Two of Liverpool’s favourite restaurants have revealed brand new menus just in time for Spring.
Recently ranked in the top 10 of Liverpool restaurants according to Trip Advisor, Bacaro and its sister restaurant Salt House have revealed new spring additions to their irresistible menus. Both outlets offer a varied range of small plates, charcuterie, sweets and cocktails.
Additions at Bacaro span the pizzettes, fish, meat and vegetarian menus. New dishes include, braised ox cheek with celeriac puree and a bone marrow jus, dressed white crab with kohlrabi and fennel remoulade, watercress mousse and dough balls and butter roasted cauliflower with charred radicchio, apple puree and pomegranate & mint pesto, to highlight just a few.
The dessert menu includes new sweet treats such as the flourless chocolate & cardamom torte served with chocolate sorbet and cherry clotted cream.
Bacaro also hosts a bellini bar, offering a modern take on a range of classics. New additions include the brandy apple bellini and the rum & raisin bellini.
The updated Salt House menu includes Salt House sticky baby back ribs with spiced pickled cabbage, house cured sardines with crisp fennel, burnt grapefruit dressing and green olive tapenade and salt baked beetroot with slow roast grapes, hazelnut dressing and Idiazabal cheese amongst the new additions.
The Salt House menu also boasts an all new cocktail menu, including twists on old favourites such as the elderflower daiquiri fizz, pomegranate mimosa and gin old fashioned. The Salt House gin bar will also be welcoming artisan Liverpool made gin JJ Whitley to the drinks menu from February.
The new menus are now available at both Salt House and Bacaro with small plates starting from £4.50 at Salt House and £5.50 at Bacaro.