- Dining
- Menus
- Wine List
- Old Billiard Room
- Antrim Room
- Boardroom
- Cabin
- Bar
The Club was founded as a place to enjoy good food and that tradition continues to this day, offering an exclusive venue for all your catering needs from a working breakfast to a six course gourmet dinner with friends.
The Club's Chef, Tom McCluney specialises in using the best local produce to prepare a grand variety of dishes as can be seen by clicking the menu icon above.
Luncheon is served Monday to Friday between 12.30 and 2.30 in the magnificent Dining Room , with the menus changing daily, samples of which can be viewed on the right.
Private dining and functions can be catered for both during the day and in the evenings and subject to availability held in any of Club's rooms. Varying in seating capacities of 10, 18 and 50 - The Cabin, The Boardroom and The Antrim Room all provide superb surroundings that will make your function that bit more special.
Sample of daily luncheon menu
Starters
Hot Smoked Irish Salmon, Prawn & Avocado Gateau served with a
Rocket Salad and a Roasted Tomato & Balsamic Dressing
£3.95
Pressed Terrine of Duck Confit, Foie Gras & Parma Ham served with
a Plum & Cassis Chutney
£5.25
Seasonal Mixed Leaves topped with melting Goats Cheese, Parmesan
Croutons, Figs and a Strawberry & Basil Olive Oil Dressing
£3.25 (v)
Wild Mushroom & Brandy Soup served with freshly baked Bread
£2.10 (v)
Main Courses
Catch of the Day
Fresh King Scallops pan-seared and served on Tagliatelle Verde Pasta,
with a Lobster, Spring Onion, Prawn & Smoked Salmon Sauce
£8.50
Braised Lamb Shank
Prime Irish Lamb Shank braised in Port Wine, served on Parsnip Purée
with a Gravy of natural Lamb Juices
£6.50
Chicken Supreme stuffed with Baby Leeks & Smoked Ballyoak Cheese,
pan-fried & served on Bacon Risotto with a Shallot, Tarragon & Red
Wine Sauce
£5.95
Salad
Ox Tongue, Sugar-baked Ham or Spiced Sirloin of Beef
£5.25
Sweets
£2.75
Deep-filled Bramley Apple Pie with Vanilla Custard, Whipped
Dairy Cream or Vanilla Ice Cream
Baked Double Chocolate Tart with fresh Raspberry Coulis &
Pistachio Ice Cream (n)
Gourmet Dessert (approx. 10 minute wait)
Hot Vanilla Soufflé with a Rum-scented Sauce Anglaise
(v) vegetarian (n) contains nuts
- Breakfast
- Gourmet
- Canapés
- Cold Buffet
- Hot Buffet
- Gourmet Hot & cold
- Finger Buffet
- Function Menu
Continental Breakfast
Assorted Cereals
Bowl of Fresh Fruit
Freshly Baked Danish Pastries and Croissants
Chilled Fruit Juice - Assorted Preserves - Tea/Coffee
£5.25 per person
Traditional Full Ulster Breakfast
Chilled Fruit Juice
Selection of Cereals
Sausage, Bacon, Mushrooms
Tomato, Fried Breads and Eggs
Toasted Bread and homemade Scones
Tea/Coffee
£8.95 per person
Speciality Breakfast
Chilled Fruit Juice or Ruby Grapefruit
Freshly Baked Brioche filled with Smoked Salmon and Scrambled Eggs
accompanied by Grilled Smoked Bacon & Tomato
Tea/Coffee
£7.50 per person
Sample Menu 1
including wines
Canapés in Reading Room
Brown Bros Pinot Noir & Chardonnay–
Mixed Seasonal Leaf & Fresh Herb Salad
with Crispy Parma Ham & Feta Cheese
served with a Roasted Vine-Tomato and Balsamic Dressing
Inama Soave Classico Superiore ’98
Spring Consommé,
served with a Selection of Homemade Breads;
(Poppy Seed and Wheaten)
Lustau Solera Reserva Papirusa Manzanilla
Dublin Bay Prawns
baked in a Creamy Garlic Sauce
Domaine Laroche Chablis 1er Cru Les Fourchaumes ’97
Frozen Chardonnay Grapes
Pan-seared Venison Steak
with Cranberry Cumberland Sauce
&
Roasted Swede with Parmesan
Turned Carrots scented with Pernod
Pira Barolo Marenca ’95
Cheeseboard
Manchego and Cooleeny
Pira Barolo Marenca ’95
Iced Apple Soufflé with Caramelised Apple
Brown Brothers Orange Muscat & Flora ’99
Freshly Ground and Brewed Coffee and Truffles
