Gordon’s first venture into Liverpool has had our readers excited for months. The bar features an array of their own unique original cocktails and a twist on some retro classics, mixing rums, gins, cognacs and whiskey’s. A wondrous wine list and brilliant locally brewed beers like Love Lane.

Upon meeting our charming host Paulin and the equally charismatic (huge) team, you get the idea that an interview with Gordon’s people would resemble more of a casting, to find only the brightest to deliver his internationally renowned culinary creations. We could wait no longer. 

So we started with some Champagne – Veuve Cliquot.

Starters

After a chat with the hugely knowledgeable staff about how best to fully experience today, we decided to try four different signature starters, mains and desserts between the four of us…

Potted Cumbrian Beef Brisket – mixed with grain mustard, seeded crackers and a subtle piccalilli. This was a real taste surprise, super moreish. Seriously Umami. We fought over this dish.

Prawn Cocktail – cucumber, avocado, grapefruit and tobiko. Super clean, fresh with the grapefruit and tobiko (Japanese Flying Fish Roe) really takes this dish somewhere else. Clever.

Spicy Tuna Tartare – wonton crisps, creme fraiche and avocado. This was extra special – some people are a bit afraid of anything tartare, but this was a flavour sensation, we were still fighting over it until dessert time. Something else.

Crispy Duck – watercress, mooli, radish, quinoa, ginger, sesame seeds, orange and soy dressing. Another twist on a classic that did not disappoint.

Mains

We were asked if we were in a hurry as one of the most iconically personal dishes of Gordon’s, often exclaimed (for this group of Bread Street Kitchens) as his signature ‘pièce de résistance’ – The mighty Beef Wellington, served with creamy mashed potato, honey roast carrots and a red wine jus (for 2 to share – allow 45 minutes). This is a showstopper! Henry the 8th level of royal banquet quality. This is one difficult dish to get this perfectly moist and tender. The question is, which of Henry’s wives would he share it with? To be honest it’s such a handsome portion, he could probably bring 3 wives. Just. Awesome.

Steamed Sea Bream – braised leeks, cherry tomatoes. A lovely soft light buttery bream with the added indulgence of brown shrimps.

Roasted Cod – crushed potatoes, artichoke, salted capers, red wine and lemon sauce. A very substantial dish packed full of interesting flavours.

Slow Roasted Cumbrian Saddleback Pork Belly – Braeburn apple puree. Again, these guys are not messing around – perfectly seasoned and crisp crackling top with a butter moist pork body.

Desserts 

OK here we go, interestingly two of our four didn’t  have a sweet tooth, so it wasn’t a massive scrap over the four (of five) desserts on offer.

Pineapple and Kiwi Carpaccio, passion fruit, coconut sorbet – Whammy! THE eye-brightening palate cleanser! But if you want to ooze into something a little more indulgent…

Monkey Shoulder Chranachan Cheesecake (a beautiful malt whiskey – no actual monkeys were harmed in the making of this dish), raspberry sorbet. This is a spectacular sight with irresistible moreish flavours.

Chocolate Fondant – salted caramel ice cream. One of our guys swooned calling this ‘orgasmic’. Box ticked.

Sticky Toffee Pudding with vanilla ice cream… A solid classic, nicely done.

A massive welcome to Liverpool guys! Looking forward to seeing more of your brands moving into our city that would continue to change our rapidly evolving culinary landscape.  Well done team. 

Booking advised on 020 7592 7945.

The post Bread Street Kitchen & Bar, Liverpool appeared first on Wirral Life Magazine.

As soon as you enter the building, the stylish décor, warm ambience and the scope of the building grabs you!  A fabulous open barbecue grill (headed by Chef ‘Bersen’), open plan staircase, two dining floors, two bars, beautiful use of wood, sumptuous upholstery and an authentic Turkish feel and with upbeat traditional music playing in the background.

Greeted by ‘Jonny’ the Head Waiter, our party took a table in the upstairs dining area. The menu is extensive and varied, including a number of Turkish dishes which are not available anywhere else locally.  The menu uses the highest quality ingredients and there are a number of sharing recommendations such as the ‘ZUZU fire-pit sharer’ which is a Chef’s selection of traditional cold and hot starters followed by chicken shish, lamb shish, Adana kofte, tavuk beyti, lamb ribs, served with traditional rice and salads. A full two course feast! 

