Popular local restaurant gets exciting revamp after successful first year

Following a successful first year on Lisburn Square, Alfredos is making a series of changes which includes an exciting new menu.
Following a successful first year on Lisburn Square, Alfredos is making a series of changes which includes an exciting new menu.

Following a successful first year on Lisburn Square, Alfredo’s is making a series of changes which includes an exciting new menu.

New Head Chef, Dave McClelland who brings over 18 years’ experience at top end restaurants both at home and in America, Australia and South East Asia, has created a new menu set to be unveiled this week which bursts with fresh, locally sourced produce and moves Alfredo’s away from being a solely Italian eatery into a contemporary restaurant that serves an extensive menu with an array of fine dining dishes.  

Dave McClelland is the new chef at Alfredo's, Lisburn.

Dave McClelland is the new chef at Alfredo's, Lisburn.

Packed with new ideas, customers will be treated to a menu with everything from Dundrum Bay Mussels, Hilden Beer Battered Catch of the Day, Co Fermanagh Pork Belly and Irish Lamb Shoulder, to Wild Mushroom and Sage Gnocchi and Guinness Sticky Toffee Pudding.

“Dave is a very level and passionate individual with a background that has a place for all the things we’re talking about,” owner Richard Graham explained.

“This kind of cooking is natural to him. We are very excited about this new chapter and I am looking forward to seeing how the new menu is received.

“It’s so very different to what people have tasted before,” he added.

Following a successful first year on Lisburn Square, Alfredos is making a series of changes which includes an exciting new menu.

Following a successful first year on Lisburn Square, Alfredos is making a series of changes which includes an exciting new menu.

“Whilst our Italian heritage has served us well, we wanted to expand beyond this and with the addition of Dave, bring new dishes that are contemporary, what customers have been requesting and what is truly reflective of the evolving culinary landscape.”