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Mourne Seafood Bar
Mourne Seafood Bar Review
This seafood bar hidden down a side street has established itself as a firm favorite on the Belfast dining scene. Cofounder Bob McCoubrey was originally a marine biologist and has teamed up with experienced head chef Andy Rae to create a restaurant that has helped to reinvigorate the city's gastronomic scene. Daily specials might include seafood dumplings or seared king scallops with butternut squash risotto and crispy sage. The salmon, cod, hake, and sea bream are all done to perfection, but the standout dish for many is the gurnard, a whole fish served with bacon and clam velouté. The upstairs Oyster Bar, a cheaper alternative to the main dining room, offers small and big plates. Small plates (they're brimful) cost £4, and include Indian-spiced mackerel with focaccia crisps and Thai seafood dumplings with chili jam. The big plates average £9, for which you get a filling portion of mussels, squid, fish fingers, prawn linguine, or the cold seafood platter with wheaten bread—a big hit with a glass of the Oyster stout (don't ask for Guinness here) made by the Whitewater brewery in Kilkeel.
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