Our Latest Great Place To Eat - Bang Restaurant
Tuesday 02 July 2013
The décor is very tasteful and shiek and there is always a buzzing atmosphere when you book a table at Bang. Perhaps the reason for Bang’s popularity is its philosophy towards hospitality, fun and friendly, sleek and sophisticated, exceptional quality food at reasonable prices, in relaxed and informal surroundings. Here Head Chef Phil Yeung delights patrons with a wide variety of delicious choices and bases his menu on the freshest seasonal ingredients available with a focus on Irish artisan produce delivered in a cool contemporary style.
On our last visit we got in the mood with a couple of great cocktails – The Bang Pearl and an Aloe Garden to be precise – and they really hit the spot. Starters included poached hens egg with Mourne’s natural smoked crispy haddock, curry emulsion and pickled shallot; Fermanagh chicken with ham hock and fois gras terrine, local celeriac remoulade, pickled apple puree and sourdough toast; House cured Hereford Beef with shaved sheppards store, dandelion leaf, scorched onion and a truffle dressing.
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