Something for the Weekend: Take a bite out of Bullitt

Heading to Belfast for a spot of Christmas shopping, a girls night out, a family get together? Here’s my  review of  of the newest  hot spot perfect for small plates,cocktails and catch ups; The Taylor and Clay Restaurant at Bullitt Hotel.

Just over a week ago I had the pleasure of being invited back to the new Bullitt hotel in Belfast. I had dropped in a few times in between their opening (my last visit Time to bite the Bullit and tell you all about my week…) and this visit for coffee and business meetings. It’s always a hive of action and lots of great minds and familiar faces working together in their open plan coffee bar. It always fills me with inspiration, plus with their super fast wi-fi connections it perfect for business and blog meetings.

Anyway, bar drinking an awful lot of their fabulous coffee I had not had a chance to try their restaurant. So when an invite came in to check out some tasty treats on my lunch break I jumped at the chance. I settled in for a bit of grazing and a guided tour through the menu and the lunchtime small plates with head chef  Saul. I sat in front of the one of a kind Asador Grill, which warmed my frozen body and the smells coming from the grill warmed my soul.

bullitt-belfast-taylor-clay-asador-grill-1

 Picture by Kelvin Boyes, Press Eye.

The taste sensations began with small plates being produced to ohhs and ahhs from the assorted media and bloggers. We tried  flat breads with an amazing beetroot dip, Toonsbridge mozzarella, peach and harissa, roasted aubergine, peppers and yogurt, Lamb Rump and so many other little dishes I lost count. My personal favourite the gorgeous mini Wagu beef burger (pictured below) served with the most amazing sauce which I have know completely forgotten the name but it should be bottled (Saul if you read this please remind me!). We had an assortment of variations from the lunch and dinner menu and everything was delicious, filling and warming.

 

Chef Saul explained the origin of the food and the stories behind each combination and the passion for his position shone through. Mix this with some witty remarks from the culinary team (and meeting Bulitts own resident beef scientist who was able to tell us everything about the Wagu beef from how the animals are treated, genetics and feed etc.) Conversation flowed easy as we sat watching this well bonded team at work, I felt very at home and didn’t want to leave.

bulitt-team

Overall I loved this restaurant it has a  fun, funky modern vibe and with plenty of choice on the menu and you feel like you need to try everything, it’s just so moreish. I can’t wait to get back for dinner and maybe a cocktail or two.

Emer D xx

P.S I may have hand to end my lunch with some more coffee ( a Bullitt flat white) and a gorgeous little red velvet treat! I am such a caffeine fiend!!

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