menu THE DAILY POST FOOD & DRINK GUIDE June 2010
Nice ice baby Brew offers up some cool summer drinks
MATOU REVIEWED MATHEW SLOANE SKINNY DINING
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Tuesday, June 8, 2010
menu
Shake it baby
fresh
THERE’s a cool new place to drink down at the Albert Dock and it won’t give you a hangover. The Funky Shake Bar opened its doors last weekend offering fabulous milkshakes and sweet treats. Owner Ray Mitchell says: ”The Funky Shake Bar has hundreds of varieties of milkshakes and Smoothies and we take pride in bringing something totally new and fresh to Liverpool’s favourite destination.”
No doubt about it Gwen can’t cook
YOU might want to think twice about accepting a dinner party invitation from Gwen Stefani. The Rich Girl rocker has revealed that she can't cook. Gwen who is married to Brit musician Gavin Rossdale, says that it is her husband who does the cooking in their house. Says Gwen: "I don't cook. I can toast in the toaster. I can pour and set the table. No, Gavin is the one. It's not even an option, he is so passionate about it. "He cooks every day. He loves to go grocery shopping and find different things. I'm really lucky.”
food facts DID you know that a medium-sized orange contains all of the vitamin C that a healthy adult should eat daily?
try it...
WORLD Cup widows should forget the beer and serve up some of South Africa’s Makana Brut NV (£8.50, www.stratfordwine.co.uk). This fun fizz from the Western Cape is made with 100% chardonnay in the same charmat method as prosecco.
AS pick ‘n’ mix goes it’s a long way from cola bottles and penny chews but brave diners are being offered creepy crawly candy at the Albert Dock. Chocolate covered ants, barbecue-flavoured meal worms and Thai-curry crickets are all on offer at BugWorld Experience. Bugs are a delicacy in some countries and apparently have great health benefits, as they’re high in protein and low in fat. So whether you’re watching your waistline, or just curious to crunch on a cricket, it certainly makes a change from crisps. BugWorld is open from 10am to 5pm and a family ticket costs £30.
SUMMERTIME looks swell at 60 Hope Street, as they launch their special Lobster ‘n’ Fizz menu. Enjoy a whole lobster with fresh water prawns, accompanied by a crisp salad and new potatoes, and all washed down with a bottle of Prosecco di Valdobbiadene for £40.20 for two people. The offer is subject to availability and runs until August 28. Call 0151 707 6060 to book.
dinner date Who would you invite to your dream dinner party? Alan Carr, Russell Howard and Fearne Cotton. Who would be your nightmare guest? Anyone who is really quiet
Danny Cleays, 25, director of first impressions for Ollie and Darsh dental boutique
and just sits there, so the conversations feels like work rather than fun. What would you all drink? It would have to be FBI cocktails and Laurent
Perrier Rose.
of conversation?
What would you serve?
Me hopefully! That’s a joke, kind of.
It would have to be fillet of beef with mustard mash, it’s my favourite. What would be the topic
Who would do the washing up? The dishwasher, I don’t do marigolds.
Fearne Cotton
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Tuesday, June 8, 2010
chef’s table
menu
Niceandtea-sydoesit BrewTeaBarsoffer somecooldrinks for whentemperatures rise.JadeWright samples afew
N
OTHING says summer like a tall glass of iced tea. Crisp and refreshing, it’s the perfect treat for a sunny garden party, or to sip in style before a meal. For years it was seen as an American idea – apparently it’s Barack Obama’s favourite drink and Jennifer Aniston is often seen sipping a glass. It has its origins in the southern states of America, when tea was first grown in South Carolina. It has become a staple, and is served year round with most meals. Now at last, it seems that Merseyside is catching on to gourmet iced teas. “In the last few weeks our sales have gone through the roof,” says Phil Kirby, owner of Brew Tea Bars on Bold Street and St Paul’s Square. “We must have sold 3,000 glasses in the last four weeks. We’re selling it as fast as we can make it. But it’s not just the traditional iced teas. Our MojiTEA, where we replace the alcohol in a mojito with chilled green tea, is now our biggest seller.” Iced tea sales now account for 30% of sales at Brew. “Previously it’s been less than 10%,” explains Phil. “Maybe people viewed it like tea that had gone cold. But once you try it, there’s no going back. It’s such a refreshing drink that you wouldn’t want a milkshake or a frapuccino instead. There’s something more grown up about a refreshing iced tea that customers really love, plus it’s fat free and full of fruit and green tea, which means it’s really appealing to our business customers.” If you don’t fancy the full on iced tea experience, there are also some great blends around. “We do a SmooTEA – a smoothie with green tea – that’s been really popular. Again, it’s all natural ingredients, but it’s a bit sweeter and creamier.” And with more good weather forecast, it seems that the iced tea boom is set to continue. “Normally, at this time of year most cafes and tea shops see a bit of a slump,” says Phil. “People don’t tend to fancy a steaming cup of tea and a cake when it’s warm. But thanks to the iced drinks we’re doing better than ever.” RECIPES
