In honour of the festival, Chef Siobhán has created a set of Irish-inspired menus that will be exclusively available at Downstairs during Ireland Week. Siobhán and the team at Downstairs will be working closely with Bord Bia to host a series of media and industry events during the week that will highlight Irish cuisine and specialty Irish food products.

Showcasing well-known artisan goods from Ireland as well as boutique brands, Chef Siobhán will be creating modern interpretations of traditional Irish fare, in addition to some delightful new dishes. “I will definitely be going beyond the usual ‘lamb stew and potatoes’ style dishes that people tend to think of when it comes to Irish cuisine. I am looking forward to introducing beautiful Irish products in interesting and new ways. Classics will be modernised without losing soul,” says Chef Siobhán.

Specialty Irish menu items that guests can look forward to will include:

Seafood soup with cockles and mussels

Organic Irish salmon pate with dillisk soda bread

Buttered brown crab with spring garlic and brown bread

Pork terrine with apple and plum chutney

Rabbit rillettes with pickles and toast

Knockanore BLT sliders with organic smoked bacon and Ballymaloe relish

Potted leeks with crubeen jelly

Gooseberry fool with hazelnut biscuits

Coolea with Mileeven pure Irish honey

Guinness cake with fudge icing

A series of events will be featured throughout Féile festival week, culminating in a gala St Patrick’s Day recovery brunch on Sunday, 18^th March. Guinness will be on tap in our back Garden Bar and plenty of handcrafted cocktails will be available. Ryan Noreiks will be creating an Irish-inspired drinks menu that will feature a variety of premium Irish liqueurs, spirits and seasonal, local ingredients.

Says David Laris, “We’re excited to partner with Bord Bia and participate in Ireland Week this year. With Siobhán in the kitchen at Downstairs, it was a natural fit for us to take this opportunity to celebrate Irish cuisine. Ireland is a country with its own unique history of food culture, as well as exciting new artisan products that are gaining more attention in today’s culinary industry. To be able to introduce some of the latest in Irish cuisine to the Shanghai market is really exciting for our team, and we know that diners here will be delighted with what Siobhán has created.”

Féile bia!

For more information, to make a booking for a private event during Ireland Week or to guarantee lunch or dinner reservations, please contact General Manager Fergus MacDougall at fergus@urbnhotels.com or (21) 5172.1300.

For media inquiries regarding Downstairs with David Laris or Siobhán Gough, please contact Christina Kao at ckao@davidlariscreates.com.

888 RMB
includes 2 appetizers, 2 mains, 2 deserts,
mignardises and a bottle of wine.
one lucky couple who order the lover’s prix fixe special
will be automatically entered to win a complimentary room night
at URBN within the month of February.

Don’t let these delicacies and a romantic night at URBN slip through your fingers.

Four Course menu

Dill cured golden trout, apple, olive oil and baby cucumber
*
Truffled mushroom soup with parmesan crisp
*
Lamb rack with organic grains, buttered Spring vegetables, rosemary jus
or
Sea bass with cauliflower cream risotto, trout roe, capers
*
Orange and cardamom soufflé with hazelnuts and rose syrup

Petit mignardise

]]> http://www.urbnhotels.com/blog/join-us-for-a-romantic-valentines-day-6.html/feed 1 http://www.urbnhotels.com/blog/new-winter-menu.html http://www.urbnhotels.com/blog/new-winter-menu.html#comments Tue, 13 Dec 2011 06:01:08 +0000 victoria http://www.urbnhotels.com/?p=5637 Dear friends,

Winter has taken over, we are sure you have noticed it, too!  To keep up with Old Man Winter, we have switched out our summer menu to our current winter menu, offering amazing new dishes that will help prepare you for the frigid cold.
To take a glimpse at the fabulous new winter treats, click here!

Start with our delicious gnocchi parisienne to bring the warmth back to your body and follow with an unbelievably tasty roast black cod, served with hearty baby potatoes and fantastic ratatouille that will strengthen your body’s defense for the winter. For dessert, our amazing Chef Siobhan will prepare a tantalizing chocolate soufflé that will make you feel like being in heaven.  There’s a lot more, find out and judge for yourself: the perfect dishes for a perfect, enjoyable, cozy winter meal!

Where do you want to hold your perfect party?

Look no further!  Come over to Downstairs with David Laris for your unforgettable event.

Click here to have a look at what we are able to do for you.

Click here to get to know more about it.

For one reason: As sharks keep our oceans in balance, but are in a big danger of becoming extinct, WildAid, Yao Ming and Sir Richard Branson stand together to stop people from eating the sharks fin. They chose URBN Hotels and Downstairs as the perfect location to get this message of protecting  sharks out to the world, with the help of almost 200 media presents and China’s most notable business men. Leading the way as a good example, David Laris pledged to never offer shark fin soup whether at Downstairs with David Laris, nor in any of his other restaurants.

When the buying stops, the killing can too.
http://www.urbnhotels.com/blog/urbn-news

Our fabulous chef Siobhan Gouge is also nominated for Best Chef, help support our Irish beauty by voting for her today!

Voting ends August 5th. Click here to vote!

Come join us at Downstairs with David Laris from Monday through Friday, July 4 to July 9.

Dinner menu as a set or individual specials.
Set rmb270

Roast heirloom tomato & mozzarella on brioche with nectarine relish rmb75

Char grilled sirloin with garlic and rosemary butter, string fries, glazed baby beets rmb165

Peach pie with amaretto & mascarpone rmb60

Reserve now call (21)5172 1300