26th June 2012
Simplicity is the key at Mourne, with an empasis on fresh, seasonal ingredients.
Menu-wise, Carlingford mussels and oysters along with Glenarm smoked salmon are staples. However, the occasional eclectic hybrid is certainly worth a try (one devotee happily made a 70-mile round trip to sample the Thai green curry and langoustine risotto).
A newly opened oyster bar is the latest addition to the Mourne family. With oysters served by the half dozen, we’re tempted by the Japanese dressing, with shredded cucumber, pickled ginger and spiced soy sauce.
There is a pleasing bustle to the restaurant, and with demand high enough to necessitate new Monday openings, it seems that at Mourne the fish are most certainly biting.
Elizabeth Carter says: ‘With oysters, mussels and cockles from the owner’s beds in Carlingford Lough, served alongside fresh fish at very reasonable prices, it’s no wonder Mourne’s grateful customers have named this Belfast icon as their favourite restaurant.'
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