AVAILABLE WEDNESDAY – SATURDAY,
12.00 – 14:00pm and 16.30pm – 18.00pm
SUNDAY, 12.00 – 16.00pm

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
Amuse bouche served with Art School breads &
Wirral single herd raw milk butter

TO START
Loin of Red Deer venison carpaccio with horseradish & parsley snow, Lilliput capers,
pickled shallots, winter leaves & Cumberland sauce
–
Honey-glazed breast of red leg partridge with braised pearl barley, parsnip puree,
carrot & beetroot crisps, confit pear and game jus
–
Twice baked soufflé of natural smoked haddock “Suissesse”
with a sauce of creamed leeks & keta caviar
(V, Vg) Slow-cooked mooli with miso broth, wilted Swiss chard,
pickled chanterelles and hazelnut & onion crumb

MAIN
Calum Edge’s pave rump of “Bunbury Red Poll” beef with charred onion,
celeriac & black truffle puree, beef dripping potatoes, braised ox-cheek and natural jus
(£3.00 supplement)
–
Roast breast of Thornton Hough pheasant, game pie, trompettes,
cavolo nero, Pommes Anna, butternut squash puree, quince & oloroso jus
–
Baked fillet of Peterhead hake with cauliflower puree, romanesco,
Menai mussel & organic cider sauce, smoked anchovy & chive crumb
–
(V, Vg) Roasted Portobello mushroom stuffed with winter squash, caramelised shallots,
black garlic, curly kale served on a bed of herb quinoa, charred leeks and almond crumb

DESSERT
Our selection of winter festive desserts and puddings to share, to include:
maple & walnut macaron, mini Viennese mince pie, white chocolate & passionfruit torte,
glazed apple & cinnamon Bakewell, orange flower meringue

Three courses £36.00

Paul Askew

All menu items are available according to seasonality & market availability and may change without prior notice.
If you have food allergies or dietary requirements, please notify us prior to ordering