:::The Going: The ground @Downroyal is now good, good to yielding in places following 12mm rain overnight. ::: Posted 26th Jul 2017

Taste @downroyal


 

 

Taste @downroyal is a new and unique hospitality offering at Down Royal Racecourse which incorporates the best of Northern Irish Produce along with the thrilling experience of being at the races. This relaxed dining option is hosted in the newly refurbished Moscow Flyer Suite. This suite offers both direct access onto the grandstand overlooking the finishing straight and a balcony overlooking the Parade Ring. There is no designated seating in the suite and it is laid out in such a way to encourage you to relax and mingle with fellow racing enthusiasts as you enjoy light taster bowls of hot food served and during racing the dessert and cheese tables will be open for grazing.

 

To summarise, the exciting Taste @downroyal package includes:

  • Entrance to the racecourse
  • Racecard to check the runners and riders
  • Premium located suite
  • Taster menu showcasing the best of Northern Irish Produce including dessert and artisan cheeses.

 

Taste @downroyal is available at the following race meetings:


Daily Mirror St. Patrick’s Race Meeting, Monday 17th March  - £49.50pp

Daily Mirror May Day Meeting, Monday 4th May - £49.50pp

Magners Derby Day, Saturday 20th June - £56.00pp

Magners Race Evening, Friday 24th July - £49.50pp

Musgrave Retail Partners NI Raceday, Friday 28th Aug - £49.50pp



Sample Menu for Taste @downroyal


Amuse Bouche:

Pea Soup Demitasse with a Doherty’s Fermanagh Black Bacon Dusting


Bowl Foods:

Mini McCartneys Pork Sausages with A Rich Onion Gravy On Colcannon

Traditional Sperrin Lamb Stew

Portavogie Fish Pie Topped with Coleraine Cheddar Creamed Potato with Flaked Poached Salmon – Smoked Haddock - Fresh Cod – Prawn

Slow Cooked Finnebrogue Venison with Shiraz Wine, Medley of Root Vegetables & Diced Potatoes

Pan Fried Crossgar Chicken in a Light Green Curry Sauce With Julienne of Winter Vegetables & Rice


Cheese Table:

Selection of N.I. Cheeses, chutney, apples, celery & Dittys oatmeal biscuits 

 ( Kearney’s Ards Peninsular Lightly Veined Blue Cheese - Fivemiletown Boilie Goats Cheese – Ballyoak – Ballybrie,Coleraine Cheddar – Causeway Coast Mature Drumkeel & Dulse ) 


Dessert Table:

Crème Brulee A La Ginger

Armagh Apple Crumble With Glastry Farm Vanilla Ice Cream

Lemon Posset




Next
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