Sample Menu 2
including wines
Poached Lobster with Potato & Rocket Salad
and Parmesan Shavings
Laroche Chablis 2002
Watercress Soup
with Crème Fraiche & Caviar
Laroche Chablis 2002
Frozen Grapes
Roast Rack of Irish Lamb
served Medium on Scottish Haggis with Turnip Fondant & a
Madeira & Rosemary Jus
Buttered Spinach, Balsamic Red Cabbage
Three Cheese Duchesse Potato, Herb-scented Chateau Potato
Chapoutier ‘La Bernardine’ Châteauneuf-du-Pape 1999
Rhubarb & Ginger Crème Brulée
served with Vanilla Shortbread & Gingerbread Ice Cream
Brown Bros Orange Muscat & Flora 2002
Irish Cheeses
Dubliner, Gubeen & Goat’s
Chapoutier ‘La Bernardine’ Châteauneuf-du-Pape 1999
Freshly ground & brewed Coffee with hand-made Truffles
Suggestions for Canapé Receptions
Reform Chicken Liver Pâté in a Ragout Cup (C)
Blinis with Smoked Salmon, Dill and Crème Fraiche (H)
Tiger Prawn Kebabs in Tempura Batter with Sweet Chilli Sauce (H)
Smoked Salmon Pâté with Sevruga Caviar (C)
Mozzarella, Tomato and Basil Crostini (H)
Leek and Stilton Tartlets (H)
Foie Gras Pâté on Poppy and Sesame Seed Pastry (C)
Sweet Sensation Trio (C)
All of the above
£8.50 per person
(C) Served Cold
(H) Served Hot
Honeydew Melon and Exotic Fruit Platter
Smoked Seafood with Horseradish Cream
Sugar Baked Gammon
Char-grilled Chicken Supreme
Mixed Leaf Salad
Freshly Baked Home-made Breads
Tea/Coffee
£9.95
Roast Ribeye of Beef
Honey Baked Gammon
Loin of Pork, Sage and Onion Stuffing
Mixed Leaves and Cherry Tomato Salad
Crunchy Coleslaw Salad
Baby Boiled Potato and Spring Onion Salad
Penne Pasta, Tomato and Balsamic Dressing
homemade Wheaten Bread
Tea/Coffee
£12.95
Oak Smoked Salmon Roulade with Lemon and Capers
Duck Supreme with Apple Chutney
Roquefort and Broccoli Tartlets
Avocado with Crab and Prawns served with Lemon Cream
Selection of Fresh Luxury Salads and homemade Breads
Tea/Coffee
£13.50
Choice of Sweets available from £3.25 per person
Cheeseboard available at £3.95 per person
CHICKEN
Mexican
Tandoori
Sweet & Sour
Wholegrain Mustard
BEEF
Stroganoff
Chilli
Guinness
Goulash
PORK
Bacon & Mushroom
Calvados
Mexican
Barbecue
LAMB
Red Wine & Rosemary
Korma
Ragout
Wild Mushroom
FISH
Goujons of Lemon Sole with a Roast Tomato Dip
Seafood Bake topped with Cheddar Mash
Choose any two of the above which are served with
Savoury Basmati Rice and Freshly Baked Breads
Accompanied by:-
Mixed Leaves & Cherry Tomato Salad
Crunchy Coleslaw & Apple Salad
Baby Boiled Potato & Spring Onion with Mayo
Pasta Spirals with Sundried Tomato & Basil
Tea/Coffee
£9.95
HOT SELECTION
Fillet Steak Strips in a Mushroom, Shallot and Brandy Cream
Braised Lamb in a Red Wine, Rosemary and Garlic Sauce
Chicken Supreme in a Wholegrain Mustard Sauce
Mexican Chilli Beef
Pork Medallions in a Wild Mushroom Sauce
COLD SELECTION
Dressed whole Poached Salmon (minimum 20 persons)
Poached Darnes of Salmon (less than 20 persons)
Dublin Bay Prawns
Roast Stuffed Loin of Pork
Sugar-baked Gammon & fresh Pineapple
(Choose any 2 of the cold to accompany any 2 of the hot which are
served with Savoury Herbed Rice and Garlic Potato)
SALADS
Five Bean Salad with Tomato Vinaigrette
Mixed Leaf & Baby Spinach Salad
New Potato & Sunblush Tomato Salad with Basil Mayo
Linguini Pasta with Truffle Oil
Selection of freshly baked homemade Rolls
Individual Chocolate & Whisky Tart
or
Exotic Fresh Fruit Salad
Tea/Coffee
homemade Shortbread
£19.95
Finger Buffet A
Assorted Sandwiches, Tea, Coffee & freshly made Shortbread - £4.50
Finger Buffet B
Any six items - £6.95
Any eight items - £8.95
Any ten items £9.95
Assorted Sandwiches
Crispy nutty Chicken & BBQ Sauce
Chipolata Sausages wrapped in Bacon
Sausage Rolls
Leek & Stilton Quiche
Breaded Goujons of Salmon/Lemon & Chive Dipping Sauce
