The Slieve Croob Restaurant & Inn, the Mournes’ finest guesthouse, renowned for its Traditional Irish Fayre has successfully sourced brand new chefs, Martin Murphy & Jonny Elliot. Formerly of RESTAURANT GORDON RAMSAY (London), RESTAURANT VERMEER (Amsterdam), DEANES (Belfast) & having the honour to work alongside ALBERT & MICHEL ROUX… Murphy & Elliot bring a master’s
touch alongside a no-nonsense approach to cooking, allowing the fresh, seasonal and locally sourced ingredients to sing for themselves.

Murphy & Elliot’s new menu continues to nod back to the 19th century, with many hearty, slow cooked dishes, bold flavours and dry aged steaks from Kettyle Irish Foods to assure you of the most tender and flavoursome steaks and traditional
Sunday roasts. Murphy & Elliot have in fact extended this approach to them
introducing a brand new fish section using Walter Ewings seafood. Fantastically honest dishes which stay true to their origins include starters such as Fresh prawns
poached in stock and coated in sauce marie-rose served on crisp lettuce with apple & cucumber; and crispy duck leg, sauté potatoes, caramelised onion & baby gem.

Main courses feature Lough Erne lamb shank, slow cooked with cabbage, champ & rosemary gravy; 10oz dry aged Kettyle Irish Ribeye; Cherry Valley roast duck breast,
onion potatoe cake, broccoli & spicy sausage; and Free Range Fermanagh
chicken, buttery mash, sage & onion stuffing & thyme gravy The astounding pudding menu completes the ensemble, including a Fresh apple crumble; homemade
banoffee pie; & sticky toffee pudding.

The new bar menu keeps it classic with the Slieve Croob homemade burgers and a choice of tomato relish or roast garlic mayo & a 10oz Kettyle Irish Sirloin served on a sizzling platter. Kids are also now officially catered for with a dedicated menu which includes penne pasta & homemade chicken goujons. Traditional roasts with all the
trimmings will continue to be a speciality for Sunday afternoons. Serving over 200 every Sunday from 12pm - 4:30pm, there really is no better place to dine than the heart of the Mournes.

The Slieve Croob provides refined accommodation in a tranquil setting and offers a unique experience in relaxation and leisure to our guests with one of the most panoramic viewpoints in the region… Relax and enjoy the very best of local fayre
and craic The Slieve Croob Restaurant & Inn is now serving the Dolmen Restaurant Menu from 12pm - 2:30pm then 5pm - 8pm, Wednesday to Sunday (9pm Friday/
Saturday) and the Branney Bar Menu from 12pm - 8pm, Monday to
Sunday (9pm Friday/Saturday).

The official opening night of Christie’s Céilí at the Slieve Croob Inn saw Josephine Brennan-King and Mary Curran light up the Dromara Hills by giving Fame Academy star Malachi Cush a lesson in the finer arts of traditional Irish dancing. Josephine was the Principal Dancer in Michael Flatley’s world wide hit Lord of the Dance.

The new concept in entertainment will see Malachi Cush’s and Celtic Storm band using the magnificent backdrop of the Slieve Croob area and the superb facilities of the Slieve Croob Inn as the platform for their talents. The development of the
Slieve Croob Inn is a significant addition to the entertainment and culinary life of Northern Ireland. The concept is the brain child of Newcastle based businessman and
new proprietor Sean Kelly and draws its inspiration from the world famous Johnny Fox’s pub in the foothills of the Dublin Mountains. Featured at the official opening night of Christie’s Ceili were Aubrey Irwin from Tourism Ireland, various Tour
Operators, councillors, members from the NITB and various coach companies enjoying Canapes and a drinks reception prior the standing ovation for the live traditional Irish dancing performance.

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