La Scala Bistro

Served with Hastings Homemade Wheaten Scone

Baby Gem Lettuce, Grant's Dry-Cured Bacon, Garlic Croutons, Parmesan, Boiled Egg, Tapenade, and Homemade Caesar Dressing

Vintage Irish Cheddar Cheese Sauce with Belfast Ale, Grilled on Irwin's Stout Wholegrain Soda Bread

Zac's Brioche Bap with Extra Mature Cheddar, Lettuce, Tomato, Diced Onion and Gherkin. Choice of Chunky Chips or Seasoned Skinny Fries

Lightly Battered Fish, Homemade Tartar Sauce, Mushy Peas, and Lemon-Dill Mayonnaise. Choice of Chunky Chips or Seasoned Skinny Fries

Rockvale Irish Chicken Supreme, served with a Dromona Cheddar Cheese and Grant's Gammon Bonbon and Hasselback Potatoes, finished with a Creamy White Wine Sauce

Charred Roast Cauliflower, Creamy Polenta, and Chimichurri Sauce

Traditional Northern Irish Boxty and Sweetcorn Relish

Rockvale Chicken Thighs, braised slowly in Clandeboye Yoghurt with Cashews, Caramelised Onions, and Aromatic Spices. Served with Basmati Rice and Garlic and Coriander Naan Bread

Chargrilled Vegetable Couscous and Tenderstem Broccoli, finished with a Light Lemon Sauce

Lightly Battered Fish served with Homemade Tartar Sauce, Mushy Peas, and Lemon-Dill Mayonnaise. Choice of Chunky Chips or Seasoned Skinny Fries

Roast Vine Tomatoes, Onion Rings, Confit Garlic, and Peppercorn Sauce

Zac's Brioche Bap with Extra Mature Cheddar, Lettuce, Tomato, Diced Onion and Gherkin. Choice of Chunky Chips or Seasoned Skinny Fries

Comber Carrots, Potatoes, and Cauliflower, braised in Clandeboye Yoghurt, Cashews, Caramelised Onions, and Aromatic Spices. Served with Basmati Rice and Garlic Coriander Naan Bread

Rockvale Irish Chicken Supreme, served with a Dromona Cheddar Cheese and Grant's Gammon Bonbon and Hasselback Potatoes. Finished with a Creamy White Wine Sauce

Tiger-Tail Prawns and Mussels sautéed in Garlic and Chilli Butter with Confit Cherry Tomatoes. Finished with Grana Padano Parmesan Shavings

Creamy Coconut, Sweet Mango, Caramelised Pineapple and Mint Salsa

Creamy Belgian Dark Chocolate, Homemade Shortbread and Hazelnut Brittle

Ben's Vanilla Bourbon Ice Cream, Amarena Cherries, Orange Balsamic Syrup

Signature Hastings Homemade Wheaten Scone

Vintage Irish Cheddar Cheese Sauce with Belfast Ale, grilled on Irwin's Stout Wholegrain Soda Bread

Marinated in a Buttermilk and Sriracha Brine, Deep-Fried and tossed in a Gochujang BBQ Sauce. Served with Charred Sweetcorn Salsa

Shaved Fennel, Baby Gem Lettuce, Sliced Apple, Pickled Carrots, Sun-Dried Tomato, and Toasted Hazelnuts. Tossed in a Green Goddess Dressing

Baby Gem Lettuce, Warm Grant's Dry-Cured Bacon, Garlic Croutons, Parmesan, Boiled Egg, Tapenade, and Homemade Caesar Dressing

48-Hour Cured Ewing's Salmon, House-Pickled Cucumbers, Russian Dressing, and Confit Cherry Tomatoes

Handmade Spring Rolls filled with Panko-Breaded Crispy Chicken, Cabbage, and Carrot with Tonkatsu Sauce. Served with a Sweet Chilli Dipping Sauce

Medley of Local Seafood in a Thick, Creamy Herbed Soup with Grant's Dry-Cured Bacon, Comber Potatoes, and Vegetables. Served with Irwin's Wheaten Bread

Comber Carrots, Potatoes, and Cauliflower braised slowly in Clandeboye Yoghurt with Cashews, Caramelised Onions, and Aromatic Spices. Served with Basmati Rice and Garlic and Coriander Naan Bread

Thick Strips of Baked Windwhistle Farms Green Cabbage tossed in a Vegan Garlic and Sun-Dried Tomato Sauce with Wild Mushrooms and finished with Crispy Garlic Chips

Cherry and Passionfruit Compote with Pistachio-Carrot Granola

Creamy Belgian Dark Chocolate served with Homemade Shortbread and Hazelnut Brittle

Ben's Vanilla Bourbon Ice Cream, Amarena Cherries, and drizzled with Orange Balsamic Syrup

Knockanore Oak-Smoked Raw Milk Cheddar, Tipperary Brie, Cashel Blue, and Bride Valley Onion & Caraway Cheddar. Served with Pickled Pears, Quince Jelly, and Ditty's Oatcakes

Caramelised Pineapple and Mint Salsa