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 2025
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 butter
TO START
Terrine of pressed rabbit with tarragon & wholegrain mustard dressing
–
Terrine of Loch Etive trout, monkfish & tiger prawn
with ‘Spillman’s’ asparagus, Sauce Bavaroise and spring leaves
–
Pan-seared Loch Fyne scallop served in the half shell with sea fennel, creamed leeks & potted shrimp
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot purée
MAIN
Roast breast of salt aged “Creedy Carver” duck with blood orange purée,
Pistachio crumb & miso glazed turnip, maitake mushroom and parcel of confit duck leg & ginger jus
–
Pan roast sirloin of Isle of Man Angus beef with ox cheek, beef fat potato, pickled walnut purée,
cordyceps, baby leek and pancetta jus
–
Fresh market fish of the day
–
(V, Vg) Rack of green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato & black olive dressing and spring leaves
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) Vacherin of Kalamansi, orange and amaretti
–
(V) Paris Brest with baked vanilla custard and Granny Smith apple
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
–
(V) Stem ginger rice pudding with vanilla sable biscuit, Yorkshire rhubarb compote & crystalised ginger
Optional Coffee and petit fours (£9 per person supplement)
£95 per person
Paul Askew
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 a selection of Chef’s snacks
Amuse bouche served with Art School breads,
dulse & Lancashire raw milk butter
TO START
Pan-seared Loch Fyne scallop served in the half shell with sea fennel, creamed leeks & potted shrimp
–
Terrine of Loch Etive trout, monkfish & tiger prawn
with ‘Spillman’s’ asparagus, Sauce Bavaroise and spring leaves
–
(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron,
blackberry & candy, with plant-based soft cheese, spring leaves, edamame beans and frisseline
MAIN
Pan fried fillet of custard Peterhead hake with “Champ” potatoes.
Monks beard, and a vermouth & cockle sauce
–
Fresh market fish of the day
–
(V, Vg) Rack of green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato & black olive dressing and spring leaves
CHEESE
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey & Eccles cake
(Supplement £19.50 for 5)
DESSERT
(V, Vg) A celebration of Valrhona chocolate with mango, passionfruit and coconut
–
(V) Paris Brest with baked vanilla custard and Granny Smith apple
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
–
(V) Stem ginger rice pudding with vanilla sable biscuit, Yorkshire rhubarb compote & crystallised ginger
Optional Coffee and petit fours (£9 per person supplement)
£95 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 a selection of Chef’s snacks
Amuse bouche with Art School breads,
Castorani olive oil and 8-year-old balsamic
TO START
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot puree
–
(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron,
blackberry & candy, with plant-based soft cheese, spring leaves, edamame beans and frisseline
MAIN
(V, Vg) Rack of green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato & black olive dressing and spring leaves
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, 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 for 5)
DESSERT
(V, Vg) A celebration of Valrhona chocolate with mango, passionfruit and coconut
–
(V) Paris Brest with baked vanilla custard and Granny Smith apple
–
(V) “Art School S’mores”
Salted caramel, dark chocolate crémeux, Italian meringue & vanilla ice cream
–
(V) Stem ginger rice pudding with vanilla sable biscuit, Yorkshire rhubarb compote & crystallised ginger
Optional Coffee and petit fours (£9 per person supplement)
£95 per person
Paul Askew