Dinner at The Bastion Restaurant...

With Autumn and Winter just around the corner, it is a great time to head out for dinner at night and relax over some classic comfort food. I went along and sample the new Pre Theatre and Early Bird menu at The Bastion Restaurant* which is located in the opulent Shankly Hotel in the centre of Liverpool. The first impression of The Bastion is one of understated elegance; the restaurant is spacious with leather booths, neutral colours and feature lighting. 

After a warm welcome, we were seated in a large booth and we perused the menu as we sipped a bottle of Il Banchetto, a good house red from the Emilia-Romagna region of Italia with plenty of body and notes of raspberry and cherry. 

My starter of mushroom and thyme soup was smooth with plenty of earthy mushroom flavour and fresh, crusty rolls were the ideal accompaniment. I love to order soup at this time of the year and this had all the rustic and hearty qualities I look for in a soup. 

There was a good selection of starters to choose from, including Gloucester Old Spot ham hock terrine with focaccia, piccalilli and pea shoots as well as smoked hake and prawn fishcake with tartar sauce and lemon. 

My dining companion enjoyed a starter of Lancashire black bomber rarebit with stout soda bread and chutney, the malty bread had absorbed the distinctive flavour of stout and it was exquisite with the creamy, mild Lancashire bomber while the chutney added sweet and sharp elements to the dish. 

My dining companion chose the steak frites for his main course, served with garlic mushrooms and skinny fries as well as a choice of sauces. The dish was well presented and the steak was perfectly cooked to his preference of medium rare, while crisp skinny fries and garlic mushrooms paired well with creamy blue cheese sauce. 

My main course of spinach and ricotta tortellini with pesto and pine nut cream was served in a generous portion, the tortellini were fresh and light and the pine nut cream had an intense depth of flavour. A side of garlic bread was a classic companion to the tortellini, buttery with an understated garlic flavour. 

On to dessert and my baked chocolate fondant with caramel ice cream and dark chocolate sauce was an indulgent treat, with a slightly bitter cocoa depth to the dark chocolate sauce which was offset by the caramel ice cream. 

The second dessert of coffee and walnut cheesecake with coffee syrup and whipped cream was not overly sweet, with a light texture to the cheesecake and a good kick of coffee. 

The Pre Theatre and Early Bird menu at The Bastion offers good value, with two courses for £12.95 or three courses for £15.95. There is a pleasing choice of options on the menu and the dishes were tasty and well presented with an eye for detail. The service was outstanding, combining the level of friendliness and efficiency which always makes me feel at home in a restaurant. 

The Bastion Restaurant 

Millennium House, 

60 Victoria St, 

Liverpool 

L1 6DN

www. shanklyhotel.com/restaurants-bars/

What do you all think, do you like the idea of pre theatre and early bird menus and which of these dishes appeals to you? As always I cannot wait to hear your thoughts and thank you so much for reading this post.

Until next time,

Camille 

xo 

*I was a guest of The Bastion, this meal was complimentary for review purposes. Opinions stated herein are my own and honest.