Cowshed Liverpool
Menu with Prices in the UK

Toasted artisan sourdough loaded with confit garlic butter, melted mozzarella, mature English cheddar, and tangy blue cheese crumbles.

Signature 3 cheese garlic bread crowned with crispy candied bacon lardons and a light drizzle of pure Canadian maple syrup.

Jumbo tiger prawns coated in crispy panko breadcrumbs, flash-fried with wok-tossed red chillies, spring onions, and garlic pepper salt.

Golden fried Cypriot halloumi nuggets encrusted with white and black sesame seeds, drizzled with spicy chilli hot honey.

Shredded braised British beef shin enveloped in rich béchamel, crumbed and crisp-fried, served with black truffle emulsion.

Artisanal air-dried cured British Wagyu beef seasoned with toasted coriander seed, black pepper, and cider vinegar.

Split canoe-cut British beef bone marrow roasted in its juices, served with crisp caper and shallot herb salad and grilled sourdough.

Slow-braised British pork belly cubes crisped crackling-hard, tossed in sticky Kentucky bourbon and wildflower honey BBQ glaze.

Plump hand-dived scallops seared golden in thyme butter, served on velvety sweet mint pea purée with crispy pancetta shard.

Expertly butchered 35-day dry-aged British feather blade steak, chargrilled to medium-rare and finished with Maldon sea salt butter.

A cut celebrated for deep, robust beef flavour and firm texture, dry-aged for 35 days and flame-seared.

Heavily marbled British ribeye with a rich central eye of fat that renders over hot charcoal for exceptional tenderness and succulence.

Ultra-lean, prime British beef tenderloin aged for 35 days and seared over flame for sublime, fork-tender texture.

On-the-bone showstopper offering the buttery softness of fillet on one side and the beefy punch of sirloin on the other.

The ultimate board featuring sliced Flat Iron, Prime Rump, and Centre-Cut Fillet steaks, served with your choice of two house sauces and two sides.

Expanded combination platter of sliced Flat Iron, Ribeye, Fillet, and Rump steaks for three guests, with three sauces and three sides.

Thick-cut cauliflower steak roasted with cumin, smoked paprika, and turmeric, served over lemon tahini cream, toasted pine nuts, and pomegranate.

Simmered cracked green, black, and pink peppercorns with Cognac, shallots, rich beef stock, and double cream.

Creamy sauce crafted from aged Stilton and blue cheese, white wine, garlic, and freshly snipped chives.

Dark, glossy, deeply reduced gravy made from roasted British beef bones, red wine, thyme, and roasted mirepoix.

Emulsified butter and egg yolk sauce infused with fresh tarragon reduction and shallots, served at room temperature.

Slow-simmered smoky BBQ sauce spiked with aged Kentucky bourbon, molasses, and roasted chipotle chilli.

Disk of cold-pressed British butter whipped with slow-roasted garlic purée, flat parsley, and rosemary, melting over hot steak.

Crisp skin-on potato fries tossed in black truffle oil, freshly grated 24-month parmesan, and cracked sea salt.

Shredded potato triangles deep-fried until shatteringly crisp in traditional rendered beef dripping, dusted with rosemary salt.

Golden fried potato fries tossed in Cowshed house steak seasoning blend.

Whole button mushrooms pan-roasted in confit garlic butter, white wine, fresh thyme, and finished with a rich black truffle cream sauce.

Tender shredded Savoy cabbage and crisp French green beans sautéed in rich cream with spicy cured Spanish chorizo dice.

Deep-fried crispy potato waffles crowned with a runny golden-yolked fried egg and cracked black pepper.

Silky smooth roasted sweet potato mash whipped with a hint of maple syrup, sea salt, and freshly grated nutmeg.

Heritage baby carrots and sweet red onion wedges roasted in English blossom honey, thyme, and balsamic glaze.

Crisp baby gem lettuce tossed with classic creamy anchovy Caesar dressing, garlic croutons, and shaved parmesan.

Half canoe roasted beef bone brimming with bubbling, unctuous marrow to spoon directly over your steak.

Chilled, airy Bavarian cream infused with spiced caramelized Lotus Biscoff spread, topped with crunchy biscuit crumb and whipped Chantilly cream.

Buttery brioche baked in vanilla custard with tart raspberries and Belgian white chocolate chips, served with piping hot jug of vanilla custard.

Silky set vanilla panna cotta topped with spiced Bramley apple compote and delicate cinnamon sugar tuile.

Warm baked chocolate sponge with a molten liquid Valrhona chocolate centre, paired with artisan sea salt caramel gelato.

Selection of aged Lancashire cheddar, Blacksticks Blue, and creamy Brie, served with red onion marmalade and artisan water crackers.

Ocho Blanco Tequila, passion fruit purée, fresh lime juice, agave nectar, served in a glass rimmed with tangy Mexican Tajín chili-lime salt.

Havana Club 3-Year White Rum shaken with fresh ruby grapefruit juice, maraschino liqueur, and lime.

Italian limoncello, crisp Prosecco, and fiery ginger beer garnished with candied lemon and fresh mint.

Woodford Reserve Bourbon stirred with Angostura bitters and brown sugar cube, smoked with applewood oak chips tableside.

Botanically brewed sparkling British ginger beer with natural herbal extracts and fiery ginger warmth.