The R Bar & Brasserie in Liverpool has launched light refreshing new menu for the summer months.
The restaurant, which can be found at the Grade II Listed Richmond Hotel on Hatton Garden, has given its lunch and evening menus a refreshingly light feel for the warmer months.
Under the direction of Head Chef Damien Flynn, the menu has been updated and expanded to tempt the most discerning palate, and vegetarians are very much catered for with an enticing selection of dishes.
Damien has introduced three platters for diners looking for a light bite. The choice is from bread and oils, cheese, or meat, and all come with a selection of freshly made bread, baked daily in-house at The Richmond.
For a more substantial meal, the new Table D’Hote has a choice of tempting plates. The starters include crispy squid with slow cooked pork belly and homemade chilli mayonnaise; salmon rillettes with pickled cucumber, horseradish, cheval chantilly and rye crisp breads; or ham hock and black pudding terrine with capers and cornichons, soft boiled hen eggs with brioche.
Main courses include smoked and slow cooked daube of beef with horseradish, served with mustard dumpling and pomme puree; roasted chicken breast cooked in a smoked paprika spiced rub, served with grilled baby gem, red onion, green beans and new potato salad; butternut squash and blacksticks blue risotto, served with a pear, walnut and red chard salad.
Damien has been Head Chef at The Richmond for eight months. His impressive CV includes working at 60 Hope Street and The London Carriage Works.
“I’ve enjoyed learning about our customer base and meeting guests since I joined The Richmond team. We have a nice mix of staying leisure guests and business clients, as well as day delegates, so I wanted to create a new menu which would excite people, not intimidate them. I thoroughly enjoy creating more traditional, slow cooked dishes, so I’ve added in elements of this into the new menu.
“My aim is to offer plates which will encourage diners to try something new, take them out of their comfort zone a little. Presentation goes a long way, but the dishes, tastes and overall flavours have got to compliment that – and we feel this new menu does just that. The team are enjoying working with the new menu, so come along and sample it for yourself.”
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R Bar & Brasserie’s Table D’Hote is £14.95 for the main course; £19.95 for two courses; or £24.95 for three courses. Special are available and the dessert menu changes daily. Specific dietary requirements are also catered for upon request.
The new menu also includes choice of British and Local Classics including The Richmond Burger, and no menu in Liverpool is complete without Scouse, served with beetroot and bread and butter. A selection of hot and cold sandwiches is available daily from 12pm.