Brown's Restaurant and Champagne Lounge

Riverside Restaurant, Bar & Brasserie

Since taking over Browns in late 2009, Chef/Proprietor Ian Orr has put his creative signature on the restaurant from the top-class cuisine to the sophisticated yet relaxed atmosphere. Passionate about good food, Ian is strict on seasonality and will only prepare and offer his guests the freshest in local produce. If you’re looking for tomatoes in November then you won’t find them here. What you will find, however, is modern Irish cuisine exquisitely prepared that will keep you coming back for more.

Second only to the cuisine is the wonderful ambience in Brown’s. Ian has transformed the back of the restaurant into a Champagne Lounge for casual cocktails, pre-theatre drinks or even a lovely, lazy Sunday breakfast or lunch. We were dazzled by the interior – a modern take on a moody 1920s Jazz club, complete with art deco wallpaper, brown and cream leather chairs flanking tables covered in crisp white linen, black and gold upholstered couches and seats, beaded lights and black and white framed images artfully adorning the walls – we could nearly imagine hearing Lady Sings the Blues emanating from the Champagne Lounge.

Settling into our seductive surrounds for a bite of lunch we were greeted with a plate of Brown’s Guinness bread to whet our appetites. Warm, moist and subtly sweet it was delicious on its own, though also the perfect accompaniment to Brown’s Seafood Chowder or Oak Smoked Salmon. To follow, the chef served us a pre-starter of Cream of Cauliflower Soup. Delicious and creamy without being overly rich, the soup was delicately flavoured with cauliflower and a hint of cheese. For an appetiser we tried the Salad of Local Beetroot, Fivemiletown Goat’s Cheese, aged Balsamic vinegar and Toasted Pine nuts – a medley of flavours that was very pleasing to the palate from the pure earthy sweetness of the seasonal beetroot and warmth of toasted pine nuts, to the creamy tang of the goat’s cheese and sweet/sharp piquancy of the balsamic vinegar dressing mixed leaves. Our main course was Pan Seared Fillet of Donegal Silver Salmon with Crushed New Potatoes, Sundried Tomato, Fresh Herbs and Beet Purée – all incredibly fresh and perfectly prepared, the crispy skin salmon was a masterpiece for its delectable simplicity.  Although the Roast breast of Silver Hill Duck with fondant potato and beetroot puree and the Confit belly of free range pork with cauliflower puree and O’Doherty Black Pudding also looked delicious as it passed the table!

Lunch having been a scrumptious parade of fresh flavours, we looked forward to dessert’s grand finale and it didn’t disappoint. Chef Ian prepared a selection of homemade desserts: resident pastry chef Patricia’s Flourless Chocolate Cake with Rosemary and Vanilla Custard with its clever combination of flavours which was gooey and gorgeous. Brown’s Trio of Crème Brulée showcasing chocolate, mint, vanilla and orange was a delightful new twist on a classic. The show-stopper however, was the Wild Honey and Lavender Panna cotta with Poached Champagne Rhubarb – the smooth and milky set custard lightly perfumed with lavender and honey, was the ultimate foil for the slightly sharp, simmered rhubarb – truly sublime! It was the perfect ending to an exquisite lunch. Unfortunately we just didn't have room for the wonderful selection of cheeses such as Cashel Blue, Gubbeen, Smoked Applewood and Ardrahan served with Ditty's Oat Cakes and homemade chutney - we will just have to come back!

For a truly indulgent experience, book a table at Brown’s for a Champagne Breakfast on Sunday. You’ll be invited to enjoy a cup of tea or coffee over the Sunday paper in the Champagne Lounge before tucking into a scrumptious breakfast. Chef Ian makes his own muesli, choice of breads and marmalade fresh on the premises. And if you find you can’t live without the marmalade, you can purchase a jar to take home with you.

It’s easy to see why Brown’s was recently voted one of the top 100 restaurants in Ireland’s Bridgestone Guide 2010 – this is modern Irish cuisine at its best.

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Contact Details

To Contact a Member Directly, please click on the email or website below

1 Bonds Hill
Waterside
Londonderry
BT47 6DW
+ 353 (0)48 71345180
Email: eat@brownsrestaurant.com
Web: www.brownsrestaurant.com

 

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