We dined in the Burrendale Hotel's Vine Restaurant last night. I find the grub here hearty and substantial.
Lady A began with the French onion soup, served imaginatively in a large, circular bread roll the size of a melon, with the top sliced off, if that makes any sense. B had the same.
I ordered the smoked salmon and County Down prawns with a small piece of wheaten bread and side salad.
For the main course, I had the naturally-smoked haddock on a bed of champ potato, with a creamy sauce.
B had chicken; and Lady A, the roast gammon dinner. A large dish of mixed autumn vegetables was served separately.
The old Belmont nose-bag was in overdrive by this stage. Lady A was full and as a consequence unable to do justice to the roast gammon. She took her leave.
The dessert menu arrived. I chose the creme brulee, which was delicious. I cannot recall what B ordered.
The Vine dining-room is spacious, very relaxed and comfortable. There is plenty of room ~ and privacy ~ between the tables.
Earlier, in the Cottage lounge bar, Lady A had ordered us a round of drinks, including one Brandy Alexander. We heard much beating behind the bar, so much so that the sound was akin to the preparation of an omelette.
The waiter appeared with an Irish coffee! I have no knowledge of the discourse between Lady A and the barman at the counter, though, for the benefit of the hotel, Brandy Alexander is customarily served as follows:-
One Martini glass
One part brandy
One part creme de cacao
One part cream
These ingredients are shaken in a cocktail mixer with ice cubes. Nutmeg is grated on top.
What is so extraordinary is the fact that so few establishments have such a classic, 1920s cocktail on their menus.
Lady A began with the French onion soup, served imaginatively in a large, circular bread roll the size of a melon, with the top sliced off, if that makes any sense. B had the same.
I ordered the smoked salmon and County Down prawns with a small piece of wheaten bread and side salad.
For the main course, I had the naturally-smoked haddock on a bed of champ potato, with a creamy sauce.
B had chicken; and Lady A, the roast gammon dinner. A large dish of mixed autumn vegetables was served separately.
The old Belmont nose-bag was in overdrive by this stage. Lady A was full and as a consequence unable to do justice to the roast gammon. She took her leave.
The dessert menu arrived. I chose the creme brulee, which was delicious. I cannot recall what B ordered.
The Vine dining-room is spacious, very relaxed and comfortable. There is plenty of room ~ and privacy ~ between the tables.
Earlier, in the Cottage lounge bar, Lady A had ordered us a round of drinks, including one Brandy Alexander. We heard much beating behind the bar, so much so that the sound was akin to the preparation of an omelette.
The waiter appeared with an Irish coffee! I have no knowledge of the discourse between Lady A and the barman at the counter, though, for the benefit of the hotel, Brandy Alexander is customarily served as follows:-
One Martini glass
One part brandy
One part creme de cacao
One part cream
These ingredients are shaken in a cocktail mixer with ice cubes. Nutmeg is grated on top.
What is so extraordinary is the fact that so few establishments have such a classic, 1920s cocktail on their menus.
3 comments :
We are going to a wedding in Kilkeel before Xmas and was wondering if you would recommend The Burrendale for our overnite stay on a Saturday nite!
We're just back from a snifter at the Slieve Donard Hotel.
The Slieve Donard is more formal and doubtless grander than the Burrendale.
The Burrendale seems lovely to me: Relaxing, homely, good grub, no complaints at all!
Yes!
Did you eventually get your Brandy Alexander? If not, try the Slieve Donard. The Lighthouse cafe there is well worth a visit. If I was entertaining a woman (never mind two women!), the Slieve Donard would be the preferred destination. There's no substitute for an experience of real historic quality.
R Wombat
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