MENU THE DAILY POST FOOD AND DRINK GUIDE December 08
Culinary magic
Leading local chefs share their secrets
Top tipples
Ideal wines for your Yuletide feast
Festive fayre Christmas on a plate – from budget to blow-out
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DAILY POST Tuesday, December 2, 2008
fresh
Out of flavour ■ TURKEYS are falling out of favour as the staple Christmas meat, according to figures released by Waitrose. By mid-November, orders for duck were already up 71% year on year, and goose by 35% – far outstripping the growth of the traditional festive choice. The supermarket is attributing the rise in demand to a growing number of shoppers looking for food with greater flavour.
try it...
FUDGES’ addictive Cheddar And Rosemary Straws, priced £1.90 a box from Tesco, Sainsbury’s and Morrisons.
■ CHESTER’S home of Latin American dancing, The Groves Bistro, has opened a new boutique restaurant. Run by Fiorella Molteni, who is from Argentina, it has room for 30 and is open from Wednesday to Saturday. It offers authentic Latin American produce and there is a raised stage in the centre for entertainment – professional tango dancing and a Burlesque act are already planned. Find it on 1, Souters Lane, Chester.
food facts HIDING a lucky almond inside rice pudding is a Swedish Christmas custom
food facts MORE than 3,000 tonnes of Robertson's mincemeat is sold each Christmas
Behr minimum ■ IT’S safe to say Dani Behr won’t be tucking into the Christmas pud later this month, no matter how much weight she lost in the jungle. The 38-year-old I’m A Celebrity reject says her fantastic figure is due to a low fat diet of smoothies, fresh fruit and plenty of fish and vegetables. Junk food, naturally, is banned. This would make her the perfect guest for Christmas dinner because you know she won’t pinch all the roasties.
■ MUCH-MISSED Liverpool restaurant L’Alouette is making a comeback – in a new guise. The French restaurant served customers on Aigburth’s Lark Lane for two decades before closing a few years ago. Now its owner is setting up a special event catering company under the same name. David Roberts, who trained as a chef in Zurich and worked in the Park Lane Hilton before moving to Liverpool to set up L’Alouette, has designed elegant yet modern menus for a broad range of events. To book L’Alouette Outside Catering for private at-home dining, special occasions or corporate events, visit www.lalouette.co.uk
■ INDULGE yourself with a warming recipe created by the people behind the African liqueur, Amarula Cream. Melt 100ml chocolate with 10ml Amarula, then add 100ml espresso. Finally, froth another 40ml Amarula until hot and bubble and serve up in a latte glass. The liqueur is available in supermarkets, RRP £11.49 for 70cl.
Dinner date Who would you invite to your dream dinner party? George Michael, Jimmy Carr, Al Pacino, Will Ferrell, Jeremy
Chaya general manager Anthony Webb
Anthony Webb, 24, is general manager at Chaya Clarkson, Johnny Knoxville and Heather Graham. Who would be your nightmare guest? Amy Winehouse. What would you all drink?
Beer and bourbon. What would you serve? Take-away pizza and cheesy chips. What would be the topic of conversation?
Films, cars, video games, and just general lad stuff really. I am sure Heather won’t mind! Who would do the washing up? I would happily dispose of all the empty boxes.
Jeremy Clarkson
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DAILY POST Tuesday, December 2, 2008
Chef’s Table
The perfect festive feast Emma Pinch asks the region’s top chefs to share their seasonal secrets
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ITH its wellstocked natural larder and brilliant chefs, Liverpool and Wirral are richly placed to create some of the very best Christmas dinners in Britain this year. Here, some of the region’s top culinary professionals share the tips and recipes that make their Christmas menus sing.