MojiTEA “One of Brew’s most popular iced FruiTEAs, the MojiTEA is our take on what seems to be Liverpool’s favourite cocktail right now,” says Phil. Ingredients: Easy Green Leaf Tea Big handful of fresh mint leaves Two limes Sugar Soda water (optional) Ice
Phil Kirby, owner of the Brew Tea Bars, has two refreshing ways to enjoy your daily cuppa Method: For the MojiTEA you need to prepare a really strong green tea. To do so, add four tablespoons of our Easy Green loose leaf tea to 400ml of water which is about five minutes off the boil. Leave this to brew for four minutes and then pour out and set aside (leaving it any longer is going to make it taste bitter). Squeeze your lime into a tall glass, add the fresh mint leaves and one tablespoon of sugar. Muddle this down to get the flavours going. Next you need to add
about half of your Easy Green strong brew. Finally, top up the glass with ice and soda water (or just top of with cold water). Garnish with your second lime chopped into little segments and some fresh mint. Everyone loves their MojiTEAs their own special way so try varying the amount of lime and sugar you use, or for the ultimate summer relax try adding a spot of light rum. Banana Green SmooTEA “The oldies really are the best, and
in this case we divulge some of the secrets to our longest serving smooTEA which is still our most popular iced drink,” says Phil. Ingredients: One teaspoon Matcha Green Tea Half fresh banana One big scoop of vanilla ice cream 150ml milk 2/3 cups of ice Method: Add all of the ingredients to a blender and blend until nice and smooth. If it’s a bit too runny you can
always add more ice, personally we like to get a thick milkshake consistency. For a naughty treat make sure you top with a load of squirty cream. Or add a scoop of porridge oats before blending for a gorgeous and super healthy breakfast smooTEA Brew, 25 Bold Street, Liverpool, L1 4DN, Tel: 0151 708 7987 and St Paul's Square, Old Hall Street, Liverpool, L3 9SJ, Tel: 0151 227 4325, www.brewteabar.co.uk.
Localproducersnominatedforawards A LIVERPOOL restaurant group, a Wirral tea specialist, an Aintree biscuit maker and a ready meal producer from Warrington are all on the short for this year’s prestigious Food Northwest Awards. Three fine food companies from the Merseyside area are also named as overall winners in the Fine Food Northwest Awards 2010. The Food Northwest Awards celebrate the successes of businesses across Merseyside, Cumbria, Cheshire, Greater Manchester and Lancashire. Now in their fifth year, they acknowledge companies from all areas of the industry, from farm to fork, including food retail and service, wholesale, distribution, food processing and agriculture. The 60 Hope Street Group has been nominated for Outstanding SME of the Year. This is a business that is enjoying real success, expanding its presence with the
opening of The Quarter Deli earlier this year, creating eight new local jobs and taking its annual turnover to £3.2m. Gary Manning, Co-Owner of The 60 Group says: “We are thrilled with our nomination and the recognition we have received from such a prestigious industry body. My brother Colin and I have been working to build up The 60 Hope Group since the opening of our first restaurant, 60 Hope Street, more than 11 years ago. With the additions of HOST, The Quarter and, most recently, The Quarter Deli we have built up a family of unique venues. “We are a family-owned and family run business and its diversity is what gives it its strength. We know the area really well and each of our restaurants add a different dynamic to the business. Job creation has been extremely important due to the economic climate and the launch
of The Quarter Kitchen created eight new positions for the local population at the beginning of this year.” The 60 Group currently employs 127 people. Goodlife Foods Ltd in Warrington is short-listed for the Food Northwest Green Business Award. The meat-free frozen food company, which this year celebrates its 21st birthday, has gone green with a series of new measures aimed at helping the environment. United Biscuits, which owns Jacob’s Biscuits in Aintree and has sites in Manchester and Carlisle, is short-listed for three awards – the Food Northwest Award for Social Responsibility, the Food Northwest Award for Skills and the Food Northwest Green Business Award. Typhoo Tea Ltd in Moreton, Wirral, is short-listed for the Food Northwest Award for Social Responsibility. The company has
helped to train more than 1,000 community sports coaches nationally since last summer – double its original target. Typhoo Tea Ltd has been making tea on the Wirral for more than 30 years. In the last four years it has successfully reduced its waste recycling from only 12% to 70 per cent and is set to achieve its target of 85%this year. Employing 275 people and serving customers across the globe, the company grows, buys, blends, packs, markets and sells a wide variety of tea from mainstream black to fruit, herbal green and even instant tea. Keith Packer, chief executive of Typhoo says: “Not many people realise that Typhoo Tea Ltd is based on the Wirral. Winning this award would mean great recognition for the work our team is doing with the community.” The winners of the awards will be announced on June 24.
