Seafood weekend at Julian’s Restaurant in Hoylake

Jul 8 2009 by Lorna Hughes, Birkenhead News

IT’S a case of seafood and eat it at Julian’s in Hoylake this weekend!

The restaurant is celebrating the sea with a fish-themed menu on Friday and Saturday (July 10 and 11).

Chef Julian Davies is serving up six courses for £32.50, starting with Atlantic clam and Gurnard Sherba.

The Minestrone-style soup is packed with gurnard fillets and baby clams, cooked in tomato, thyme, garlic and fish stock.

The second course is Julian’s take on fish pie – a selection of mussels, diced salmon, flaked smoked haddock and prawns bound together in a bechamel sauce and topped with mashed potato. After a sorbet interlude, diners will enjoy a fillet of wild seabass served with lobster risotto, followed by coffee and a dessert of baked egg custard tart and ice cream.

Julian said: “It’s the right time of the year to celebrate the sea – we’re in the middle of the summer and there are lots of unusual fish available.

“Sherba is inspired by a spicy North African soup of the same name.

“I worked in Libya in the 1970s and the ex-pats loved it – it’s full of goodness. I’ve changed it from meats like lamb to my own fish version and I’ve toned down the chilli!”

Julian is also keeping busy with the launch of a new summer a la carte menu, which includes some old favourites with a new twist.

His highlights include Portuguese-style grilled chicken, a cannon of Vale of Clwyd lamb with bacon squeak and wife Jackie’s favourite – Supreme of Chicken and Langoustine.

Julian said: “One of the starters is our own version of mushrooms on toast – chilled mushroom Bavarois.

“Bavarois is usually associated with a fruit dessert set with gelatine, cooked with egg yolks and sugar.

“My version takes West Kirby button mushrooms and blends them with fresh cream and gelatine, a pinch of nutmeg, a squeeze of lemon juice and seasoning.

“It’s served on toasted brioche. drizzled with pesto and brunoise capsicum.”

Julian is also continuing his popular masterclasses on Sundays and Mondays. Teaching only two people at a time, it’s an opportunity to gain some hands-on kitchen experience and a chance to benefit from the chef’s expertise.

Masterclasses cost £60 (students will also receive a £20 meal voucher for the restaurant).

Julian’s is at 20 Birkenhead Road in Hoylake. For more information and bookings call the restaurant on 632 6241.

Dining Guide has teamed up with Julian’s to give away a £60 meal voucher for the restaurant.

To be in with a chance of winning, answer the following question: What is Calamari? a) cod, b) haddock or c) squid?

Answers should be sent to julianshoylake@btconnect.com or Julians Competition, Wirral News, PO Box 48, Old Hall Street, Liverpool L69 3EB

The closing date is Friday, July 17.