Penhaligon’s Liverpool: Fragrance Matching Dinner

A Special Dinner with Penhaligon’s Thursday 6th November, 2025
The Lantern Room

ON ARRIVAL IN THE CELLARS BAR
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks

SERVED IN THE LATERN ROOM

AMUSE BOUCHE
Served with Art School breads and dulse & Cheshire cultured butter

STARTER
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) Salad of salt aged beetroot with blackberry, balsamic Kalamata & olive dressing, marinated vegan feta cheese, dill and cucumber relish & winter leaves
Castello della Sala, Conte della Vipera, Semillon/Sauvignon, Umbria, Italy 2023

INTERMEDIATE
Twice-baked soufflé of natural smoked haddock & Mrs Kirkham’s mature Lancashire cheese with a vadouvan leek sauce and keta caviar
Plexus, Marsanne/Roussanne/Viognier, Barossa Valley, Australia 2022

MAIN
Loin & slow cooked shoulder of wild Cheshire venison served with celeriac & black truffle purée, pommes voilette, cavolo nero, morel farcie & sauce poivrade
–
(V, Vg) Grilled marinated Portobello mushroom carved onto caramelized red onion and potato rosti, roasted sesame carrots & a melange of ribbon vegetables with Ponzu
Emiliana, Coyam Colchagua, Chile 2022

DESSERT
Art School delice of apple, bilberry and white chocolate with nutmeg ice cream
Oremus, Tokaji Aszú 5 Puttonyos, Hungary 2013

£170 per person including 5 courses & 5 wines