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Tuesday, June 8, 2010
chef’s table
TimetogettheSkinnyon JadeWrightmeets themother anddaughter teamwho arekeeping Liverpool slim,onedelicious lunchatatime
B
Prawn in Marie Rose sauce baguette, with a low calorie twist
Blundell Street
the supper club
Thursday 10th June Sounds from the Rat Pack with
“Night ‘n’ Day”
2 Course Dinner £15.95
Fathers Day Lunch
3 Course Lunch - £20.00 Live Music & DJ
Liverpool Soul Night Out
Thursday 1st July & Thursday 5th August
2 Live Acts + DJ - Food available - Tickets £5.00 T R I B U T E
N I G H T S
Friday 18th June - SPINATRA
ETWEEN calculating calories, points, GI ratings and syns, you need a maths degree to go on a diet these days. Eating out can be a minefield if you’re watching your weight, as Angela Brennan and her daughter Katey Hawtin discovered. Every time they went shopping in the city centre they lamented the lack of lunch options for anyone watching their weight. “We’ve tried all the diets going, we’d go into the shops in town and look at the sandwiches and be so disappointed,” says Angela, 48, who lives in Allerton. “The diet ranges always looked so dry and unappealing – and there was a lot more fat in them than something you’d make at home. “There are things that dieters use in their own kitchens – extra light mayonnaise, extra light Flora, low fat cheese, lean meat – the sort we buy ourselves when we are dieting and eating healthily that just weren’t being used in cafes and sandwich shops.” So, when Angela was made redundant she decided it was time to launch her own diet cafe and serve the kind of food that she made at home – and put the Weight Watchers points, Slimming World syns, calories and grammes of fat on every dish. “It was
perfect timing,” says Angela. “Katey had graduated from her masters degree and we decided to go into business together. “It took a lot of research and planning to get up and running. We’d never been our own bosses before so we had to learn everything from scratch.” Along the way they had to convince banks and landlords that their idea could work. “We had our heart set on a dirt cafe on Lord Street, but the landlord gave the lease to a more established business,” explains Katey. “We were devastated – especially when we found out it was a chip shop we’d lost out to. They said that in times of recession, people want comfort food.” But in February this year Angela and Katey opened their cafe, Skinni Malinx, on Castle Street. Every product displays its nutritional values, and the staff have worked out all of the slimming club quotas on each packet. “We make normal food in a more healthy way,” says Katey, 26, who lives in Aigburth. “Eating healthily isn’t about starving yourself or only eating green salads. We want people to be able to enjoy their meals as they lose weight.” The menu includes sandwiches, salads, pasta and soups. “We have a fat-free soup (which is no points and syn free) each day, which has been really popular,” says Angela. “The pasta has been a real success too. A lot of our time is taken up weighing. We weigh out the pasta before and after we cook it, we weigh each ingredient that we add so that we know exactly what and how much of everything is in each individual portion.” And best of all are the cakes and puddings. “We use Weight Watchers and Slimming World cake recipes and also collect low fat recipes from customers,” says Katey. “We substitute ingredients for healthier alternatives such as sweeteners, fruit purees, margarine, quark and 0% yoghurt. It takes a lot of practise, but we’ve always got plenty of volunteers to taste test the experiments along the way.” ■ Skinni Malinx, Castle Street, 0151 236 6116, www.skinnimalinx.co.uk.