Onion Bhajis/curried Mayo
Mushrooms stuffed with Cream Cheese & Chives/Garlic Butter
Char-grilled Chicken Drumsticks
Tiger Prawns in bubbly Batter/Roast Tomato Dip
Breaded BBQ Chicken Wings
Vegetable Spring Rolls/Hoi Sin Dip
Apple & Cinnamon Tartlets
Strawberry Tartlets
Lemon Cheesecake
Profiteroles with Toffee Sauce
Chocolate-coated Strawberries
Chocolate Cup filled with Chocolate Mousse
Tea, Coffee & freshly made Shortbread
Irish & Continental Cheeseboard & Crackers - £3.75 per person
Morning Coffee/Afternoon Tea
Selection of Traybakes served with Tea or Coffee - £2.50
Devon Cream Scones served with Tea or Coffee - £2.50
Mini Fruit Tartlets & fresh Cream served with Tea or Coffee - £2.95
Freshly-made Shortbread with Tea or Coffee - £2.00
freshly baked Scones with Tea or Coffee – £2.00
SPECIALITY STARTERS
Jumbo Tiger Prawns pan-fried with Garlic, Herbs & Cream, gratinated with Ulster Cheddar, served with crusty French Bread
£5.75
Rocket Salad with Figs, Parma Ham & Parmesan Cheese, drizzled with a Strawberry & Basil Dressing
£4.50
Sauté Wild Mushrooms on char-grilled Brioche with Herb Oil
£4.95
STARTERS
Gateau of Walter’s Hot-smoked Salmon, Tomato and Prawns, served with a Lemon & Basil Oil Dressing and freshly baked Wheaten Bread
£4.25
Parisienne-cut Melon with Forest Berry and Cassis Coulis
£3.25
Warmed Roast Vine Tomato, caramelised Red Onion & Goats Cheese Tartlet served with a Basil Pesto
£4.25
SPECIALITY SOUPS
Lobster Bisque
£4.95
Cream of Wild Mushroom & Brandy Soup
£3.95
Spiced Parsnip Soup with Basil Crème Fraiche
£3.95
SOUPS
Farmhouse Country Vegetable Broth
£2.95
Mediterranean-style Tomato & Basil Soup
£3.25
Celery & Lentil Soup
£3.25
All soups accompanied by freshly baked speciality breads
SPECIALITY MAIN COURSES
Three Best End Irish Lamb Cutlets pan-seared & served with a Redcurrant, Mint & Port Wine Sauce
£13.50
Char-grilled Aged Fillet Steak with a Peppercorn & Cognac Cream
£16.50
Oven-baked Darne of Salmon with a Herb Crust, served with a Lemongrass, Ginger & Coriander Cream
£10.95
Fresh Sea Bream Fillets pan-seared & served with a Smoked Salmon, Grape & White Wine Cream
£13.95
Open Lasagne of Wild Mushroom, Spinach & Asparagus with a Chervil Butter Sauce
£8.95
MAIN COURSES
Roast Ribeye of Beef, served with a gravy of natural Roast Juices & traditional Yorkshire Pudding
£10.95
Prime Irish Lamb Shank, slowly braised in aged Madeira served with a Gravy of natural Lamb Juices
£9.95
Roast Co Antrim Turkey & Sugar-baked Ham with Sage & Onion Stuffing, Chipolatas wrapped in Bacon & a roast Turkey Gravy
£9.95
Corn-fed Chicken Supreme wrapped in Parma Ham, with a Bushmills Whiskey Sauce
£8.95
Sugar-baked Ulster Gammon carved from the Oven, served with a Black Velvet Gravy
£8.95
Roast Butternut Squash Risotto Cakes with a Red Cabbage & Apple Salad, dressed with Herb Oils
£7.95
Chef’s selection of fresh Market Vegetables & Potatoes
£2.50
Gourmet selection of fresh Market Vegetables & Potatoes
£3.50
SPECIALITY SWEETS
Glazed fresh Berry Tartlet with Vanilla Pod Ice Cream
£3.95
Exotic Fruit Salad Plate with an Orange & Cointreau Syrup and fresh Pouring Cream
£3.95
Traditional Crème Brulée with Whipped Dairy Cream
£3.95
Pannacotta with Spiced Oranges, Whipped Dairy Cream & Shortbread Finger
£3.95
SWEETS
Brandy Snap Basket filled with your choice of fresh Fruit Fool, Raspberry & Cassis Ice Cream or Malteser Ice Cream
£3.50
Homemade deep-filled Apple Pie with Cinnamon Cream
£3.50
Raspberry Ruffle Cheesecake with Strawberry Ice Cream
£3.50
Chocolate & Whiskey Tart with Vanilla Bean Ice Cream
£3.50
Cheeseboard
£4.25
Tea/Coffee
£1.25
Hand-rolled Brandy Truffles
£1.25
Function Booking Information
The Club has a number of private dining rooms available to members and their guests.
