Food & Drink
The Art School reveals two special menus for Valentine’s Day
2 years ago
Valentine’s Day at The Art School is always a very special celebratory date and Chef Patron Paul Askew and his team are proud to reveal two menus for the most romantic day of the year.
With Christmas left far behind, Valentine’s Day is the first significant moment in the new culinary calendar and The Art School has launched two menus – an early evening prix fixe and a Celebration Menu later on – embody the very best fine-dining experience available, set in the splendour and refinement of 1 Sugnall Street.
2022 was momentous for The Art School and included debuting at The Grand National and recreating the restaurant at Topham House, helping launch Taste Liverpool. Drink Bordeaux whilst taking over Martins Bank Building with the Bordeaux Bar Au Vin, and catering for The Turner Prize in December at St George’s Hall.
Just last week Paul and his team were proudly ranked 33rd in the Harden’s 2023 Top 100 Restaurants Guide and already the year is taking shape as a pivotal period for The Art School.
Paul says:
“I love Valentine’s Day as it really is a wonderful moment in hospitality and for us at The Art School we love to create something special for all of our guests. We’ve got two fantastic menus which champion lots of the goodness growing all around us and some exceptional wines to go with our courses – Valentine’s Day is very much the time to indulge and enjoy. We’re immensely proud of everything we do here – for example it’s fantastic we’re in the top 50 of Harden’s 2023 Top 100 Restaurants Guide which is a great achievement and we’re already gearing up for our return to Aintree this April for The Grand National.”
Valentine’s Day at The Art School, Liverpool
Prix Fixe Menu
Available for reservations seating between 4.30 – 5.30pm
Our Guests are politely reminded that tables booked for our Valentine’s
early evening menus are allocated a 2hr 30min seating time unless by prior arrangement
ON ARRIVAL
Glass of Henners Rosé NV English sparkling wine with olives & charcuterie
AMUSE BOUCHE
Served with Art School breads and oak smoked raw milk butter & dulse seaweed butter
TO START
Pan-seared Loch Fyne scallop served in the half shell
with beluga lentils, ponzu and a red miso & wakame butter
–
Roast breast of salt-aged Cumbrian duck with pistachio sesame crumb,
new season Tomlinson Forced rhubarb & duck sauce
–
(V) Confit of Charlotte potato, roasted and pickled mushroom,
black truffle, pine nut & wild garlic
MAIN
Peterhead hake with mussel sauce, haricot blanc & spring vegetables
–
Calum Edge’s pave rump of Bunbury Red Poll beef with charred onion, ox-cheek,
celeriac & black truffle puree, curly kale, salt-baked swede and natural jus
–
(V, Vg) Portobello mushroom stuffed with butternut squash, cordyceps, spinach,
caramelised shallot puree, charred carrots with pine nut dressing
CHEESE
Three cheeses from our British selection:-
Baron Bigod, Innes Log goat’s cheese and organic Colston Bassett Stilton,
served with quince, truffle-scented local honey and red onion marmalade
DESSERT
Trio of signature Art School Valentine’s desserts
ÂŁ65.00 per person for aperitif and 4 courses
Valentine’s Day Celebration Menu
Available for reservations seating between 19.30 – 21.00pm
ON ARRIVAL
Glass of Charles Heidsieck Rosé NV Champagne with a selection of Chef’s snacks
AMUSE BOUCHE
Served with Art School breads and oak smoked raw milk butter & dulse seaweed butter
TO START
Roast breast of salt-aged Cumbrian duck with pistachio sesame crumb,
new season Tomlinson forced rhubarb, duck sauce & foie gras
–
Baked fillet of lemon sole with leek and langoustine mousse,
cauliflower crumb & puree and shellfish bisque
–
(V) Confit of Charlotte potato, roasted and pickled mushroom,
black truffle, pine nut & wild garlic
MAIN
Pan roast fillet of Cumbrian salt-aged beef with pressed short ribs, potato mille-feuille
Morelles & Bearnaise sauce
–
Fillet of Cornish John Dory with cauliflower puree, monks’ beard, tagliatelle of celeriac,
oyster mushroom, champagne & caviar sauce
–
(V, Vg) Portobello mushroom stuffed with butternut squash, cordyceps, spinach,
caramelised shallot puree, charred carrots with pine nut dressing
CHEESE
Three cheeses from our British selection:-
Baron Bigod, Innes Log goat’s cheese and organic Colston Bassett Stilton,
served with quince, truffle-scented local honey and red onion marmalade
DESSERT
Assiette of Art School Valentine speciality desserts
Chocolate hearts and macarons
ÂŁ130 per person for aperitif, snacks and four courses
Optional Wine Flight ÂŁ60 per person