Thursday 24th July - AMY WINEHOUSE Friday 2nd July - ELTON JOHN Thursday 22nd July - MICHAEL JACKSON Thursday 29th July - EAGLESQUE
Now taking bookings for Christmas
Tel: 0151 709 5779
www.blundellstreetliverpool.com
Chocolate Brownie with fresh strawberry topping
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Tuesday, June 8, 2010
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nhealthyeating
cupboard love IF you have ever fancied growing your own herbs for cooking then this little set of galvanised pots in a wooden tray is just perfect. Find it at the Gifted Penguin (www.gifted penguin.co.uk) priced £14.99. Herbs not included
THE pattern on this elegant Sanderson sugar bowl is a stylish abstract from the 1950s. It would certainly make a striking centrepiece at any tea party. Priced £21.95 from Illustrated Living (www.illustrated living.co.uk).
COOKING just got a whole lot cuter with these red and white retro spot cake cases. Use them for fairy cakes for a kitsch summer garden party. Priced £1.50 for 72 cases at www.dotcom giftshop.com (stockists 020 8746 2473).
Skinni Scone (makes 14) For the scone: 16oz plain flour, 1tsp bicarbonate soda, 2 tsp cream of Tartar, 3 oz low fat margarine, approx 100ml skimmed milk, egg white to glaze For the 'skinni cream': 200g Quark (very low fat cream cheese), 85g fat free Greek yoghurt, 1 level tbs sweetener, 1/2 tsp vanilla essence, few dashes of lemon juice to taste To decorate: 1 heaped teaspoon of
reduced sugar strawberry jam, 10g strawberry sliced into small chunks Directions: For the scone – mix the dry ingredients together, rub the marg in with your fingertips, slowly add the milk until you form a firm dough. Roll it out on a lightly floured surface, cut with scone cutters. Lightly brush over with the egg white. Cook on 180d for 15 - 20 mins. Cool. For the 'skinni cream' –
mix together all of the ingredients well, (use a small whisk to help you get the 'cream' consistency) To build the scone: Slice the scone in half. Spread the reduced sugar jam on each half, add a dollop of the 'skinni cream' to the bottom slice, add the strawberry chunks, sandwich together with the top layer. Serve with a pot of tea, skimmed milk and slices of lemon for the ultimate skinni cream tea.
Fine Dining & International Modern British Cuisine
Angela Brennan with her daughter Katey Hawtin who have opened the new diet cafe, Skinni Malinx, on Castle Street, Liverpool
One of Wirral’s Finest For the second year running we have been awarded Visit Britain/Taste Liverpool Highest Quality Assured Accreditation for 2009/2010 - AWARDED 94% FOR FOOD New Table D’Hote Menu from Tues 25th July 2 Course Table D’Hote Menu
Tues-Thurs B4 7pm All Night Friday
£12.95 Tues-Thurs After 7pm £14.95 £14.95 All Night Saturday £17.95
EXTENSIVE SPRING A LA CARTE MENU ALSO AVAILABLE Wirral Year of Food 2010 Julian’s celebrates the sea during July with DAILY FISH SPECIALS Julian’s popular COOKERY MASTERCLASS Held on Sunday mornings - Ring for details For Menus go to: onionring.co.uk
Open Tuesday to Saturday Evenings Small (up to 38) private parties/functions catered with bespoke menus
0151 632 6241 20 BIRKENHEAD ROAD HOYLAKE WIRRAL CH47 3BW
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Tuesday, June 8, 2010
menu
eating out
Aferrygood placetodine EmmaJohnson finds fabulous foodto match thefamous views downon Liverpool’snew-look waterfront
T
HE ferry terminal? What do you mean you are going out for dinner at the ferry terminal? What restaurant?” And so it went every time I told a colleague that my husband and I had booked a table at Matou. Matou is one of the newest additions to Liverpool’s growing restaurant scene. And it is in the new Mersey ferry Terminal Building. Which means two things: One – it has one of the best views in the city and, two – because it is considerably off the eating track, not many people know that it is there. Or so we had assumed. Given my colleagues’ reactions I had half expected to find the place deserted but when we wandered in there late on Bank Holiday Monday it was bustling. Matou opened back in March and bills itself as a Pan-Asian restaurant, a cuisine which I love having eaten so much of the stuff once on holiday in Australia. To be honest though we had chosen to eat at Matou largely because of how stunning the restaurant looked – oh and that fabulous location. The restaurant is a sizeable space featuring lots of dark wood, white walls, fabulous flower arrangements in bright bursts of colour. The river side of the venue is one big wall of glass allowing you to gaze out to Wirral as you enjoy your pad thai. The other side of the restaurant – which looks out onto the Liver Building is home to Matou’s cocktail bar and features the sort of terrace you regularly find in Mediterranean restaurants but rarely see in the UK. Apparently it can host 300 people and I can’t think I know of another al fresco dining area in the city that comes close. Back inside the restaurant I was so impressed with the interior design that I had started to fear the menu could not possibly measure up. I really need not have worried. The
Matou is in the new Ferry Terminal Building
Above the stylish interior of Pan-Asian restaurant Matou and, left,the fabulous terrace which looks across to the Liver Building
food facts Matou Pan Asian Restaurant, 2nd Floor, Mersey Ferry Terminal Building, Georges Parade, Pier Head, Liverpool L3 1BY. Tel: 0151 236 2928. Style: Bright, modern and spacious restaurant and bar with some of the best river views in the city. Service: Excellent, very helpful and swift. Disabled access? There is a lift up to the floor the restaurant is on. Bill for two: £83.45 Value: It’s not a bargain restaurant but you really get what you pay for here.
