Sugarvine

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After working in France and Belgium, Marc Vérité realised a lifelong ambition and opened his eponymous Bistrot Vérité in Birkdale Village. It is very much a family affair with wife Michaela running front-of-house and dad Claude helping out with patisserie. It’s deliberately modelled on a rustic French bistro with simple and laid-back styling and a daily-changing blackboard menu based firmly upon fresh local produce. Starters might include Mussels Mariniere or Baked camembert with caramelised apples and pistachio nuts; typical mains include classic dishes such as Chateaubriand for two with Bearnaise sauce and Grilled venison haunch steak rubbed with juniper berries and garlic. Bistrot Vérité is open for lunch and dinner, Tuesday to Saturday.Awards | 1 AA Rosette | Good Food Guide 3

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Mal Liverpool is completely unique – the epitome of modern chic. It follows a New York gothic-inspired theme, is built on an immense scale and has a whole extra dimension through being situated right by the Mersey. Tasty, beautifully presented cuisine is prepared by head chef Adam Townsley and his team using local ingredients and served up with real passion, whether it’s business lunches, quick light healthy bites or dinner. Malmaison Liverpool also has two private dining rooms seating up to 10 people. Leaving behind the Manhattan style for a moment, The Boudoir reminds you where Malmaison came from. Sat in a sumptuous chair, with an unhindered view of the Liver Building clock, the surroundings are so bourgeois and decadent you might be forgiven for thinking you were on the banks of the Seine. Malmaison Brasserie is open for breakfast, lunch and dinner, seven days a week.Awards | 1 AA Rosette

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The London Carriage Works is the only Liverpool restaurant to have been awarded 2 AA Rosettes and is part of the boutique Merseyside Hotel of the Year 2010, Hope Street Hotel. Chef-patron Paul Askew is one of the northwest’s most high-profile chefs and the restaurant offers truly exciting food and an extensive selection of wines. Dedicated to sourcing the very best ingredients available, the wealth and variety of the produce of the North West region is an inspiration to the team. Food miles are minimal, and the restaurant is committed to fresh, free range and seasonal ingredients. Tables can be booked on-line and private dining and outside catering facilities are also available.Awards | 2 AA Rosettes | Good Food Guide 3

Menus | Wine List | Meetings & Celebrations | Paul Askew

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Southport’s former Warehouse Brasserie has unveiled a cool new look -- the restaurant, now known as The Warehouse Kitchen & Bar, is co-owned by Paul Adams and Steven Gerrard. The uber-cool Kitchen & Bar features a white cloth restaurant on the ground floor and ultra-chic bar with cool tunes on the first. The Warehouse has been a fantastic success for the last fourteen years and in that time received many accolades – listed in all major food guides including the Michelin Guide, the AA Good Food Guide & Hardens, along with being voted as one of the 50 best restaurants in the country by the Independent and receiving two AA Rosettes and a Michelin Bib Gourmand. The bespoke design-led restaurant boasts an extensive a la carte menu along with a wine list to complement. During the day you can enjoy food from the a la carte or a great value set lunch menu and a similar set menu is available to early diners. The a la carte offers starters such as smoked haddock fettuccini with tarragon and bacon crisp or Southport chowder with brown shrimps, razor clams and mussels. Mains include steaks, lobster and crayfish salad and the Warehouse burger. The menu also features a choice from the East with starters of chilli salt squid and Vietnamese noodle soup with flaked chicken chilli and coriander and mains of Indonesian monkfish curry and chocolate, chilli-glazed pork belly with mango, papaya and pineapple salad. Desserts include a surprise platter for 2 and extravagant sundaes. Open Monday–Saturday Lunch 12pm-2pm Evening 5.30pm-10pm. Awards | Michelin Bib Gourmand | 2 AA Rosettes | Good Food Guide 2