THE GOURMET BOYS

OUR FANTASY FOODIE FEAST.

THE GOURMET BOYS

IN THIS ISSUE, WE ARE CELEBRATING SOME OF THE BEST DINING EXPERIENCES WE HAVE HAD OVER THE PAST MONTH, AND RATHER THAN OUR USUAL “FANTASY MENU” WHICH FOCUSES ON PARTICULAR INDIVIDUAL COURSES, WE THOUGHT WE’D GIVE YOU OUR “FANTASY FOODIE FEAST” RECOMMENDING OUR FAVOURITE RECENT BREAKFAST, LUNCH, DINNER AND COCKTAIL VENUES. BUT PERHAPS WE MIGHT SUGGEST YOU DON’T VISIT THEM ALL ON THE SAME DAY! THOSE LOCKDOWN POUNDS ARE HARD ENOUGH TO SHIFT! BREAKFAST KUBO BRUNCH CLUB

BREAKFAST KUBO BUNCH CLUB

Born in the Philippines and with ten years of cooking experience in her hometown of Toronto, Canada, chef Nallaine found herself moving to London where she worked as Head of Food and Head Chef. Relocating to Belfast, she found her niche in Filipino food where she held monthly Kamayan events cooking her family’s traditional recipes and reconnecting with her Filipino roots.

So, we were delighted to attend one of KUBO’s Brunch Clubs at Haptik, and to sample the kamayan way of eating and the ultimate

Filipino food experience.

We loved the vibrant purple colour of the Ube Bread Rolls, and the Vegetarian “Tito Benny” with Smoked Tofu and

Eggplant, Poached Eggs, and

Charred Scallion Hollandaise on a Filipino Bun was a dish showcasing the variety of colours, textures and flavours to be found in Filipino cuisine.

“Bangsilog” is a deliciously different fish course with lime and garlic marinated Milk Fish accompanied by a Cucumber and Tomato Relish, Garlic Rice, and topped with a fried egg.

Our sharing desserts were soft Ube Brownies, and crispy Banana and Jackfruit Turons, washed down with Filipino Iced Lattes.

Maligaya pagdating sa KUBO!

LUNCH THE NEW QUAYS

When you’re in the mood for some simple, fresh, well prepared seafood at reasonable prices, then head down the peninsula to The New Quays Restaurant in Portavogie. We were meeting some friends for Sunday lunch, and as we had eaten here before quite recently, we knew we were in for a treat. The New Quays’ menu focuses on locally sourced seafood, and is constantly changing to reflect the daily catch.

We thoroughly enjoyed the Sharing Platter which included golden battered cod goujons, Thai-style fish cakes, smoked salmon, prawn cocktail on homemade wheaten, and mussels in a creamy shallot and garlic sauce, with lots of crusty bread. The Baked Brie is a generous wedge of warm, oozing cheese served with a fruity chutney, the crispy-skinned Seabass fillets accompanied by asparagus, broccoli, green beans and cauliflower were beautifully cooked, and the Scampi and Chips is an absolute classic. Desserts also come highly recommended, so make sure you leave some room to enjoy traditional

DINNER THE RABBIT RESTAURANT

favourites such as the tangy Citrus Lemon Tart, Jim’s special Tiramisu with a hint of orange and a side of Affogato, Salted Caramel Chocolate Brownies with ice cream, and a rich Chocolate Profiterole Cheesecake-sheer indulgence on a plate! And to make it just perfect, when the clouds cleared and the sun came out, the views from the restaurant across the Irish Sea were stunning.

A lovely way to spend a Sunday afternoon.

DINNER THE RABBIT RESTAURANT

The Rabbit Restaurant in The Rabbit Hotel & Retreat, Templepatrick, is the perfect spot to experience inspiring menus that boast fresh, local and delicious dishes influenced by Italian-American cuisine. The staff are friendly and attentive, and a lot of thought has gone into the chic attire worn for service reflecting the retro, rustic feel of the interior decor.

We loved the appetisers of Smoked Haddock Cakes, and the Beetroot, Caramelised Onion and Spinach Pizzetta from the Vegan Menu.

For our main courses we chose the Chicken Supreme with Fine Beans, Bacon Lardons, Mushroom & Marsala Sauce, and a Roast Hake Fillet, Creamed Greens & Crispy Veg which were both outstanding. The sides of Mac

‘N’ Cheese, Patatas Bravas, and particularly the Curry Roast Cauliflower were also a cut above.

To finish, the Glazed Lemon Tart and the Selection Of Irish Cheese,

Fig Chutney, Royal Gala Apple & Cracker Selection were the perfect way to conclude a terrific dining experience.

COCKTAIL RATTLEBAG

As you know, we adore a good cocktail. We just love how a simple spirit can be elevated to a thing of beauty with the addition of a few well-chosen ingredients and a little “TLC”.

In the halcyon days when we could travel further afield, we always checked out the local cocktail bars: whether it was a “speakeasy vibe” in London behind an insalubriously dingy doorway which opened out into a stylish 20s-style hangout, or a secretive gentleman’s club hidden down a Barcelona alleyway simply oozing with class where the sartorially dressed clientele sipped their drinks against a backdrop of sophisticated dark wood and subdued lighting.

But sadly, too many of Belfast’s bars have a disappointing approach when designing their cocktail menus which can be rather tired, and are of the “mixed drinks” variety: bog-standard spirits drowned in copious amounts of fruit juice and soda, and garnished with a paper parasol, with little to appeal to the discerning cocktail-lover.

But Rattlebag in the Bullitt Hotel is an entirely different kettle of fish, and the menu, ambience, and ethos are a refreshing change and a much-needed addition to the Belfast cocktail bar scene. As well as a menu which changes regularly, Rattlebag also has a “spirit of the month” selection, celebrating the variety of different cocktails which can be created. The bar staff are incredibly knowledgeable, and will talk you through the “spirit-led” menu, and explain some of the amazing ingredients used by the Rattlebag mixologists.

Every wonderful concoction we tried was a triumph, but special mention must go to the smoky Mezcal-based “Naked & Famous”, the “Zombie” which features Talisker 10 year single malt and Tiki bitters, and the “Corpse Reviver” with Method & Madness gin, vermouth, absinthe, and a hint of sweetness from their own bubblegum liqueur. Cheers to Rattlebag for raising the “bar”!!

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If you have any requests for restaurant recommendations send us a message and we’ll get right back to you.