Cayenne

Reserve

Cayenne Review

One of Belfast's most exciting restaurants, Cayenne explodes with culinary fireworks. To wit, the salt-and-chili squid, crispy-duck salad, and millefeuille of Strangford crab are just a few of the worthy starters, all fine introductions to the cutting-edge fusion cuisine of celebrity chefs Paul and Jeanne Rankin. Always with an Asian twist, they work at coming up with such winning mains as seared diver scallops, soy-glazed halibut, and Szechuan-peppered Finnebrogue venison. As for desserts, few can resist the passion-fruit pavlova or chocolate crepe soufflé with Grand Marnier ice cream. A favorite with theatergoers, Cayenne also offers a two-course pre-theater menu for bp]15.50 or bp]18.50 for three courses. Cayenne accepts orders until 11 on Friday and Saturday evenings. For drinkers, a by-product of the recession has led to a reduction in wine prices; since early 2011 the restaurant has slashed 25% off its wines...drink now while the stocks of Sancerre last.