These rooms can be configured for meetings and seminars as well as formal/informal luncheons and dinners.
The Club lends itself extremely well to hosting that special event, e.g. anniversaries, wedding receptions and corporate lunches.
For evening functions, the minimum number attending is thirty-five persons. However, lesser numbers may be catered for by negotiation.
Menus and numbers attending functions must be confirmed in writing, at least one week in advance.
The Club will charge for the full numbers confirmed, except where numbers increase, which will be charged accordingly.
If you have a particular dish/menu in mind that is not on the Function Selector, we will be only too willing to discuss your requirements.
Please remember to notify us when confirming numbers of any special dietary requirements, e.g. vegetarian.
Your function is very important to us and we will tailor a package
that’s just right for you.
Functions can be held at the Ulster Reform Club in any of the private rooms on a first come, first booked basis.
The rooms and their capacity are as follows:
The Old Bar up to twenty-five persons
The Dining Room up to hundred persons
The Cabin up to twelve persons
Boardroom up to twenty persons
Antrim Room up to fifty persons
All functions at the Ulster reform Club must be held in the name of, and attended by, a member.
Please remember that payment for functions and the conduct of guests are the responsibility of the sponsoring member.
Wine List
Club Wines
| 01 | Villarica Sauvignon Blanc, Central Valley, Chile | £12.20 |
| Fresh, crisp and unoaked, with prominent citrus, elderflower and tropical fruit flavours which fill the mouth and culminate in a lingering finish. |
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| 02 | Menard Colombard Sauvignon, Gascony, France | £12.20 |
| GOLD Medal Winner (Concours Général Agricole Paris). The grapefruit and lemon characters of the Colombard are augmented by the zippy gooseberry flavours of the Sauvignon. Crisp, refreshing and balanced characterful white. |
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| 03 | Menard Cabernet Sauvignon Rosé, Gascony, France | £12.20 |
| A combination of fresh cherry zippiness with luscious raspberry fruit. Wonderful balance. Medium bodied, crisp but luscious. |
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| 04 | Copeland Shiraz Cabernet, South East Australia | £12.20 |
| Vibrant red with notes of spicy dark berries, plum, blackcurrant and chocolatey flavours. An oak influence adds to the soft but persistent finish. Mike Awin, the man behind the label, spent his childhood in North Down and named this range after those famous islands off the coast! |
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| 05 | Les Yeuses Merlot, Languedoc, France | £12.20 |
| “SILVER Medal” (Concours des Grands Vins du Languedoc Roussillon) Medium bodied, ripe red with damson and plum notes. In the style of quality St. Emilion/Pomerol Bordeaux. Balanced and great value. |
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Wine Committee Recommendations
| 06 | Terra Firma Inzolia, Sicily, Italy | £13.20 |
| Made by Master of Wine, Michael Palij. Bright, zesty white from the Sicilian speciality white grape, Inzolia. Unoaked, with delicate pure peachy fruit, this does everything that Pinot Grigio can do, but with considerably more charisma. |
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| 07 | Villarica Cabernet Sauvignon, Maule Valley, Chile | £13.20 |
| A smooth, lush, easy-drinking red, with ripe berry and black bramble flavours. Soft tannins but enough body to handle full-flavoured dishes. |
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| 08 | Terra Firma Nero d’Avola, Sicily, Italy | £13.20 |
| Made by Master of Wine, Michael Palij. Medium to full bodied, with juicy dark fruit and spice. Great structure. Goes great with beef-based dishes from Spag Bol to Beef Stew. |
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Half Bottles - White
| 09 | Domaine des Lauriers Picpoul de Pinet, Languedoc, France | £8.50 |
| “GOLD Medal” (Concours Général Agricole de Paris 2009) Fine notes of honey, citrus fruit, green lemon skin and asparagus which intensify in the mouth. Supported by a lively finish. |
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| 10 | Tindall Sauvignon Blanc, Marlborough, New Zealand | £10.50 |
| Textbook Marlborough Sauvignon Blanc with strong red capsicum character, fresh ‘zingy’ acidity and crispness |
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| 11 | Simon Hackett Chardonnay, McLaren Vale, South Australia | £10.50 |
| Fermented in French and American oak. Rock and honeydew melon aromas with white peach. Creamy, toasty oak in the background. A big, rich wine with ripe melons and stone fruits integrated with spicy oak. A delicious butterscotch and crisp citrus fi nish. |
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| 12 | Domaine Denis Pommier Chablis, Burgundy, France | £13.50 |
