A WIRRAL restaurant and wedding barn has launched its new summer menu.

Following the success of The Manor at Greasby’s initial opening months, the Wirral venue has recently launched its new summer menu, which features seasonal classics and innovative dishes drawing inspiration from the freshest in-season produce.

Neil Armstrong, Group Food and Beverage Operations Director at Nelson Hotels & Inns, has collaborated closely with Executive Head Chef Andrei Costea to create The Manor’s latest summer dishes. The extensive menu encapsulates the spirit of the season, utilising fresh ingredients and featuring updated light bites, main courses and desserts.

James McAdam, General Manager at The Manor, said: “We’re thrilled to introduce our new, fresh and vibrant seasonal menu. Inspired by the amazing produce available in the summer-time, our kitchen team have been working hard to adapt and curate creative menu items to impress guests new and returning.”

New dishes inspired by summer produce are centre-stage on the menu, including the seared lamp rump finished with homemade chimichurri and the oven-roasted cod bouillabaisse with Scottish mussels, king prawns, organic salmon, butter-basted cod and roasted fennel. Vegetarian guests are offered fresh choice with the addition of the garlic-marinated and roasted hispi cabbage with truffle, chilli and black garlic crumb, roasted shallot purée and a basil infusion. A selection of seasonal salads provide lighter options for summer lunches, including the prawn and crayfish salad finished with Bloody Mary sauce, charred avocado, San Marzano tomatoes and soused cucumber.

Pastry Chef, Zusana Luczova, has created a selection of summer-inspired desserts, including the lemon semi freddo popsicle, glazed with white chocolate and served with cherry gel, fresh cherries, meringue shards and lemon balm cress. For a lighter option, Cheshire Farm Ice Cream has refreshed the sorbet selection with zesty new choices including green apple, lime and yuzu.

The signature cocktail selection at The Manor has also been updated with an exciting array of new choices. The new chilli and lime margarita combines Cazcabel Blanco tequila, Cointreau, lime juice and red chilli, finished with a chilli salt rim. A British twist on a classic Mojito comes flavoured with pear, mixing Mount Gay Golden Rum with pear syrup, mint, lime and club soda.

James McAdam, General Manager at The Manor, said: “We’re thrilled to introduce our new, fresh and vibrant seasonal menu. Inspired by the amazing produce available in the summer-time, our kitchen team have been working hard to adapt and curate creative menu items to impress guests new and returning.”