CHESTNUT STUFFING Paul Askew’s chestnut stuffing, as featured on his London Carriage Works Christmas Day menu, will give a home-made taste to your turkey. This will serve 6-8. Sweat off one minced onion, one carrot and a celery stick with a clove of garlic in a dash of olive oil and a knob of butter. Add a handful of fresh sage, rosemary and parsley and cook for a few minutes. Let the mixture cool down, then put the veg, along with 400g or minced pork or turkey in a mixing bowl, and stir in one duck egg. Season with sea salt and cracked black pepper, and then add the cranberry jelly and mix to a meatloaf consistency; if it is too wet, add a handful of breadcrumbs. “You can roast the stuffing in the turkey but my tip is to mould it into two cylinders and wrap in tin foil, shaping the ends to make a Christmas cracker shape for extra presentation,” says Paul. Bake for 20 to 25 minutes at around 165C.
Paul Askew, from London Carriage Works
Enjoy a Christmas dinner with all the trimmings ■ TIP: There’ll be no more wrinkled noses at the mention of sprouts if you flavour them with this moreish mixture, according to Paul. Sautee to crisp pancetta or good English bacon lardons, and then add shallots, garlic and crushed pecans. Add them to sprouts which have been blanched for two minutes, then add a couple of sprigs of rosemary, a knob of butter and maple syrup. Heat through, and serve immediately. MULLED CIDER For a change from the traditional mulled wine, why not try mulled cider using a local brew such as one from Eddisbury Fruit Farm, says Tom Gill, at the Everyman restaurant, renowned for its traditional ales and ciders. Use one bottle of local cider – or more if you want larger
Mark Wilkinson, from Fraiche
Claremont Kitchen’s Brian Mellor
■ IF YOU liked these tips, you will love the new Daily Post Christmas website. Packed with Christmas ideas, competitions, festive fun, videos, games and much more, check it out now at www.liverpooldailypost.co.uk/christmas
quantities – and add a handful of cloves, a couple of star anise, the zest of one orange (or get one orange and stud it with cloves and add to the cider). Simmer for about 40 minutes, check for taste. ■ TIP: Getting the trimmings right can make a Christmas dinner. Gary Manning, from 60 Hope St, swears by sausages from the awardwinning Pinks at the Lake District Sausage & Bacon Co, in Kendal. “They have a high meat content and you can taste the difference,” he says. ROASTED BROCCOLI WITH MANCHEGO “One of the problems that arises around the festive meal time is the
lack of space, as most of us have to rely on four gas rings or the electric equivalent,” says Marc Wilkinson, owner/chef at Fraiche, in Oxton, Wirral. “Roasting the broccoli gives you more space and captures the flavour better than boiling it.” Take a firm green head of broccoli, break into florets and place onto a sheet of baking foil. Drizzle about four tbs of olive oil over and season with sea salt and ground white pepper. Add a peeled clove of thinly sliced garlic and mix well. Close the foil over to create a parcel and bake in a 150C oven for about 15 minutes, or longer if you like a soft texture. Open the parcel and remove the
garlic, add the juice of half a lemon, and a teaspoon of the grated zest and 1tbs of grated mature manchego cheese. Add one tbs olive oil and mix well before serving. ■ TIP: For the perfect roast potatoes, Brian Mellor, the chef at Claremont Kitchen, at the 250-acre Claremont Farm, in Bebington, recommends using plenty of goose fat to cook them in. “But make sure you parboil for about 10 to 15 minutes first, then use a fork to scuff up the surface, as this will help to make them really crispy and perfect.” ■ LOCAL top chefs like the ones above, and more, share dozens of recipes in a new book, and link the dishes to the hardworking regional producers who make their mouthwatering menus possible. Homegrown: Food Champions of England’s Northwest, by Deidre Morley, is published by the Bluecoat Press and costs £19.99. It is available from Waterstones, Wirral farmers markets and farm shops. emma.pinch@dailypost.co.uk
DAILY POST Tuesday, December 2, 2008
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Christmas joy whate Tracklements Cranberry and Orange Sauce with Port; £6.65 for a 690g jar
