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

AVAILABLE TUESDAY – SATURDAY,
12.00 – 14.15 & 17.00 – 21.15

ON ARRIVAL
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks

Amuse Bouche served with Wirral raw milk butter & Art School bread

TO START
Charred Saddleback pork belly with Tokyo turnips, salted kohlrabi & mooli, pork dashi and date puree

Seared King scallop cooked in the half shell with Southport smoked pork, beluga lentils, organic red miso & wakame seaweed butter

(V, Vg) Assiette of heirloom tomatoes to include; balsamic compressed, savarin, ‘cracker’ and tomato essence

 

MAIN
Pan-roast sirloin of Bunbury Red Poll beef with oxtail, wild garlic and summer cabbage parcel, baked Jersey Royals, fresh horseradish buttermilk and bone marrow jus

Fresh market fish of the day

(V, Vg) New-season green & white asparagus with slow-braised turtle beans, maitake mushroom, Wirral watercress and onion crumb

CHEESE
(Optional) Choose 5 British cheeses from the trolley, served with quince,truffle-scented honey and home-baked biscuits

(Supplement £17.00 for 5)

DESSERT
Valrhona ‘Amatika’dark chocolate torte with praline crunch, mango & papaya gel, caramel popcorn and passion fruit foam

English strawberry & ginger cheesecake with rosewater foam and pineapple salsa

“Local Honey & Apricot” New Season apricots with honey cake, white chocolate & yoghurt mousse and candied rosemary

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

£79 per person

Paul Askew

PESCATARIAN EXCELLENCE

AVAILABLE TUESDAY – SATURDAY,
12.00 – 14.15 & 17.00 – 21.15

ON ARRIVAL
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks

Amuse Bouche served with Wirral raw milk butter & Art School bread

TO START

Grilled fillet of Menai mackerel marinated in wasabi, soy & sesame

with gooseberry puree and kohlrabi & purple kale


Seared King scallop cooked in the half shell with

beluga lentils, organic red miso & wakame seaweed butter

(V, Vg) Assiette of heirloom tomatoes to include;

balsamic compressed, savarin, ‘cracker’ and tomato essence

MAIN

Pan-roast Peterhead hake with “Pommes Bretonne”, Monk’s Beard

and Wirral watercress


Fresh Market Fish of the day

New season green & white asparagus with slow braised turtle beans,

maitake mushroom, Wirral watercress and onion crumb

CHEESE
(Optional) Choose 5 British cheeses from the trolley, served with quince,

truffle-scented honey and home-baked biscuits

 (Supplement £17.00 for 5)

DESSERT
Valrhona ‘Amatika’ dark chocolate torte with praline crunch, mango & papaya gel, caramel popcorn and passion fruit foam

“Local Honey & Apricot”

New Season apricots with honey cake, white chocolate & yoghurt mousse and candied rosemary

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

£79 per person

VEGAN EXCELLENCE

AVAILABLE TUESDAY – SATURDAY,
12.00 – 14.15 & 17.00 – 21.15

ON ARRIVAL
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks

Amuse Bouche served with Art School breads

TO START
(V, Vg) A trio of marinated Hooton beetroot: saffron pickled golden, blackberry & chilli purple & sweet pickle candy carpaccio served with English asparagus, plant-based soft cheese infused with lemon, chive & black pepper and spring leaves

(V, Vg) Assiette of heirloom tomatoes to include; balsamic compressed, savarin, ‘cracker’ and tomato essence

 

MAIN
New-season green & white asparagus with slow-braised turtle beans, maitake mushroom, Wirral watercress and onion crumb

A roast tranche of cauliflower with compressed apple, spring cabbage & chickpeas, asparagus, Jersey Royals, wild garlic puree, pomegranate vinaigrette and pine nuts

 

DESSERT
Valrhona ‘Amatika’dark chocolate torte with praline crunch, mango & papaya gel, caramel popcorn and passion fruit foam

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

£79 per person

Paul Askew

Menu