The tasting menu, our flagship gastronomic voyage.
With optional paired wine flight courtesy of our sommelier team, this eight course offering aims to broaden the perspective one may have of food – without being too serious in good company.
TASTING MENU
AVAILABLE TUESDAY – FRIDAY, 12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snacks
AMUSE BOUCHE
served with Art School bread and dulse & Cheshire cultured butters
–
(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron,
blackberry & candy, with plant-based soft cheese, spring leaves, edamame beans and frisseline
–
Pan-seared Loch Fyne scallop served in the half shell
with sea fennel, creamed leeks & potted shrimp
–
Roast breast of Cumbrian salt-aged duck and confit leg parcel
with rhubarb and caramelised blood orange puree, pistachio crumb and ginger jus
–
Sirloin of Isle of Man Angus beef, slow braised cheek, cordyceps, confit carrot with
wild garlic persillade, pickled walnut ketchup, cauliflower puree and sauce Bordelaise
–
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey and homemade pear & red onion chutney
(Supplement £19.50 for 5)
–
Pre Dessert
–
(V) Vacherin of Kalamansi, orange and amaretti
Optional Coffee and petit fours (£9 per person supplement)
£ 125 per person
Optional Wine Flight £75 per person
Paul Askew
PESCATARIAN TASTING MENU
AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks
–
Amuse bouche served with Art School breads,
dulse & Lancashire raw milk butter
–
(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron,
blackberry & candy, with plant-based soft cheese, spring leaves, edamame beans and frisseline
–
Pan-seared Loch Fyne scallop served in the half shell
with sea fennel, creamed leeks & potted shrimp
–
Terrine of Loch Etive trout, monkfish & tiger prawn
with ‘Spillman’s’ asparagus, Sauce Bavaroise and spring leaves
–
Market fish of the day
–
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey & Eccles cake
(Supplement £19.50 for 5)
–
Pre Dessert
–
(V) Vacherin of Kalamansi, orange and amaretti
Optional Coffee and petit fours (£9 per person supplement)
£125 per person
Optional Wine Flight £75 per person
Paul Askew
VEGETARIAN TASTING MENU
AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snack
AMUSE BOUCHE
served with Art School bread and dulse & Lancashire raw milk butters
–
(V, Vg) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron,
blackberry & candy, with plant-based soft cheese, spring leaves, edamame beans and frisseline
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot puree
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves
–
(V, Vg) Rack of green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato & black olive dressing and spring leaves
–
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey and homemade pear & red onion chutney
(Supplement £19.50 for 5)
–
Pre Dessert
–
(V) Vacherin of Kalamansi, orange and amaretti
Optional Coffee and petit fours (£9 per person supplement)
£ 125 per person
Optional Wine Flight £75 per person
Paul Askew
VEGAN TASTING MENU
AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM
ON ARRIVAL
A glass of Charles Heidsieck champagne and Chef’s snack
AMUSE BOUCHE
served with Art School bread
–
(V, Vg) ) Trio of marinated Hooton beetroot carpaccio: pickled golden saffron,
blackberry & candy, with plant-based soft cheese, spring leaves, edamame beans and frisseline
–
(V, Vg) ‘Allium’ risotto of trio of charred onions, creamy acquerello rice,
crisp-fried spiced onion beignet and caramelised shallot puree
–
(V, Vg) Roast “Tranche” of spiced turmeric, cauliflower served with “Tabouleh” buckwheat, toasted pine nuts, pomegranate dressing, vadouvan sauce and spring leaves
–
(V, Vg) Rack of green and white asparagus, Jersey Royal potato, wasabi mayo,
pea purée, cherry tomato & black olive dressing and spring leaves
–
Optional Cheese course from our British selection, served with quince,
Peter Jones truffle-scented local honey and homemade pear & red onion chutney
(Supplement £19.50 for 5)
–
Pre Dessert
–
(V, Vg) A celebration of Valrhona chocolate with mango, passionfruit and coconut
Optional Coffee and petit fours (£9 per person supplement)
£ 125 per person
Optional Wine Flight £75 per person
Paul Askew