ENTREPRENEUR and former Down GAA star Eamon Blaney has revitalised a former Cathedral Quarter coffee shop and deli in Belfast, transforming it into a licensed all-day restaurant he believes will become a magnet for business, tourist and city visitors.
And as well as a significant investment into the aesthetics of Quartisan on Waring Street, he has cast his net wise to recruit a number of top hospitality personnel, including Adam Sarhan as head chef and Dwight Mettleton to front-of-house.
Adam formerly worked as head chef at Home Restaurant Belfast as well as Mourne Seafood and Hillsborough's Parson's Nose, while Dwight is a former general manager at the Albany Bar and Restaurant.
Quartisan will specialise in Mediterranean food with an Italian twist, and its menu features small plates and sharing plates – enabling diners to sample several dishes – as well as a full a la carte.
Its lunchtime service (noon to 3pm) will offer a '3-7-3' express business lunch menu with a £3 starter, £7 main and £3 dessert.
“We're in a fantastic location in the heart of the Cathedral Quarter, and we're looking forward to welcoming Belfast and its growing number of visitor numbers to Quartisan," said Blaney, who won an All-Ireland senior football medal with Down in 1991.
“We aim to be part of a vibrant Belfast, and we've put in a team with extensive experience in food, operations and entertainment to make sure all patrons have the best overall dining experience.”
He said extensive planning has gone into Quartisan's drinks menu, with fabulous cocktails, premium Italian beer Nastro Azzurro Peroni on draft and in bottles, and one of the city's most extensive gin menus.
He added he was particularly proud to have recruited the cream of the hospitality industry to work in the venue.
“Adam has travelled extensively, living abroad for 10 years, and brings with him enthusiasm and expertise, while Dwight will be to the fore as a friendly and consummate professional front of house, having worked for a number of years at a highly regarded Lisburn Road venue.”
Within days of its opening, Quartisan has been winning five-out-of-five reviews on TripAdvisor, with one responder writing: "I highly recommend giving this restaurant a go, but don't leave it too long, because once the word is out about how good it is, booking could become difficult".
