Experience the culinary wonders of our Spectacular Evening Supper Clubs, featuring themed menus, drinks and entertainment for an exclusive dining extravaganza.
– On Arrival –
A glass of Henners NV English sparkling wine and Chef’s snack
– Amuse Bouche –
Southport potted shrimp and samphire on toast
Art School bread and dulse seaweed & salted raw milk butter
– To Start –
Pan roast Liverpool bay seabass with surf clams, sea lettuce and a Noilly Prat & chive butter sauce
– Intermediate –
Terrine of Wirral hare, pheasant, partridge & Maynards smoked pork with a winter salad of wild rocket and dandelion leaves with pickled red onion and homemade piccalilli
– Main –
Loin and pressed slow-cooked shoulder of Eton Hall venison served with salt-baked Pink Fir Apple potatoes, morel farcie, celeriac & black truffle puree and a baby pine and bramble jus
– Dessert –
Lemon verbena, damson & crab apple infused whipped pannacotta, lava cake damson gel and crab apple
