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 and 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
–
Pan roast morcilla and Southport smoked pork with cherry tomatoes & jus
£13.50
–
Light Bites & Salads
(V,Vg) Confit of Pink Fir Apple potato, roasted and pickled enoki, black truffle & pine nut dressing
£11.95
–
‘Soufflé Suissesse’
Twice baked cheese soufflé with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy Dijon sauce
£13.50
–
Delice of Loch Etive sea trout with sorrel sauce, compressed cucumber, Avruga caviar and lovage oil
£16.50
–
Terrine of Whitchurch cornfed chicken, wild garlic and Ormskirk leeks wrapped in serrano ham served with truffle hollandaise, frizzeline and crispy chicken skin
£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 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 ragout of summer courgettes, black olives & Southport potted shrimp in a fennel ‘pastis’ & tomato sauce
£21.00
–
Slow roast Cumbrian salt aged pork belly with pork fat, sweet potato, pickled walnut, sesame and crackling crust,caramelised apple purée, oyster mushrooms & choi sum
£26.00
–
Hay-roast rump and harissa marinated shoulder of Cumbrian Herdwick lamb with ‘Tabouleh’ cracked wheat, summergreens, lamb-fat carrot, aubergine puree, herb-scented citrus feta and natural jus
£29.00
–
Sides
(V) Jersey Royal potatoes with wild garlic & horseradish crème fraiche
£6.50
–
Dessert
Trio of Art School signature desserts
£14.00
–
(V) Gateaux of Valhrona “Caraibe” single estate chocolate, salted caramel & malted mousse with milk sorbet
£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