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The Malmaison group of hotels has established throughout Britain a collection of centres of excellence where nothing but the best will do. As a concept alone this is exciting, but the reality is brilliant, so that at last there is a hotel group where uniformity of standards is of the same high calibre.

Housed in a converted old seed warehouse, Malmaison Belfast offers a stunning setting to enjoy a range of sumptuous brasserie dishes. The interior features a unique blend of traditional and contemporary features such as original beams, cosy booth seating and interesting artefacts.

The rooms are all that one would expect from a hotel that has genuine regard for its guests and is concerned with every aspect of their wellbeing. All the customary luxuries that associate with Malmaison are there to hand, the naughty nibbles, the serious wine, drench showers and that oh so completely embracing bed.

Amidst elegant surroundings, with spotless gleaming glassware and shining cutlery, an essentially brasserie menu is offered. At the brasserie lovers of seafood will be delighted to note at once that their particular needs are well heeded, starting with a delightful seafood chowder with toasted sourdough.

Other starters that seldom fail to please include smoked ham hock and foie gras terrine with spiced apple chutney, and sticky ribs with corn on the cob and coleslaw.

Head Chef Ip Wai Cheong and his team brings to the table inspired choices for the main course such as braised ox cheek with shallot puree and polenta crisp, or the confit duck breast with garlic potatoes and pickled girolles for those seeking by this time a slightly more carnivorous approach. Salads, sausages and vegetarian dishes like curried cauliflower and macaroni bake are other lovely creations. Which leads us neatly to the - wait for it - Mal burger, a 225 gram burger made from ground beef tucked into a floured bap to join bacon and gruyere, served with homemade relish and some fries.

Over the years the number of outriders surrounding a good honest steak has grown to unacceptable dimensions. At Malmaison the thought and care is centred on the dry-aged on the bone rump and that's it - except for the chips. If you want all the rest go for the side dishes such as buttered Brussels sprouts, honey roasted carrots and parsnips and tomato and onion salad.

Heading the puddings is the French apple tart, a triumph of timing and co-ordination, supported by other choices amongst which expect to find Malmaison coupe, orange jelly or a splendid baked white chocolate cheesecake. Their homemade ice creams and sorbets are dreamy.

The wine list is a symphony of its kind, clearly compiled by an enthusiast who knows his wines well enough not to disappear into a world of hyperbole when describing them.

Their Website is a wealth of information that will only serve to increase your resolve to make Malmaison your next stop in Belfast. It is worth noting that you can also make reservations Online on their Website.