Tempest on Tithebarn has announced the return of its Small Plates Big Christmas feasting for the festive season in 2023 in Liverpool.
The menu has been enriched with some brand-new choices, including coconut prawns, salt and pepper chicken bites, and mushroom pate, with classics like Pigs in Blankets, Halloumi Winter Logs, and Brussels sprouts (with optional bacon) returning. The menu is available to book from Monday, November 6th, all the way to Wednesday, December 20th, 2023.
Iain Hoskins, Ma Pub Group’s director, says:
“We’re all very excited at Tempest to approach our third Christmas and welcome back our small plates menu for the festive season. As always, we’re focused on affordable quality and for Christmas we feel we’ve got the perfect choice for big and small groups alike to share and indulge with us. Liverpool really comes alive like no other place I know during Christmas, and we feel the magic is really coming back in a big way. So for friends, families and colleagues, we’re got you more than covered this Xmas. And paired with our fabulous food, we’ve got a range of craft beers, cracking cocktails and plenty of wine and fizz too, along with our great soft drinks and mocktails.”
Tempest is also hosting two Christmas Bottomless Brunches on Saturday, December 2nd and Saturday, December 16th. The venue can be booked for a variety of festive events in the Kol Box, Atrium, Main Bar, and Library, or any combination together depending on the date.
Launched in in May 2021, Tempest on Tithebarn pays homage loving to New York’s meatpacking district eateries, with stone walls and bare wood with lots of natural lighting in the ground-floor open plan restaurant and bar. There’s an intimate subterranean club space with huge potential for parties, to one of the city’s best roof-top views – 7 storeys high – which looks out across Liverpool with incredible views on sunny days. Tempest even has its own colony of bees, whose honey is used in the restaurant.
Small Plates Big Christmas Menu at Tempest on Tithebarn
SALT & PEPPER CHICKEN BITES
Buttermilk marinated chicken bites in a crispy coating and tossed in salt and pepper seasoning. Served with spicy mayonnaise.
Crispy coconut coated prawns with a sweet chilli sauce.
STUFFED CHICKEN THIGH
Skin on chicken thigh with home-made sage and onion stuffing and gravy.
BAKED GOAT’S CHEESE
Oven baked goat’s cheese with candied walnuts and beetroot.
Pan-fried Brussels sprouts tossed in sticky maple syrup. Add crispy bacon for £1.
PIGS IN BLANKETS
Home-made pigs in blankets tossed in a honey and mustard glaze.
VEGAN PIGGY BACKS
Plant based sausages wrapped in courgette ribbons and topped with sea-salt and garlic. Served with a balsamic gravy.
Oven roasted mushroom pate with garlic and thyme. Served with toasted crostini and red onion chutney.
VEGAN CHRISTMAS PRESSIE
Roasted root vegetables in flaky vegan puff pastry topped with feta style vegan cheese and roasted red pepper sauce.
CRISPY PORK BELLY
Slow roasted pork belly with a crispy sea-salt and rosemary skin. Served with home-made gravy.
HALLOUMI WINTER LOGS
Beer battered halloumi fries served with a cranberry dip.
STICKY TOFFEE PUDDING
Home-made sticky toffee pudding topped with autumnal spiced caramel sauce. Served with vanilla ice cream.
MIXED FRUIT CRUMBLE
Winter berries and autumnal fruits topped with a home-made crumble. Served with either vanilla ice cream or hot vanilla custard.
RASPBERRY FRANGIPANE TART
Vegan pastry filled with frangipane and raspberry jam. Served with berry coulis and vegan ice cream.
CHOCOLATE ORANGE BROWNIE
Vegan chocolate orange brownie. Served with vegan vanilla ice cream.
Sides include: roasted root mash – slow roasted rosemary & thyme root vegetables topped with toasted pine nuts; roasted new potatoes – crispy garlic & herb roast new potatoes tossed in plant based butter; chilli and garlic broccoli – pan-fried tender stem broccoli tossed with chilli and garlic; home-made gravy – red wine gravy with garlic, onions and fresh herbs; honey roasted veggies – roasted seasonal vegetables tossed in a honey glaze; stuffing balls – home-made stuffing with garlic, onion and fresh herbs; home-made Yorkshire puddings; and skin on skin fries – home-made seasoned skin-on fries.
Please note – max group bookings for Small Plates Big Christmas is 18 people.