6 days ago
- Business
- Belfast Telegraph
Belfast hotel unveils private dining experience ‘hidden behind sliding artwork'
The Cavern is the latest food venture at the Grand Central Hotel, and will accommodate up to 12 guests for a seven-course tasting menu, led by executive head chef, Damian Tumilty, as part of a £150,000 investment.
'The statistics constantly tell us how important food is in influencing a visitor's choice of destination,' he says.
'The Cavern is going to bring private dining in Belfast to unparalleled heights. This exclusive, high-end experience is unlike anything we have offered before.
'Working alongside our guests, I will curate their very own bespoke seven-course menu using the finest local produce such as Kingsbury wagyu beef, Carlingford Oysters, turbot caviar and Ballycastle lobsters. It will allow my pastry team to showcase some menu items rarely seen in Northern Ireland.
'As a chef, The Cavern represents a very unique and exciting offering. It's a decadent space for guests to dine in privacy and I'm looking forward to people enjoying what promises to be an exceptional dining experience.'
The hotel says the new dining space 'accommodates up to 12 people and has been carefully designed with luxurious materials, layered textures and an atmospheric lighting scheme to create an intentionally moody yet inviting space – an intimate backdrop for bold flavours and fine conversation'.
Jake McHugh, general manager of the Grand Central Hotel said: 'We are delighted to unveil The Cavern – a secluded and exquisitely designed private dining venue that is set to redefine the art of intimate hospitality in Northern Ireland.
'This stunning space offers an unforgettable 'five-star' dining experience for small parties with thoughtfully curated, bespoke menus, top end fine wines and exceptional service. It promises to deliver a heightened sense of occasion - whether hosting an exclusive celebration, a business dinner, or an intimate private gathering – ensuring a truly memorable experience for guests.'
