Small plates, big Christmas menu Tempest on Tithebarn

Tempest on Tithebarn and Nova Scotia are hosting their Small Plates, Big Christmas Menu for the upcoming holiday season.

The Christmas menu of the two places will be bookable from Monday 14e November to Thursday 22n/a December.

While a handful of last year’s classics return, including pigs in blankets, veggie sleeping bags and sticky caramel pudding, the Christmas menu features an abundance of new dishes including Little Beef Wellington, winter halloumi logs, crispy pork belly, prawns, caramelized onion rings, camembert cooked with honey and rosemary and sea bass with lemon and herbs.

Iain Hoskins, director of Ma Pub Group, says:

“We are really looking forward to Christmas at our new locations. It’s going to be bigger and better for everyone and it really feels like the first real holiday season in two years. At both locations, we are all from large social groups to intimate gatherings and are able to cater for all kinds of festive celebrations. It’s great that the excitement is already building for this Christmas – we can feel it with the bookings and inquiries already coming in. We have practically started from scratch with a range of brand new small plates. They all have a festive touch and we think there is plenty of choice in our main courses, as well as delicious sides and puddings and of course we have our cocktails, wines, beers and much more.

Housed in the magnificent Mann Island building, in the shadow of the World Museum and the spectacular Three Graces on Liverpool’s iconic waterfront, Nova Scotia captures the city’s maritime past since the site opened in early the summer of 2022. Little is known that at the end of the 19e century, the Mann Island area was once a slum called Nova Scotia, made up of homes and businesses serving the huge ships when the city boomed as a commercial destination.

Small plates, big Christmas menu heads to Tempest on Tithebarn and Nova Scotia

Tempest on Tithebarn launched in May 2021 and pays homage to restaurants in New York’s meatpacking district, featuring stone walls and bare wood with lots of natural lighting in the open-plan downstairs restaurant and bar -of the road. There’s an intimate underground club space with huge party potential, at one of the best rooftop views in the city – 10 stories high – that overlooks Liverpool with incredible views on sunny days. Tempest even has its own bee colony, whose honey is used in the restaurant.

Small plates, big Christmas menu heads to Tempest on Tithebarn and Nova Scotia

Small main plates

CAMEMBERT WITH HONEY AND ROSEMARY – Camembert baked with rosemary and honey. Served with toasted sourdough crostini. *Allow an additional 15 minutes

LITTLE BEEF WELLINGTON – Seared 4 oz beef tenderloin wrapped in prosciutto, mushroom duxelles and puff pastry. Served with sauce. * Allow an additional 10-15 minutes

PIGS IN BLANKETS – Honey Mustard Glazed Tempest Chipolatas Wrapped in Crispy Bacon.

CAULIFLOWER STEAK – Cauliflower rubbed in our house spice blend and roasted until smoky. Served with sriracha yogurt and pomegranates.

VEGGIE SLEEPING BAGS – Vegan sausages wrapped in a zucchini ribbon with a maple glaze.

CRISPY PORK BREAST – Slow-roasted pork belly served with homemade parmesan mashed potatoes and a rich gravy.

HALLOUMI WINTER LOGS – Crispy beer-breaded Halloumi served with a sweet cranberry sauce.

BRUSSELS SPROUTS AND BACON – Seared Brussels sprouts and crispy bacon in a maple syrup glaze.

PRAWNS – Pan-fried prawns and Spanish chorizo ​​in garlic butter. Served with toasted sourdough.

HASSELBACK WITH TRUFFLE AND PARMESAN – Oven-roasted new potatoes drizzled with truffle oil and topped with vegan Parmesan-style cheese.

CARAMELIZED ONION PIECES – Homemade caramelized red onion chutney and vegan Greek cheese wrapped in vegan puff pastry.

LEMON & HERBS BAR – Pan seared bass drizzled with lemon and herb butter. Served on a bed of mashed potatoes.

GARLIC AND HERB WINGS – Crispy chicken wings tossed with a mixture of garlic and herbs.

CHEESE BOARD TO SHARE – A mixture of strong and strong cheeses with cookies, bread, crackers, fruits and chutneys. (for 3-4 people)

Main courses are £6.50-£9.00 and cheese platter is £20


Sides start from £4.00: Roasted Root Vegetable Soup; mozzarella bruschetta; parmesan puree; maple-glazed Chantenay carrots; tender stem broccoli; skin on julienne fries; Bruschetta.


Tempest’s four festive puddings start from £4.50: mixed fruit sorbet – served with fresh fruit; Mixed Fruit Crumble – berries and winter fruits topped with homemade crumble and vanilla ice cream; chocolate brownie – homemade chocolate brownie served with vanilla ice cream. (Vegan brownie available with vegan ice cream); and Sticky Toffee Pudding – homemade sticky toffee pudding topped with an autumnal spicy caramel sauce. Served with vanilla ice cream.

To book for Christmas email: [email protected] or [email protected]

READ MORE: Celebrate Christmas at Ma Boyle with a festive menu

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