If you aren’t a domestic goddess or god, then take a tip from Emma Johnson. Cheat
One of Wirral’s Finest Fine Dining
International/Modern British Cuisine
Julian’s Restaurant in Hoylake were delighted with October’s edition of Menu. “Just wanted to say a BIG THANKYOU for looking after us. Our full page advert in today’s Daily Post is absolutely fabulous.We will be changing where we advertise next year and will be advertising much more frequently in the Daily Post.We hope you continue the Menu theme for 2009. Thanks again. Jackie and Julian”
Fine Dining & International Modern British Cuisine
20 BIRKENHEAD ROAD, HOYLAKE, WIRRAL CH47 3BW Open Tuesday to Saturday from 6pm 0151 632 6241
E
VERY October, I start dreamily thinking about Christmas entertaining, envisioning a fantasy world where I greet my guests with glasses of Champagne and perfect canapés that I've made with my own bare hands. This perfect world is a place where I've made my own Christmas cake without having to run to the late-night corner shop for missing ingredients, steamed the Christmas pudding (made to Granny's hand-written recipe, naturally) without forgetting to add the suet, and bagged up dozens of prettilyiced biscuits to give to friends. In reality, I do nothing of the sort. I'm the person racing to the post office two days before Christmas – the red-faced, breathless person behind you in the queue at the supermarket late on Christmas Eve. This year, though, things are going to be different. This year, I'm going to harness a team of expert caterers to stock my cupboards with all manner of festive goodies. No, I haven't won the Lottery – I've
One of Wirral’s Finest
A SELECTION OF DISHES FROM THE WINTER A LA CARTE MENU Taking bookings for December, Christmas Eve, and New Years Eve
Christmas Table d’hôte Menu Tues-Thurs 2 Courses
£16.95 £21.40
3 Courses
Fri & Sat 2 Courses £19.95 3 Courses
£24.40
Home Made Soup of the Day Trio of Melon with Spiced Roast Figs Pheasant and Quail Terrine Baked Stuffed Mushrooms Potted Prawn and Smoked Salmon ---Roast Cheshire Turkey - (It’s not Christmas without turkey!) Belly Pork • Venison Borderlaise • Selection of Poached Seafood • Rib Eye Steak Chestnut and Oyster Mushroom Tartlet ---Choose a Dessert or Cheese (£1.00 extra) from the Home Made Dessert Menu
(Available throughout December • Not Xmas Eve, Xmas Day or New Years Eve)
Choice of 3 Home Made Soups prepared daily £4.95 Sauteed Chicken Livers en Croute £6.95 • Warm Winter Fruit Compote £6.95 Orkney Scallops Three Ways with Coconut Soup £8.25 (also available as main course £17.95) Chateaubriand (serves 2) £39.95 • Mixed Grill £17.95/Mini Grill £14.00 Corn Fed Chicken and Asparagus £15.50 Eaton Estate Venison Steak £17.50 • Wirral Pheasant Breasts £15.75 Tenderloin of Pork & Blackpudding Roulade £16.9 5 John Dory Tout Paris £17.50 • Spaghetti Peprinchino £15.00 Wild Mushroom Lasagne £15.25 Home Made Chocolate Fondant Seduction £4.95 Julian’s Bread and Butter Pudding £4.95 Home Made Cappuccino Meringue and Mocha Ice Cream Sandwich £4.95 British Cheese Board £5.95 Available through December
0151 632 6241 20 BIRKENHEAD ROAD HOYLAKE, WIRRAL CH47 3BW
Pork Rack with Stuffing – French-trimmed pork rack, stuffed with pork, apple and apricot and basted with an apple-flavoured sauce, £9 for 1.3kg from Tesco
just become a smart shopper. Here's how you can foil the festive gremlins and feed your family and friends in style this Christmas, whatever your budget. CANAPES Whether you're having a few friends around for drinks or trying to find ways to keep the family from asking when Christmas dinner will be ready, making canapés can really wipe you out. Save time and energy with these tempting morsels . . . Save: The Co-operative Truly Irresistible Cocktail Sausages In Dry Cure Streaky Bacon – just the thing to beat those hunger pangs, £2.99 for 340g from Co-op stores (or two packs for £5). Spend: Asda Extra Special Coquilles St Jacques – Scottish queen scallops smothered in a creamy Chardonnay sauce, finished with a crunchy gruyere gratin, £3.98 for 250g from Asda. Splurge: Bloody Mary Prawn Cocktails – based on the classic cocktail and spiked with Tabasco and vodka for an extra kick, served in cocktail glasses, £7.99 for two from Marks & Spencer. THE MAIN EVENT Ham or turkey? Goose or pheasant? If you'd rather eat beans on toast