Find this smart restaurant on the 34th floor of this modern tower - superb views go without saying, but you also need a good head for heights.
The dining round is dressed for elegance, with crisp white napery - and they have a dress code of no trainers or collarless shirts.
On the food front the kitchen, under the leadership of Chris Marshall, offers a seasonal menu using top-quality ingredients, but often in unusual combinations. In our opinion ingredients are too often puréed when their texture would have been better if they'd been left more in their natural state.
An early Spring dinner menu snapshot brought 'Seared Orkney Scallops with Blood Pudding Purée & Confit Orange'; 'Foie Gras with Caramelised Endive, Plum Purée & Ginger'; 'Anjou Pigeon with Roasted Aubergine Purée, Artichoke, Baby Turnip and Liquorice & Pepper Jus' and 'Mushroom Soup with Stuffed Morel' among the starters.
'Red Mullet with Rabbit Bolognese, Carrot, Parmesan Gnocchi & Squid'; 'Grilled Dover Sole with Ratte Potatoes & Chicken Wings'; 'Duck Breast with Chestnut Purée, Fig & Apricot Tatin, Pistachio & Leeks' and 'Veal with Sage, Parma Ham, Pearl Barley, Mushrooms & creamed Potatoes' listed among the mains.
Those with a sweet tooth should be tempted by the likes of 'Blood Orange Cheesecake with Mint Sorbet'; 'Spiced Chocolate Delice with White Chocolate Sorbet & Chocolate Sauce' or 'Walnut Parfait with Almond Ice Cream'.
Their set lunch offers good value with a simpler menu in the same style - and two choices at each stage.
- Food Style: Modern European
- Lunch: all week 12.00-14.30; set L £25 (2 courses), £31.50 (3 courses); mains about £18 to £27
- Dinner: all week 18.00-22.00; set D from £32 (2 courses); mains about £18 to £27
- Seats: 48
- Wine: a well-chosen list travels the world, kicking off at about the £20 mark
- Wheelchair access: Yes
- Nearest station: Liverpool Lime Street Rail
- Directions: See the map on this page
- Closed: Bank Holidays
- Air conditioned