Revolution St Peters Square Liverpool.
Revolution St Peters Square Liverpool
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Festivals Home Find your perfect festival: Festivals Festival Finder Types of festivals: Events Home Browse events in: For the mains we had Beef in a Szechuan Sauce and King Prawn with peppers, chilli and black bean sauce.
ASK Italian - Liverpool
We both ha the egg fried rice. Portions were about the right amount. Both meals were thoroughly enjoyed and were nicely presented.
Service was quick and efficient. However, on this occasion that was NOT the case. Decor, especially the toilets, were first class. We felt the prices were fair. The only negative was the speed of the evening - came across as a bit of a "production line" - having said that, after the starter, we WERE asked if ready for the mains.
Nice food but pricey for average dishes, and we waited quite a while. Large side portions of rice though! Even though there was12 in our party the service and food was excellent.
Chilli White Liverpool
Have been to CHY on many occasions and cannot fault the place. The staff are great and nothing is too much trouble for them. Excellent value for money and beautiful decor. A little gem in Lark Lane. My daughter bought a voucher for two courses, including a glass of beer or wine for myself and her sister as a surprise. We really enjoyed our food and drinks! I had a glass of red wine tempranillo please forgive my ignorance as I am not knowledable about wines, I just like drinking them ha ha.
However I loved this wine it had a good meaty taste to it. My hot and sour soup which had prawns in it was delicious. The sweet and sour chicken with fried rice was equally delicious. I tasted the chicken in garlic and white wine if I remember rightly that another member of our party had ordered which was gorgeous!
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I would order this next time. Chips here are what I call proper chips,very moorish not the awful thin white sorry excuse for real chips!
We felt welcomed, the staff and our waitress were lovely. Would love to eat here again. They are created by taking traditional cocktail ingredients and mixing them with various powders and potions, using scientific methods, to change the structure of the liquids so they can be consumed in a different way. Think grown up versions of vodka jellies, cocktails that look and taste more like desserts and the kind of foam garnishes you might see on Masterchef, but made with alcohol.
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