menu was so packed with tasty dishes that I can’t remember the last time I had such difficulty deciding what to order. I was so overwhelmed that I actually considered closing my eyes and just stabbing at the menu to choose luckily our waitress was patience personified as I kept asking for another couple of minutes every time she tried to take our order. Eventually, from the two dozen or so appetisers on offer, I picked something relatively safe – crispy fragrant duck (£7.95, starters range from £5.95-£9.95). My husband also played it relatively safe ordering a longstanding favourite of his salt and pepper ribs (£6.95). They arrived about 10 minutes later which gave us time to enjoy the river.
A quick glance at my starter revealed I had not been quite so boring as I thought in my choice. Matou’s take on crispy fragrant duck was a delicate affair. Two pancakes came open and sprinkled with duck, baby leek, cucumber and spring onion and drizzled with plum sauce. They were delicious if sticky and messy. The duck was superbly rich and the plum sauce was not the cloying stuff you often get but was light and sweet enough to enhance rather than wipe out the flavour of the duck. My husband’s ribs were plentiful and “tasty”, as he put it, although he did comment that a few more chillies would not have gone amiss. Looking back I wish had ordered a few starters and shared them between us as it would have given a better flavour of the menu. Anyway, on to the mains and we had no easier a time deciding there. I was torn between going all out for something sinful like crispy shredded beef or Thai green curry or being good and ordering one of the
fish dishes from the grill section of the menu. In the end heathy Emma got her way and I ordered the steamed seabass with ginger and spring onion (£14.95). Although I did succumb to a rather less saintly portion of coconut rice to go with it (£3). My other half pushed the ferry out and ordered the chargrilled fillet steak with shredded onions and black pepper sauce (£16.95), he also ordered the coconut rice as well as some broccolini in sesame oil and seeds (£3.50). Where do I begin telling you how delicious both dishes were? The seabass came without a bone in sight and the ginger gave it quite a fiery flavour which was toned down perfectly by the sweetness of the coconut rice. My husband’s dish just had the edge on mine. The chargrilling of the tender fillet steak elevated it well above the average sizzling beef you get in a Chinese restaurant and the broccolini was a revelation. It was so good that it almost
The duck was delicious if sticky and messy
converted a die-hard broccoli hater like myself...almost. Having taken the healthy option on my main I decided a blowout was allowed for dessert and ordered the chocolate spring rolls (£5.95) thinking that it might be a clever twist on the savoury spring rolls that are the staple of every Chinese banquet. No, they were actually just deep fried spring rolls layered with chocolate. Deep down inside I knew it was wrong but I wolfed them down as I did the big dollop of ice cream which accompanied them but was melting rapidly. My husband, still reeling from the fact that I had ordered chocolate spring rolls, opted for the special mango cheesecake (£5.95) which was deliciously light and refreshing. With the plates cleared away and the bill paid we retired to that fabulous terrace with a couple of drinks. By now it was early evening and the bar was already starting to fill up with the party crowd. My colleagues may not have heard of Matou when I booked but I think soon everyone will know its name.