| “One of the most improved Chablisien estates. Though they started out making good wines, the progress has been marked.” (Robert Parker’s Wine Advocate) From 3 hectares of 25 year old vines. Silky with notes of citrus zest, white grape and gunflint, this medium-bodied wine is fleshy yet mineral and focused. |
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Half Bottles - Red
| 13 | Principe de Viana Cabernet Crianza, Navarra, Spain | £8.50 |
| 85% Cabernet Sauvignon and 15% Tempranillo. Aged for 12 months in American and French Allier oak. Fruit aromas (blackcurrant, cassis and strawberry) are perfectly assembled with vanilla and cinnamon notes. |
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| 14 | Simon Hackett Shiraz, McLaren Vale, South Australia | £10.50 |
| Exciting peppery spices leap out of the glass followed by luscious, sweet berry fruit. Careful use of oak imparts lingering vanilla and toasty notes. Warm, rich yet balanced elegant wine. |
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| 15 | Palacios Remondo La Montesa, Rioja, Spain | £11.95 |
| “90/100”. (Penin Guide to Spanish Wine 2009) 45% Tempranillo, 40% Garnacha, and 15% Graciano and Mazuelo. Aged in French oak for 14 months. A rich and generous palate, with notes of hedgerow, blackberries, vanilla and spice all evidenced. Excellent length and fine tannins. |
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| 16 | Domaine du Vissoux Fleurie Poncié, Beaujolais, France | £13.50 |
| “91/100…smells intensely of fresh black raspberry and cassis, along with hints of wood smoke and salt spray… this superbly concentrated Beaujolais beautifully demonstrates why there is something called “cru Beaujolais” (Robert Parker’s Wine Advocate) |
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Whites
| 17 | La Casada Pinot Grigio, Lombardy, Italy | £12.95 |
| Light with a delicately honeyed, fl oral aroma, a dry yet soft palate that is surprisingly full and rounded. |
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| 18 | Bosca La Linda Viognier, Mendoza, Argentina | £13.50 |
| Viognier is one of southern France’s (and now the world’s) most exciting white varieties. Well defined hints of orchids & fresh apricots on the nose. Unctuous texture on the palate, long fi nish with marked acidity. |
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| 19 | Domaine des Lauriers Picpoul de Pinet, Languedoc, France | £14.95 |
| “GOLD Medal”(Concours Général Agricole de Paris 2009) Fine notes of honey, citrus fruit, green lemon skin and asparagus which intensify in the mouth. Supported by a lively finish. |
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| 20 | The Jumper Sauvignon Blanc, Marlborough, New Zealand | £14.95 |
| “****. Elegant and very poised wine, yet it also has weight. Quite pungent aromas of limes and tropical fruit salad, with more of the same on the palate.” (Winestate, Australia) Winemaker James MacDonald is only 24, yet has worked every vintage since he was 14 years old. Nephew of Jane and the late Ernie Hunter he is fast becoming a Kiwi talent to look out for. |
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| 21 | Bon Courage Gewurztraminer, Robertson, South Africa | £15.95 |
| This is the fi nest New World Gewurztraminer we have tried for the price. Fresh spices, rose petals and limes to be detected on the nose with extra tropical fruit and lychees characters on the palate. Wonderful long and crisp refreshing finish. Very varietal and delicious. |
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| 22 | Siegel Riesling, Mosel, Germany | £16.95 |
| Light-bodied wine with grapefruit, lemon and mineral flavours. There is a grapey sweetness balanced by integrated acidity and mineral notes that linger nicely. Medium-dry style. Great aperitif and perfect with all spicy dishes. |
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| 23 | Bodegas Cerrosol Verdejo, Rueda, Spain | £16.95 |
| This estate, founded in 1998, owns many old vineyards of the indigenous Verdelho. A wonderful elegant wine. Excellent aromatics of white peach and fresh citrus fruit. Crisp, dry and rich palate. Superb by itself or with white meat and fish. |
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| 24 | Pommier Petit Chablis, Burgundy, France | £22.50 |
| “87/100. From vineyards situated high above the Grand Cru...smells and tastes of ripe fresh apricot and oregano. With harmonious acidity and hints of crushed stone, it is a model of what these once-denigrated sites can deliver in warm vintages and good value.” (David Schildknecht, Wine Advocate) |
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Reds
| 25 | Corinto Merlot, Central Valley, Chile | £12.95 |
| From the award winning Botalcura winery of Chile. Jancis Robinson MW picked out Botalcura as one of her personal favourites at the recent inaugural Wines of Chile Awards. Medium bodied, juicy red with plum and damson notes. |
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| 26 | Bosca La Linda Malbec, Mendoza, Argentina | £13.95 |