For our first visit, we opted for a selection of starters and mains. To begin – Feta & olives – simple in a lovely olive oil dressing – Whitebait – tasty, crispy and delicious, served with garlic dip – uncomplicated but well prepared. ‘Hellim sucuk’ – grilled halloumi cheese and a spiced ‘home made’ Turkish sausage. Great tasting combination.  All our starters were served with delicious warm homemade Turkish bread.

1 of 8

For our mains we chose the classic ‘Kleftico’ – slow cooked lamb shank (which fell off the bone) served on a bed of creamed mash potato,  braised carrots and celery –  ‘Hydra’ – a pan fried succulent chicken breast with a white wine & mushroom sauce served with mashed potatoes and Mediterranean vegetables – ‘Sirloin steak’ – a tasty sirloin steak cooked on the fire-pit accompanied with seasoned and well-cooked homemade chips, wild mushrooms, grilled tomato and the ‘ZUZU house sauce’ (tangy and delicious) – ‘Sultans mixed grill’ – a hearty selection for the meat lovers amongst us! – chargrilled chicken shish, lamb shish, Adana kofte, chicken wings and lamb chop, served with delicious rice, salads and an array condiments.  All the meats were cooked to perfection with fabulous flavours – ‘Seabass’ – chargrilled on the fire-pit and served a bed of sweet potato puree & roasted peppers. A lovely fresh dish with a smooth buttery texture.  

To accompany our meal we chose two lovely wines from the well selected wine menu, which were very sensibly priced and complimented our food.  Carmenere (Chile) – with a full bouquet of oak & black fruit, firm but juicy palate. Sauvignon Blanc (New Zealand) – with rich tropical aromas of mango, melon & ripe citrus. 

For dessert we shared the wonderful home-made baklava – layers of not overly sweet loveliness, cooked to perfection and which melted in your mouth! All served with a dollop of soft vanilla ice cream. Fabulous!

As a nice finishing gesture we were given an individual portion of Turkish delight and then indulged ourselves with a great tasting ZUZU shot! Naughty but nice!

Our entire experience at ZUZU was great from start to finish. The food was excellent and with the friendly and helpful staff, they ensured our evening was an unforgettable one. 

With seating for up to 100 diners, the combination of great tasting food, good wine, a well-stocked bar, authentic surroundings, great atmosphere and excellent service, this makes ZUZU a great restaurant and bar destination on the Wirral. Booking is advisable.

Tel: 0151 644 1222

Address: 181 Old Chester Rd, Bebington, Wirral CH63 8NE

www.zuzubarandgrill.com

The post ZUZU, Bebington appeared first on Wirral Life Magazine.

Greeted by owner Tom and Restaurant Manager Jerome, we were seated to our table and offered the menu and wine list. The menu offers half plates – which is a great idea for smaller appetites or those who prefer small plates so we decided to choose a selection of these dishes to try.

Out first was Scottish langoustine with octopus and avocado salad. This was a colourful, pretty and delicate dish. The langoustine came served on a bed of avocado salad with grapefruits, apple and passion fruit puree. The flavour combination was out of this world. We paired the dish with a refreshing glass of ‘Corte Giara’ – an Italian pinot grigio. Wonderful.

1 of 9

The Wirral Life team are very fond of steak tartare so we were delighted to see this on the menu. Served Japanese style, the steak tartare came with quail egg and cucumber. A wonderful combination of tastes and with lots of flavours – steak tartare can be bland but this definitely wasn’t the case here. Would recommend as the best in the North West. We paired the dish with one of the finest bordeaux’s, the Notre Dame de La Solitude which has notes of black cherry that punches through and compliments the tartare.

The Ouef surprise which was a trio of shrimps wakame, truffle and Iberico morcon is a superb take on the classic egg and soldiers dish but with an inventive twist. Arriving in egg shell cases, each one is made using a base of finely scrambled egg and lemon cream. The shrimp wakame was divine with shrimp and Okinawa seaweed. The truffle was delicious and the morcon, which was a mix of chorizo and cured ham was tasty. As this is a slightly heavy dish, we paired with a light red wine, a Spanish grenache El Circo. Perfect!