than spend another Christmas sweating over whether or not that expensive main course is cooked enough, call in the experts. Save: Specially Selected Three Bird Roast – layers of turkey, chicken and duck breast wrapped around a premium sage and onion stuffing, £9.99/1.5kg, from Aldi. Pork Rack with Stuffing – French-trimmed pork rack, stuffed with pork, apple and apricot and basted with an apple-flavoured sauce, £9 for 1.3kg from Tesco. Spend: Ultimate Free Range Turkey – this comes in a roasting bag so it roasts in its own juices, meaning a lot less washing up! It is packed with a turkey and sage and onion stuffing, and garnished with free-range smoked streaky bacon, £32 for 3.95kg from Marks & Spencer. Splurge: Five-Bone Rib of Beef – grass-fed, traditionally matured, available in three sizes: small (feeds 12-14, £75); medium (feeds 14-16, £82) or large (feeds 16-18, £88). Order from Donald Russell (0146 762 9666 or www. donaldrussell.com) before Sunday, December 21. Free delivery on orders over £80, otherwise there is a £5 charge. VEGETABLES AND SIDES Nothing ruins Christmas like having to peel a million potatoes. Get a few of these little beauties in the fridge and restore peace on earth. Save: The Co-operative British Button Sprouts With Jersey Butter (Frozen), £1 for 330g, from Co-op stores. Spend: Merchant Gourmet Chestnut Stuffing with Couscous and Herbs – use
Tesco Ultimate Toffee and Nut Sponge Ring – a rich toffee sponge topped with buttery caramel, hazelnuts and pecans, £4.50
Ul m w
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DAILY POST Tuesday, December 2, 2008
ever the budget
Cupboard love EVERY cosy home needs a charming collection of mugs, and these new additions to the Aga range are the perfect size to enjoy a warming cup of soup or hot chocolate – you don't have to have an Aga. Priced £9.95, from Aga Cookshop Collection (www.aga-web.co.uk).
IF YOU enjoy something warming by the fireplace this time of year, organic herbal experts Pukka Herbs have the answer. Pleasure Tea is a luxuriously-rich blend of dark cocoa, sweet liquorice and smooth-roasted chicory that's low in calories. Priced £2.09 for 20 sachets (www. pukkaherbs.com).
MONOPOLY is the ideal Christmas game for all the family, so, if you make it out of chocolate, it can only be an improvement. Just don’t sit too close to the fire when you are playing. Priced £9, from Heals.
The Co-operative Truly Irresistible Cocktail Sausages in Dry Cure Streaky Bacon, £2.99 for 340g (or two packs for £5)
BOOKINGS NOW BEING TAKEN
Ultimate Free Range Turkey – comes in a roasting bag so it roasts in its own juices, meaning less washing up! Packed with a turkey, sage and onion stuffing, and garnished with free-range smoked streaky bacon, £32 for 3.95kg, from Marks & Spencer this to stuff your turkey or chicken, or roll into balls and bake for vegetarian diners, £2.39 from Waitrose. Splurge: Connoisseur Vegetable Selection Pack – the ultimate collection of pre-prepared vegetables for six people (800g creamy mash, 500g honey-roasted parsnips, 1kg crispy golden potatoes roasted in beef dripping, 600g braised red cabbage, 700g medley of Chantenay carrots and Brussels sprouts dressed with butter), £25 from Marks & Spencer. CHRISTMAS CAKE There's no rule saying it has to be a fruitcake, you know, and no-one needs to know that it wasn't all your own work . . . Save: Tesco Ultimate Toffee And Nut Sponge Ring – a rich toffee sponge topped with buttery caramel, hazelnuts and pecans, £4.50 from Tesco. Spend: Marks and Spencer Square Fruit Cake. Iced and rich and fruity this cake tastes as good as it looks. Priced £14.99, front cover picture. Splurge: Ambrosial Alchemy Prune, Fig & Date Cake – super-fruity and super-rich, £21.75 for a 740g cake packed in a drum from Fortnum & Mason (0845 300 1707 or www.fortnumandmason.com). CHRISTMAS PUDDING If you'd rather pour yourself a glass of brandy than spend weeks pouring it into a pudding, order one of these
