Winter Warmers Are a Treat at the Sir Thomas; Taste Test New Seasonal Menu Brings Tina Miles to St John Restaurant
Byline: Tina Miles
WITH the beautiful bonkersweather of late it is hard to believe that winter is fast approaching. But as the autumn evenings draw in the chefs at Liverpool's St John Restaurant have been hard at work creating their new seasonal menu.
Located within The Sir Thomas Hotel, the restaurant promises online to be "everything you would expect from dining in a top hotel, full of classic style and sophistication with an added contemporary twist".
But it is easy to forget it is actually a hotel restaurant. And the reason? The food is among the best I've tasted in the city.
My husband and I headed out for a well deserved meal at the St John Restaurant before burning off the calories in this Sunday's marathon (him not me).
We hadn't been to the city centre restaurant for a while but we quickly realised it was of the same high standard that we had experienced in the past.
I have to admit we had forgotten just how good the food was until our starters arrived. And we struggled to work out why we hadn't been back sooner.
I couldn't wait to tuck into the Asian infused duck salad with hoisin and wasabi dressing (pounds 6.95). The dish came beautifully presented and was delicious.
My husband's starter of choice was the pan seared hand dived scallops with Bury black pudding (pounds 7.95). I wouldn't normally choose black pudding but I had a taste and it was, well, rather tasty.
There was also a tempting choice of the cured salmon gravdlax with beetroot puree, homemade chive bellini and beetroot coleslaw (pounds 6.50).
Our empty plates were cleared away by our friendly server Danielle Reid.
We happily sipped our drinks, chatted and waited for the next course to be served.
The bar is a busy evening venue and, being a Saturday night, it was packed with groups of friends and couples enjoying the weekend.
There is live entertainment every Friday and Saturday night. We could hear the music from the hotel's dining area so we didn't miss out.
Meanwhile chef Jozef Galus and second chef Liam Boggild were in the kitchen rustling up the star attractions - roast lamb chump (pounds 15.95) and corn-fed roast chicken breast (pounds 12.95).
When they arrived my husband commented on how tender and juicy the lamb was. It was served with new potatoes, sticky port jus and bourguignon garnish.
I decided to opt for something different and went for the chicken.
I know for many diners chicken is the 'safe choice' and, dare I say it, sometimes considered the 'boring' option.
I'm always worried the meat will be too dry. …