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Tuesday, June 8, 2010
the wine list
menu
Mathew Sloane
I
'VE been a tad dazed and confused of late. It would appear that despite an overwhelming sense of impending doom and the apparent end of everything, summer has arrived with a welcome fanfare. As we bask in the golden rays; sipping dodgy Prosecco with tolerable bantering partners; awaiting the inevitable, inappropriate evenings spent out on the tiles and on the mooch – life is, for the moment, sweet as a nut. Summer is, by a country mile, my favourite time to dine. Restaurants that are lucky enough to find themselves a few yards further than pram distance from day-tripping hotspots are usually a bit quieter at this time of year and are invariably more pleased than usual to receive our righteous custom. We can spend more time languishing in Burgundy-drenched reverie and lamb-fuelled daydreams, summer is the absolute top trumps. Despite my undying love for all things
summery there is an associated recurring nightmare that can have me looking for corners to hide in, Terror! Thy name is Barbecue and I shall forever despise thee. A more despicable pastime I cannot imagine, foul demons of a hitherto unknown, tenth circle of hell have conjured thee from such a cacophony of unspoken horrors that I stand in awe of the sheer madness and bedlam that has been both encouraged and, unbelievably, celebrated on this sacred isle. Brothers and sisters, should we find ourselves unavoidably detained at such an Antipodean atrocity we must furnish ourselves with the finest armour divine Bacchus has conceived. Perceived through a foggy haze of expensive mood fuel, we may even find ourselves able to grimace a half-smile before sneaking through the fence and parking ourselves in the nearest juicer. Arriving at the home of your well meaning torturer you must first find a way of bypassing the amateur bartender. If you heed only one morsel of advice this year, mark you this, the punch will not be
pleasant. On occasion, an over excited dungeon master may become insistent on your indulgence in his creation. Your next obstacle will be either children or a recently escaped criminal offering nasty wine. Both are easily avoided with a wry comment regarding the current state of affairs at the Rotary. It is now advisable to retire to the darkest corner and, with great caution, spark open your bottle of excellent Burgundy, this shall act as a decent aperitif and as a mild anaesthetic before the terrors yet to arrive. Unless you have been invited to the wonderful domicile of my impeccable sidekick, Douglas Lowe, wine merchant and outdoor chef extraordinaire, I can promise you that none of the dishes on offer will be of any merit. Disregard the notion of eating and get yourself into a state which can reasonably be described as pleasantly mortified, look forward to a decent glass of sherry and make sure to leave before the singing starts. Barbecues are awful creatures but we can improve our lot by abiding to a few simple guidelines. Cava is no substitute for Champagne. If it's the only thing on offer, bung some juice or brandy in it. Prosecco is acceptable, if there are women in the vicinity. As soon as the ladies have retired to the drawing room for a spot of bridge, bring out the big guns. If you must drink rose, make it French, Spanish or Chilean – that bottle of Zinfandel blush lurking on the kitchen counter is best employed as a crowd dispersal device. Good luck.
best bar none
The new Revolution bar at the Albert Dock HOME to weird and wonderful vodka flavours from bubblegum to Bakewell tart, Revolution has opened its latest bar in the former Babycream site at the Albert Dock. It is the vodka chain’s fourth bar in Liverpool, and the 60th nationwide and following a snazzy refurbishment, the bar threw open its doors last Friday. Adding to its well-known repertoire of vodka shooters and cocktails, the bar will also be offering World Cup-inspired concoctions like the ‘Raspberry Roo Roo’, a blend of Stolichnaya Razberi vodka, Grenadine liqueur and morello cherry puree topped with cranberry juice and lemonade.
The food menu focuses on classics like stonebaked pizzas and gourmet burgers, with some seasonal specials like warm goats’ cheese salad with asparagus, baby potatoes, sun blush tomatoes and marinated peppers. There’s also a brunch menu for those fancying a fry-up or something lighter like Eggs Florentine. At weekends the bar hosts Acoustic Sundays with soothing live music to read the papers to, while Fridays and Saturdays will be more lively with DJs playing the latest hits and club classics. It may not be revolutionary but it’s a tried and tested formula that’s bound to please. LARA BRUNT
Franco’s Ristorante Where Italians love to eat
Serving the best Italian cuisine for 25 years
SPECIAL SPRINGTIME OFFERS
IDEAL FOR SMALL WEDDINGS
3 Course
£17.95 per person includes half a bottle of House Wine per couple Tues-Sat all evening
Also available for Business Lunches • Birthdays • Parties • Celebrations • Office Functions. Mon-Fri 11.30am-3.00pm. Tuesday-Sat 5.30pm-11.00pm 48a Castle Street, Liverpool - Tel: 0151 236 3375 Fax: 0151 236 7260 www.baritalialiverpool.com
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Tuesday, June 8, 2010