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  • 60 Hope Street – Weddings & Civil Ceremonies
    expectations during every stage of preparation as well as the special day itself Civil Ceremonies 60 Hope Street is an approved venue for Civil Ceremonies couples must contact Liverpool Registery office directly to book their ceremony 0151 225 5706 A 250 charge is applicable for all Civil Ceremonies held at 60 Hope Street This includes fresh flowers for registrars table the signing table The capacity for the private room where the ceremony is held is 50 sitting Wedding Breakfast Whatever the size of your wedding we are able to offer a flexible arrangement that can accommodate all wedding sizes Private Dining Room for small intimate weddings Capacity for wedding breakfast 30 guests on one table 45 guests on separate tables Restaurant for larger weddings Capacity for wedding breakfast 100 Guests on separate tables Our Bistro is available for buffet and dancing Capacity 100 Guests standing Menus Single choice set menus only are available one menu per party Special dietary needs can be accommodated and must be notified in advance with your menu selection We ask that one starter one main and one dessert are chosen If selected items become unavailable a suitable alternative will be provided We require you to

    Original URL path: http://www.60hopestreet.com/occasions/weddings-civil-ceremonies/ (2016-02-15)
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  • 60 Hope Street – Opening Times
    2 30pm Table D hôte menu Res taurant Bistro Monday to Saturday 5 10 30pm Table D hôte Menu À la carte specials menu Restaurant Sundays 12 6pm Table D hôte Roast Dinner NEWSLETTER 60 Hope Street Liverpool L1 9BZ

    Original URL path: http://www.60hopestreet.com/contact/opening-times/ (2016-02-15)
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  • 60 Hope Street – News
    match each course chosen by Dominic from C O wines 35 per person To book call 0151 707 6060 Quoting pudding club Book Now Like Tweet EVENTS WHISKY TASTING FRIDAY 22 JANUARY 2016 An intimate Whisky Tasting at 60 Hope Street followed by a two course supper of Haggis Neeps Tatties Scottish Cheese Homemade Oatcakes The evening starts 7pm for 7 30pm in the 60 Lounge To book call 0151 707 6060 Reservations required by quoting Burns Night Booking is essential Terms and Conditions apply Book Now Like Tweet Recipes Gravadlax Recipe from 60 Ingredients Side Salmon Bunch of dill 250g sugar 150g coarse sea salt 30g black peppercorns 30g coriander seeds Zest of 1 lemon Dill Paste Bunch of dill Dijon mustard Salt Method For The Salmon Ensure salmon is filleted into two equal pieces and pin bones are removed Trim any rough edges to the salmon and remove the blood line you can always ask your fishmonger to do this for you Chop the dill crush together the peppercorns and coriander seeds and add the lemon zest sugar and salt Mix ingredients together to make the dry rub On a large piece of cling film lay one piece of the salmon fillet skin side down and press the dry rub mix on to the top of the salmon fillet lay the other fillet flesh side down so that the cure is sandwiched Wrap and seal in a couple of layers of cling film and place between two trays with a light medium weight on top Refrigerate and cure for 2 3 days turning every 12 hours Method For The Dill Paste Unwrap the fish then rinse well with water and pat dry Brush the top of the fillet lightly with Dijon mustard Chop the dill very finely and add a little salt to form almost a paste Press the dill paste on to the top of the fillet wrap again in cling film and leave over night to firm up before slicing To Serve To serve lay salmon skin side down using a sharp knife cut the salmon thinly at an angle to create a D slice leaving the skin behind This classic Scandinavian recipe is easy and delicious Ideal for those festive canapés or as a Christmas starter Book Now Like Tweet Recipes Sparkling Raspberry Cosmo Cocktail from 60 25ml Absolut Raspberry Vodka 1 2 freshly squeezed lime 50ml pomegranate juice 4 dashes of peach bitters Top with ice cold Prosecco Shake the first four ingredients fine strain into champagne saucer top with Prosecco and garnish with flamed orange zest Book Now Like Tweet Wine of the Month Malbec Chateau Famaey 2011 October A traditional made style Malbec of the Cahors with jammy smoky dark berry fruits and spice with fine ripe tannins with a smooth warming finish A wine ideal for those colder darker Autumnal evenings Book Now Like Tweet Recipes Beau Geste cocktail from 60 1 1 2 shots Rye Whiskey 1 2 shot Campari 1 2 shot Pamplemousse Rose Pink Grapefruit Liqueur 2 grinds of Black Pepper 2 dashes of xocolatl bitters Stir all ingredients over ice and strain into chilled martini glass garnish with an orange peel Book Now Like Tweet EVENTS Supper Club Friday 28th November 2014 Supper Club Poultry Night Goosnargh Duck Beetroot Salad Whole Roast Goosnargh Chicken á la Crème Champ for 2 to share Lancashire Cheese Cakes to finish Hosted by Reg Johnson producer of Goosnargh Poultry and supplier to top chefs and the finest restaurants Demonstration Q A and Quiz Drinks on arrival and to accompany meal 35 per person 7pm for 7 30pm start To book call 0151 707 6060 Please note all bookings are taken on a first come first served basis given the strictly limited availability for this event Book Now Like Tweet EVENTS Fizz Chips Friday Watch out for the next date Enjoy Fizz Chips and a Glass of Fizz for 10 lunch 12 2 30pm Dinner 5 10 30pm Keep your eyes posted on twitter and our website for the next Fizz Chips Friday 0151 707 6060 Book Now Like Tweet Wine of the Month Rioja Joven Edulis Bodegas Altanza September A lightly oaked modern style easy drinking Rioja A charming wine with hints of plums chocolate brown sugar and allspice Ideal to drink on its own or with a wide variety of foods Book Now Like Tweet Recipes Seared Scallops with Nori Salmon Roll Recipes from 60 Ingredients 8 scallops cleaned 450g salmon cut into 4 strips 4 sheets nori seaweed salt and pepper Omelette 4 large eggs 4 spring onions finely sliced 2 tbsp sweet chilli sauce salt and pepper oil and butter for frying Watercress Pure e 140g watercress blanched 50ml warm vegetable stock salt and pepper Tempura Batter 100g cornflour 150g plain flour 10g baking powder soda water cold Method For The Omelettes Gently whisk the eggs with the sweet chilli sauce then add spring onions Season with salt and pepper Over a medium heat lightly oil a pan add a knob of butter and fry 4 thin omelettes Set aside to cool For The Watercress Purée Blend the blanched watercress and warm stock together in a food processor to make the purée Season to taste To Make The Nori Salmon Roll Wrap a piece of seasoned salmon in the omelette trimming off any excess Wrap this tightly in the sheet of nori this will self seal Repeat this with the remaining 3 slices of salmon For The Tempura Batter Thoroughly combine all the dry ingredients together Add the cold soda water a little at a time whisking gently to make a light batter The batter should coat your finger To Serve Dip each salmon roll in the tempura batter and deep fry at 180 C for 31 2 minutes until crispy Remove and drain well on kitchen paper Cut each roll into 3 even pieces To cook the scallops place in a lightly oiled frying pan on a

