A smartly welcoming entrance beside the Iona Health Food Shop beckons hungry diners up the stairs, past the chefs busy at work in their glass walled kitchen to the rear, and round the corner into this small but quietly stylish restaurant.
The good vibes continue as each arriving guest is greeted with a genuinely warm welcome and quickly seated. Space is at a premium in the L-shaped room but, once tucked comfortably in at your table, everything feels just right.
With streetside windows on two sides and, quite possibly, a view from some tables of ships - close in, and looming surprisingly large - heading up the lough to dock in Belfast, the first solo venture for business partners Pearson Morris (Chef, formerly of Eipic at Deanes) and Saul McConnell (Manager, formerly of Deanes) has plenty going for it, and may well have you hooked before you've so much as glimpsed the menu.
There's an air of quiet customer-focused confidence to every aspect of this business and, while the happy locals probably take their good luck as it comes, it's easy to see why this little place so quickly became one of the hottest meal tickets in Northern Ireland.
A large blackboard proclaims the day's specials - which may well include Peter Hannan's superb 45 day salt aged beef - and Saul explains the matching wine special when offering the menu which, while refreshingly compact, offers a great choice of equally enticing dishes.
Although the dishes offered may vary, lunch and dinner follow a similar pattern, with four or five choices on each course. 'Snacks' might include nibbles like tasty Guinness wheaten, yoghurt rolls and whipped butter, perhaps, or whitebait & aioli. Lunchtime 'Plates' may include a truffle & parmesan risotto, available in two sizes (Small and Large Plates are offered as separate courses in the evening); a hearty dish such as venison, in season, or chicken breast with barley, chard & lemon; and a lovely fish dish like hake with romesco sauce, smoked garlic, almonds, broccoli and sea herbs.
There is some overlap, but evening dishes are generally a bit dressier, with matching wines offered by the glass (at a very reasonable £6). Other highlights on all menus include superb chips - cooked in duck fat or dripping - and some very appealing vegetarian dishes. Everything is beautifully cooked and thoughtfully garnished, a real treat to look at and enjoy.
Suppliers of this delicious food are credited on the back of the menu too - among them Peter Hannan of Moira (famed for the Himalayan salt aged beef); Odaios, who supply heather fed Mayo mountain lamb; Ewing's and Keenan Seafood for fish - and David Love Cameron's restoration project at Helen's Bay Walled Garden which supplies most of the flavoursome (and unusual) vegetables.
Desserts are too tempting to miss - Honey parfait with pickled plus, granola and yoghurt ice cream, perhaps - but there's also a good French and Irish cheese plate, which is likely to include the local hero blue, Young Buck.
If you go up to the loo, you'll notice the glass walled wine 'cellar' at the top of the stairs - and, with space at such a premium in this charming building, you'll understand the TLC that goes into the carefully selected drinks list. Along with some treat bottles in varying styles, it includes a good choice of excellent accessibly priced wines in three sizes (glass, carafe, bottle); well chosen spirits (look out for Shortcross, the stylish local gin from Crossgar); craft beers and ciders (Ireland is well represented by Barefoot Bohemian lager from 8 Degrees Brewing, Co Cork and Tempted cider, Co Armagh); also an impressive coffee and tea menu
Attention to detail is outstanding at Noble and, with superb (yet relaxed) service to match the excellent food, you are certain to have a memorable experience - and, even as you leave, you will probably be working out how soon you can return. Well worth a detour.
