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.comIf you hold a dining ticket please arrive at least one hour before the performance. Food orders will not be taken after this time.
Prime Fillet Of Battered Cod (d,m,f,e,sul,mu)
Served with thick cut chips, tartare sauce, mushy peas and a lemon quarter.
8-ounce Ribeye Steak
(d,m,sul) (£3 supplement)
British beef ribeye grilled to order. Served with a tarragon cream sauce, thick cut chips and salad.
Royal Court Famous Scouse
(g,w,d,m,cel,sul)
Traditional Liverpudlian Lamb stew cooked with root vegetables, potatoes, mint and rosemary. Topped with pickled red cabbage and beetroot. Served with a mini soda bread loaf and butter.
Confit Duck Leg
Slow cooked and finished with a citrus and pomegranate glaze. Served with duck fat fondant potatoes and tenderstem broccoli.
Hawaiian Summer Chicken (s,ses)
Diced chicken breast marinated in pineapple juice and tamari then cooked in a tropical sweet and sour sauce. Served with coconut rice and a garnish of chopped spring onion and black sesame seeds.
Miso Glazed Beyond Burger (VE) (g,w,s,ses,sul)
In a pretzel bun with pulled shitake mushrooms, pea shoots salad. Served with Japanese fire salted chips, ponzu mayonnaise and salad.
Crispy Polenta Gnocchi (VE)
Served on a bed of roasted ratatouille vegetables in a cherry tomato sauce. Finished with crispy basil and sunflower seed parmesan.
Chef’s Special
Head chef Kyle Wardale presents his version of the Thai street food classic, perfect for the hotter weather.
King Prawn Pad Thai (f,n,cru,p,s,sul)
King prawns, rice noodles and beansprouts cooked in a fragrant sweet, salty and sour sauce. Served topped with crispy shallots, peanuts and lime.
Thick Cut Chips (V)
(d,m,e,mu,sul) Truffle aioli
Tomato, Cucumber & Black Olive Salad (VE)
Mixed leaves, lemon oil
Garlic and Herb Dough Balls (V)
(g,w,d,m) Hot pizza sauce dip
Roasted Red Pepper Hummus (VE)
(g,w,ses) Pita chips, olives
Crispy Battered Onion Rings (V)
(g,w,d,m,e) Buttermilk ranch dip
Beef Chilli Loaded Fries (d,m,e)
Tomato salsa, guacamole
Big Bowl of Skinny Fries (VE)
Trio of dips
served during the interval
Summer Peach Tart (V) (g,w,d,m,e)
Vanilla mascarpone, raspberry coulis
Strawberry Yoghurt Semi-Freddo (V) (d,m)
Pimm’s macerated strawberries, physalis
Grilled Pineapple (VE)
Black coconut ice cream, rum sauce
Chilled Orange and Honey Rice Pudding (V) (d.m)
Pimm’s macerated strawberries, physalis with chocolate flakes and almonds
Trio of English Cheeses (V) (g,d,w,m,e,ses,n) Mature cheddar, Cornish yarg and Smoked Applewood. With red grapes, tomato chutney, butter and crackers