    Original URL path: http://www.60hopestreet.com/news/ (2016-02-15)
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  • 60 Hope Street – Wine of the Month
    jammy smoky dark berry fruits and spice with fine ripe tannins with a smooth warming finish A wine ideal for those colder darker Autumnal evenings Book Now Like Tweet Wine of the Month Rioja Joven Edulis Bodegas Altanza September A lightly oaked modern style easy drinking Rioja A charming wine with hints of plums chocolate brown sugar and allspice Ideal to drink on its own or with a wide variety

    Original URL path: http://www.60hopestreet.com/news/category/wine_of_the_month/ (2016-02-15)
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  • 60 Hope Street – Seasonal
    Contact All Recipes Wine of the Month Seasonal Offers NEWSLETTER 60 Hope Street Liverpool L1 9BZ TEL 0151 707 6060 EMAIL info 60hopestreet com PART OF THE 60 GROUP Made

    Original URL path: http://www.60hopestreet.com/news/category/seasonal/ (2016-02-15)
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  • 60 Hope Street – Table d’Hôte Menu
    Tatton Beer Braised Ox Cheek with smoked garlic pommes purée Roast Breast of Lancashire Chicken with sage onion suet pudding Omelette Arnold Bennett Roast Jerusalem Artichoke with barley risotto parsley butter Desserts Passion fruit parfait with Tonka bean ice cream Rhubarb Parkin trifle Chocolate Salted Almond Brownie with honeycomb ice cream Lincolnshire Poacher with apple loaf MONDAY SUNDAY 2 COURSES 19 95 3 COURSES 24 95 All bookings between 5

    Original URL path: http://www.60hopestreet.com/menu/table-dhote-menu/ (2016-02-15)
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  • 60 Hope Street – Celebrations
    the ideal venue for your special event Please contact our team at 60 Hope Street to personally discuss your requirements and arrange a bespoke package for that special occasion READ MORE WEDDINGS Celebrations Outside Catering Baby Showers Private Hire Menu

    Original URL path: http://www.60hopestreet.com/occasions/celebrations/ (2016-02-15)
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  • 60 Hope Street – Outside Catering
    site events Or why not bring 60 Hope Street to your home From a romantic dinner for two to a chic garden party a family BBQ to a celebratory dinner party we can provide the chefs the waiting staff and all you require to provide a truly memorable experience Please contact our team at 60 Hope Street to personally discuss your requirements and arrange a bespoke package for that special

    Original URL path: http://www.60hopestreet.com/occasions/outside-catering/ (2016-02-15)
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