| “87/100. Toasty with plum, vanilla and mocha notes followed by a medium weight, slightly firm, smoky finish.” (Wine Spectator) The palate has balanced tannins produced by 3 months ageing in French oak. Great structure. |
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| 27 | Palacios Remondo La Vendimia, Rioja, Spain | £16.95 |
| “88/100.” (Wine Enthusiast) 55 % Tempranillo, 45% Grenache. Sweet and juicy red fruit on the palate with good freshness and soft, liquorice tannins. Medium bodied. From one of Spain’s finest winemakers, Alvaro Palacios. |
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| 28 | Domaine des Anges Côtes du Ventoux, Rhône, France | £17.50 |
| Owned by Gabriel McGuinness of Limerick. Made by Ciaran Rooney of Dublin. Rich raspberry flavours with touches of liquorice and chocolate on the nose. Subtle woodland fruits on the palate, followed by silky tannins leading to a full, rich finish. Only organic methods of agriculture are practiced at the Domaine. |
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| 29 | La Pieve Chianti, Tuscany, Italy | £18.95 |
| ‘SILVER MEDAL WINNER’ (Decanter World Wine Awards 2009) Classy Chianti. Elegant with pure fruit/cherry swirl aromas and fl avours, good structure and all important balance. Organically produced. From the Montaione district; an emerging region of the Florentine Chianti. Medium to full bodied. |
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| 30 | Campbells Shiraz Durif, Rutherglen, Victoria, Australia | £18.95 |
| Well-balanced, full bodied and fruit driven. The Shiraz component contributes vibrant raspberry fruit and spice aromas, with the Durif adding violet and black cherry characters with richness and firm tannins. “Outstanding winery regularly producing wines of very high quality and typicity” (James Halliday) A family estate very proud of their Scottish roots. |
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| 31 | Tamar Ridge Devil’s Corner Pinot Noir, Tasmania, Australia | £20.50 |
| “From northern Tasmania, this is a delicious, soft, seductive pinot, just oozing black fruit fl avours. It is especially redolent of black cherries . 90/100.” (Courier Mail, Brisbane) |
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| 33 | Le Chêne du Château Puynard 2004, Côtes de Blaye, Bordeaux, France | £22.50 |
| ‘Trophée Prestige award’ (Les Citadelles du Vin International Wine Competition 2007) 100 % Merlot. The vineyard covers 16 hectares on a slope 65m high. Aged in oak barrels for 16 months (1/3 of new barrels). Very dark and intense colour. Notes of coffee, menthol and blackcurrant. Tannins are silky and harmonious. Medium to full bodied. Recommended with cheeses and red meat. A class act. |
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Fine Wines - White
| 34 | Hunter’s Sauvignon Blanc 2008, Marlborough, New Zealand | £22.95 |
| World famous estate set up by Belfast man, Ernie Hunter. “TROPHY Best Dry White Table Wine and GOLD medal” (National Wine Show of Australia) “Very concentrated, with lime, grass and Brazil nut flavours. Tangy citrus, wet stone and herb notes extend through the finish.” (Wine Spectator) |
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| 35 | Inama Soave Classico Superiore ‘Foscarino’ 2007, Veneto, Italy | £30.95 |
| Single vineyard Soave. Enticing, lifted nose showing succulent aromas of honey, apricot and herbs. The honeyed palate shows stone fruit fl avours, a slight hint of spice and a long, intense length. From one of the best producers of Soave, this is one complex and powerful Italian white not to be missed. |
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| 36 | Auvigue Pouilly Fuisse Les Crays 2007, Maconnais, Burgundy, France | £32.95 |
| A superstar Chardonnay which can proudly boast the highest quality, vibrant juiciest fruits. From a traditional, low yield winery which concentrates on ‘quality not quantity’, has emerged this deliciously ripe and spicy white wine with a spectacular minerality. The winemaking here is traditional using wooden cask ageing and minimum treatment. |
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Fine Wines - Red
| 37 | Viñedos McAlindon e Hijos Creu Celta 2005, Priorat, Spain | £29.95 |
| From the McAlindon family of Belfast and the perfect wine for all beef and steak dishes due to the complexity of the tannin, acid and fruit balance.“Congratulations on your Priorat venture. I’m particularly pleased to see you’re using Samso (Carignan). I really liked the way you’d held the ripeness in check yet maximised Priorat character. Good old Ulster restraint mixed with Celt indulgence. Keep up the good work.” (Oz Clarke – Jan 2009) | ||
| 38 | Château Baret 2002, Pessac-Leognan, Bordeaux, France | £30.95 |
| “87/100. Lovely perfumes in this wine with blackberry and Indian spices. Medium-bodied, with silky tannins and a fresh fi nish. Nice balance to this delicate wine. Best after 2007.” (Wine Spectator) |
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| 39 | Domaine de Cristia Châteauneuf du Pape 2007, Rhône, France | £30.95 |
