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 – SATURDAY,
12.00 – 13.00 & 18.15 – 21.15

A glass of Charles Heidsieck Champagne with a selection of Chef’s snacks

Amuse Bouche served with Wirral raw milk butter & Art School breads

(V, Vg) Trio of marinated Hooton beetroot: saffron pickled golden, blackberry & chilli purple & sweet pickle candy carpaccio served with English asparagus, plant-based soft cheese infused with lemon, chive & black pepper and spring leaves

Seared King scallop cooked in the half shell with Southport smoked pork, beluga lentils, organic red miso & wakame seaweed butter

Fillet of Cornishturbotwithsaffron pomme mousseline, rainbow chard, Olorosso macerated golden raisins, nibbed almonds and keta caviar

Crosslea Farm of Burton saltmarsh lamb loin,belly&confit shoulder, butcher’s wife’s black pudding soil, samphire, baby navet and a natural jus with cockles & capers

(Optional) Choose 5 British cheeses from the trolley, served with quince, truffle-scented honey and home-baked biscuits

(Supplement £17.00 for 5)

Pre dessert

Savarin of blackcurrant & sesame with mascarpone ice cream and lemon gel

Coffee and petit four

Optional £9per person supplement

£ 99per person

OptionalWine Flight £65per person

Paul Askew

Click below for menu downloads…

PESCATARIAN TASTING MENU

AVAILABLE TUESDAY – SATURDAY,
12.00 – 13.00 & 18.15 – 21.15

A glass of Charles Heidsieck Champagne with a selection of Chef’s snacks

Amuse Bouche served with Wirral raw milk butter & Art School breads

Grilled fillet of Menai mackerel marinated in wasabi, soy & sesamewith gooseberry puree and kohlrabi & purple kale

Seared King scallop cooked in the half shell with beluga lentils, organic red miso & wakame seaweed butter

Pan-roast Peterhead hake with “Pommes Bretonne”, Monk’s Beard, Wirral watercress and Southport smoked pork crumb

Fillet of Cornish turbot with saffron pommes mousseline, rainbow chard, Olorosso macerated golden raisins, nibbed almonds and keta caviar

(Optional) Choose 5 British cheeses from the trolley, served with quince, truffle-scented honey and home-baked biscuits

(Supplement £17.00 for 5)

Pre dessert

Savarin of blackcurrant & sesame with mascarpone ice cream and lemon gel

Coffee and petit four

Optional £9per person supplement

£ 99per person

OptionalWine Flight £65per person

Paul Askew

Click below for menu downloads…

TASTING MENU

AVAILABLE TUESDAY – SATURDAY,
12.00 – 13.00 & 18.15 – 21.15

A glass of Charles Heidsieck Champagne with a selection of Chef’s snacks

Amuse Bouche served with Art School breads

(V, Vg) Trio of marinated Hooton beetroot: saffron pickled golden, blackberry & chilli purple & sweet pickle candy carpaccio served with English asparagus, plant-based soft cheese infused with lemon, chive & black pepper and spring leaves

Assiette of heirloom tomatoes to include; compressed, tomato essence, tomato savarin balsamic tomatoes & tomato cracker

New season green & white asparagus with slow-braised turtle beans, maitake mushroom, Wirral watercress and onion crumb

Roast tranche of cauliflower with compressed apple, spring cabbage & chickpeas, asparagus, Jersey Royals, wild garlic puree, pomegranate vinaigrette and pine nut

Pre dessert

Valrhona ‘Amatika’dark chocolate torte with praline crunch, mango & papaya gel, caramel popcorn and passion fruit foam

Coffee and petit four

Optional £9per person supplement

£ 99per person

OptionalWine Flight £65per person

Paul Askew

Click below for menu downloads…

Menu