Blank’s Á La Carte options mark new offering

Belfast’s Blank Restaurant has expanded its culinary offer with the launch of a new Á La Carte which means customers can now enjoy a full choice of individual starters, main courses and desserts all prepared using the finest ingredients from across the island of Ireland.

Alongside the unique Blank experience, which sees guests place their trust in the restaurant’s chefs and only learn about what dish has been prepared when it’s placed in front of them, the Malone Road restaurant will now offer an Á La Carte option giving food lovers full freedom of choice.

New choices on the menu at the LCN Award-winning venue include Wood Pigeon from Co Wicklow, a cross-county collaboration in the shape of Donegal salmon cured with Fermanagh’s Boatyard Gin and Apple Panna Cotta from the Orchard County.

The team has also launched a new range of ‘At Home’ products. ‘Blank at Home’ is a collection of pantry food items, created by the chefs and designed to elevate home cooking to professional kitchen standard.

Marty Carroll, Head Chef said: “Blank has built up a group of loyal customers and talking to them we realised that in some cases their preference would be fewer courses and an Á La Carte menu, especially on weeknights. We’ve listened to that and this new menu is still committed to the Blank ethos of fine dining and using only the best local ingredients behind every dish.

“Our guests are always so inquisitive, showing interest in how things are prepared and produced – including many of our marinades, condiments and spices. That’s how ‘Blank at Home’ came about, our answer to guest requests for help creating restaurant quality meals in their own kitchens.

“People’s tastes and habits are always changing, so Blank wants and needs to move with them. It’s important to listen to what your customers want and this new menu change means we will see some of our regulars more often, as well as welcoming new faces that haven’t had the chance to try the Blank experience before.”