The renowned Balloo House in Killinchy County Down has welcomed a new addition in the shape of Overwood restaurant.
Located on the first floor of the much-loved inn, the new edition features an outdoor terrace (did someone mention cocktails?) and glass wood-burning fire after a £200,000 upgrade.
Overwood features a menu by Danni Barry created around open flame cooking. The result is a thoughtful menu with earthy ‘grilled over wood’ flavours, featuring the best local cuts and - taking full advantage of its coastal setting - seafood. Overwood is the only restaurant in Northern Ireland serving award-winning Mill Bay Oysters, voted one of the top 50 foods in the world.
The menu also features local scallops, turbot, Portavogie prawns and lobster claw meat as well as a lobster risotto served with chargrilled sweetcorn, fresh parmesan, and tarragon oil. The wine list comes courtesy of JN Wine, and there is also a Wine Merchant’s Cellar Selection available.
Speaking of the new venture, Ronan Sweeney, Balloo Inns Managing Director and the owner said, “Provenance and local produce have always been at the heart of everything we do at Balloo. For the Overwood menu, Chef Danni Barry is keeping it simple, using the best cuts and seafood available to us and adding a special aroma and flavour with the searing heat of the charcoal and wood fire from the new Kopa grill.”
Overwood is the fourth addition to the Balloo Inns Group, which is also behind The Parson’s Nose in Hillsborough and Poacher’s Pocket, Lisbane which, along with Balloo House, feature in the Michelin Guide 2019.
For reservations call 028 9754 1210 or visit Ballooinns.com/Overwood.