Available in our Art School Cellars Bar, our Light Bites menu encompasses some of our very favourites. Journey under the hustle and bustle of our restaurant, and enjoy a wide selection of dishes depending on your appetite. From Small Plates to a Sharing Charcuterie Platter, relax and revel in delicious food and drink.
These menus are samples as the dishes change on a weekly basis according to market availability
AVAILABLE TUESDAY TO SATURDAY
12pm to 2pm & 5pm to 7pm
The Cellars Bar
Snacks & Small Plates
(V, Vg) Art School marinated Gordal olives
£4.50
–
(V) Fresh Art School breads with Cheshire cultured & dulse seaweed butters
£5.50
–
Boquerones with confit garlic and parsley
£6.00
Light Bites & Salads
(V, Vg) A summer salad of à la Grecque vegetables to include:
Golden and candy beetroot, baby carrots, Globe artichoke, fennel, enoki & pickled shimeji mushrooms
£11.95
–
Twice-baked Art School classic soufflé of natural smoked haddock
& Mrs Kirkham’s mature Lancashire cheese with a vadouvan leek sauce
£14.50
–
Fillet of Loch Etive trout with keta caviar,
buttered spinach, courgette and langoustine bisque
£16.50
(V, Vg) A summer salad of heritage tomatoes & goats curd
with herb tuile, Verjus gel, basil oil and a tomato “elixir”
£17.50
–
Pan seared Loch Fyne king scallop with cauliflower mushroom,
“Vadouvan” spiced cauliflower purée, golden raisin and Granny Smith apple dressing and keta caviar
£19.00
‟Artisan Cheese & Charcuterie Board’’
‘Guests are politely advised to allow up to 15 minutes preparation time’
Freshly prepared sharing platter Chef’s selection of British artisan cheeses & charcuterie with
Art School breads, Lancashire raw milk butter, dipping oil & aged balsamic
£24.50
Mains
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with bulgur wheat, puffed rice,
toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
£15.50
–
Black Angus beef fillet mignon with soy and wasabi dressing, sweet red onions,
wild rocket, Wirral watercress & sautéed crisp potatoes
£18.50
–
Marinated fillet of Red sea bream with butter beans, ragout of summer courgettes,
black olives & red prawns in a fennel ‘pastis’ & tomato sauce
£21.00
–
Stuffed breast of cornfed Guinea fowl and potato terrine with baby leek, sweetcorn purée,
Summer mushrooms & sauce Albuféra
£26.00
–
Cheshire venison hunch and shoulder, sweet potato fondant, cabbage mix,
roscoff onions and sauce “Grand Veneur”
£29.00
Sides
(V) Ratté potatoes with cabbage & horseradish crème fraiche
£6.50
Dessert
Trio of Art School signature desserts
£14.00
–
(V) “STRAWBERRY FIELDS”
Claremont Farm strawberry, mascarpone, basil and strawberry consommé
£16.00
–
Three cheeses from our British selection:-
Tunworth, Spenwood and Cashel Blue,
served with quince, Peter Jones truffle-scented local honey and homemade pear, onion & fig chutney
£16.00
Paul Askew