Out next was the Lobster Bisque. Served cappucino style with crystale blue prawn tempura, this is apparently one of the most popular dishes on the menu. The bisque was cooked to perfection – the flavours and consistency were outstanding. Accompanied with the prawn tempura the dish offered the perfect taste combination. We had a glass of Chablis 1ER Cru, a French chardonnay. This paired beautifully, cleansing the palate.

Crispy soft-boiled egg served with potato, butternut and hazelnut oil. Again, another clever dish. The egg was encased in potato shavings and crispy covering and came sat on a bed of butternut squash cream. The test here was how well the egg was cooked – and when cut through we were delighted it was runny in the middle! We paired with a refreshing and clean, white Grenache ‘Le prelat’.

Our final dish, was French pigeon with roasted vegetables and winter fruit. A very generous portion, presented beautifully with rich, exquisite flavours. The pigeon was served medium – excellent! We paired with a glass of Hecular, a red monastrell; perfrect with berry flavours.

Feeling super full and satisfied we decided to give dessert a miss – although the menu looked great – and try out the cocktails instead, which was a great call we must say, as they we’re fab!

Wolf and Lamb is definitely a hidden gem and a restaurant Wirral should be proud of. If you’ve not visited before you need to.

Owners, Tom and Jerome are warm and accommodating, their passion for the restaurant shines through with its relaxing atmosphere, carefully created menu and outstanding quality of food. Wolf & Lamb has to tried to create something different and it has truly worked!

In addition to the main menu, Wolf and Lamb also offer a bar menu for lighter bites; and special nights such as ‘Bring your own Vinyl’.

Overall: First class!

Booking is advisable: Call 0151 625 3409.

The post Wolf & Lamb, West Kirby appeared first on Wirral Life Magazine.

Greeted by Restaurant Manager, Lubo, we were shown to our crisp white linen table with ambient lighting underneath – a nice touch. We opted for the fixed lunch menu, reasonably priced at £29 for two courses and £34 for three courses. There is also an a la carte menu available and afternoon tea.

To start we chose: Charred Smoked Salmon served with salmon mousse, apple, and english wasabi powder. This was a very impressive dish. Presented beautifully with a delicious combination of delicate flavours and textures. We paired it with a classic Chardonnay, Vina Mar which had tropical, ripe and creamy flavours to complement the fish.

Chicken and Leek Terrine served with pickled shallot, and a parmesan scone with tarragon butter. This came with a baby leek salad and pea puree. The terrine was to die for – seriously tasty! For this dish, we paired with a Sauvignon Blanc, Eradus Estate, Marlborough. Classic.

Beetroot & Goats Cheese Cannelloni served with pine nuts and frisee. This was such a beautiful dish. The lush pink goats cheese mixed with the beetroot worked very well. We paired with a bottle of Beaujolais-Villages, La Cave de la Croissee – elegant, light, cherry rich.

1 of 10

For mains, we opted for: Braised Beef Cheek with celeriac puree, kohlrabi remoulade and truffle sauce. The beef was perfectly done, so tender it just fell apart, the truffle was an ideal companion – staggeringly good. Paired with a Cabernet Sauvignon Kirstenbosch, Paarl. Dark plum, seductively rich and weighty.

Pork Belly served with puffed black rice, pickled radish, coriander and a master stock jus (that you sip from a little cup). The jus really lifted the rich and meaty but buttery soft pork to another level. Washed down with a Rioja Joven, Altos de Barroja – perfect for this dish.

Seared Mackerel Fillet, braised red pepper, mussel fritter, fennel and mussel mayonnaise. Delicate yet packed with a variety of flavours all round. The mussel fritter was an interesting idea and delicious. We enjoyed this dish with one of our favourite wines – Picpoul de Pinet Domaine de Morin Langaran. Get a glass of this every time it’s on the menu.

