NEWS: Sefton Park Palm House to host unique pop up restaurant for second year running


The award winning Sefton Park Palm House has teamed up with Amber Wine Bar & Bistro to offer a one night Pop up in the Palms fine dining experience on Saturday 14 September. Seated amongst the palms, diners will be greeted with a glass of Laurent Perrier Champagne before enjoying a three-course meal. It is the second year running that the event has taken place.

Starters include Salmon Gravelax with Beetroot three ways, Horseradish Cream and Poached Salmon Scotch Egg, while main courses feature Pan Roasted Chicken Beast with Wild Mushroom Mousse, Fondant Potato, and French Beans & Tarragon Jus. A trio of puddings will be accompanied by a glass of dessert wine finishing with fair-trade tea, coffee & Petit Fours.

Director of the Palm House, Moira Leonard said: “It is always a pleasure to work with Faris and his team at Amber. Their professionalism and attention to detail will ensure that a magical evening lies ahead.”

All the food will be prepared and served by Amber chefs and waiting staff. Faris Safar, Owner at Amber, added: “We are delighted to be back at Sefton Park Palm House for another Pop up in the Palms. It’s a fantastic collaboration and a truly unique dining experience. It’s a privilege to be working in the Jewel in the Crown of Sefton Park.”

Places are now available £65 per person. Reserve your place by calling the Amber office on 0151 724 6238. To view the full menu please visit www.palmhouse.org.uk or www.amberwinebar.com

A unique fine dining experience for One Night Only at one of Liverpool’s most fantastic venues.

Saturday 14th September 2013 6pm-9pm. Bar open till 11 o clock. Limited places are now available £65 per head. Reserve your place by calling the Amber office on
0151-724-6238

 

POP UP IN THE PALMS MENU

£65 PER HEAD

To Start

Cherry Vine Tomato & Roasted Red Bell Pepper Soup (v)
with Basil Profiterole

Trio of Duck:
Terrine with Pear Chutney
Spring Roll
Smoked with Spiced Pecan Nut Shard

Salmon Gravelax
with Beetroot Three Ways, Horseradish Cream & Poached Salmon Scotch Egg

To Follow

Chicken Breast
with Wild Mushroom Mousse, Fondant Potato, French Beans & Tarragon Jus

A Medley of (v)
Wild Mushrooms with Garlic & Herbs, Tuscan Beans, Lentils & Creamy Polenta

Pan Fried Fillet of Cornish Sea Bass
with Crushed New Potatoes, Buttered Spinach, Tomato & Chorizo Chutney & Basil Oil

To Finish

An Assiette Of
Raspberry & White Chocolate Blondie
with mixed Berries & Chocolate Sauce

Warm Salted Caramel & Chocolate Tart
with Candied Hazelnuts & Honey Spiced Bananas

Elderflower Panna Cotta
with Gooseberry Compote

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