Roski is a wild child of a restaurant from MasterChef: The Professionals winner Anton Piotrowski.
Gracious in joint victory with Keri Moss, he substantiated his credentials at Devon’s Treby Arms pub, where he earned a Michelin star after being told it could never happen.
His Liverpool restaurant is a simple, elegant space. White tablecloths and gentle lighting places the focus firmly on the food. Food-wise, choose from a kitchen tasting menu, an express tasting menu, and a set lunch, all littered with invention.
Dishes could include Piotrowski’s take on Liverpool’s signature dish, scouse. Here it takes the form of a tower topped with crisped fermented turnip, sprinkled with parsley dust, a layer of smoked vegetables, locally bred beef brisket aged for 100 days, infused with Norwegian spices and caramelised onion and served with beef knuckle marrow gravy.
Tiny, crisp ants could be served with the seared scallop, and names are fun too: Olympic Breakfast, for example, and Piotrowski’s Gone Carrots (his MasterChef winning dish). This is actually a take on carrot cake, presented in a tiny plastic flowerpot, with crumbly chocolate soil and a real baby carrot. Dig into the soft, light carroty sponge for layers of cream. Wines are worldly. Thrilling stuff.
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