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LERPWL by Si Hall & John Muff
Lerpwl is a social fine dining restaurant based dockside at Royal Albert Dock , Liverpool . Focusing , with a Welsh bias , on quality seasonal produce , they have created menus utilising the expertise and passion of the team ; catering for a slower indulgence or a quicker relaxed experience . They pride themselves on supporting responsible local agriculture ; from their sustainably-sourced shellfish , to their homegrown aged pork from Anglesey , their ingredients come directly from small farms and fisheries to offer the highest-quality produce from around the British Isles and beyond . As you would imagine , all of the team are absolutely top notch , with wine pairings delivered by the outstanding sommelier , Marius .
Upon arrival we were escorted to the lovely bar at the back - Margot ' s bar to be precise , where we imbibed some crisp Devaux ' Cuvee D ' Champagne , accompanied by the most stunning oysters we ' ve probably ever had ! When asked if we ' d like three or four each - not to be greedy - ( due to the volume of wondrous delights that awaited us ) we opted for only one each of two types , and instantly massively regretted it - as you could sink ten of these umami packed hyper fresh orgasms all day long . Slapped wrist .
These two types of Menai Oysters in fact ... One with a sanbaizu dressing that consists of soy , mirin and rice wine vinegar , that came with dill oil and compressed cucumber . The second had a fermented green chilli sauce that they make in house by blending all the chillies with lemon , lime , garlic and onion , weighing the mass and adding 2 % of its weight in salt . Then allowing this to ferment under vacuum creating their unique own chilli sauce . A lot of considered effort but my god do they deliver .
The oysters are a great way to start your evening at Lerpwl . It ’ s becoming a bit of a thing now to start with a set of oysters and a glass of champagne . There were a number of people booking the bar solely to enjoy cocktails and oysters .
And so we begin ...
Treacle Sour Dough with Cultured , Chive and Duck Butter The treacle sourdough is now about 10 years old and is the only team member to join them at Lerpwl from the Marram Grass . They make the bread 3 times a week allowing for a slow ' prove ' overnight and baked off before each service . With the bread comes a vibrant chive butter that almost looks like green acrylic . A duck butter that has duck jus and marmite whipped into it and then a home cultured butter which they make from all the leftover dairy on a Sunday . That ' s turned into a crème fraiche then whipped . It is the most sour of the three butters but perfect with a fist full of sea salt on top , Halen Mon of course .
1st course - Beetroot and Goats Cheese The best roasted beetroots from Runcorn , glazed in a beetroot syrup with a lovely Anglesey goats cheese mousse from Nigel Jeffries - a farmer on the east coast of Anglesey . It comes with a beetroot remoulade and French sorrel . It ’ s almost like eating both sides of the A55 , and a great way to start the tasting . ( Paired with Sancerre . ' L ' Indiscrete '. Loire , France ).
2nd course - Mussel and Lamb The mussel and lamb is an absolute flavour sensation and an everlasting dish on the menu at Lerpwl . A rich glossy mussel and leek soup or ' cawl ' if you like , with olive oil being the base . Served with delicate crisp nuggets of lamb breast and an array of herbs from a local farm - lovage , fennel and dill . This is a real crowd pleaser , a definite signature dish of the restaurant . We wanted to ask for a couple of litres to take out ! Might still . ( Paired with Solaris , Gwillian , Conwy , Wales ).
3rd course - Scallop and crab risottoless A rich and dreamy silky risotto made , interestingly , from celeriac instead of rice , with lashings of brown and white crab running through it and then to finished with the most beautiful scallops from Scotland kept ' au natural ' with a sprinkle of salt and lemon juice and finished with puffed potatoes seasoned with seaweed . Very clever . ( Paired with Chardonnay , Acre Hill Estate , Monmouth , Wales ).
4th course - Hake with Chicken Butter Sauce This is a very simple dish with a rich luxurious sauce . Roasted hake is torched , covered with trout caviar and served on some buttered leeks and then finished at the table with a rich chicken butter sauce . A simply composed dish , but warm and wintry and a great lead into a main course of venison . ( Paired with Anber Cullen . ' Wilyabrup Vineyard ', Western Australia ).
5th course - Venison and Cabbage A beautifully cooked piece of venison loin from Rhug Estate ( red deer in fact ) dry-aged in the chamber on site and then nestled on the plate alongside a red cabbage purée and torched hispi cabbage . Finished table side with a divine red current jus . Again , a very well executed level of simplicity and nothing not to love . ( Paired with Zinfandel . Seghesio , Sonoma , California ).
6th course - Mon Las Frangipane Mon Las blue cheese from Anglesey served on an almond frangipane served with fig , truffle honey and Mexican marigold . Super moreish . ( LBV Port , Quinta do Infantado , Doura , Portugal ).
7th course - Chocolate cherry 70 % chocolate cremeux with a rich cherry sorbet , oat granola biscuit and freeze dried cherries on top . ( Paired with Nyetimber , Cuvee Cherie Demi- Sec , Kent , England ).
Indulge yourself with this truly exquisite Chef ' s Taster Menu , quite like no other .
Booking essential on 0151 909 6241 . Britannia Pavillion , Albert Dock , Liverpool , L3 4AD
Wednesday - Thursday 12:00 - 14:30 | 18:00 - 21:00 Friday - Saturday 12:00 - 14:30 | 17:30 - 21:30 Sunday 12:00 - 18:00
26 40 32 34 merseylife seftonlife . . com