PRIX FIXE 2026
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
(Optional) A glass of Henners Brut English sparkling wine with Gordal olives
(£13.00 supplement)
AMUSE BOUCHE
Served with Art School bread and dulse & Cheshire cultured butters
TO START
Slow-cooked miso-glazed Red Poll ox tongue and morcilla with charred baby potatoes, fresh horseradish, sour cream & chives, natural jus
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Delice of Loch Etive sea trout with sorrel sauce, compressed cucumber, Keta caviar and lovage oil
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‘Soufflé Suissesse’
Twice baked cheese soufflé with Gruyere & Mrs Kirkham’s Lancashire in a rich creamy Dijon sauce
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(V,Vg) Confit of Pink Fir Apple potato, roasted and pickled enoki, black truffle & pine nut dressing
MAIN
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
–
Hay-roast rump and harissa marinated shoulder of Cumbrian Herdwick lamb with ‘Tabouleh’ cracked wheat, summer greens, lamb-fat carrot, aubergine purée, herb-scented citrus feta and natural jus
(£4.50 supplement)
–
Marinated fillet of Red sea bream with ragout of summer courgettes, black olives & Southport potted shrimp in a fennel ‘pastis’ & tomato sauce
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(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with puffed rice, toasted pine nuts, pomegranate dressing, vadouvan sauce and summer leaves
DESSERT
A trio of Art School signature desserts
Three courses £55.00