Seaforth Restaurant at The Municipal Hotel and Spa launches new tasting menu

Liverpool’s destination Seaforth Restaurant has launched a brand-new tasting menu.

It’s been announced alongside a host of other new seasonal dishes and menus at the Municipal Hotel and Spa’s luxurious dining destination.

The delicious tasting menu is debuting on Friday, May 16, with four courses for just £50 per person, or £85 with wine pairings.

And it includes a first course of Ham Hock & Parsley Pressing, a second of Chef Green’s Famous Lobster Mac, and a third course of Salt Aged Creedy Carver Duck Breast.

Dessert is a Mint Chocolate Cremeux, served with cinder toffee and Lake District vanilla pod ice cream.

The tasting menu will be available to book alongside the a la carte menu each Friday evening.

Executive chef Andrew Green says:

“One of my favourites on this menu is Chef Green’s Famous Lobster Mac, because it has to be the best Lobster Mac in town.

“You have freshly cooked pasta with a secret luxurious cheese sauce and fresh poached native lobster. It’s delicious.”

Spring and summer have heralded a collection of delicious new menus for the Seaforth Restaurant, which sits within the Dale Street Municipal Hotel which has transformed Liverpool’s Grade II listed former council building.

Seaforth embraces the city’s rich history of trade and its world-famous docks, to bring together people and create a culinary fusion of cultures and flavours.

And its new menu collection is certain to have diners sailing in.

A new dinner menu includes many of the guest favourites like Pan Seared Scallops and Seaforth’s signature Scouse, alongside the introduction of delights like Sweetpea, Jersey Royal Potato and Wild Nettle Soup, Supreme of Loch Duart Salmon, and Josper-flamed Hispi Cabbage with Ponzu Dressing.

A Time to Dine Set Menu features Asparagus and Burrata, North Atlantic Cured Salmon and Pan Roasted Breast of Chicken, together with new beautiful brunch dishes like Eggs Benedict and Sweet Potato Hash, Avocado on Toast made with 5 grain local sourdough, and Buttermilk Pancakes served with crushed pecan nuts, wild berries and maple syrup.

While the Sunday Lunch continues to delight with, among other things, its Roast Cumbrian Sirloin of Beef.

Andrew continues:

“I really look forward to the spring months as there is so much more produce that we can showcase in our menus; great additions from Yorkshire Asparagus, Wirral watercress, Local Wild Garlic, fresh nettles and much more.

“We have introduced the addition, too, of a Josper Grill – fuelled by natural charcoal, it infuses dishes with a distinct, rich smokiness, locking in juices and enhancing flavour – which is integral to a lot of our new dishes, adding a great depth of flavour. And we continue to work with some of the region’s best suppliers.”