The Municipal Hotel & Spa Restaurant, Seaforth, Announces New Summer Menu
Liverpool’s only five-star hotel, The Municipal Hotel & Spa MGallery – Liverpool part of the MGallery Hotel Collection, Accor Group’s luxury boutique-hotel brand, has announced the launch of its new seasonal menu at its beautiful 100-cover brasserie-style restaurant, Seaforth.
Newly appointed chef, Andrew Green has created the new menu complete with modern twists and hints of Liverpool’s historic trade past. Featuring an array of exquisite dishes and opulent desserts showcasing the passion and intricacy of Liverpool’s connections of land and sea. All dishes have been led by the season and curated with the best of local produce to give guests a sustainable local premium dining experience.
With a culinary career spanning almost two decades, Andrew has experience leading some of the most iconic hotels and restaurants in the North West – from the Lowry Hotel, IHG Indigo hotel, also known as Ducie Street Warehouse, and Champneys Mottram Hall.
Commencing his debut menu as Executive Head Chef, Green’s intricately crafted starters include ‘Pan Seared Scallops’ with a fennel, cucumber and courgette salad, black pudding and aioli, as well as ‘Cured North Atlantic Salmon,’ developed by local artisan supplier Christopher Crosbie and cured with red rum, grenadine, pink pepper and orange zest and accompanied with a mousse, citrus gel, cucumber and granary crisp. Starters also include a ‘Burratina’ with torched peaches, ‘Asparagus’ with radish and broad bean salad, and a ‘Chicken Liver Parfait’.
Main menu highlights consist of ‘Salt Aged Duck Breast’ served with duck fat celeriac fondant, stem broccoli, carrot and crispy kale, as well as, the ‘Supreme of Scottish Salmon’ complimented with puy lentils, celeriac puree, remoulade and a zesty citrus dressing. There are also a number of delicious vegetarian options including a ‘Rose Petal Harissa Roasted Cauliflower’ and a ‘Fresh Tagliolini Pasta’.
The seasonal dessert options include a delectable ‘Caramel Slice’ with miso caramel sauce, banana ice cream and crushed pecans, in addition to a ‘Salted Caramel Crème Brulée,’ ‘Poached Strawberries’ served with crème Chantilly and honey tuille, and a ‘Chocolate Cremeux’ with honeycomb and vanilla ice pod ice cream.
In addition to the dinner menu, chef Andrew has also developed a ‘Time to Dine’ set menu from 12pm – 6pm, allowing customer to indulge in a two-course menu for £29.00 per person, or three courses for £35.00 per person.
Starter highlights include ‘Chicken Liver Parfait’ with plum and apple chutney with toasted sourdough and a ‘Smoked Mackerel Mousse’ with fresh salad a wasabi emulsion. Followed by the option of a brilliantly rich ‘Sea Bass’ with Thai coconut broth, Morecambe Bay shrimps, roasted carrot, Pak choi and crispy noodles, ‘Panko Fried Breast of Chicken’ with a petit Caesar, or a ‘Fresh Tagliolini Pasta’.
Customers can finish their meal with a deluxe ‘Affogato’ with pistachio gelato, espresso and short bread biscuits, the ‘Caramel Slice’ or the ‘Poached Strawberries’.
Click here to browse the new seasonal menus, and make a reservation at Seaforth restaurant at The Municipal Hotel Liverpool – MGallery here.