beauties and put your feet up. Save: The Co-operative Truly Irresistible Berry Bliss Dessert – fresh berries, Cornish clotted cream, Sicilian lemon and Madagascan vanilla sponge, layered with intense fruit puree laced with a hint of creme de cassis (frozen), £3.99 for 593g from Co-op stores. Spend: Matthew Walker's The Pudding – a traditional Christmas pud containing a traditional blend of 13 core ingredients, including nuts, vine fruits and alcohol, priced from £2.99 for 100g; £7.99 for a 454g pudding (feeds a family of four) or £12.99 for 907g (ideal for larger gatherings), available at Tesco or online at www.traditional-christmaspuddings.co.uk. Splurge: Pudding Lane Macadamia and Brandy Pudding – this awardwinning handmade Australian pud is loaded with golden organic macadamia nuts, matured brandy and a little gourmet magic, RRP £12.99 for a 500g pudding or log from Cotswold Fayre (0845 612 1201 or www. cotswold fayre.co. uk). emmajohnson @dailypost.co.uk
12 Mini Christmas Mince Pies e in a festive box, £7.95 for 150g, from Harrods
OPEN 365 DAYS
OPEN CHRISTMAS DAY £14.95
ALL YOU CAN EAT LUNCH BUFFET £5.95
Mon - Wed 11.30am-6.00pm Thurs - Sat
£6.50
GRAND BUFFET £8.95
6.00pm - Midnight Mon - Thurs Fri - Sat
£9.95
ALL DAY SUNDAY £6.75
11.30am - Midnight
NO PRICE INCREASE FOR CHRISTMAS
DAILY POST Tuesday, December 2, 2008
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Sommelier – Mathew Sloane
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T’S Christmas. Read those first two words again, folks. You’re not going mad, last winter has merged almost seamlessly into this one and we’re right back on the cusp of hangover season. In my biggest challenge yet as your guru of smiling water, I shall accept the gargantuan task of suggesting some delightful treats to see you through these torrid times. Some of you terrifyingly organised types will have already stocked up with some Crimbo tipple: if it does not meet my following criteria, have an early party and get rid of it, quick smart. The subsequent advice is not open to debate, these are my rules, follow them and you will have a Christmas to remember, deviate at your eternal peril. Your aperitif, at all times, shall be Sherry and it shall be dry, chilled and served in a suitable receptacle. Tio Pepe is widely available and it’s biting crisp palate and slightly nutty finish should leave you ready to tackle just about anything, even the father-in-law’s annual call to arms. One expects your first course, postcanapés, to involve prawns or perhaps lobster. I absolutely insist that the finest Champagne available to your household is served at this time. I have always admired the house of Bollinger and the lovely chaps and lasses at Oddbins will usually have a few bottles of a decent vintage lying around the place. Failing that, pick up a bottle or three of Billecart Salmon rosé from the very same establishment, keep your starter simple and get ready for a few smiles. Whether you find yourself dining with hardcore, traditionalist dullards who insist on serving a knackered old turkey or enlightened, creative revolutionaries who will entertain you with a perfectly roasted spot of game with a sidearm of honey roasted pork, your wine
conundrum is solved with the same two words – Pinot Noir. Take yourself to a decent wine peddler – Vinea, Albert Dock; Oddbins – Bold Street, Allerton Road or Castle Street and spend an absolute fortune on the best Burgundy available. Those of you with a fruitier disposition may prefer something from our American cousins in California; this is permitted, just don’t expect me to turn up. You will find that a smart bottle of Pommard or Volnay will sit so well alongside your heaving plate of festive madness that you may decide to celebrate good old Christmas every week – and why not, we certainly have the weather for it. Post-carnage, I have to demand that you uncork a decent bottle of Eiswein or Icewine, depending on its heritage. Icewine is made from frozen grapes, handpicked at sub-zero temperatures and magically transformed into sublime, honeyed perfection. It’s expensive, it should be, guaranteed to get you in the mood for putting the kids to bed and hitting the cognac. You may have noticed that I haven’t suggested any partner for the traditional Christmas pudding, you’re right, I haven’t. If I must make a suggestion for dessert, eat more turkey, drink more Pinot. And now for my Christmas message – throughout the festivities, spare a thought, or a massive tip, for the poor souls who will be catering for you this December. I offer the following advice – spend big, spend quick, spend discreetly, and we’ll all get along fine.
