Market Menu

Market Menu

Our flagship menu. Starters and main courses may not be included as part of the Table d’hôte menu


Soup du Jour £5.95
Choose from a selection of delicious soups made by Julian. Served with home-baked bread.

Duck Confit £8.95
Slow cooked Gressingham duck leg. With blueberries and a rhubarb & ginger gin reduction.
Garnished with parsnip crisps.

Gravadlax, Beetroot and Prawns £9.50
Home cured salmon meaux mustard, sea salt and dill. Fresh beetroot and Atlantic peeled prawns with
sour rose cream and baby gem.

Smoked Chicken and Apricots £8.95
Slices of warm smoked chicken served on a muesli and iceberg salad. Softened apricots, walnuts and
French dressing.

Orkney Scallops £11.95
Diver caught scallops poached in crayfish bisque with asparagus spears and crispy pancetta.

Market Menu at Julian's Restaurant, Hoylake, Wirral


Including potatoes and vegetables of the day

Salmon Wellington £17.95
Delice of fresh salmon wrapped in puff pastry with baby leaf spinach, cream cheese and beurre blanc.

North Atlantic Hake £17.95
Grilled hake steak seasoned with marjoram, black pepper and sea salt.
On a bed of seaweed, spring onion, coral and forest mushrooms.

Fillet of Bass £17.95
Pan fried fillets of farmed bass coated in oats with a whisky cream sauce.

Roast Duck £17.50
Gressingham duck breast roasted with caramalised apple and port gravy.

Fillet of Beef Bealach ne Ba £21
Slices of mature Vale of Clwyd beef pan fried with Macsween haggis, glace de viande. Roasted cherry
tomatoes and pomme pont neuf.

Medallions of Clwydian Pork £17.50
Choice cuts pan fried with morel mushrooms, shallots and tarragon. With Masala & cream reduction.

Please ask for Today's Vegetarian Options £14.50

Chateaubriand (Serves 2) £47.95
(A feast to behold!)

550g head of Welsh fillet, matured for 36 days. Served with field mushrooms, herb tomato,
fried potatoes and onion rings. Accompanied by bearnaise sauce.

Fillet of Beef £23.95
250g Welsh fillet, matured for 36 days. Served with buttered mushrooms, cherry tomatoes and
straw potatoes.

T Bone Steak £21.95
500g mature Porterhouse steak served with field mushrooms, herb tomatoes and fried onions.

The following rubs for your steak are optional.
Cracked black pepper / Cajun / Asian / Espresso and chilli.

Sauces to accompany your steak
(Freshly prepared - please order with your steak)
Bearnaise, Chasseur, Diane, Chilli & Tomato - £3.45
Garlic & Burgundy, Perigourdine (Madeira, Pate &Truffle Oil),
Stilton &Port, Pink/Black Peppercorn & Brandy - £ 3.95

Ribeye and Halloumi £19.95
Mature ribeye steak garnished with tomato, red onion and Julian's dressing (sour cream, mayo, dijon
and Lea & Perrins).

Vale of Clwyd Lamb Gigot £18.95
Choice cut of Welsh lamb flavoured with mint. Served with chips and herb tomatoes.

Market Menu at Julian's Restaurant, Hoylake, Wirral
Market Menu at Julian's Restaurant, Hoylake, Wirral

Side orders

Dressed green salad £3.95
Apple, celery, cucumber, grapes, leaves, melon, peppers (as available)

Dressed garden salad £3.95
Celery, cucumber, grapes, leaves, peppers, strawberries, tomato

Bowl of Kalamata olives (including stones) £3.50

Freshly cut chunky chips £3.50

Fresh garlic bread £3.25

Bruschetta £4.25

Market Menu at Julian's Restaurant, Hoylake, Wirral

Food allergies and intolerances?

Please speak to our staff about the ingredients in your meal when making your order. Thank-you.