For dessert we ordered: Pecan Pie with caramel ice cream, lemon tuille and treacle. A perfect pud for the winter – it was rich, warm and intensely sweet. Chestnut Sponge with praline mousse, ginger nut, whipped cream. This was indulgent… heaven basically. Mango Apple, caramelised apple, chocolate sponge, Malibu ganache, lemon sorbet… comes served with what looks like a whole apple, but break into it and it oozes with ultra refreshing mango mousse – very clever. Feeling satisfied and very impressed with our whole experience, we treated ourselves to the Cocktail of the Month. We also had the opportunity to meet the gifted and passionate head chef – Dominic, a solid culinary talent.

In summary: Panoramic 34 offers an outstanding fine dining experience in a magnificent setting, with exquisite food, an extensive wine list and a relaxed, chilled atmosphere – you are guaranteed a fabulous time. 5 Stars.

To book call, 0151 236 5534.

The post Panoramic 34 appeared first on Wirral Life Magazine.

Greeted by the super friendly Michael, the Restaurant Manager, we were seated to our table which was close to the open kitchen with the awesome aroma’s coming from the Mangal (barbeque). Whilst we perused the wine menu, a basket of traditional Turkish bread arrived with dips. We opted for a classic French bottle of Domaine Martinolles Pinot Noir, priced at £17.95. An elegantly tasting wine with cherry and strawberry aroma’s, a lovely pairing.

To start, we opted for the hot and cold meze platter to share. The cold platter included a selection of Sarma (stuffed vine leaves), Cacik (garlic yoghurt, cucumber & mint), Tahini, Houmous, and Sak Suka (cooked aubergine and Turkish peppers), all accompanied with traditional Turkish bread.

The hot platter was served with garlic mushrooms, Halloumi, Sucuk (Turkish spiced sausage), Tavuk Kanat (chargrilled marinated chicken wings), Kiymali Borek (filo pastry roll with fried spiced minced lamb), Peynir Borek (filo pastry roll with feta cheese), Copsis (spiced and diced chicken), Calamari and Izgara Kofte (meatballs). Every element of the mezze was delicious and cooked to perfection. Fabulous.

1 of 7

For the main event, we opted for the Karisik for 2 people, priced at £24.50; a gargantuan selection of all the ‘house’ kebabs. The Adana was a grilled skewer of minced lamb, Kuzu Shish, marinated Turkish diced lamb. The Tavuk Shish, marinated skewered chicken breast was tender and lightly spiced. The Pirzola, seasoned lamb chops seasoned and cooked to perfection. Chargrilled chicken thighs (Acili Tavuk) which were subtly spiced with crispy skin giving way to a lovely tender thigh meat. Accompanied with rice, griddled peppers and gorgeous wafer thin flat breads this was a fantastic main.

To end our delicious ‘Turkish adventure’ we opted for the classic ‘home-made’ Bakclava which was served with vanilla ice cream, fresh cream and mint leaves. Divine.

Overall, we highly recommend that you go along and try out the menu at Ella. This small, and intimate family run restaurant has the perfect surroundings, atmosphere and with quality fresh food – what’s not to enjoy. A lovely informal dining experience for all the family for any occasion.

To book: 0151 608 4200

The post Ella Restaurant, Prenton appeared first on Wirral Life Magazine.

On arrival at the hotel, we were greeted and seated in the beautiful bar area by Front of House Manager ‘Sherry’ and offered nibbles (olives and nuts) whilst we perused the extensive wine menu.

Taking Sherry’s recommendation, we opted for the ‘Miravel’, a Grenache Rose. Beautifully pale pink in colour, with a nose of wild strawberry and stone fruit, accompanied by delicate floral touches; a delicious and highly recommended wine! It’s also from Brad Pitt’s vineyard.

Relaxed and feeling very ‘at home’, we were shown to our table in the beautifully decorated and appointed restaurant. Our complimentary amuse bouche arrived consisting of a selection of home-made brioche, white and wholemeal breads served with fresh tomatoes, lemon, the finest rapeseed oil and sea salt. Delicious.

