A new era of intimate luxury dining has arrived in Belfast with the launch of The Cavern at the Grand Central Hotel — a secret, high-spec private dining space led by the hotel’s Executive Head Chef, Damian Tumilty.
Discreetly tucked away behind a grand sliding artwork on the first floor, The Cavern is a hidden gem created from a £150,000 investment by Hastings Hotels. Designed to host just 12 guests, the space has been meticulously crafted using rich materials, layered textures and ambient lighting to create a warm, dramatic setting — a refined stage for fine food and conversation.
“This is about redefining intimate hospitality in Northern Ireland,” said Jake McHugh, General Manager of the Grand Central Hotel. “The Cavern offers a 5-star private dining experience, complete with tailored menus, exceptional service, and world-class wines. It’s perfect for everything from high-level business dinners to exclusive celebrations.”
At the heart of the concept is Executive Head Chef Damian Tumilty, who will personally work with each party to create a bespoke seven-course menu. The emphasis is on Northern Ireland’s finest seasonal ingredients, with showstopping dishes that may include Kingsbury Wagyu beef, Carlingford oysters, Ballycastle lobsters and turbot caviar. A dedicated pastry team will also serve rare and refined desserts seldom seen on Belfast menus.
“This is unlike anything we’ve done before,” said Tumilty. “The Cavern gives us a chance to push boundaries – to work directly with our guests to design extraordinary menus and to create a level of culinary theatre that is truly personal and unforgettable.”
The opening comes at a time when food tourism is playing an ever more crucial role in Belfast’s visitor economy. The Grand Central Hotel is already known for its sophisticated dining and sky-high views, but The Cavern marks a new benchmark — offering exclusivity, creativity and culinary finesse in equal measure.