The much-acclaimed Lough Erne have just launched their Autumn/Winter seasonal dishes at the Catalina restaurant.
Chef Noel McMeel is well-known for championing Irish produce, and this menu is no exception. The star ingredient this season is Irish venison, and this is the first time it will appear on the menu at the Catalina. The venison is paired with celeriac, a pickled cherry gel, burnt shallots, and a juniper berry jus, a stunning combination of autumnal flavours.
In addition to the venison dish, Thornhill duck is making another appearance. This is a famed local ingredient and has appeared on the Catalina menu before. For this seasonal menu, it’s paired with a roasted artichoke, blackberry and buckthorn gel, fermented blackberry, and toasted hazelnuts.
To complement Chef McMeel’s seasonal dishes, the resort’s mixologists have also designed two signature cocktails, the Harvester and the Foxes Covert. The Harvester combines Hennessy cognac with Co Armagh apple juice, while the Foxes Covert is bound to be a festive favourite with it’s mix of WoodFord Reserve, a fruity Malbec, and cinnamon, cloves, and lemon.
The menu is available to guests and overnight visitors, and the Table d’hôtel menu starts at £48. On Monday evenings a seven-course tasting menu is available for £58pp, and this can be matched with an overnight stay for £114pps.
For more information on the Catalina restaurant or the Lough Erne resort, visit their website.