To begin, we chose from the small plates menu. Brillat-Savarin au Pesto, Marmelade d’Oignon et Brioche, priced at £6.50. This dish was presented charmingly. Poulpe Finement Tranché à l’Huile de Citron (£8.00) – thinly sliced Octopus in Lemon Oil. Divine and refreshing on the palate. Crevettes Tièdes à l’Huile d’Olive (£8.00) – warm prawns with olive oil. Beautifully succulent. Carpaccio de Thon à Nageoires Jaunes (£8.00) – Carpaccio of yellowfin tuna – delicate in texture but packed with flavour.

1 of 10

From the large plates menu, we ordered Ballotins de Poulet (£14.00) – Chicken Ballotines with Serrano ham, olives, artichokes and tomatoes – wonderful. Risotto de Champignons et Truffe Sauvage (£14.00) – the best wild mushroom and truffle risotto we have ever tasted. The Côlelettes d’Agneau (£20.00) – a Roasted Rack of Lamb served with a mint jelly, was cooked to perfection, exquisite and very satisfying. The home-made mint jelly was a flavour sensation.

To finish, we opted for the Pain Perdu avec Glacée à la cannelle et des épices (£7.00). Fried Brioche with Cinnamon and Spiced Ice Cream – absolutely delicious and very festive! Plus the Sorbet de Citron avec Vodka Glacée (£6.00) – Lemon Sorbet with Iced Vodka… Wow!

Overall, the ‘Riveria’ provides an outstanding dining experience; luxury surroundings, outstanding customer service, exquisite, beautifully prepared and presented food. The restaurant is perfect for couples, families and children… in a relaxed environment.

We would highly recommend a visit anytime of the week or weekend. Five stars.

To book, call 0151 644 6655.

The post The Riveria, Leverhulme Hotel appeared first on Wirral Life Magazine.

With a very warm welcome from Restaurant Manager – Kayla Stevenson and Head Chef – Paul Pegram, we were seated at a window table with impressive views. Taking Kayla’s wine recommendation, we opted for an Italian White – Di Gavi – La Caplana – Piedmont – Italy. A wonderfully zesty and lime driven wine made from the Cortese grape. A great wine to marry with our canapés and starters. To begin… we were presented with a selection of canapés – king prawn with avocado served on a puffed crouton with lemon zest, Cajun griddled king prawn with a creole inspired dipping sauce – bruschetta with roasted vegetables, crumbled goats cheese and fresh herbs – tomato, cream cheese and chive mini tartlets –delicate, light and delicious.

1 of 12

For starters, we sampled the dry cured house trout served with house pickles, vinaigrette dressing and finished with wholegrain mustard seeds. The trout was delicate in texture, gently smoked and served with perfect accompaniments. Followed by the seriously good scallops with black pudding, crispy pancetta and a Bloody Mary sauce. Our final starter was the smoked duck salad. Tender, juicy pink and delicately smoked duck breast, served with a baby leaf salad, raspberry infused vinaigrette. Fantastic. To accompany ‘three’ of our ‘four’ main dishes we sampled the Giddy Goose – a lovely white, green and flinty Sauvignon Blanc from the Marlborough region of New Zealand and a French Rose – Les Olivier’s – Chateau de Berne – Cotes de Provence – an incredibly elegant and delicate dry pink dry, light and refreshing on the palate. Both brilliant and affordable wines. First of the mains to the table was the Gnocchi… usually served a side dish this was an incredibly tasty and satisfying main dish which was served with a silky and smooth mushroom and garlic sauce, herb crust and fresh parmesan. Delicious.

To follow was the ‘house’ favourite, the ‘Seafood Thailandaise’. Incredibly generously sized portions of beautifully cooked scallops, king prawn and monk fish. Accompanied with jasmine Thai rice and a delicious coconut and herb Thai inspired curry. The entire dish packed a punch from all corners! Superb. Next up was a classic ‘Supreme of Chicken’ with a mushroom duxelle and wrapped in Parma ham. The dish was cooked well with moist, succulent chicken, a smooth duxelle, accompanied with a mushroom and red wine jus, sage and onion mash. Lovely.

