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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.
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BEGIN:VEVENT
CLASS:PUBLIC
UID:MEC-5cbf35a46932a51cc63f40aeeb5f2a16@theartschoolrestaurant.co.uk
DTSTART;TZID=Europe/London:20260621T120000
DTEND;TZID=Europe/London:20260621T154500
DTSTAMP:20260330T211000
CREATED:20260330
LAST-MODIFIED:20260407
PRIORITY:5
TRANSP:OPAQUE
SUMMARY:Father’s Day Luncheon
DESCRIPTION:\n  ON ARRIVAL\nA glass of Henners English sparkling wine or a Brimstage brewery Trapper’s Hat to toast Dad, Mr. Askew’s pork sandwich and Gordal olives\nAMUSE BOUCHE\nserved with Art School breads and dulse & Cheshire butter\nTO START\nPan seared Loch Fyne king scallop with cauliflower mushroom, “Vadouvan” spiced cauliflower purée, golden raisin and Granny Smith apple dressing and keta caviar\n–\n“Koffmans” squid bolognese: A rich ragu with ribbon “pasta” finished with organic olive oil & parmesan\n–\nSlow-cooked miso-glazed Red Poll ox tongue and morcilla with charred baby potatoes, fresh horseradish, sour cream & chives, natural jus\n–\n‘Soufflé Suissesse’\nTwice baked cheese soufflé with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy Dijon sauce\nMAIN\nRoast rack of salt-aged Cumbrian Saddleback pork with gratin of leek & purple-sprouting broccoli, roast ratte potatoes, caramelized shallot puree and Granny Smith apple, sage & green peppercorn jus\n–\nFillet of Scottish black Angus beef, green peppercorn and cognac sauce served with Hen of the wood, Lyonnaise potatoes, fine beans, baby carrots & caramelized shallot purée\n(£8.00 supplement)\n–\nStuffed roast breast of corn-fed guinea fowl, crushed Cheshire new potatoes, “mélange” of wild mushrooms, baby leek, tarragon, green grape and verjus sauce\n–\nMarket fish of the day\n–\n(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves\nDESSERT\nA trio of Art School signature desserts\n–\n(V) “STRAWBERRY FIELDS”\nClaremont Farm strawberry, white chocolate and basil torte\n–\n(V) Gateaux of Valhrona  “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet\nor\nA trio of British artisan cheeses with quince, fresh apple, chutney & Peter Jones Hooton honey infused with black truffle\n(Optional) Freshly brewed coffee and petit fours served in the Art School Cellars\n (£9 per person supplement)\n£75 per person\n£29.50 for children, 12yrs & under on our Junior Menu\nPre-payment required upon booking To book please call us on 01512308600 or email us at eat@theartschoolrestaurant.co.uk\n\n
URL:https://theartschoolrestaurant.co.uk/events/fathers-day/
CATEGORIES:Dinners,Festivities,Food & Drink
LOCATION:Sugnall St
ATTACH;FMTTYPE=image/jpeg:https://theartschoolrestaurant.co.uk/wp-content/uploads/2026/03/00365-TAS-Fathers-Day-2025.jpg
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