Regency House, the new restaurant from chef Chris McClurg and Alice Stewart, has opened its doors within Belfast’s Regency House townhouse.
Inspired by the elegance of Parisian bistros and rooted firmly in Northern Irish hospitality, the pair have also drawn on years spent living and working in Cornwall, as well as time abroad. McClurg and Stewart have created a contemporary bistro where classic European influences meet the extraordinary produce of Ireland and Europe. Over the past year, the pair has forged close relationships with local farmers, growers, fishermen and artisan producers, laying the foundations for the restaurant’s seasonal, produce-focused cooking.
Standout starters include ‘unpotted’ shrimp – McClurg’s reinterpretation of the classic potted shrimp, combining brined shrimp, raw red prawns and toasted mace with sourdough pancakes and pickled cucumber; Conway Farm courgette flower filled with scallop and lobster stuffing in a delicate tempura batter, inspired by his time at Paul Ainsworth’s No.6; tomato à la merenda with pistou dressing and St Tola goat’s cheese, a tribute to a dish the couple enjoyed at La Merenda in Nice; and McClurg’s signature potato cake, a playful twist on a Victoria sponge reimagined as a savoury course – featuring slowly caramelised Lyonnaise onions sandwiched between two crispy potato rösti and topped with whipped fromage blanc.
The same thoughtful approach continues through the main courses, where familiar favourites are reinterpreted in dishes such as Murley Mountain lamb with red garlic ketchup, mint and lovage; Seaview Farm chicken with morels and sauce suprême; and agnolotti with girolles, crisp violet artichoke and vin jaune. To finish, desserts include a whoopie pie with hazelnut gianduja, cacao and Frangelico, alongside a beef fat sticky toffee pudding with Medjool dates, peated whiskey and clotted cream.
The restaurant will also serve brunch, featuring McClurg’s renowned buttermilk pancakes. Toppings include Irish smoked bacon and Canadian maple syrup, as well as blueberry compote, lemon and whipped vanilla cheesecake. The brunch menu will also feature classic dishes with a Regency House touch, including a Coolattin cheddar and Lyonnaise onion omelette and The Regency House Fry, featuring sausage, smoked streaky bacon, Clonakilty black and white pudding, mushrooms, tomato fondue, potato bread, soda farl and a fried egg.
The drinks menu offers thoughtful twists on classic cocktails, including the Park View Martini with Dolin Dry Vermouth, Green Chartreuse and Ford’s Gin, and the Irish Sour with Shortcross Poitín. The wine list brings together carefully selected bottles from some of the world’s great wine regions, alongside discoveries from smaller independent growers that the couple have uncovered on their travels.
The new Regency House restaurant seats 46 guests across the main dining room, intimate courtyard and private dining room, The Cellar. The interiors balance the grandeur of the building’s original architecture with contemporary warmth, craftsmanship and theatre, all centred around the open kitchen. Throughout the hotel and restaurant, guests will discover hospitality memorabilia collected by McClurg and Stewart over many years, adding a personal touch to the experience.
