Award-winning gastro-pub group, Balloo Inns, has opened the doors to the highly anticipated new restaurant, Overwood, in Killinchy County Down.
Sitting atop of the renowned Balloo House, the exquisite, mouth-watering new menu has been revealed, with ‘grilled over wood’ earthy flavours central to the Overwood offering.
The first-floor restaurant of this unique heritage premises has undergone a complete refit, with a significant £200,000 redevelopment boasting a sophisticated but relaxed atmosphere.
The stunning new interior and exterior design incorporates traditional dark wood finishes, exposed stone walls and a new covered outdoor cocktail terrace with a glass wood-burning fire.
The extremely talented team, with owners Ronan and Jennie Sweeney and renowned Executive Head Chef Danni Barry at the helm, have gone to painstaking lengths to develop a delicious new menu, applying a unique open flame cooking craft.
Danni’s passion for authentic flavours and genuine quality seasonal ingredients is threaded throughout the masterfully created recipes, featuring the finest cuts and freshest seafood.
Ronan Sweeney, Balloo Inns Managing Director and owner said, “We are so thrilled to open the doors to Overwood. Provenance and local produce have always been at the heart of everything we do at Balloo and we aim to take this a step forward with the exciting new offering. For the Overwood menu, Chef Danni Barry is keeping it simple, using the best cuts and seafood available to us and adding a special aroma and flavour with the searing heat of the charcoal and wood fire from the new Kopa grill.
“Danni is extremely talented at creating flavour and this shows in the selection of sauces and interesting sides offered to accompany the dishes that are grilled over wood. This is traditional, real cooking and we could not do this without the tremendous support of the entire team at Balloo House. I am extremely grateful for all their dedication, passion and hard work.”
Celebrating its coastal location, Overwood has a remarkable seafood offering. It is the only restaurant in Northern Ireland serving the rich tastes of the award-winning Mill Bay Oysters, voted one of the top 50 foods in the world, served on ice with Cuinneog Buttermilk and dill oil. Fish lovers can also relish the flavours of local scallops, turbot, Portavogie prawns and lobster claw meat. The unique lobster risotto combines rich lobster flavoured stock, finished with a lobster butter and served with chargrilled Sweetcorn, fresh Parmesan, tarragon oil.
Roasted and grilled straight over the coals, vegetables from County Down and renowned cuts from across Northern Ireland also feature heavily across the extensive menu, such as Hannan Meats’ Glenarm Shorthorn sirloin and Cote de Boeuf and Boyne Valley Irish Pork.
The unforgettable menu is complemented by a carefully curated wine list from JN Wine, and also a Wine Merchant’s Cellar Selection which uniquely offers some of the finest wines ever vinified at wine merchant retail prices with only a small ‘corkage’ charge applied.
Balloo Inns Group employs approximately 120 staff across its four restaurants: The Parson’s Nose in Hillsborough, Balloo House and Overwood in Killinchy and Poacher’s Pocket, Lisbane. All the established gastro-pubs in the group continue to enjoy enduring popularity and critical acclaim, with all three retaining their spot in the prestigious Michelin Guide 2019.
Ronan Sweeney attributes Balloo Inns’ continued success to the tremendous combined talent of his growing team and the great emphasis they place on delivering the best quality food and service to its local and increasing international customers.
Overwood restaurant is open for dining Thursday – Saturday, 6pm – 9.30pm and is also available for private dining and events. Pub dining downstairs is open everyday from noon to 9pm. For reservations call 028 9754 1210 or visit www.ballooinns.com/overwood