23 Stories 17 – A Taste of What’s to Come
With less than a week to go until Northern Ireland’s largest hotel opens its door, the Grand Central Hotel has unveiled its menus to give a taste of what guests can look forward to.
Stephen Meldrum, General Manager of the Grand Central Hotel said: “We are very excited to be only days away from the opening of the Grand Central Hotel. Our guests can look forward to a unique range of dining options using the very best of local produce with something for everyone on the menus which have all been carefully created by our Executive Head Chef, Damian Tumilty, and his team.
Relishing his new role, Damian explained The Grand Café on the ground floor is a new concept. The Grand Café on the ground floor is a new concept for hotel dining with an extensive range of contemporary cuisine in an informal setting which is accessible for guests and general customers to come in and enjoy breakfast, or an extensive all-day menu as well a selection of After Dark dishes which are available until late into the evening. The Grand Café will also offer takeaway options with pastries and coffees for people on the go or those out enjoying the lovely sights of Belfast.”
The breakfast options in the Grand Café include tasty dishes like Posh Eggs Benedict, a delicious Croque-Monsieur or healthy Chia Bowl and a host of signature specials including Buttermilk Waffles with sweet cure pork belly as well as a fabulous all-day menu with options such as an Antipasto Platter to share, Fish Finger Sandwiches, Spaghetti with Kilkeel Prawns or a Slow Cooked Beef Brisket Sandwich to tempt your taste buds!
“On the first floor is the Seahorse Bar and Restaurant which offers two very distinct spaces. The Seahorse Restaurant will host breakfast for our hotel guests in the mornings then offer sumptuous dining with delicious A la Carte menus for evening dining, with an array of culinary delights including our signature Beef Wellington to share, Rump of Mourne Lamb, Slow Cooked Blade of Northern Irish Beef or Salt Aged Glenarm Sirloin Steak. Our Seahorse Lounge is luxurious, and light flooded and will serve up a fabulous array of drinks and tasty treats, including our delicious Afternoon Tea. Guests will be able to pour over the exquisite selection of cocktails, wines and liquors, along with small plates and platters, taking in the views of bustling Bedford Street below,” Stephen continued.
“The Pièce de Résistance is the Observatory on the 23rd floor, which will be Ireland’s highest bar and most celestial of liquor lounges where guests will be able to sit and marvel over never-before-seen views of Belfast and beyond! Visitors to the bar will be able to take in the view, pour over the dazzling menu and savour the most masterful mixology creations in Belfast’s most memorable sky bar. The ceremony of Afternoon Tea is enchanting in The Observatory The wonder-view out the window – plus our array of the finest teas, crafted coffees and deliciously designed and handcrafted nibbles – make this Afternoon Tea nirvana.
“With less than a week until we open the doors of the Grand Central, we look forward to welcoming our guests and promise the very best of Northern Irish hospitality that Hastings Hotels is renowned for,” Stephen concluded.
For further information and reservations visit our website now at www.grandcentralhotelbelfast.com
Damian Tumilty (Head Chef)
Damian has over 20 years’ experience in the hospitality industry and his previous employment includes Shu Restaurant and French Village. He is a part-time lecturer in Professional Cookery and has an Advanced Diploma in Culinary Arts in conjunction with Thames Valley University. Damian is responsible for the creation of all the menus in the hotel’s eateries – the Grand Café, the Seahorse Bar and Restaurant and the Observatory and in leading the hotel’s culinary teams.
