Galgorm Spa & Golf Resort’s award-winning restaurant, The River Room, is celebrating summer with a mouth-watering menu inspired by the wealth of local Northern Irish produce on offer, the best of seasonal flavours and a big pinch of culinary creativity.

Designed by Executive Head Chef, Chris Rees and his expert team, the delicious six-course menu offers guests a true gastronomic experience from start to finish. Guests will enjoy the menu below, with each course perfectly paired to a glass of complementary wine from independent wine importer, Neill Wine.

  • Canapés and a Boatyard Double Gin, London Essence Grapefruit & Rosemary Tonic, Pink Grapefruit
  • Pea, ham, goat’s cheese & tarragon
  • Halibut, courgette, miso and chicken skin
  • Beef, tomato, onion and girolles
  • Strawberries, rose hip, pistachio & vanilla
  • Coffee and a decadent selection of delicate petit fours

The summer tasting menu is reflective of Chef Chris Rees’ personal food ethos and belief that fine dining should be fun, with this latest menu playing up seasonal flavours and incorporating local produce. Chris and his team have capitalised on the strength of the flavours available to them and blended these with other more subtle elements to create perfectly balanced dishes that highlight the skill and creativity of The River Room restaurant.

The showstoppers of the menu, such as the halibut and beef are sourced by Chris and his team from local suppliers, whilst the majority of the fruit and vegetable components of the menu are seasonal, such as the strawberries, tomatoes, peas and tarragon, allowing diners to experience the best quality food at its peak.