The city-centre based restaurant is to be the chef’s fourth site, having successfully secured its £200k funding via a Kickstarter campaign, reaching target 48 hours before the deadline. Chefs including Tom Kerridge, Daniel Clifford and Michael O’Hare hosted dinners to help raise money for the 90-cover project.
In addition to opening online bookings, the restaurant is simultaneously launching the lunch and dinner menus for the main restaurant, which overlooks an open kitchen, and its 40-cover private dining room.
Menu items comprise caramelised pork cutlet with chorizo; cashel blue arancini with port poached pears; pan roast skate wing with brown butter dressing; and gin cured trout with pomegranate molasses. Dessert options include salted caramel tart; marmalade sponge; and matcha tea mousse.
A breakfast menu will be served daily from 7am, following a launch event from Dan Doherty, chef director from Duck & Waffle. Dishes will feature classic full English breakfasts, as well as eggs benedict and avocado toast.
Usher launched Chester’s Sticky Walnut in 2011 and has since crowdfunded over £150,000 to open Hispi in Chorlton and Burnt Truffle in Heswall.
“From the pop up event we held in the derelict building in February to the Kickstarter launching in May, it seems unreal that we’re opening next month” says Usher, ahead of the opening.
“We’re really happy with how the fit-out has gone and couldn’t be more excited to be opening in Liverpool in time for Christmas.”