Available at any time during our service hours, the Menu Excellence is a step up from our Prix Fixe menu in many regards. Greeted by a glass of Charles Heidsieck Champagne and a selection of Chef’s Canapés on arrival, this dining style offers an added intricacy without being as ‘full-on’ as a nine course Tasting.
MENU EXCELLENCE 2026
AVAILABLE EVERY TUESDAY – SATURDAY Noon-2.15pm and 5.00-9:15pm
ON ARRIVAL
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks
Amuse bouche served with Art School breads and
dulse & Cheshire cultured butters
TO START
Tranche of Pan Seared foie gras with warm gateau of confit goose leg, potatoes with Tomlinson rhubarb & blood orange purée
–
Loin of North Sea cod with red prawns, new season peas and feves, a velouté of capers with parsley & chive oil
–
Pan-seared Loch Fyne King scallop served in the half shell Jerusalem artichoke purée & crisp, apple & raisin dressing and Café de Paris butter
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice, crisp-fried spiced onion beignet and caramelised shallot purée
MAIN
Fillet of venison with crepinette, soubise, Pomme Anna & Parisienne vegetables with sauce Picante
–
A celebration of Hebridean hogget to include: confit shoulder, pan-roast loin, hay-roast rump, leek, beet, pearl barley and natural jus
–
Fresh market fish of the day
–
(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo, pea purée, cherry tomato and black olive gremolata
CHEESE
(Optional) Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey and homemade fig & red onion chutney
(Supplement £19.50 for 5)
DESSERT
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
–
(V) Luxury Valrhona dulce chocolate fondant, salted caramel & popcorn ice cream
(Served hot – please allow 15 minutes)
–
(V) Delice of cherry, cranberry, almond & white chocolate
–
(V) Crown of passionfruit with textures of mango, lime & coconut
Optional Coffee and petit fours (£9 per person supplement)
£105 per person
PESCATARIAN EXCELLENCE
AVAILABLE TUESDAY TO SATURDAY
12.00 NOON TO 2.15PM AND 5PM TO 9.15PM
ON ARRIVAL
A glass of Charles Heidsieck Champagne with Chef’s snack
Amuse bouche served with Art School breads, dulse & Lancashire raw milk butter
TO START
Loch Fyne King scallop served in the half shell
Jerusalem artichoke purée & crisp, apple & raisin dressing and Café de Paris butter
–
Delice of Loch Etive sea trout with sorrel sauce, spinach, compressed cucumber, keta caviar and lovage oil
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice, crisp-fried spiced onion beignet and caramelised shallot purée
MAIN
Loin of Peterhead Hake with garlic crumb, pommes mousseline and Southport potted shrimp with a chardonnay & butter dressing
–
Fresh market fish of the day
–
(V, Vg) Pithivier of salt-baked layers of root vegetables and winter cabbage with miso, ratte potatoes, braised spiced apple and red cabbage purée
CHEESE
Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey & Eccles cake
(Supplement £19.50 for 5 cheeses)
DESSERT
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
–
(V) Delice of cherry, cranberry, almond & white chocolate
–
(V) Luxury Valrhona dulce chocolate fondant, salted caramel & popcorn ice cream
(Served hot – please allow 15 minutes)
Optional Coffee & petit fours (£9 per person supplement)
£105 per person
Paul Askew
VEGETARIAN/VEGAN MENU EXCELLENCE
AVAILABLE TUESDAY TO SATURDAY
12.00 NOON TO 2.15PM AND 5PM TO 9.15PM
ON ARRIVAL
A glass of Charles Heidsieck Champagne with Chef’s snack
Amuse bouche with Art School breads, Castorani olive oil and 8-year-old balsamic
TO START
(V,Vg) Confit of Pink Fir Apple potato, roasted and pickled enoki, black truffle & pine nut dressing
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice, crisp-fried spiced onion beignet and caramelised shallot purée
MAIN
(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo, pea purée, cherry tomato and black olive gremolata
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves
CHEESE
Optional Vegetarian cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey
(Supplement £19.50 per person for 5 cheeses)
DESSERT
(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet
–
(V) Delice of cherry, cranberry, almond & white chocolate
–
(V) Luxury Valrhona dulce chocolate fondant, salted caramel & popcorn ice cream
(Served hot – please allow 15 minutes)
Optional Coffee and petit fours (£9 per person supplement)
£105 per person