1 Roe Street, Liverpool, L1 1HL. 
0151 709 4321
boxoffice@liverpoolsroyalcourt.com
1 Roe Street, Liverpool, L1 1HL. 0151 709 4321 boxoffice@liverpoolsroyalcourt.com
1 Roe Street, Liverpool, L1 1HL. 0151 709 4321 boxoffice@liverpoolsroyalcourt.comIn order to dine with us, please arrive at least one hour before the performance. Food orders will not be taken after this time.
Royal Court Christmas Dinner
(e,g,m,mu,w)
Herb-roasted chicken with vegetables, pigs in blankets, sage stuffing balls, roast potatoes and cranberry gravy.
Plant-Based Christmas Dinner (VE)
(g,n,w)
Root vegetable wellington with vegetables, sage stuffing balls, roast potatoes and cranberry gravy.
Prime Fillet of Battered Cod
(e,f,g,m,mu,sul,w)
With thick cut chips, tartare sauce, mushy peas and a lemon quarter.
Twice-Cooked Korean Pork Belly
(f,g,s,ses,sul,w)
With a gochujang glaze and served with Asian slaw, kimchi rice and pak choi.
Pan-Seared Salmon
(f,m,sul)
With roasted garlic-parsnip puree, tenderstem broccoli, baby rainbow carrots and a prosecco cream sauce.
Royal Court’s Famous Scouse
(cel,g,m,sul,w)
Traditional Liverpudlian beef stew cooked with root vegetables, potatoes and rosemary. Topped with pickled red cabbage and beetroot. Served with a bread roll and butter.
Golden Butternut Squash & Saffron Risotto (VE)
With pomegranate, crispy sage and crumbled vegan feta.
All steaks served with thick cut chips, house salad and peppercorn sauce (g,m,sul,w).
28 Day Aged South American Ribeye 8oz
£6 supplement
Ribeye steak is rich, juicy and full-flavored with a generous marbling of fat throughout.
Best served medium rare and paired with Nepenthe Altitude Pinot Noir.
28 Day Aged South American Sirloin 8oz
£4 supplement
Sirloin steak balances the tenderness of a fillet cut with the rich flavour of a rib cut.
Best served medium rare to medium and paired with Santa Julia Malbec.
28 Day Aged British Birchstead Rump 6oz
£3 supplement
Rump steak is known for its rich and meaty flavour, making it a favourite amongst steak lovers.
Best served medium rare and paired with Maestro Primitivo Puglia.
Tomato, Cucumber & Black Olive Salad (VE)
Mixed leaves, basil oil
Crispy Battered Onion Rings (V)
(e,g,m,mu,w)
Sour cream and chive dip
Thick Cut Chips (VE)
(g,w)
Cranberry aioli dip
Honey And Mustard Glazed Pigs In Blankets
(g,m,mu,sul,w)
Served during the interval
Vanilla Cheesecake
(g,m,n,sul,w)
Amaretto caramel sauce
Sticky Toffee Pudding (V)
(e,g,m,n,w)
Vanilla custard
Rich Chocolate Torte (VE)
(n,s)
Clementine sauce
Mince Pie Ice Cream (V)
(e,g,m,s,w)
Winter fruits, Florentine wafer
Trio of English Cheeses (V) – £7
(e,g,m,mu,n,ses,sul,w)
Red Leicester, Taw Valley mature cheddar and smoked Applewood. With sable black grapes, caramelised onion chutney, butter and crackers.
Premium Cheeseboard (V) – £10 / Sharer £18
(e,g,m,mu,n,ses,sul,w)
Colliers powerful cheddar, Gorwydd Caerphilly cheese and Snowdonia Green Thunder (garlic and herb). Served with a feta, sundried tomato and grape salad, apple and fig chutney, sourdough crackers, mini cranberry and raisin toasts and butter.
(2 course pre-order ticket supplement – £4 / Sharer £6)
