Banish the cold and fire up the tastebuds with the arrival of the anticipated winter menu at the award-winning Catalina Restaurant at Lough Erne Resort.
Designed by Executive Chef (and the guest editor of the Easy Food January issue) Noel McMeel and his culinary team, the menu brings together the best of seasonal, locally sourced products from County Fermanagh.
Experience the warming, spicy notes of McIvor’s Cider Jus as the perfect accompaniment to the Telfords Pork Belly starter or the crisp, citrusy infusion of pickled fennel and orange to Kilkeel Crab.
For mains, McMeel’s signature dish – Lough Erne Pork – reflects the very best of local produce pairing Pat O’ Doherty Pork Fillet, Belly and Cheek with Ham Hock and the county’s famous Black Pudding.
The Thornhill Duck dish uses locally picked blackberries and roasted artichokes to create woody and perfumed flavours to complement the duck while McMeel ferments garlic and the best of locally harvested carrots to accompany the festive, earthy-tasting Irish Venison.
Fish lovers will delight at the Kilkeel Halibut, a locally caught fish dish. The smooth flavours of a butternut fondant and puree is matched with the Shimeji mushroom and Samphire to create a sweet and salty, slightly nutty dish.
A traditional dessert, Rice Pudding, marries seasonal plums and boiled sweet almonds with a crunchy Yellowman ice-cream or for a more luxurious option, a creamy white chocolate Parfait matches crunchy meringue with the light powdery-flavour of violet balanced by a sharp Raspberry gel, finished with a Croquant Tuile.
All dishes have a wine pairing recommendation based on the ingredients and flavours of each creation. Two courses start from £45; three courses from £52.
Lough Erne Resort’s Catalina Restaurant was named Restaurant of the Year 2017.
Advance booking is necessary/advised and can be made by calling +44(0)28 66323230. For more information and the full menu visit www.LoughErneResort.com