There’s a new and very exciting addition to the Balloo Inns portfolio. Overwood is a restaurant in the first-floor annexe of Balloo House in Killinchy. Owners Ronan and Jennie Sweeney have spent £200,000 on a complete refurbishment. There are dark wood finishes, exposed stone walls and a new covered outdoor cocktail terrace with a glass wood-burning fire.
Their Head Chef is Danni Barry whose signature style is focusing on provenance and local produce. Her menu has been created around open flame cooking with earthy ‘grilled over wood’ flavours. It features the best cuts of meat and coastal seafood. Overwood is the only restaurant in Northern Ireland serving award-winning Mill Bay Oysters, voted one of the top 50 foods in the world.
For the Overwood menu, Chef Danni Barry is keeping it simple, using the best cuts and seafood available to them and adding a special aroma and flavour with the searing heat of the charcoal and wood fire from the new Kopa grill.
It features local scallops, turbot, Portavogie prawns and lobster claw meat ,100 per cent clover grass fed Finnebrogue Wagyu Sirloin and Olive Fed Irish Pork Chop with an Irish Black Butter Glaze. Sides include Blistered Tomatoes, Smoked Bone Marrow and Lavage Mayonnaise and Hispi Cabbage cooked over coal with Crispy Bacon, Mint and Sour Cream. For dessert you might have a Chocolate and Fennel Delice with Cardamom milk ice–cream.
Overwood is the fourth addition to the Balloo Inns Group, which is also behind The Parson’s Nose in Hillsborough and Poacher’s Pocket, Lisbane which, along with Balloo House, feature in the Michelin Guide 2019.