Three festive menus and a Christmas Eve lunch menu have been released
Christmas dinners are right around the corner(Image: Angela Maughan)
Liverpool’s best restaurant has unveiled four Christmas menus for festive diners. The Art School Restaurant walked away with the prestigious title of being the best in the city at this year’s The British Restaurant Awards (BRA).
Now in its seventh year, the BRA is an annual ceremony that allows the public to nominate and vote for their favourite restaurants, chefs, and culinary experiences across the UK, recognising excellence in the hospitality industry. It aims to give consumers a voice in celebrating outstanding restaurants for their food, service, and overall experience.
The Art School Restaurant is famed for its critically and nationally acclaimed food and service, with numerous accolades including a recommendation in the Michelin Guide.
With the festive season just around the corner, the restaurant has released four Christmas menus, including a Christmas Eve lunch menu for £129 per person. You can take a look at The Art School’s regular Christmas menus below.
Festive Prix Fixe – £55 three courses
On arrival (optional)
A glass of Henners English sparkling wine with Gordal olives (£10.00 supplement)
Amus Bouche
Served with Art School bread and dulse & Cheshire cultured butters
To start
Smoked pork wrapped terrine of Cheshire venison, apricot, pheasant & pistachio served with classic Cumberland sauceDuck Roll: Salt-aged duck confit “Feuille de Bric” parcel with onion seed crumb, sauté of oyster mushrooms, leek and puy lentilsTwice-baked soufflé of natural smoked haddock & Sandham’s mature Lancashire cheese with a vadouvan leek sauce and keta caviarSalad of salt-aged beetroot with blackberry, balsamic & Kalamata olive dressing, marinated vegan feta cheese,dill & cucumber relish and winter leaves
Main
Roast breast of Northop pheasant and pressed leg terrine with trompettes, ratté potato, cavolo nero, quince gel and Armagnac sauceSlow cooked belly & tenderloin of salt-aged Cumbrian Middle White pork with an onion and potato terrine, pork fat confit carrot, baby Brussels sprouts, apple & vanilla purée and green peppercorn & cornichon sauceCheshire Red deer venison haunch with pressed shoulder, cavolo nero, baby fondant potato, celeriac & black truffle purée, a taste of damson and sauce poivrade (£4.50 supplement)Baked fillet of Ward’s North Sea cod with smoked garlic & parsley crust, pommes Violette, Savoy cabbage, Southport potted shrimp and vermouth creamGrilled marinated Portobello mushroom carved onto caramelized red onion and potato rosti, roasted sesame carrots and a melange of ribbon vegetables with miso plant-based butter
Dessert
A trio of festive Art School signature desserts
The Art School Restaurant at Christmas(Image: Angela Maughan)Festive Menu Excellence – £105 per person
On arrival
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks
Amus Bouche
Served with Art School breads and dulse & Cheshire cultured butters
To start
Pan-roast breast of pigeon and tranche of foie gras with Mirabelle plum purée, onion & hazelnut crumb, buttered spinach and pink peppercorn jusCured fillet of chilled Loch Etive trout with Chef Askew’s tiger prawn and mango salsaPan-seared Loch Fyne King scallop served in the half shell with Jerusalem artichoke purée & crisp, apple & raisin dressing and Café deParis butterAllium’ risotto of trio of charred onions, creamy acquerello rice, crisp-fried spiced onion beignet and caramelised shallot purée
Main
Roast breast of salt-aged and sesame & maple glazed “Creedy Carver” duck and parcel of confit duck leg with spiced beetroot purée, charred leek, hen-of-the-woods and kumquat & ginger sauceLoin and slow cooked shoulder of wild Cheshire venison with celeriac & black truffle purée, pommes Violette, cavolo nero, morel farcie and sauce poivradeFresh market fish of the dayPithivier of salt-baked layers of root vegetables and winter cabbage with miso, ratte potato, braised spiced apple and red cabbage purée
Cheese (optional)
Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade fig & red onion chutney (Supplement £19.50 for 5)
Dessert
Toffee apple pavlova with custard cremeux and apple sorbetPine-scented poached Williams pear and mulled wine panna cottaLuxury Valrhona dulce chocolate fondant,salted caramel and popcorn ice creamDelice of cranberry, cherry, chocolate & amaretto
Christmas dinners are right around the corner(Image: Angela Maughan)Festive Tasting Menu – £135 per person
On arrival
A glass of Charles Heidsieck champagne with a selection of Chef’s snacks
Amus Bouche
Served with Art School bread and dulse & Cheshire cultured buttersSalad of salt-aged beetroot with blackberry, balsamic & Kalamata olive dressing, marinated vegan feta cheese, dill & cucumber relish and winter leavesPan-seared Loch Fyne King scallop served in the half shell with Jerusalem artichoke purée & crisp, apple & raisin dressing and Café de Paris butterRoast breast of salt-aged and sesame & maple glazed “Creedy Carver” duck and parcel of confit duck leg with spiced beetroot purée, charred leek, hen-of-the-woods and kumquat & ginger saucePan-roast loin of Cheshire red deer venison with celeriac & black truffle purée, cavolo nero, morel farcie, damson gel and sauce poivradeOptional: Cheese course from a British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & red onion chutney (Supplement £19.50 for 5)Delice of cranberry, cherry, chocolate & amarettoOptional: Coffee and petit fours (£9 per person supplement)
Dining and Cooking