Nestled in the heart of Titanic Quarter, where history and hospitality converge, The Wolff Grill at Titanic Hotel Belfast has long been a destination where local produce meets thoughtful cooking. Now, thanks to Executive Chef Alastair Fullerton, the restaurant embarks on a fresh voyage, with a new menu and a fresh vision that elevates refined yet relaxed dining to exhilarating heights.
In December 2024, Titanic Hotel Belfast welcomed Alastair Fullerton as its new Executive Chef, placing him at the helm of The Wolff Grill and all hotel dining offerings. Boasting over four decades of culinary expertise, Alastair's journey began at Belfast Met, followed by formative years working under Paul Rankin at Roscoff. His career path then led him to London before he returned to Northern Ireland, contributing to kitchens at Galgorm Manor, Ten Square, Titanic Belfast, and The Curragh.
Alastair’s appointment signals more than a change in leadership, it marks a renewed dedication to quality, locality, and atmosphere. “My focus is on local produce, seeking out quality ingredients to bring the dishes to life,” he explains, envisioning The Wolff Grill as “a real destination restaurant and extension of Belfast’s thriving hospitality scene,” offering high end dining “without formality”.
A bold new menu: Local produce, seasonal flair
The new menu, under Alastair’s stewardship, is a vibrant celebration of seasonal flavours, elegant presentation, and the best of Northern Ireland’s produce.
Starters and small plates
• Burrata with spring vegetables, pine nuts, and seeds, a light, artful dish that captures the freshness of the season.
• Duck spring roll with pineapple salsa, accompanied by refreshing pickled ginger, a dish that balances savoury and tropical notes creatively.
• Other tempting options include seafood chowder served with Guinness-and-treacle loaf, tempura chilli garlic prawns with hoisin dipping sauce, and chargrilled seasonal veg with hummus, pickled red onion and curry mayonnaise.
Also highlighted: pea & parmesan arancini with truffled honey and chargrilled asparagus, a sophisticated vegetarian favourite immediately beloved by diners.
Main courses
• Fresh from the coast, seared fillet of sea bass and seafood linguine showcase the hotel’s commitment to local seafood across Northern Ireland.
• For meat lovers, duck leg takes centre stage, while expertly butchered flavours continue with signature sharing steaks, including Chateaubriand served with Béarnaise sauce, vine tomatoes and beer battered onion rings.
• A standout from recent reviews: baked fillet of hake with white wine cream, perfectly paired with seasonal greens.
Vegetarians are well catered for too, with dishes like roast aubergine with curried couscous, offering flavours that rival any meat dish.
Desserts and pairings
• Sweet endings include honey yogurt cheesecake topped with blackberry, almond and orange creamy, zesty, texturally rich.
• Other indulgent options: Armagh apple & berry crumble with custard, Crème Brûlée with lemon curd and cinnamon shortbread, and chocolate & salted caramel tart with honeycomb and popcorn crunch.
Satisfying sides round out the experience from truffle fries and colcannon to buttered seasonal garden greens all ideal pairings for the bold mains.
A dining experience that reflects the hotel’s heritage
The Wolff Grill isn’t just about superb food. It’s nestled within a restored headquarters of Harland & Wolff, where the Titanic and her sister ships were designed, offering a heritage-rich backdrop to contemporary cuisine. The inviting, refined casual setting, paired with panoramic Titanic Quarter views, makes every meal an experience. Whether it’s a spontaneous midweek dinner, a weekend indulgence, or pre theatre dining, the venue caters to all with grace and style.
Since increasing capacity to around 100 covers and introducing private dining, The Wolff Grill is poised to welcome more guests eager to encounter this exceptional culinary evolution.
Under the direction of Executive Chef Alastair Fullerton, The Wolff Grill at Titanic Hotel Belfast has launched a fresh menu that blends sophistication with simplicity, tradition with innovation, and heritage with hospitality. From starters such as burrata with spring vegetables and duck spring roll with pineapple salsa, to mains like seared sea bass, Chateaubriand, and baked hake with creamy sauce, and culminating in superb desserts like honey yogurt cheesecake and apple & berry crumble, each dish is a testament to local sourcing, flavour, and elegant execution.
Coupled with the restaurant’s historic ambience and beautiful waterfront setting, the Wolff Grill has become not just a place to dine—but a destination to savour the best of Belfast’s culinary landscape, through the lens of one of its most experienced and passionate chefs.