This famous old 19th century coaching inn fell into great hands when Ronan and Jennie Sweeney took it over in 2004.
With extensive experience in the hospitality industry behind them, they were determined to restore Balloo’s reputation as one of the finest country dining pubs in Northern Ireland - and this they have achieved with spectacular success.
Downstairs operates as a full licensed bar daily and it is extremely busy all week; the place has oodles of genuine character and the old kitchen bar, with its flagstones and traditional range, makes a great setting for excellent bistro fare.
Many dishes are available in two sizes and menus are sprinkled with local, seasonal and free range foods like Strangford mussels (with bouillabaisse sauce and saffron rouille croute), 21-day dry-aged locally reared steaks, home-made Dexter beef burgers and Lissara free range chicken and ham hock pie (with creamed leeks, parsley sauce and local vegetables). Dishes offered will vary, but the same great cooking of simple, hearty and flavoursome food applies.
Restaurant - Upstairs at Balloo:
A separate entrance from the bar leads up to the first floor, which resembles a quaint and cosy converted loft, and has a snug reception area with open fire and comfy seats, beside a well stocked bar with many liqueurs on display.
The décor is quite traditional in style, with beautiful exposed stone walls the main feature; the restaurant is beautifully laid out with tall backed chairs around white linen clad tables with sparkling crystal wine glasses - and despite the cosy appearance, there's plenty of space between tables.
Head chef Danny Millar is famous for championing local seasonal produce and this is reflected in his menus, which feature ingredients such as such as Glenarm organic salmon Strangford crab, Lissara farm duck and fruit from Armagh.
The cooking is accomplished, as would be expected of this highly regarded chef, and he is producing stunning food. Every dish has a wow factor, but the quality of ingredients is always allowed to shine through, and this beautifully presented food has real flavour.
An impressive wine list includes a good choice of wines by glass and service is excellent.
An overnight Dine & Stay offer is a partnership between Balloo and several good local B&Bs, and offers good value at around £70pps midweek (4-course, dining downstairs) and a little more at weekends (Upstairs)
The lovely relaxed ambience and outstanding food at very reasonable prices are a credit to all involved, and Balloo’s ever-growing reputation is well earned.
Booking in advance is essential for the restaurant.
*See sister establishment, The Parsons Nose in Hillsborough and also The Poacher's Pocket, Lisbane.
