MW L LERPWL
LIVERPOOL by Si Hall & Nicky Rigby Smith
Lerpwl ( Welsh for Liverpool ) is a social fine dining restaurant based dockside at Royal Albert Dock , Liverpool . Founded by Ellis Barrie ( as seen on TV ' s Great British Menu and Ready Steady Cook ) and his brother Liam . With a bias for Welsh produce , they pride themselves on supporting responsible local agriculture and sustainably sourced seafood .
We opted for the spectacular Chef ' s tasting menu .
Sourdough bread & whipped pork fat - 4 day matured treacle sourdough ( naturally fermented no added yeast ) whipped lard with smoked paprika and a chive butter .
Sheep ’ s yogurt , summer pea , Camomile - Anglesey sheep ’ s yoghurt mousse with roast white chocolate , toasted sesame and smoked peas and broad beans alongside . They serve the whey which has been infused with camomile , Provençal herbs and wild garlic .
Mussel , olive oil , lamb - Mussel and olive oil soup , balanced with citrus and sanbaizu with pieces of slow cooked lamb breast . The herbs are lovage dill and parsley oil . The fat in the lamb breast really takes this dish to the next level .
Krispy Krab doughnut - A doughnut made using a Japanese method , which creates a light airy enriched dough , stuffed with brown crab mousse and glazed in a rice wine icing . Perched on top is the most wonderful quenelle of Anglesey white crab which has been marinated with citrus and koji , finished with a helping of caviar .
Artichokes , sunflower , nettle , cappelletti - BBQ artichokes served with a nettle pesto and buttermilk cappelletti . It ' s finished with frosted sunflower seeds and marigold . The whole dish is based on the sunflower family and sings summer in flavour but is backed by the visual impact .
Seabass GBM - BBQ sea bass with foraged sea vegetables , caramelised cauliflower puree , fermented blackcurrant , menai mussels , split dill and mussel sauce , crispy capers , crispy sea purslane .
Lobster , cucurbits , nasturtium , lobster foam - Rice wine glazed and barbecued lobster tail , torched cucabits ( cucumber and courgette family ) - all sourced from field 28 in Runcorn . Lobster foam and nasturtium leaves .
Rhug Estate lamb - Organic salt marsh lamb loin from the Rhug Estate , scottish girolle mushrooms , parsley and anchovy emulsion , pickled mustard seed , oyster leaf , cucumber sauce .
Mon las blue , frangipane , truffle - What a cheese course - almond frangipane with fermented fruit sorbet , toasted almonds , mon las blue cheese from Anglesey . Mrs Menai Jones makes it in Pentraith , it ' s a buttery and creamy blue cheese not to bitter . Finished with black Australian truffle .
Strawberry , white chocolate - A delicate tart with white chocolate mousse and sorbet lemon verbena .
Liverpool Tart - Based on two centuries worth of recipes the beautiful muscovado lemon tart is served with a pineapple pastry cigar and a full vanilla bean ice cream .
Chocolate and cherry - Chocolate cremeux with sea salt , cherry sorbet , fresh cherries , hazelnut and sorrel .
Whether its cocktails at Margot ’ s , fresh fish from the Oyster Bar whilst sitting amongst the energy of the open kitchen , or an indulgent sharing dish of Dry Aged Roast Duck , Lerpwl offers a unique space and memorable dining experience paired with an unrivalled waterfront location .
Highly recommended . Absolutely excellent . 5 Stars !
38 34 seftonlife wirrallife . com