Best bar none
The Belvedere Arms THE Daily Post’s Pub Column describes walking into The Belvedere as like walking into your own front room – or the sort of cosy front room you fantasise you have on a cold December day. The Belvedere is a tucked-away gem of a pub at the corner of Falkner Street, in Liverpool city centre, a tiny stalwart of CAMRA’s Good Beer Guide. But you don’t have to be a beer aficionado to appreciate what the Belvedere has to offer. It’s one of those tiny city centre boozers that oozes charm, retaining as it does many of the original features such as stained glass windows and oak bar, and, most importantly at this time of year, toasty coal fires. There are two rooms, the bar and the smoke room. The smoke room has a mix of the old and the new – old in the form of the comfortably worn wooden tables and the old-fashioned mantelpiece,
and new in the form of the everchanging local artwork on display. The beer very much takes precedence over food, as you’d expect, and there are four cask ales which change on a daily basis. Food is strictly geared towards satisfying munchie attacks – there’s a choice of either hand-raised pork pies or pizza, but they’re both served throughout opening hours (12pm to 12am, Mon to Sat). Despite its atmosphere of soothing timelessness, four or so years ago nearly marked the end of the Belvedere when it was closed to be converted into apartments. Licensee of the nearby Blackburne Arms, Ivan Jenkins, stepped in and persuaded the owners to let him continue it as a pub. “It just had to be done,” he shrugged modestly. Few of its visitors would disagree. ■ THE Belvedere, 8 Sugnall Street, Liverpool L7 7EB, tel: 0151 709 0303
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DAILY POST Tuesday, December 2, 2008
Advertising Feature
May Sum
Give your tastebuds a treat C HRISTMAS is the perfect excuse to dine out, and whether you're organising the office party or looking for a bite to eat while out festive shopping, May Sum is the perfect destination. Conveniently located on Elliot Street, just outside St John's Shopping Centre, May Sum is one of Liverpool’s premier Chinese buffet restaurants and since opening in 2002 has become a firm favourite among Liverpool diners. Serving their famous allyou-can-eat buffet from 11.30am every day, diners can choose from over 40 delicious Chinese, Japanese, Thai, Sichuan and Peking dishes freshly prepared by specialist Chinese chefs. Ranging from flavour-packed starters such as chicken and sweetcorn soup and crispy wan tons to mouth-watering main courses including aromatic duck, succulent belly pork and chicken in Thai green curry, as well as a range of tasty desserts, May Sum constantly replenishes each dish to ensure that diners receive fresh food throughout the day. So, whether you're popping in for a quick lunch break to escape the hustle and bustle of
May Sum offers a great choice of drinks; and, right, the restaurant offers a warm welcome Yuletide shoppers, or fancy a delicious meal before heading to the nearby bars and clubs, May Sum is ideal for families, couples and groups alike. In addition, Christmas parties are a particular speciality at May Sum, and, if you've been tasked with organising this year's office do, a visit to May Sum is a must. Complemented by festive music and a lively atmosphere, May Sum offers the same fantastic buffet all year round, and, with friendly and attentive staff close at hand, you're all but guaranteed to have a great time. Hong Doctzan, manageress at May Sum, said: “If you're
looking for high-quality food, great value for money and an excellent service, May Sum is the only place to go this Christmas. Our prices are extremely competitive – especially compared to many other restaurants over Christmas – and as we're opposite Lime Street station and the historic St George's Hall we're conveniently located for shoppers or those coming into the city for a night out with friends.” What's more, May Sum is fully licensed and offers a comprehensive choice of drinks including wine, liqueurs, beer, spirits, Champagne, soft drinks and
traditional sake, as well as a selection of hot drinks. Prices for the buffet start at £5.95 for adults or £3.50 for children before 5.30pm Monday to Thursday, and
takeaway trays are also available. So, with Christmas bookings already getting busy, reserve your table today! May Sum is open seven days a week
(excluding Christmas Day) from 11.30am until late. ■ CALL May Sum on 0151 707 6886 or visit their website, www.maysumrestaurant.co.uk for further information.
