PRIX FIXE 2025

AVAILABLE TUESDAY – SATURDAY, Noon-2.15pm and 5.00-6.15pm

Our Guests are politely reminded that tables booked for our early evening  pre-theatre menus have a two-hour seating time allocation unless by prior arrangement

ON ARRIVAL
A glass of Henners English sparkling wine with Gordal olives

AMUSE BOUCHE
Served with Art School bread and dulse & Cheshire cultured butters

TO START
Sauté of “Morcilla” and Red Poll ox tongue with charred baby potatoes, fresh horseradish, a sour cream, chive & shallot dressing with natural jus

Fillet of Loch Etive trout with new season asparagus, courgette and sorrel sauce

(V) Twice-baked soufflé of Stichelton blue cheese with baby leaf spinach and wild garlic, leek & Dijon sauce

(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron, blackberry & candy, with plant-based soft cheese, summer leaves, edamame beans and frisseline

MAIN
Confit leg of salt aged duck with orange pureé, summer vegetables, braised turnip and a port wine & blackberry jus

Hay-roast rump and confit shoulder of Cumbrian Herdwick lamb with crushed Jersey Royal potatoes, summer greens, lamb-fat carrot, aubergine puree, herb scented citrus feta and natural jus
£4.00 supplement

Pan fried fillet of crusted Peterhead hake with “Champ” potatoes. Monks beard, and a vermouth & cockle sauce

(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves


DESSERT
A trio of Art School signature desserts

Three courses £55.00

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Menu