X MARKS the spot for moveable restaurant Xiringuito. The rave reviewed moveable restaurant from Conor Sheehan and chef Jackson Berg (pictured, top), is to extend its stay in the Baltic until the end of May.
Liverpool is the second location for the on trend, travelling restaurant which came up from Margate last November. But now it emerges its Liverpool-born founders are in no rush to get off any time soon.
Is it a love of running a restaurant in the chilly Baltic, or are they just enjoying getting their washing done at home?
Housed in a tent-like structure designed by award-winning architect Asif Khan, Xiringuito moved here, Sheehan and Berg's hometown, for the winter months, pitching up in a disused warehouse at the Cains Brewery, part of the new Northern Lights development.
The pair, who started out at Puschka, broke free of Liverpool and headed for Jamie Oliver’s Fifteen and St. John Bread & Wine, working together as general manager and head chef at east London restaurant Bistrotheque.
Xiringuito sits in a disused warehouse on the Cains brewery site. Pics by Angie Sammons
Back on home turf, Sheehan says: “We're very happy with the way the space turned out here in Liverpool and are really enjoying being part of what's going on in the Baltic Triangle. We're definitely not ready to leave so have decided to extend until the end of May.”
To get the party started, Xiringuito will host a short series of special events beginning with a winemaker's dinner with Tony Cartlidge, boss of California’s Dancing Crow Vineyards, on Thursday March 9. He and Berg will create a four-course menu with wine pairings. Guests will also be the first to try some of Dancing Crow’s new vintages which haven't been bottled yet. The menu is priced at £60 per person, including wine pairings
As for the food, Jackson’s menu offers modern, seasonal British dishes with an international influence. For their remaining time in Liverpool the regularly changing menu will continue to feature Xiringuito classics including the Curried soft shell crab burger and Dulce de leche ice cream sandwich as well as new dishes including squid poached in duck fat with chilli, leeks and crackling; ox cheek stuffed bone marrow, toast and onion chutney and baked marshmallow & chocolate Alaska
Xiringuito serves dinner Tuesday to Saturday, as well as brunch and a £23 three-course set lunch menu at weekends. The restaurant’s last service in Liverpool will be the evening of May 28. The pair are currently on the look out for Xiringuito’s third location for the summer of 2017.
*Read our review of Xiringuito here