| “If you haven’t figured it out yet, this is one of the up-and-coming new superstar producers in Châteauneuf du Pape” (Robert Parker) “90-92/100. A blend of 90% Grenache and 10% Syrah. It is ripe, full-bodied, with superb fruit freshness and purity, and overall, a full-bodied equilibrium that is extremely vibrant and fresh.” (The Wine Advocate) |
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| 40 | Terredora Taurasi DOCG 2003, Campania, Italy | £32.95 |
| A superlative example of Aglianico in its inky ruby colour, explosive nose of raspberry and blackberry fruit, violets, lava rock, and tar, and its dense and sumptuous flavours, mouth-filling, velvety, deep, exceptionally long and resonant. Handpicked, estate-grown grapes from vines with an average age of 20 years. Matured in French oak for 18 months before being aged a further 24 months in bottle. Southern Italy’s finest red wine. |
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| 41 | Vega Sicilia Valbuena 5 Year Old Reserva 1999, Ribera del Duero, Spain | £79.95 |
| Vega Sicilia is undoubtedly Spain’s finest bodega. A favourite of Winston Churchill, it has been produced for over 100 years from classic vines including Bordeaux’s Cabernet Sauvignon, Malbec, Merlot and the Spanish classic variety Tempranillo. |
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Champagne & Sparkling
| 42 | Botter Verduzzo Prosecco N.V., Veneto, Italy | £14.95 |
| From the hills around Treviso. A blend of Verduzzo and Prosecco. Delicately fruity, slightly aromatic bouquet with hints of flowers among which honey and wild apple scents can be perceived. Well balanced and light bodied. |
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| 43 | Hunter’s Miru Miru N.V., Marlborough, New Zealand | £24.50 |
| Made by Hunters, winner of more Gold Medals than any other New Zealand winery. The nose exhibits light yeasty characters with peach and citrus aromas. An elegant palate showing a blend of peach/citrus chardonnay components followed by the light berry fruits of the pinot noir. The mouth filling mousse completes the palate that is full and persistent. Production overseen by the winemaker of Dom Perignon! |
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| 44 | Moutardier Cuvée Carte d’Or N.V., Champagne, France | Bottle £48.95 Half Bottle £29.95 |
| “With an unusually high content (85%) of Pinot Meunier grapes and the balance Chardonnay, this attractive non-vintage style shows fresh aromas and an appealing appley richness on the palate with fine depth of flavour and texture. Great value at this price and deserves to be better known.” (The Wine Gang April 2009) Moutardier is now run by Englishman Jonathan Saxby, who married Jean Moutardier’s daughter Elisabeth in 1992. |
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| 45 | Moutardier Rosé Prestige N.V., Champagne, France | £49.95 |
| “89/100. This is all about texture, with fi nesse and silkiness prevailing until the juicy finish. In between are dried berry, dried rose and spice notes.” (Wine Spectator) “Based on the vintage blend of 80% Meunier and 20% chardonnay, this includes 20% of Meunier vinifi ed as red wine, which gives a wonderfully velvety texture and fragrant aroma.” (ChampagneGuide.net) |
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Dessert Wine
| 46 | La Fleur d’Or 2006 Sauternes, Bordeaux, France | Half Bottle £19.95 |
| 90% Sémillon, 10% Sauvignon. “Has the tang of a botrytised wine with real freshness and excitement though no shortage of luscious sweetness and admirable persistence. Clearly this is a charming wine to be drunk now rather than cellared for a while.. Bill Blatch of Bordeaux négociant Vintex is one of the most popular figures on the Bordeaux landscape.” (Jancis Robinson) |
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Port
| 47 | Smith Woodhouse Wood Matured LBV 2003, Douro, Portugal | £23.65 |
| Bright deep ruby colour. Brimming with aromas of red and black berry fruits, with very attractive floral nuances and a twist of pepper. A full bodied palate, with intense fruit flavours, excellent grip and a long, lingering finish. |
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| 48 | Smith Woodhouse 10 Yr Old Tawny, Douro, Portugal | £32.95 |
| “90/100. Another Symington family brand that often shows well, Smith Woodhouse’s 10-Year Old is big and fi rm, quite tannic even, and very rich and dry. This is a good, solid, powerful wine, with great finishing acidity.” (Wine Enthusiast) |
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This area, as its name suggests, was the Club's Billiard Room from opening in 1885 until 2007. It has now been totally refurbished to accommodate members requirements for larger events and functions. With its unique design, incorporating an ecclesiastical-style ceiling, long Victorian bar, grand fireplaces and unequalled views over Royal Avenue and Castle Place, it is a very special room, just right for that event with a difference.
