Brunel's

Top choice


At Brunel's, chef Paul Cunningham uses locally sourced and foraged ingredients in his beautifully presented dishes, such as rhubarb-cured Kilkeel salmon with foraged wood sorrel and black olive powder, and rabbit cooked five ways. The restaurant also opens for brunch, serving dishes like buttermilk pancakes and Jameson-cured sea trout with treacle soda, scrambled eggs and rocket.


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