishes that are created by executive head chef Graham Burns.
To start, enjoy a homemade soup with Belfast Yardsman stout wheaten bread and Ballyrashane butter, or some Annaghmore chestnut mushroom and Ballgowan leeks on toast with tomato and chilli jam. The main meal includes a braised daube of Northern Irish beef with buttery scallion champ, heritage carrots, wild mushroom and onion confit, Yorkshire puddings and beef jus, or, try the spiced sweet potato roulade with vegan cream cheese and and a sweet and spicy red pepper and onion chutney.
The desserts are as delicious as all the other courses at The Green Room, so why not try the Normandy apple pie with vanilla, nutmeg, and calvados sauce Anglaise and vanilla bean ice cream, or the clementine and tangy lemon brulee in a chocolate pastry case, or the cinnamon swirl cheesecake served with a luscious caramel.