AVAILABLE TUESDAY – SATURDAY,
12.00 – 14.00 & 16.30 – 19:00

Snacks & Small Plates

(V) Marinated Gordal olives

£3.50

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(V) Fresh Art School breads with Wirral raw milk butter

£4.00

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A plate of smoked anchovies & confit tomatoes

£4.50

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Croquettas of Peterhead Halibut with lobster mayonnaise & capers

£6.80

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Chef’s favourite: Pan-roast morcilla & Southport smoked pork

£8.50

Light Bites & Salads

(V, Vg) Slow-cooked miso mooli with mushroom dashi, wilted Swiss chard,

King oyster mushroom, pickled carrot & hazelnut crumb

£7.50

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Twice baked soufflé of natural smoked haddock & Montgomery cheddar

with a creamed leek sauce & keta caviar

£8.50

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Terrine of Scottish Highland red deer venison with buttermilk horseradish,

damson gel, golden beetroot & pickled shallots

£8.90

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McSween haggis & free-range chicken forcemeat with seared foie gras,

roast Mirabelle plum puree and toasted hazelnut & onion crumb

£10.50

 

Pan-seared Loch Fyne scallop served in the half shell

on a bed of creamed leeks & Southport potted shrimps

£11.50

Cheese & Charcuterie

(V) Baked Tunworth cheese to share, spiked with garlic & rosemary, served warm

with Art School Breads, truffle honey & fresh Cox’s apple

£15.00

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Freshly prepared sharing platter Chef’s selection of British artisan cheeses & charcuterie with Art School breads, Wirral raw milk butter, dipping oil & aged balsamic

£19.00

Mains & Sharing Dishes

Pan roast loin of Scottish Highland red deer venison with flavours of pine,

black truffle infused confit shoulder, Jerusalem artichoke and a poivrade sauce

£25 for 2 people

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Sauté of seared rare-breed ‘Red Poll’ beef with fresh horseradish, King Oyster mushroom, Kale, Roscoff onion, celeriac and black truffle puree

£17.50

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Baked fillet of Peterhead hake with smoked anchovy & parsley crust

served with a saute of Menai mussel, Southport smoked pork, chickpeas & winter cabbage

£16.50

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(V) Portobello mushroom stuffed with winter squash, duxelle,

caramelised shallot puree, charred leeks and roast almonds

£12.50

 

Sides

Pommes Violette with crème fraiche, caramelised onion and cavolo nero

£4.50

 

Dessert

Valrhona ‘Amatika’ dark chocolate torte with praline crunch,

mango & papaya gel, caramel popcorn & passion fruit foam

£11.50

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Served warm steamed fig pudding with honeycomb,

Pedro Ximinez sherry ice cream & caramelised fig

£9.50

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Trio of Art School signature desserts

£9.00