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PANORAMIC 34 , LIVERPOOL by Si Hall & Karen Booth
Panoramic 34 , set 300 feet above sea level on the 34th floor of the West Tower in Liverpool , is one of the UK ’ s highest fine dining restaurants . Serving , lunch , dinner , cocktails and afternoon tea ’ s , which was recently voted 4th best in the UK , guests can enjoy the magnificent Liverpool skyline whilst enjoying a sumptuous menu .
We were delighted to be invited to try the brand new four course lunch taster menu created by the brilliant new head chef - Nathan Booth and General Manager David Beaufort-Dysart ( who is also an notably excellent sommelier ).
And so we begin ...
Homemade Bread : Sourdough Rolls & Rye , served with ‘ Field to Fork ’ Butter , which is made on the Wirral , churned from local cows and hand moulded .
Salt Baked Beetroot and Beetroot Tuile : Dressed in a rapeseed oil , served with a whipped Goats Cheese , Soy Seed and Granny Smith Apple ; compressed in a beetroot and apple juice .
We pair this dish with a lovely white bordeaux Chateau Canteloudette from the region of Entre-Deux-Mers ( which translates to : between two seas ), is a blend of Sauvignon Blanc and Sémillon , the ‘ apple and citrus ’ flavours from the Sauvignon , pairs well with the creamy goats cheese element of the dish .
Wild Liverpool Bay Seabass : Served with a yeasted Cauliflower puree , spring onions charred to give it a slightly smoky flavour , Sauce Vierge , known as ‘ Virgin Sauce ,’ finely diced shallots , heritage tomatoes , lemon , lilliput capers , chives and dill . Finished with some lightly buttered ‘ Marsh ’ samphire from the River Dee .
Paired with Chateau Calvimont Blanc from the Graves ( or Gravel ) region of Bordeaux , a lovely blend of three Bordeaux grapes ; Semillion , Sauvignon Blanc and Sauvignon Gris , aromatic and herbaceous which compliments the Sauce Vierge , a perfect match with our local Sea Bass .
Salt Marsh Lamb from Burton on the Wirral : The sheep graze on the Salt Marshes of the River Dee , people assume this would add a salty taste however it actually gives the lamb a subtle sweetness to a more denser meat . Charred Aubergine , Baby Browns onions , served with a Lamb Bacon Jam ; the jam is made from the belly , pancetta and a homemade tomato jam .
Paired with Duboscq , Claret is from the esteemed estate of Château Haut Marbuzet in Bordeaux , majority Merlot with a little Cabernet Sauvignon , the wine sings Ripe plums and blackberry notes , some Liquorice , all balanced with some soft tannins , this Claret does not overpower the delicate flavours of the Salt Marsh Lamb .
Claremont Farm Strawberries : English Strawberries picked during the warmer months of the year and left on the stems longer have so much more sweetness . Here we had a White Chocolate ganache with a frozen strawberry centre , then sprayed with white coco butter and Meadowsweet mousse around a lovely strawberry coulis , this is finished with strawberries and a quenelle of Strawberry & Champagne Sorbet . ‘ Summer on a plate ’.
Paired with Chateau Briatte , situated within the heart of Sauternes and a neighbour to the famous Châteaux d ’ Yquem , this dessert wine has some tropical fruits , melon , and lychee , touched by traces of honey , which brings out the lovely natural sweetness of the strawberries .
Well , we admit this must have been a very tough brief - a new showcase of four thoughtful dishes - still delivered with Panoramic ' s renowned skill , flair and next level service , but all for £ 45 !! And only £ 15 for the superb selection of paired wines , ( that ' s for the four , not each ) which is incredible value at this level of finesse .
If you ' ve not tried this new lunch menu , it ' s not just for special occasions , and at 300 feet high with stunning views , it ' s a unique experience .
Well done team , you ' ve absolutely delivered , and then some . Full marks . Booking advised : 0151 236 5534 or reserve online : panoramic34 . com
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