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About this rating

Restaurants are awarded from 1 to 5 Rosettes for culinary excellence. One Rosette restaurants are highly recommended in a local area and five Rosettes have reached the pinnacle of culinary excellence at a world class level.

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Cutting-edge cooking on the Wirral peninsula

AA Inspector

At a glance

Vegetarian menu
Private dining
Wines by the glass

Chef-patron Marc Wilkinson's idiosyncratic Wirral restaurant in the leafy conservation village of Oxton is a congenial home for his tireless researches and discoveries. With just five tables (and a chef's table in a glass room), he can give full rein to his extraordinary culinary creativity. Every detail is thought through, from the understated decor of the room itself to the sculptures, artworks, soundtrack and images projected onto the walls. Well-drilled, attentive and knowledgeable staff brief you on the intricacies of the six-courses - menu descriptions are minimal. Classical French foundations underpin ingredients and techniques, although produce is often transmuted into visually beguiling presentations involving the alchemy of dusts, powders, gels and foams. Small-but-perfectly-formed appetisers pave the way for the meal proper, which might kick off by matching almond gazpacho with cherry and asparagus. Main courses bring scallops partnered with smoked lime butter and wild rice, while charcoal-grilled rib-eye of beef is boosted by textures of salsify and celeriac. Sweet courses bring a final flourish of techno wizardry displayed in ideas including lemongrass pannacotta with sour cherry foam, fizzy grapes with mint, lemon sponge filled with lemon curd, sorrel and candied lemon zest, and an enigmatic ending described simply as 'salt or sugar'. Lunch is a shorter four-course affair, but no less arresting in its creativity, perhaps built around monkfish cheeks with olives and orange, before pork belly with sherry-poached salsify and rocket. There's a 300-bin list, and you might as well go for broke and fork out for wine flights since huge effort goes into pairing unusual, revelatory choices to each dish.

Opening hours

  • Closed: 25 December, 1 January, 2 weeks in August
  • Days closed: Monday to Tuesday
  • Closed for lunch: Wednesday to Thursday
  • Lunch served from: 12
  • Lunch served until: 1.30
  • Dinner served from: 7
  • Dinner served until: close

Chef

  • Chef: Marc Wilkinson

Food and drink

  • Cuisine style: Modern French, European
  • Vegetarian menu
  • Wines under £30: 30
  • Wines over £30: 260
  • Wines by the glass: 8

Price guide

  • Credit cards accepted

Accessibility

  • Wheelchair accessible
  • Steps for wheelchair: 1
  • Accessible toilets
  • Assist dogs welcome

Facilities

  • Seats: 12
  • Private dining available
  • Private dining seats: 12
  • Off-site parking available: On street

Additional information

  • Seats: 12
  • Private dining available
  • Private dining seats: 12

Getting here

M53 junction 3 towards Prenton. In 2 miles left towards Oxton. Fraiche on right

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Nearest train station

Birkenhead Central
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