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 TO 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 kombu & oak-smoked milk butter

TO START

Ballotine of rabbit and confit leg with sautéed spinach, candied walnuts and a wholegrain mustard & Sauternes jus

–

Fillet of Peterhead cod with compressed cucumbers, samphire, capers and beurre blanc

–

Pan-seared Loch Fyne scallop served in the half shell with beluga lentils, ponzu and a red miso & wakame butter

–

(V) Confit of Charlotte potato, roasted and pickled mushroom, black truffle, pine nut

MAIN

Roast breast of salt-aged duck and miso-spiced croquette of confit leg with braised mooli, toasted sesame, charred Hispi cabbage, salt-baked Jerusalem artichoke and red onion puree

–

Pan roast Sirloin of Cumbrian salt-aged beef with pressed ox cheek, potato mille-feuille, pink tip spinach, morels & Bearnaise sauce

(£5 supplement)

–

Fresh market fish of the day

–

(V, Vg) A Wellington of layered roasted vegetables, English herb pesto & Smithy’s Southport mushrooms with cauliflower puree and Spring greens

CHEESE

(Optional) Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade fig & red onion chutney

(Supplement £18.50 for 5)

DESSERT

(V,Vg) Textures and flavours of Valrhona ‘Manjari’ chocolate, Clementine, pine & cranberry

–

Paris Brest with baked vanilla custard, Granny Smith apple and oat

–

Valrhona chocolate, coffee and hazelnut, dacquoise sponge with praline cream

–

Fresh lime and candied ginger tart with Italian meringue

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, seaweed & oak-smoked butter

TO START

Pan-seared Loch Fyne scallop served in the half shell with beluga lentils, ponzu and a red miso & wakame butter

–

(V) Twice-baked soufflé of Hooton wild garlic, baby leaf spinach, Stichleton blue cheese, Ormskirk leek and Dijon sauce

–

(V) Confit of Charlotte potato, roasted and pickled mushroom, black truffle, pine nut

MAIN

Baked fillet of Peterhead hake with smoked anchovy and parsley crust, crushed Jersey Royals, Southport potted shrimps and sauce vierge

–

Fresh market fish of the day

CHEESE

Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey & Eccles cake

(Supplement £18.00 for 5)

DESSERT

Textures and flavours of Valrhona ‘Manjari’ chocolate, clementine, pine & cranberry

–

Fresh lime and candied ginger tart with Italian meringue

Optional Coffee and petit fours

(£9 per person supplement)

£95 per person

Paul Askew

VEGETARIAN 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

‘Allium’ risotto of trio of charred onions, creamy carnaroli rice, crisp-fried spiced onion beignet and caramelised shallots

–

(V) Confit of Charlotte potato, roasted and pickled mushroom, black truffle, pine nut

MAIN

Rack of British Asparagus with wasabi emulsion, pea puree, cherry tomato and chicory salad

–

Portobello mushroom stuffed with butternut squash, cordyceps, spinach, Hen-of-the-Woods mushroom, pickled walnut puree, charred carrots

CHEESE

Optional Vegetarian cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey

(Supplement £18.00 for 5)

DESSERT

(V,Vg) Textures and flavours of Valrhona ‘Manjari’ chocolate, clementine, pine & cranberry

–

(Vg) Fresh lime and candied ginger tart with Italian meringue

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

£95 per person

Paul Askew