RESTAURANT OF THE FORTNIGHT SHU
253 Lisburn Road, Belfast Tel: +44 (0)2890381655
Established in October 2000, the ever-alluring
Shu Restaurant can be found in an elegant Victorian terrace on Belfast’s suitably swanky Lisburn Road. Named after the ancient Egyptian god of atmosphere, the multi-award winning eatery is furnished in a contemporary style to create a bright and highly attractive space.
It features a 90-seater main restaurant, masterminded by leading local designer
Paul Horscroft and incorporates a basement cocktail bar. But the restaurant’s goal today is the same as it was nearly 20 years ago – to serve French-influenced food, using the best seasonal ingredients, at very reasonable prices.
To start, I chose the enticing Ewing’s
Smoked Salmon with Buckwheat Blini, horseradish cream cheese and lemon oil (£8), while my companion picked the Foie Gras
and Chicken Liver Parfait, with Armagh apple and chilli jelly and toasted sourdough (£7.50). My portion would have been enough for a main course, with the tangy horseradish cream cheese a perfect complement to the smoky fish. My friend’s choice was a hit too – having sampled some, this rather decadent dish comes highly recommended.
For mains, from a great selection of fish which includes Roast Hake and Roast Stone Bass, I decided on the Roast Monkfish with
Jerusalem Artichoke, sauté potatoes and chestnut mushrooms (£23). From a meat selection that includes Slow Cooked Lamb Shoulder and Roast Corn Fed Chicken, my friend opted for the Himilayan Salt Aged
Sirloin, with handcut chips, wild mushrooms and truffle butter (£26.50). You can make a mess of monkfish (it goes rubbery pretty easily), but mine was packed with flavour and melted in the mouth. Meanwhile, my friend’s steak was cooked to perfection: teamed with the truffle butter, it was utterly scrumptious.
To wrap things up, we ordered the selection of European and Irish Farmhouse
Cheeses, which came with artisan biscuits and pear chutney (£8.50). Service was flawless throughout and, though Shu was packed
(be warned – you need to book in advance), they made sure that everyone was made to feel special. That is the mark of a very good restaurant.