Dining

Royal Ulster Yacht Club offers one of the best venues in Northern Ireland for formal and casual dining experiences with unrivalled setting and views over Belfast Lough.

The main Dining Room seats 120 people and members and guests will appreciate the history and ambience of one of the finest examples of Victorian architecture in North Down.

In addition the Strangers Room can seat up to 20 people and provides a more intimate setting.

The Lipton Room on the First Floor may be booked for small private lunches or dinners, up to 12 people,  and offers a private and exclusive setting for special occasions.

On certain occasions the Gloucester Room serves as a buffet station for formal evening events such as the Midsummer Regatta Ball

Serving times

Lunch    12.30 - 2.30  with last orders at 2

Dinner    6.00 - 9.30  with last orders at 9

The A La Carte Menu is served each evening in the Dining Room and a Bistro Menu will be served up to 9.00pm in the Back Bar (when open) and the Strangers Room.

High Tea Menu

High Tea – As from 13th January 2012, a High Tea menu will be available for a trial period on Friday evenings between 6.00 pm and 7.00pm. The menu will be family orientated and will include a children’s section.

Sunday Lunch

Traditional Sunday Lunch is served in the Dining Room between 12.00 noon and 2.30 pm  with last orders at 2pm

The first Sunday of each month will be a carvery style lunch.

Booking

Members are advised to book a table by telephoning.

028  9146 5002

028  9145 7931.

Private Functions

As a Member you are entitled to use the Club premises for Private Functions such as Weddings, Birthday Parties, Dinners, etc.,

The Gloucester Room can accommodate up to fifty persons for a formal Dinner whilst the Lipton Room is ideal for smaller parties of up to twelve guests.

The Clubhouse is also available for members to use during the day for Business Meetings, Seminars and Corporate Events.

Please contact the Club Manager to discuss your requirements.

Food for thought...

We would ask members to take the trouble to book the dining room as this avoids waste and assists the Caterers in planning staffing levels.  

Some ideas for future dining a the Club could be rugby suppers, sailing night specials, steak nights and wine tasting dinners. 

Bob Torrens

Catering Convenor