We’re back. After a few month off, primarily for Christmas and the New Year, Scousetro Club is back for our one year anniversary. That’s right, our first meal was held in February 2012, to celebrate this we thought we’d return to the place where it all started, Lunya. The Spanish Deli and Tapas bar helped kick it all off a year ago, Peter and his team have been a huge help and support with Scousetro Club in the past and they will be again.
Our anniversary Scousetro Club will be held on 27th February, at 7:30pm for 8:00pm. The night will be a Pintxos evening, for £20 per person. Combined with this there will be a matched Sherry list for £11 per person. See the Menu below for details.
As with all Scousetro Clubs, this will be a pay upfront booking system. You can book your place(s) below by clicking the button. To pay for your place(s) please click the buttons below, you can either book for food only at £20 per person or food and sherry at £31 per person. Please make sure you click the correct button.
Very sorry booking is now closed. We hope to see you at future Scousetro Club events.
After a months break Scousetro Club returned in June with the best meal yet, Dave and the team at Caveau pulled out all the stops, serving an eight course menu for £34.50. The food, ambience and service all evening was fantastic, with all the Scousetro Clubbers having a great evening.
39 diners took their seats for a really excellent meal, that started with garlic snails with bone marrow, a dish that set the scene for a true classic French menu, that along they way took in sweetbreads, quail and frogs legs.
All in all this meal was very very good, everyone who attended had a great time and really enjoyed the food served. You may have noticed that I’m missing a photo, I completely forgot to take a picture of the sweetbreads course, thus if any Scousetro Clubbers out there have one they could e-mail to me I would be very grateful.
Caveau was a fantastic venue for Scousetro Club, a head chef and staff who really wanted to put on a show made this night what it was. I feel everyone who attended got to try a new restaurant, it’s certainly a venue they were all keen to return to. If you couldn’t make this meal, but still want to sample what Caveau has to offer it’s open Tuesday to Sunday, serving classic french food all year round.Caveau Restaurant 59 Allerton Road
So far Scousetro Club has been a huge success, after two fantastic meals at Lunya and Academy restaurant, I’m very pleased to announce that the meal for March will be hosted by The Malmaison. Sitting amongst Liverpool’s historic waterfront, The Malmaison Liverpool is a chic modern hotel, with excellent brasserie and luxurious rooms. The food at The Mal is centred around the very best of local produce, prepared by the head chef Adam Townsley.
The menu is below
This months Scousetro was a good night, hosted by The Mal and taking place in one of their private function rooms. For the first time at a Scousetro club meal we all sat round one large table, a bit like a giant board room. The Mal’s staff had made a great effort, the room looked excellent and it made for a lovely atmosphere.
Our first course proved to be the most popular of the night, sweet perfectly cooked scallops with a delicious risotto. It was a great start to the evening, a dish enjoyed by all and would hopefully set the tone for the rest of the courses.
Second course was homemade black pudding with smoked apple purée and sauce grabiche. This was the dish I was most looking forward to, I love a bit of black pudding and I was hoping for something special. The dish came out reeking of smoke, it boded well for the course as the smell wafted around the room. Unfortunately the flavours didn’t quite live up to the aromas, with the sauce and pudding lacking the the required flavour, a heavier dose of spice to the black pudding would have really lifted what was a reasonable dish.
Braised hogget, our main course, was full of flavour soft, tender and sweet, a touch over seasoned for my tastes but very well done. I was nice to have a slightly different meat than the usual suspects. The melt in the mouth bone marrow in the accompanying sauce punctuated the dish with delicate melting flavours. A greater amount of fennel would have brought a better balance to the dish, but we were all very happy with our mains.
Dessert consisted of a soft pistachio fondant, with sweet almost marzipan like texture, it was very good and the melted chocolate at the bottom of it made it all the better. It came with a white chocolate sorbet that was nice, but very sweet. Every time in my life when I’ve had sorbet I’ve always wished for ice cream, a good dose of animal fat to wrap everything up on your pallet is generally a good thing. Thus, although I did like the sorbet I think an ice cream would have lifted this dish.
On the whole the meal was well received, the the Scousetro Clubbers enjoyed the food served to them, the atmosphere was relaxed and friendly. I was disappointed, however, to find all our meal dishes on the main brasserie menu. The aim of Scousetro Club is to provide different food and I feel that the Malmaison didn’t embrace this to the full extent.