From the grill menu we opted for the fillet steak. Served charred, this was so impressive – an absolutely huge steak! (See pics). Perfectly pink, tender and well-seasoned, simply accompanied with griddled tomato, field mushroom and a side of crispy sweet potato fries. – perfect. For our ‘steak’ wine pairing, we sampled a Pinot Noir Reserve – Panilonco – Colchagua Valley – Chile and a Malbec ‘Aruma’ – Mendoza – Argentina. Both great individual tasting wines. Feeling sated and verging on ‘full’… we then had shall we say our ‘ little fingers’ twisted and tempted very easily to indulge in two naughty indulgent desserts… firstly… a delicious warm chocolate brownie, soft and moist with a crispy top layer, accompanied by ‘Nicholls of Parkgate’ choc mint ice cream and a warm chocolate sauce… you get the picture… followed by a delicious meringue with a crunch on the outside and slightly chewy on the inside,served with ‘Nicholls of Parkgate’ – banana and chocolate ice cream, Chantilly cream, toffee sauce and fresh raspberries… Both desserts being delicious and a great finale to our lovely dining experience.

No. 1 Mostyn Square offers affordable and relaxed dining, matched with great food, attentive friendly staff – suitable for the entire family. Open seven days a week, serving a great brunch menu at the weekend, the restaurant offers mid-week dining deals and a forty seat function suite in the upstairs restaurant section for hire.

In summary: Excellent hospitality and genuinely sumptuous dishes.

Highly recommended!

Booking is advisable. Telephone: 0151 336 1963

The post No.1 Mostyn Square appeared first on Wirral Life Magazine.

A complimentary amuse bouche arrived to excite our palate. Consisting of crème fraiche, cress, chilled asparagus and pea velouté, and served in a teacup. Unexpected and genius. Homemade breads followed served with the creamiest of Jersey butters. Delicious.

To begin, we opted for; Warm salad of poached Cheshire duck egg and spring truffle, Twice baked soufflé of local pink tip spinach and Mrs Kirkham’s Lancashire Cheese; and Cornish Red Mullet. The duck egg arrived with Hooton watercress, goats curd, spring truffle and a lightly pickled shallot. Presented beautifully, the duck egg was cooked to perfection and the combination of tastes were outstanding. The spinach dish was served with a Hooton wild garlic & Ormskirk Leek, garlic cress and Dijon cream sauce and a wonderfully light soufflé, sweet and with delicate flavours. Perfect. The Red Mullet with lemon, parsley & brown shrimp risotto, “Pastis” sauce & Morel mushrooms, was a piece of art – this was no ordinary risotto! Carefully constructed with beautiful saffron flavours and the best cooked Red Mullet we have tasted.

The Art School, Liverpool

1 of 18

For mains, we ordered; A plate of Callum’s Heswall Galloway beef; Fresh Market Fish of the Day and a plate of Hebridean Hogget. The beef dish was superb. A trio of tongue, cheek & sirloin with turtle beans, oyster, cauliflower, spring vegetables and a natural jus and a horseradish snow – the beef was cooked perfectly, the presentation and depth of flavour was outstanding – first class. We paired this dish with a Domaine Boutinot, a Grenache with jamminess and red berry flavours which worked brilliantly with the rich beef flavours.

The fish of the day, which changes daily – was a beautiful John Dory, served with tender stemmed broccoli, new potatoes and a fish stock. Fresh, subtle yet hearty, overall a delight to the palate. The Hebridean Hogget (a dish that is sentimental to Paul) was served four ways: pan roast loin, confit shoulder, sweetbreads and hey roast rump. Accompanied with a natural jus served in a sheep’s horn. Again, oozing with creativity and flavours – this dish showed off Paul’s incredible talent to perfection. Superb!

At this point, we were feeling incredibly spoilt and euphoric from our fabulous fine dining experience. As is the norm for Wirral Life, we carried on with desserts… and chose: Crème Brulee of white chocolate; Passion fruit & white chocolate delice and a Yoghurt pannacotta with raspberry foam. A Pre-Dessert was served to refresh our palate. A combination of honeycomb, dehydrated raspberry, pineapple and mango sorbet – scrumptious! Desserts followed and were spectacularly presented – colourful and fun – and they tasted even better!