Alternatively, it can be used, similarly to the Antrim Room, for seminars and business meetings. It is wired with speakers for public address and has a 50" LCD screen for computer-aided presentations.
Old Billiard Room Capacities and Size
| Dining | Drinks/Reception | Boardroom | Conference |
|---|---|---|---|
| 110 | 150 | 125 | 125 |
| Lenght | Width | Ceiling Height |
|---|---|---|
| 21m | 9m | 8m |
Due to its generous proportions the Antrim Room is by far the most useful room in the Club, it is just as comfortable hosting a club or society dinner of up to 50 with the real fire roaring in the period fireplace as it is a company A.G.M, laid out with company displays, whilst maintaining the intimacy and quality expected in a private members club.
As with most of the function rooms furniture can within reason, be configured to suit your exact requirements. For more information about layouts please contact the Chief Executive.
Please Note - The Cabin, Boardroom and Antrim Room are all linked by joining doors and so can be used a suite or individually, for example a drinks reception in The Cabin with the function taking place in The Boardroom. For business purposes The Antrim Room is ideal for plenary sessions with The Cabin and The Boardroom being used for breakout sessions.
Antrim Room Capacities and Size
| Dining | Drinks/Reception | Boardroom | Conference |
|---|---|---|---|
| 50 | 75 | 30 | 50 |
| Lenght | Width | Ceiling Height |
|---|---|---|
| 14m | 6m | 4m |
The overall proportions of the room and the size of the table make it the perfect setting for lunches or dinner parties of up to 18 people. In the evenings with the standard lamps on, the flickering of the flames in the period fireplace and the table dressed, it will provide you with one of the most elegant dining experiences.
Positioned in the corner of the building, with the minimum of noise and disruption, The Boardroom provides an ideal setting for formal business meetings with ample space for screens, projectors, flipcharts etc.
Please Note - The Cabin, Boardroom and Antrim Room are all linked by joining doors and so can be used a suite or individually, for example a drinks reception in The Cabin with the function taking place in The Boardroom. For business purposes The Antrim Room is ideal for plenary sessions with The Cabin and The Boardroom being used for breakout sessions.
Boardroom Capacities and Size
| Dining | Drinks/Reception | Boardroom | Conference |
|---|---|---|---|
| 16 | 40 | 16 | - |
| Lenght | Width | Ceiling Height |
|---|---|---|
| 9m | 6m | 4m |
Although the smallest of the private rooms The Cabin makes an ideal room for intimate lunch or dinner parties of up to 10, being small gives it a very homely feel.
The size of the room also makes it very useful for small business meetings and interviews.
Please Note - The Cabin, Boardroom and Antrim Room are all linked by joining doors and so can be used a suite or individually, for example a drinks reception in The Cabin with the function taking place in The Boardroom. For business purposes The Antrim Room is ideal for plenary sessions with The Cabin and The Boardroom being used for breakout sessions.
Cabin Capacities and Size
| Dining | Drinks/Reception | Boardroom | Conference |
|---|---|---|---|
| 10 | 20 | 10 | n/a |
| Lenght | Width | Ceiling Height |
|---|---|---|
| 6m | 4m | 4m |
The comfort of the refurbished bar is complimented by the relaxed ambience that prevails. It boasts many military pictures, silverware, plaques etc presented to the Club since its opening in 1885.
Members and their guests can enjoy refreshments from the well stocked bar which includes local beers and a selection of fine wines.
The room has been designed in such a way that it can be sub-divided to cater for private functions, alternatively, the bar can cater for up to 100 guests for pre event receptions.
