March brings a new season to our À la Carte menu

With longer days, brighter flavours, and the first hints of sunshine, we’re delighted to unveil our brand-new spring à la carte menu at Daffodil Liverpool. This season is all about fresh ingredients, lighter touches, and a few exciting new dishes we think you’re going to love.

Our Head Chef, Jay Muirhead has been behind the scenes putting together our new Daffodil menu for the spring season in the restaurant, and we could not be more excited.

Expect bold flavours and fresh ideas, while you may still notice some familiar favourites have stayed put!

Leading the way are some standout newcomers already becoming fast favourites…

Starters

Beef Carpaccio

XO sauce, Thai basil crema, bitter leaves
fresh, delicate and bursting with flavour

Torched Mackerel

labneh, jalapeño emulsion, pickled pear and radish
brings a bold, smoky finish paired with vibrant spring accompaniments

Mains

Lamb Rack

leek bread & butter pudding, lardo & turnip, lamb demi-glace, lamb fat crumble
beautifully cooked and bursting with seasonal character

Poached Cod

glazed spilman asparagus, spring green fricassée, sauce véronique, fish skin crackle
celebrates delicate, clean flavours, perfectly balanced and ideal for the season

Of course, we couldn’t say goodbye to the dishes you’ve come to know and love. Our much-loved Beef Short Rib is going nowhere — slow-cooked, rich, and as comforting as ever. Some of your familiar favourites are also staying on the menu, but with a few thoughtful upgrades. Expect refined garnishes, brighter seasonal pairings, and subtle improvements that make each dish even better than before.

This new menu is our celebration of spring, lighter plates, bold seasonal ingredients, and a perfect balance between exciting new additions and comforting classics. Whether you’re joining us for a relaxed afternoon meal, a special dinner, or just to try something new, we can’t wait to welcome you and share these dishes with you.

Spring is on the table, and it’s tasting delicious.

Browse the Full Menu