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6

Spiced Cabbage Terrine

Fancy cooking up some restaurant quality food at home this Veganuary? Check out this spiced cabbage terrine recipe thanks to our friends at Killeavy Castle Estate.

20-25

Roast Carrots, Hummus, Sundried Tomato & Chermoula

Try this delicious vegan dish made by our friends at Buba.

10-15

30

Linen Hill – Beetroot Risotto

Linen Hill – Thai Red Curry

Linen Hill – Pan Seared Sea Bream, Spinach Tomato & Olive Salad with Basil Pesto

Roasted Cauliflower and Chickpea Thai Curry

30-35

The Ultimate Mac and Cheese

This family favourite is the perfect comfort food. It’s extra cheesy, extra tasty and perfect for any time of day. We’ve put together this simple 10-step...

Dromona’s Buttery-nut Squash Risotto

This Autumn-inspired recipe uses a host of fresh seasonal veg, to make a delicious dish that serves 4. Embracing the bold flavour of butternut squash, this...

Loaded Cheesy Mexican Wedges

These chunky wedges are fully loaded with flavour and will serve 4 people. Covered in mouth-watering beef chilli and a liberal helping of Dromona mature cheddar,...

Dromona’s Easy Cheesy Baked Meatballs

Meatballs, but not as you know them. This mighty meaty dish is bursting with flavour and serves 4 people. Topped with bubbling, mature Dromona Cheddar and...

Curry Using Broighter Gold Thai Rapeseed Oil

Monkfish Tail, Summer Vegetables, Scallop And Shellfish Sauce

This dish, and variations of it, are always a staple favourite on the late Spring and Summer menus of The River Room, featuring as a fish...

Cheese And Onion Tart With Butternut Squash And Périgord Truffle

This is a delicious vegetarian dish from the River Room menu, it consists of a sweet and sharp onion jam, rich Irish cheddar sauce and baked...

Fillet Of Irish Beef With Nettles, Smoked Aubergine & Beef Fat Carrots

Beef fillet is always on the menu at the River Room, it’s a crowd pleaser and never fails to satisfy. We alternate the garnish every few...

Co. Antrim Quail, with Mustard Tarragon and Spring Vegetables

This delectable dish has featured across The River Room Tasting Menu and embodies Spring. It uses quail, a small, poultry like bird that we get from...

Burren Balsamics’ Mourne Fishbox Sesame & Panko Salmon & Cod Fishcake with Wild Garlic Risotto

Wild garlic is all over the place at the moment. Susie and Bob have infused it into their Balsamic vinegar and used it as the inspiration...

Broighter Burger

Pasta Carbonara

Potato and Bacon Gratin

Grilled Mackerel with Burren Balsamics Beetroot and Cacao Nib Caramel Dressing, Radicchio and Abernethy Dulse Buttered Radish

Wheaten Wafers with Smoked Dulse mayonnaise, Burren Balsamics Blood Orange and Cardamom Vinegar Gel, Smoked Salmon, Pickled Red Onion

30 mins

1 hour 10 mins

Bacon Chops with Smoked Barley, Grilled Hispi Cabbage and Lacada Beer Mustard Butter

25 mins

55 mins

8 portions

Baked Polenta with Black Garlic, Ispini Lomo, Grilled Mushrooms and Goat’s Cheese, Burren Balsamics Truffle Vinegar Dressing

25 mins

1 hour

Grilled Whiskey Glazed Lamb Salad with Pickled and Roast Carrot, Grilled Spring Onion and Granola

25 mins

45 mins

Potato Kearney Blue Cheese and Roast Onion Pies

25 mins

25 mins

Baked Eggs with Biltong, Leeks and Cheddar with Rousel Bread

25 mins

1 hour and 15 mins

Gnocchi with Rose Veal Salami and Sperrin Cheddar Veloute, Oat Pangrattato

25 mins

1 mins

Fried Rooney Oyster, Oyster Emulsion and Stout Pickled Onions

20 mins

1 hr 30 mins

6-8