 |
Browns has been operating in the city for over 20 years, and in that time has evolved into one of the North West’s best fine dining venues.
This restaurant is renowned for its clever interpretations of classic dishes with distinct modern Irish and European, especially Mediterranean, influences.
Carpaccio of local venison is served with a celeriac remoulade and a balsamic syrup, while medallions of monkfish with Lough Foyle mussels are prepared in a lobster and leek ‘chowder’.
There’s no restraint when it comes to experimenting with style, and the lunch and pre-theatre menus are equally as innovative as the evening à la carte. Mustard roast ham with a parsley cream and pineapple salsa, and potted mackeral and beetroot pate with toasted brioche, are a sample of what’s on offer.
The restaurant itself exudes simple elegance, and diners can dress up or down accordingly.
|
