Wirral Life April 2018 | Page 36

W REVIEWS L H1780 TAP & STILL - BEER HALL FOOD by Nicky Rigby-Smith & Si Hall Located in Bridgewater Street, Liverpool is the unique H1780 Tap & Still, this new concept is also the brainchild of our December cover star - Stephen Crawley. Freshly ground meat, the inspired ale soaked onions are delicious as were the ‘proper’ tasty and chunky chips. Already being touted as the ‘Best burger in Liverpool’, we’d have to agree. The menu boasts a selection of Small Plates and Big Plates, we tried a variety of both. Hay Smoked Chicken pizza with Roquitto peppers, chipotle jam, buffalo mozzarella. Made freshly on the premises; the dough is made using hops from Higson’s Pilsner - a nice touch. Thin, crispy and very tasty. First up was the Mesquite Fired Ham Hock served with rhubarb chutney, watercress with slithers of radish. The rhubarb works brilliantly with the saltiness of the ham. The Smoked Haddock Scotch Egg was served with curry mayonnaise. Presented delicately with gorgeous smells. It was perfectly cooked with a runny yolk. A unique and interesting twist on a classic. A generous portion. The Crayfish Arancini served with salsa verde, was just delicious, we can see why this is one of the most popular dishes on the menu. A big slice of Sausage Roll – with caramelized apple and fennel. A very tasty home-made recipe. We also ordered a side dish of the Heritage tomato salad with pickled shallots and mint. This is a chunky, colourful dish, a clean and fresh palate cleanser. Perfect for summer. We have to say for ‘small plates’ they were all really substantial. Next up - The Big plates. Braised Pork belly with smoked seal salt crackling, mushroom polenta and crispy leeks. Presented beautifully. A very generous portion, easily double the size that you would normally get. Lovely and moist, with a perfectly crispy top. Burger with Higson’s Amber Ale soaked onions, pickle, mature cheddar and proper chips. The largest burger we’ve seen. The simple name ‘Burger’ seems to under sell it. It should be called ‘The Colossus’. 36 wirrallife.com Forest Mushrooms with Buffalo mozzarella, kale and roasted cashew pesto. Well, this is just stunning. All of the portions are again - extremely generous, we nearly had to go for a lie down. After a considerable rest, we thought we’d brave the puddings. Ice cream sandwich – chocolate ice cream with double chocolate cookie. Pure cookie heaven. Sticky toffee pudding – orange marmalade and clotted cream. Enormous, rich and sumptuous. Now this is genius - The Gin and tonic sorbet – Lemon and elderflower curd. Made with the Ginsmiths of Liverpool Dry Gin. Orgasmic. So refreshing. In summary: What a great idea - Beer Hall Food. So if you crave a fresh, delicious and moreish feast that is staggeringly brilliant value for money - there is nothing quite like this place anywhere in the UK. Great work - full marks. To book, call 0151 317 8215 or visit www.h1780tapstill.co.uk