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METHOD:PUBLISH
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X-ORIGINAL-URL:https://theartschoolrestaurant.co.uk/
X-WR-CALNAME:The Art School Restaurant
X-WR-CALDESC:Fine dining restaurant in Liverpool.
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-PUBLISHED-TTL:PT1H
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BEGIN:VEVENT
CLASS:PUBLIC
UID:MEC-4bbef9d1354586336831ab1b4e321f95@theartschoolrestaurant.co.uk
DTSTART;TZID=Europe/London:20231026T183000
DTEND;TZID=Europe/London:20231026T230000
DTSTAMP:20230904T145000
CREATED:20230904
LAST-MODIFIED:20230921
PRIORITY:5
TRANSP:OPAQUE
SUMMARY:A Special Dinner with Antinori by Luca Soldo and Paul Askew
DESCRIPTION:October 26th 2023 – 6:30pm arrival\n£160 per person\nPrice includes 5 courses & 5 wines.\nON ARRIVAL\nA glass of Marchese Antinori Franciacorta Blanc de Blanc NV\nwith a selection of Chef’s snacks\nAmuse bouche served with Art School breads and kombu & oak-smoked raw milk butter\nTO START\nPan-seared Loch Fyne King & Queen scallops served in the half shell with buttered leeks and langoustine bisque\nPietrabianca Chardonnay Tenuta Bocca di Lupo, Apulia, Italy 2022\nINTERMEDIATE\nRoast breast of Northop pheasant and pressed leg terrine with trompettes, cavolo nero, parsnip fondant & puree, quince gel and game jus\nBotrosecco Le Mortelle, Maremma Toscana, Italy 2020\nMAIN\nPan-roast loin of Rhug Estate Sikha venison with morel farcie, cavolo nero, chanterelles, celeriac & black truffle puree, a taste of damson and sauce poivrade\nTignanello, Toscana, Italy 2018\nCHEESE\nCashel blue served with chicory, quince, Peter Jones truffle-scented local honey and homemade fig & red onion chutney\nMuffato della Sala, Umbria, Italy 2019\nCoffee and petit fours\nMoscato d’Asti Prunotto, Piemont, Italy 2022\nAdditional minerals & other beverages to be charged upon consumption\n\n
URL:https://theartschoolrestaurant.co.uk/events/a-special-dinner-with-antinori-by-luca-soldo-and-paul-askew/
CATEGORIES:Dinners
LOCATION:1 Sugnall St, Liverpool L7 7EB
ATTACH;FMTTYPE=image/jpeg:https://theartschoolrestaurant.co.uk/wp-content/uploads/2023/09/Antinori.jpg
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