If you’ve not been to The Art School, then you must! Paul is an exemplary Chef and is truly individual – his menu’s are creative, dishes are exquisite, skilfully created and cooked to perfection. To round up… it’s a piece of art! Without any hesitation, we give it five stars… plus!

To book, call 0151 230 8600 or visit: theartschoolrestaurant.co.uk.

The post The Art School appeared first on Wirral Life Magazine.

The decor is stylish, as you’d expect given the setting; polished wooden floors with luxurious turquoise velvet seating and a lovely calm ambience. Seated in a booth by restaurant manager Stuart, we were presented with the extensive wine list and offered complimentary homemade breads, which are produced daily in house by Head Chef Terry. The mix of freshly baked sourdough and focaccia breads were delicious, accompanied with a fabulous smoked cod roe butter. Divine.

For starters, we opted for Skagen Prawns, Rhubarb & Scallop crumble, Fishy hors d’oeuvre and Bang Bang Chicken. The Skagen prawns, a perfect dish for a summer’s day, was served with a dill mayonnaise which complimented the prawns perfectly. The scallops were excellent and deceivingly filling. The hors d’oeuvre, which change on a daily basis, consisted of Tempura Seabass, Mini Crab tarts, Mini Tuna salad, avocado, radish and Anchovies coated in sesame seeds – truly delicious and excellent value priced at only £8 for the entire dish! The Bang Bang Chicken was cleverly seasoned with a chilli, peanut and lime sauce and on a bed of crunchy Asian salad – great depth to a great dish.

From the wine list, we paired our starters with an Italian 2015 Pinot Grigio Rosato – summery, light and full of flavours. Followed by a French 2015 Picpoul de Pinet Coteaux du Languedoc – a wine you could drink at any time. This was crisp, clean and a great all -rounder!

1 of 13

As we were celebrating a birthday, we pushed the boat out (pardon the pun) and ordered a Grande Fruits de Mer to share and a bottle of English sparkling wine – MV Rose. Served on an ice platter, the show stopping dish came with lobster, crab, razor clams, oysters, langoustines and mussels. Every element was perfectly cooked, juicy lobster cooked in garlic, crab with tarragon the freshest oysters served with a gorgeous raspberry vinaigrette oil – it was outstanding – Seafood heaven on ice.

Feeling incredibly spoilt by our hosts with the excellent food and wine, mains would not disappoint. We opted for the Lemon Sole, Tuna Puttanessca and Red Mullet. The Lemon Sole was served on a bed of minted new potatoes and asparagus – it was fresh, perfectly cooked and full of flavour. The Tuna Puttanessca, was a generously proportioned seared tuna steak accompanied in a rich tomato and caper sauce. Just delicious. The Red Mullet presented beautifully was served with crispy kale, coconut rice and a rum butter – just perfect!

For dessert, we ordered the baked plum in Marsala – wow! The juicy pear was perfectly cooked and served with cinnamon cream and a pistachio crumb – an amazing taste combination.

To finish our afternoon, we ordered two cocktails: the Raspberry and White Chocolate Cheesecake and the Los Mojados Recompensa. The cheesecake tasted like cheesecake! It was sweet, light and creamy – perfect for anyone with a sweet tooth! The Los Mojados Recompensa came served with a hand rolled cigarette with a lovely Cuban origin story (smoking optional).

Overall, we had an exceptional experience at West 34 and would most definitely recommend. A delightful environment, warm and friendly team and outstanding food (and all very reasonably priced) – you can’t go wrong. It is ideal for any occasion!

Five Stars.

Booking is advised but not compulsory.

Phone: 0151 625 7579
Menu: west34.co.uk

The post West 34 appeared first on Wirral Life Magazine.

Light and airy with an opulent feel, not unlike a waterside Hampton’s eatery/bar, comfort and quality are paramount. A dramatic glass façade covers the entire frontage of the main restaurant bringing a light, spacious and welcoming feel to the restaurant. The bar and terrace overlook the Three Graces and the view by day or night is spectacular. With restaurant dining for 60 covers on the lower level and 30 on the mezzanine, a separate bar and terrace menu serves up lighter tantalising bites, cocktails, gin and of course champagne.

