Restaurant Fraiche

Imagine the famous 'molecular gastronomy' restaurant The Fat Duck transplanted to the Wirral and you're somewhere close to what this cutting edge restaurant is all about. There's room for just twenty seats in the intimate, cream painted dining room that's minimally decorated with splashes of colorful modern art, so you can feel confident that the chef has had a hand in creating everything on your plate. An acolyte of the modern experimental Spanish style of cooking, typical Marc Wilkinson dishes include monkfish tail, liquorice dust, black olive air, pak choi and butter roasted shallot or 'taste of carrot, vanilla and orange'. Go for the reasonably priced tasting menu to experience the chef's creativity in full multi-course effect.

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