About
Manx Menu Small Plate: Kellas Breakfast Stack
The Kellas Breakfast Stack begins with a slice of fresh focaccia, freshly baked in-house using Laxey Flour. This is followed by a crispy fried hash brown, also made in-house from Manx potatoes, topped with a generous slice of black pudding sourced from No 16 Butchers in Douglas. The mild sweetness of a slice of Emmentaler cheese complements the savoury flavours on the plate.
The dish is completed with a fried egg, seasoned with crushed black pepper and chives, and accompanied by a thick pork sausage, again sourced from No 16 Butchers.
Available Wednesday - Sunday on the Daytime Menu.
Manx Menu Large Plate: Braised Manx Lamb
This dish features Manx lamb shoulder that has been braised overnight in red wine beef stock. It is served with a creamy pomme puree made from Manx potatoes and enriched with Manx butter. Accompanying the lamb are carrots roasted over coals, imparting a smoky flavour, and pickled red cabbage, which adds a crunchy and acidic element that elevates the dish by cutting through the rich flavours and providing texture. The meal is completed with a lamb jus, crafted from local Manx lamb bones and requiring approximately 24 hours to prepare, finished with caramelized onions for a touch of sweetness.
Available on our Evening Dining Menu, Thursday, Friday & Saturday evenings from 20th Feb onward.
Manx Menu Dessert: Burnt Honey Creme Brulee
This exquisite dish features locally sourced Honey Mann Cornflour Honey. By heating the honey to a high temperature, similar to caramelising sugar, it reaches an almost "burnt" stage, imparting a unique bitter-sweet flavour to the brulee. The mixture is then deglazed with Manx milk and cream, crafted into a custard, and carefully steamed. Accompanied by honeycomb for a delightful textural contrast and complemented by a coffee crumb to enhance the depth of flavour, this dish offers a well-rounded culinary experience.
Available on our Evening Dining Menu, Thursday, Friday & Saturday evenings from 20th Feb onward.
Manx Menu Cocktail: The Triskel Fizz
Made with:
• Bifrost Manx Spirit,
• Rhunessa rhubarb sparkling wine,
• and Honey Syrup made using HoneyMann Honey.
Triskel Fizz A delightful twist on the classic French 75, the Triskel Fizz proudly features Bifrost Manx Spirit, Rhunessa rhubarb sparkling wine, and a dash of honey syrup made using HoneyMann honey.
The smooth elegance of the Bifrost Manx Spirit melds seamlessly with the vibrant notes of Rhunessa rhubarb sparkling wine, while the hint of local honey adds a touch of warmth and sweetness.
Kellas:
Kellas is a multi-faceted venue in the south of the Isle of Man with a welcoming space for every occasion. Perched above picturesque Chapel Bay in the heart of Port St Mary, it’s the perfect place to meet for a relaxed coffee, special celebration, or a meal bursting with local flavours.