180-181 ELLIOT STREET, ST. JOHNS SHOPPING CENTRE, LIVERPOOL, L1 1NH www.maysumrestaurant.co.uk
PHONE NOW TO BOOK 0151 707 6886
CHRISTMAS MENU
Opening Times Sun-Thur 11.30am-11.00pm. Fri-Sat 11.30am-12.00 Midnight Early Booking Highly Recommended • STARTERS • Mini Spring Roll (V) Prawn Crakers Prawn Toast Crispy Chicken Toast Satay Chicken Skewers Capital Spare Ribs/Chicken Wings salt and Pepper Tofu/Chicken Wings/Pork Chops Deep Fried battered vegetables (V) Chicken Nuggets Salt & Pepper Potatoes (V) Crispy Seaweed Crispy Won Tun Chicken Vietnamesse Spring Rolls (Mince/Pork/Chicken) Deep Fried Cheese Savoury Crispy Duck • SOUPS • Won Tun Vegetarian Vermincelli Turkey and Sweetcorn Hot and Sour (Prawn/Char Sui/Turkey/Mixed Chinese Veg) • MAIN MEALS • Sweet and Sour (Chicken/Turkey/Pork) Curry Dishes (Chicken/Turkey/Beef) Szechuen Dishes (Chicken/Turkey/Beef/Charsui/Roast Duck) Kin Do Dishes (Chicken/Turkey/Pork/Beef/Charsui/Roast Duck Blackbean Sauce Dishes (Beef/Chicken Wings/Charsui) Fried Beef and Mushrooms Mussels in Black Bean Sauce Soya Flavoured Chicken Wings
Salt and Pepper Fish Fillets (Fish selection on availability) Sweet Ginger Pineapple Dishes (Roast Duck/Beef/Turkey) Oyster Sauce Dishes (Chicken Roast Duck/Beef/Charsui) Sauces - Sweet and Sour/Curry/Kindo Sauce Salt and Pepper King Prawns Roast Duck Crispy Roast Belly Pork Char Sui (Hong Kong Style) Stewed Beef with Kidney Beans GRAND BUFFET ONLY • EXTRAS • Steamed Boiled Rice (V) Egg Fried Rice (V) Vegetable Fired Rice (V) Yeung Chow Fired Rice Singapore Fried Rice Fried Soft Noodles (V) Crispy Noodles (V) Vermicelli (V) Vegetable Curry (V) Buddha’s Delight (Mixed Vegetables) (V) Mushroom and Onion Gravy (V) • DESSERTS/SIDE ORDER/SALADS • Oriental Style Mixed Salad (V), Coleslaw (V), Pasta Salad (V), Potato Salad (V), Selection of Vegetables (V), Selection of Fresh Fruit (V), Fruit Salad, Selection of Ice Cream (V), Jelly (V) • PRICES • Mon-Thur (before 5.30pm) £5.95 (after 5.30pm) £8.95 Fri-Sat (before 5.30pm) £6.45 (after 5.30pm) £9.95 Sunday-All day £6.45 Please note: Maximum Stay 1 1/2 hrs
Please note: Deposit is required TWO WEEKS prior to Booking Date. Cheques and Cash accepted
OPEN BOXING DAY
24hr car park, disabled facilities and baby change. 10% Student and OAP’s discount on food. Only with valid proof of ID. Fully licenced
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DAILY POST Tuesday, December 2, 2008