17th November 2025: At Dunluce Lodge this Christmas, your gastronomic journey embarks on a voyage of local flavours, featuring Mussenden Sea salt, hand-harvested along the Causeway Coast, and Burren Balsamic, crafted in County Armagh.
Launching on November 24 until January 2, the Christmas Winter À La Carte menu will be a celebration of local produce as Executive Chef, Stephen Holland and his team leave no stone unturned in making this Christmas truly memorable.
From the very first bite, diners embark on a journey of local flavours, featuring Mussenden sea salt, hand-harvested along the Causeway Coast, and Burren Balsamic, crafted in County Armagh.
To start, choose from a warming seasonal soup, complete with an old Irish favourite – warm stout soda, a delicate goats cheese tart, Little’s chicken liver parfait, perfectly seared scallops and succulent roasted pigeon.
Indulge in an exquisite selection of mains, featuring Lisdergan flax-fed beef fillet, succulent Thornhill duck, a bone-in sirloin elegantly paired with a rich red wine jus, and tender Manor Farm chicken – each dish crafted to showcase the finest local provenance.
For those who have a taste for the ocean’s finest fish, indulge in pristine halibut, cod or grilled market fish – each prepared to highlight the purity and elegance of the sea.
Conclude your dining experience on a note of festive indulgence with a dessert menu that celebrates the festive season along with local heritage. Delight in the crisp freshness of Armagh apple, the Dunluce ‘signature’ baked Alaska, and a light, airy soufflé.
Indulge in decadent layers of chocolate, while the ginger and treacle dish is elevated by Bushmills whiskey and muscovado sauce, alongside Yellowman ice cream. For a refined finish, enjoy a curated selection of Irish artisan cheeses, complemented by Burren Balsamic digestive, black apple butter, quince jelly, and pickled walnut.
The menu launch comes as the hotel recently won Newcomer of the Year at the prestigious Georgina Campbell Food & Hospitality Awards 2025. The awards celebrate the gold standard champions of the food and hospitality industry.
Dunluce Lodge Executive Chef, Stephen Holland, said his team of chefs are passionate about showcasing the very finest of Northern Ireland’s outstanding produce.
“Christmas is all about being with friends and family and that sense of being at home is central to every great holiday season.
“Therefore, we want to put the best of Northern Ireland a plate this Christmas for our guests as they enjoy a little luxury and time with loved ones.
“We work closely with local producers to showcase the very best of what our region has to offer and every dish tells a story of where it comes from – as chefs, we love to let the quality of the produce shine through.
“Whether you’re joining us for a cosy autumn dinner or a festive get-together with friends or family, we’re always happy to tailor our menus to our guests’ individual needs.”
Meanwhile, culinary enthusiasts can also enjoy intimate chef’s table evenings, guided foraging walks and whiskey and oyster pairings, each designed to highlight the lodge’s commitment to local provenance and craftsmanship.
As the year draws to a close, Dunluce Lodge will host two exclusive New Year’s Eve experiences. The restaurant’s New Year’s Eve menu offers a set-time dining experience, beginning with a drink reception in the bar, while the Vault New Year’s Eve menu provides an intimate setting for up to 12 guests – ideal for private groups or large families.
For those looking to gift a truly special experience, the lodge also offers seasonal packages and vouchers that combine fine dining, spa indulgence and overnight stays in its 35 luxurious suites.