Menu Excellence

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 Chef’s snack

AMUSE BOUCHE

served with Art School breads and dulse & Cheshire cultured butters

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TO START

Terrine of Whitchurch cornfed chicken, wild garlic and Ormskirk leeks wrapped in serrano ham served with truffle hollandaise, frizzeline and crispy chicken skin

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Loin of Peterhead hake with red prawns, new season peas and feves, langustine butter sauce & langustine oil

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Pan seared Loch Fyne king scallop with “Vadouvan” spiced cauliflower purée, golden raisin and Granny Smith apple dressing, keta caviar and crispy cauliflower mushroom

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(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice, crisp-fried spiced onion beignet and caramelised shallot purée

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MAIN

Breast & leg of roast “Anjou” pigeon with cherry and peppercorn sauce, foie gras, peas ‘a la francaise’, hazelnut crumb & confit potato

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A celebration of Hebridean hogget to include: confit shoulder, pan-roast loin, hay-roast rump, leek, pearl barley and natural jus

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Fresh market fish of the day

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(V, Vg) Rack of locally-grown green and white asparagus, Jersey Royal potato, wasabi mayo, pea purée, cherry tomato and black olive 

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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)

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DESSERT

(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet

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(V) “STRAWBERRY FIELDS”

Claremont Farm strawberry, mascarpone and basil

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(V) Gateaux of Valhrona  “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet

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(V) Crown of passionfruit with textures of mango, lime & coconut

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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

Pan seared Loch Fyne king scallop with cauliflower mushroom, “Vadouvan” spiced cauliflower purée, golden raisin and Granny Smith apple dressing and keta caviar

–

Loin of Peterhead Hake with red prawns, new season peas and feves, a velouté of capers with parsley & chive oil

–

(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice, crisp-fried spiced onion beignet and caramelised shallot purée

–

MAIN

Marinated fillet of Red sea bream with ragout of summer courgettes, black olives & Southport potted shrimp in a fennel ‘pastis’ & tomato sauce

–
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 & Eccles cake

(Supplement £19.50 for 5 cheeses)

–

DESSERT

(V,Vg) Blackberry & amarena cherry pavlova with custard cremeux & cherry sorbet

–

(V) Gateaux of Valhrona  “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet

–

(V) “STRAWBERRY FIELDS”

Claremont Farm strawberry, mascarpone and basil

–

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

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(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 summer leaves

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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) Gateaux of Valhrona  “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet

–

(V) “STRAWBERRY FIELDS”

Claremont Farm strawberry, mascarpone and basil

–

Optional Coffee and petit fours (£9 per person supplement)

£105 per person