THE MANOR by Si Hall & Jonathan Hayley
Photography by Arthur Gold
The Manor in Greasby is back ! It has long been considered one of the best gastro pubs in the region , in an iconic ' centuries old ' building . It closed a few years ago and was clearly very much missed , as we were constantly getting asked if / when it would re-open and who the new proprietors might be .
We were delighted when The Manor became a venture for the highly respected Nelson Hotels & Inns group . This is a family-run collection of celebrated hotels , inns and restaurants across Cheshire , each boasting their own unique charm and character . So anyone who held their memories of The Manor dear , felt immediately that it was in the right - respectful hands . As you enter , the restaurant is a visually striking and opulent space , with clearly no expense spared to imaginatively and successfully capture their grand vision across a number of thoughtfully newly designed areas , it really is quite different . But still retaining the homely warmth .
Desserts LEMON SEMI FREDDO POPSICLE Glazed with white chocolate and served with cherry gel , fresh cherries and meringue shards finished with lemon balm cress .
CHOCOLATE SPHERE Peanut butter and raspberry gel parfait , salted peanuts and hot chocolate sauce .
Everything was superb ! Excellent work team . Full marks ! Highly recommended .
Booking advisable on 0151 677 7034 .
We were the first to try the brand new menu of The Manor ’ s contemporary gastropub style offering , blended with interesting and surprising , continental influences . The choice is very broad , literally something for everyone , especially the adventurous .
On with the show !
Starters
• CRISPY MINIATURE TUNA TACOS spiced avocado / lime purée .
• CRISPY MINIATURE SPICED CHICKEN TACOS chilli and coriander salsa and spicy citrus dressing .
• PULLED PORK AND GREMOLATA ARANCINI with house aioli .
• TWICE-BAKED QUICKE ’ S CHEDDAR CHEESE SOUFFLE with rich Parmesan cream .
• PRAWN AND CRAYFISH SALAD Bloody Mary sauce , charred avocado , San Marzano tomatoes and soused cucumber ( gfo ).
Mains
• STEAK AND ALE PIE Creamed mash potato , crushed peas and red wine jus .
• SEARED RUMP OF LAMB Marinated and grilled rainbow chard , pomme mousseline , roasted garlic purée and chimichurri sauce ( gfo ).
• MISO CHILLI AND LEMON-ROASTED CHICKEN Sesame , chilli and yuzu soy-glazed greens ( gfo ).
• GRILLED STONE BASS Lemon and red chilli shiso dressing and truffle-buttered asparagus ( gfo
• BEETROOT WELLINGTON Ricotta , lemon , mint , Manuka honey , Endives and toasted walnuts ( v ).
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