Liverpool Restaurant Week

18^th to 26^th April 2026

(Optional) A glass of Henners Brut English sparkling wine with Gordal olives

(£13.00 supplement)

AMUSE BOUCHE

Served with Art School bread and dulse & Cheshire cultured butters
(£6.00 supplement)

TO START

Art School ham hock terrine with home-made piccalilli, spring leaves and Granny Smith apple

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(V) Twice-baked soufflé of Hooton wild garlic, baby leaf spinach, Cashel blue cheese, wholegrain mustard soubise

MAIN
Confit leg of salt aged duck with orange pureé, summer vegetables, braised turnip and a port wine & blackberry jus

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(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves

DESSERT
A trio of Art School signature desserts

Three courses £35.00