Seasonal Menus Crafted with Care
The Cellar Restaurant Menus Ballycastle
At The Cellar Restaurant Ballycastle, our menus are designed around the best seasonal ingredients available. We believe in simple dishes done properly, allowing quality produce to shine. See images of our food and restaurant in the Gallery.
Small Plates
FRESH FOCACCIA (v,1,3,5,6,7,8,12,13)
Baked in-house & served with homemade seasonal butter, olives & almonds - 5.5
WHIPPED GOAT’S CHEESE (v,1,3,5,6,7,8,12,13)
Creamy whipped goat's cheese, warm focaccia, pickled pomegranate & chilli oil - 7.5
PAN FRIED SCALLOPS (1,4,7,13)
Crispy pork croquette, seasonal purée - 12.5
ASIAN SPICED CHICKEN WINGS (GF)
Served with hispi cabbage - 8
MUSHROOM PÂTÉ (v,1)
Served with toasted croutons & homemade chilli jam - 7.5
FRESH SEAFOOD PLATTER (GFA,2,14)
Selection of crab claws, prawns, mussels, squid, langoustines & homemade focaccia - Starter 13/Main 27
SURF & TURF TACOS (1,3,4,7,13)
Tempura battered haddock rocket salad & curry mayo. Pulled pork with pineapple chilli salsa - 8
GAMBAS PIL PIL (GFA,4,1)
King prawns marinated in olive oil, chilli, chorizo, fresh ginger & garlic served hot and sizzling - Starter 10/Main 18
CHEF'S НОМЕМADE FISHCAKES (2,4,7,13)
A mix of local fish bound with chives & potatoes, served with a curried rémoulade - 8.5
SEAFOOD CHOWDER (GFA,2,4,1,13)
A mix of fresh local fish, smoked bacon in the traditional Maryland style, served with fresh Guinness wheaten bread - Starter 9/Main 17.5
THE CELLAR MUSSELS
Fresh local mussels with a choice of white wine cream or Long Medows Cider cream, served with Guinness wheaten - Starter 9/Main 18
Mains
McKAY'S 100% SIRLOIN STEAK OR RIBEYE (GF)
Served with roasted vine tomatoes, sautéed mushrooms & onions, with a choice of sauce & side - 35
McKAY'S 702 FILLET STEAK (GF,7,9,10,)
Served with mash, garlic infused asparagus and cafe de Paris sauce - 35
SURF & TURF (4)
Garlic Prawns - 5 supplement
1/2 Lobster (when available) - 17 supplement
STUFFED CHICKEN BREAST (GF,7)
Chicken breast wrapped in prosciutto, stuffed with chorizo, basil & parmesan. Served with creamy mash, seared greens & chorizo cream - 21
PAN-FRIED CHICKEN (GFA,7,13)
Served on a bed of champ topped with peppercorn sauce & tobacco onions - 18
THE CELLAR BURGER (1,3,13)
Beef burger topped with pulled pork. Served on a toasted bun with rocket, cheese, tobacco onion & house sauce, choice of side - 17.5
HERB CRUSTED LAMB RUMP (GF,3,7)
Served with black pudding mash, honey glazed carrots, savoy cabbage, minted herb purée & red wine jus - 32
BEEF SHORT RIВ (1,9,11)
On a bed of creamy mash, savoy cabbage, bacon & mushroom bon bon, black pudding mash & red wine jus - 22
VEGETARIAN PASTA (v,1,13)
Rigatoni pasta in a Copeland Vodka spiced tomato sauce - 14.5
PAN FRIED COD (GF,4,7,14)
With a seasonal purée, seared asparagus & garlic infused prawns - 23
PAN FRIED SEA BASS (GF,4,7)
Minted herb purée, seared greens & crispy cubed potatoes - 22
BEER BATTERED HADDOCK (GFA,4,1,7,13)
Served with hand cut triple cooked chips homemade Tartar sauce and mushy peas - 19.5
VEGETARIAN PIZZA (v,1,13)
A rustic vegetarian pizza with roasted vegetables, smoky applewood cheese, drizzled with balsamic reduction - 14
Sides & Sauces
All - 4.5
Mash
Skinny Fries
Cajun Fries
Champ
Garlic & Parmesan fries
Cheese & Bacon Mash
Salt 'n' Chilli Fries
Baby Boiled Potatoes
Sweet Chili Fries
Chunky Chips
Tobacco Onion
Garlic Sauté Potatoes
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All - 3.5
Peppercorn
Bushmills
Gravy
Allergens
1.Cereals 2.Crustations 3.Eggs 4.Fish 5.Peanuts 6.Soybeans 7.Milk 8.Nuts 9.Celery 10.Mustard 11.Seasame seeds 12.Sulpher dioxide & Sulphites 13.Lupin 14.Mulluscs
GF-Gluten free - GFA-Gluten Free Available - V-Vegetarian - VA-Vegetarian Available