Spring is in full swing at Bank Restaurant & Bar with a host of new flavours to delight your palate.
From sweet, delicate crab to spring lamb and chargrilled asparagus we bringyou the very best of thenew season.Whether you have a preference for meat, fish or vegetables, British cuisine or something moreexotic, we are confident we have something you will love.
Bored of burgers? Get your teeth into our Slow Cooked Free Range Pulled Pork instead, served in a brioche bun with pickles and house cut chips.
Or if shellfish are your thing, try them with an Indian twist in our Tandoor Wild Red Prawns dish served with rice, mint yoghurt and lemon.
Our menu is packed full of vegetables too, from seasonal asparagus to broccoli, green beans and sugar snap peas.
Be the first to taste our Spring Collection…..
ISLE OF MAN SCALLOPS
Sauce Vierge, lemon
Spring is when we begin to think of escaping from it all to a beautiful beach and dining on fresh shellfish in uncomplicatedly delicious Meditteranean sauces. Our Seared Isle of Man Scallops will help transport you there. Abandonning the typically wintry supporting cast of bacon and black pudding, our little pieces of heaven, fished from the clear waters of the Isle of Man by C.B Horne, are served in the shell with our very own homemade sauce vierge.The sauce, whose name derives from the French word for virgin, due to the grade of olive oil used as its base, is a rustic blend of herbs, tomato, capers and lemon, beautifully offsetting the sweet,delicate flesh of the wild scallops.Ours are served complete with the edible red or white roe, orcoral.
Enjoy a taste of the Far East with our grilled Japanese style Chicken Yakitori. Traditionally eaten at Yakitori bars in Japan, where the delicious smell of the meat cooking on acharcoal grill lures customers inside, ours comes glazed in a traditional teriyaki sauce -an irresistibly sticky blend of soy, mirin, sake and sugar. The word teriyaki derives from the nounteri, which refers to a shine or lustre given by the sugar content in the tare (sauce) and yaki, which refers to the grilling method (look up word myself). The meat is dipped in or brushed with the sauce several times during cooking, before being served with fresh mooli and purple shiso cress,a perennial plant that is part of the mint family.
ANGUS BEEF TATAKI
Meat lovers will be in heaven with our Beef Tataki. Bringing to mind Spring flowers, our thinly sliced Angus sirloin steak is aged for 28 days then seared according to the Tataki technique, where the meat is only briefly cooked on the surface, leaving it raw and juicy on the inside.
We are proud to serve the highest quality British beef from Limousin, Hereford and Aberdeen Angus cattle, naturally reared on farms carefully selected by us.
We have our own bespoke butchers shop in Cheshire where a team of nine skilled butchers source the very best meat.
Served with daikon (Japanese radish), wasabi mayonnaise and garlic crisps, a ginger, ponzu vinegar and mirin marinade lends this stylish dish a delightful kick.
KUMOMOTO, BLACK WATER WILD or MALDON OYSTERS
Who could help themselves falling in love with these alluring aphrodisiacs?
Here at Restaurant Bar & Grill we offer three different types of oyster, all with their own delightful and distinctive qualities.
Blackwater Wild Pacific Oyster: Pacific oysters tend to have a sweeter, creamier taste as opposed to the briny taste characteristic of the Atlantic oysters.
Maldon Rock Oyster: These Atlantic oysters have a crisp texture, a clean flavour, a mineral accent and a savoury finish. They are usually larger than Pacific oysters and have a tear drop or paisley shape with a smoother exterior shell.
Kumomoto Oyster: These oysters are deep-cupped with petite meats, have a mild brininess, sweet flavour and a honeydew finish. Originating in Yatsushiro bay, Kyushu, Japan they are a favourite for oyster ingenues and seasoned connoisseurs alike.
Our oysters are accessorised with a selection of ingredients designed to tease out their flavour: lemon, tabasco and a bloody Mary mix inspired by the famous New York cocktail composed of vodka, tomato juice, horseradish & Worcester sauce.
These ones are paired with ginger, ponzu soy sauce, mirin, chilli and spring onion.
Crispy duck pancakes, tempura tiger prawns, chicken yakitori, thai spiced fishcakes and chilli squid. A spring garden is full of choice so for those times you just cant decide what to order, we present our colourful selection of Asian appetisers – the perfect dish to share with friends or family.
Tuck into our Thai spiced fishcakes made from soft wild halibut and our light, crisp tempura king prawns and courgette flowers.
Savour the taste of our crispy duck in aromatic spices, served with soft pancakes and plum sauce an try our lightly spiced crispy squid and our chicken yakitori skewer tomake your tastebuds pop.
Pak choi, broccoli, honey and sesame
Our spring menu sees the return of this much-loved favourite, which has featured on our menu many times over the years.
Duck legs from Grand Ouest region in France are renowned for their quality.
We slow cook them, infused with star anise, at 78 degrees centigrade for 10 h ours, a process which results in sumptuously succulent meat. The dish comes accompanied by stir fried Asian greens, lotus crisps and a sesame dressing.
The fruits of the sea and the earth join together in this dish packed full of interesting flavours. Arctic salmon marinated in our tangy, homemade teriyaki dressing is served with home pickled red onions, zingy, fresh lime and shiso cress, a perennial plant belonging to the mint family.
The word teriyaki derives from the noun teri, which refers to a shine or lustre given by the sugar content in the tare (sauce consisting of soy, mirin, sake and sugar) and yaki, which means grilled.
Our salmon are farmed, but in a totally different way to standard farmed salmon.
Ours are fed on an eco diet of natural feed from the Faroe Islands, raised in pollution free waters and able to swim naturally in spacious ocean cages.
GRILLED ARCTIC SALMON SUPER FOOD SALAD
Quinoa tabbouleh, beetroot, quails egg, toasted seeds
The perfect Middle Eastern twist on our chargrilled Arctic salmon sees succul ent chunks of pink fish
flaked over a quinoa tabbouleh, accompanied by salt baked beetroot and finished with boiled quail eggs and our homemade buttermilk dressing. We only use Arctic Salmon that is farmed, but in a totally different way to standard farmed salmon. Ours are fed on an eco diet of natural feed from the Faroe Islands, raised in pollution free waters and able to swim naturally in spacious ocean cages. Our quail eggs come from Fayre Game in Rufford Lancashire where the birds are hatched fro m farm breeding stock and reared in barns where they are free to fly in as natural an environment as possible.
Our quail are fed on a carefully balanced diet, and the birds are encouraged to grow at a natural pace.
OX CHEEK BOURGUIGNON
Button mushrooms, onions, smoked bacon