Warmly greeted by the charming team: Jo, Gary and Tom, we were presented with the well-crafted menu and wine/drinks list. Predominately for the seafood lover, there are two meat and vegetarian/vegan options available. The seafood is freshly sourced from Fleetwood, with the oysters (seasonal) from Colchester, which is famed for its annual oyster festival!
The kitchen is headed by Chef Chris Hughes.

To begin…

Gin smoked trout served with textures of beetroot and borage. Beautifully presented with edible flowers, the trout with it’s buttery texture and subtle flavour worked especially well with the candied beetroot and borage. A beautiful clean and light starter.

Ceviche of monk fish – this packed a punch and looked amazing! Monk fish ceviche with heritage radish, compressed apple and a red pepper puree. This was a really interesting combination which worked brilliantly and tasted great.

Potted Shrimp – with a mace and cayenne pepper butter, succulent and delicious Southport shrimps, served with toasted brioche sticks and accompanied with a crunchy cucumber and carrot vinaigrette salad. Both delicious and satisfying – one for all brown shrimp lovers.

Both starters and mains were paired with a British white from the up and coming Chapel Down winery – Chapel Down Bacchus – with notes of melon, peach, passion fruit, gooseberry and a hint of cut grass, this is the fourth most planted grape variety in England. Bacchus is the ancient Roman name for the classical god of wine and was a superb choice.

1 of 14

On to our mains and Hudson House did not disappoint.

Pan Fried Stone Bass – served with pomme purée and tender stem broccoli. The stone bass was meaty and succulent with a melt in the mouth texture, served with gorgeously creamy and well-seasoned pomme purée and sauce vierge. Top marks.

Confit Salmon Fillet – cooked with olive oil in a bain-marie for 25 minutes at 42 degrees exactly – the result was a beautifully cooked soft and buttery textured salmon. Accompanied by braeburn apple, oyster leaf, lemon pearls and celeriac purée, this was a fabulous and generously portioned dish.

Sashimi Tuna Nicoise Salad – A true show stopper! Succulent seared sashimi tuna loin served with anchovies, soft quail eggs, olives, green beans, cherry tomatoes and purple potatoes. Visually stunning, every mouthful was a delight and not a morsel was left…Wonderful dish.

With a tantalising Cocktail Menu, the fabulous Hudson House bar staff worked their magic…
Mangetout – ‘eat all cocktail’ – gin based with hints of lemon, Chartreuse, crème de peche and an edible cap made from seaweed with a pasta straw! A great and refreshing concept with all the elements being edible! Brilliant.

Beetham Juice – a true crowd pleaser –all the lovely things that should be in a cocktail – Absolut Elyx, cherry heering, fraise, port, cranberry, pineapple, ginger. Gorgeous.
Bloody Mary – Blammo! This packed a serious punch!! An all – time classic has been super-charged with a chilli infusion and topped with a huge king prawn! Seriously moorish.

After two beautiful and sumptuous courses, perfectly paired wine and fabulous cocktails it was… dessert time!

Rhubarb and Apple Fool – a classic dessert served in a glass with delicate layered mouthfuls of rhubarb, braeburn apples topped with a beautiful crème anglaise. Smooth, crunchy, custardy, yummy.

Belgian Chocolate Tart – Surprisingly light in texture with incredibly light and lovely pastry base, this was a rich dark chocolate and whiskey infused tart served with a hazelnut tuile and a gorgeous dollop of Chantilly ice cream! The Pedro Ximénez sherry works brilliantly with this dessert.

Pina Colada (but not as we know it) – A great culinary nod to the classic cocktail by way of coconut air, maraschino cherries, compressed pineapple and rum baba. A seriously good pud.

Overall, Hudson House is fabulous. Great food presentation and quality produce, impeccable service and all set in comfortable and striking surroundings. You really must try this place.

We wish them every success. 5 stars.

To book – call 0151 370 0118
Email: reservations@hudsonhouseseafood.co.uk
www.hudsonhouseseafood.co.uk

The post Hudson House appeared first on Wirral Life Magazine.