Brunel's

Newcastle

At the foot of the Mournes, where the mountains meet the sea. Wild ingredients, careful cooking. We forage, we smoke, we take our time.

Today

Tasting menu available Friday and Saturday Today: Sea bass, samphire, coastal herbs Pudding: Sea buckthorn curd

Curated under the editorial standards of Kevin McMahon.

Line-caught sea bass with samphire and sea herbs gathered from the shoreline. Simply dressed with lemon oil.

sightSummer

line-caught sea bassforaged samphiresea herbs

Foraged sea buckthorn from the coast, set into a silky curd with fennel meringue. Sharp, sweet, surprising.

tasteAutumn

foraged sea buckthornfennellocal eggs

Local venison, smoked over Mourne hay, served with beetroot and blackberry. The taste of these hills.

smellAutumn

Mourne venisonlocal haybeetrootwild blackberry

Newcastle, County Down

Sat 7 Feb

Tasting menu available Friday and Saturday Today: Sea bass, samphire, coastal herbs Pudding: Sea buckthorn curd

Fri 6 Feb

Tasting menu available Friday and Saturday Today: Sea bass, samphire, coastal herbs Pudding: Sea buckthorn curd