Restaurant

Morrel’s restaurant, Keswick situated on Lake Road between the bustling market square and the town’s ever popular Theatre by the Lake. Morrels was purchased by the Freeman and Link families in 2000, Karl Link, one of the partners, is the restaurant’s Executive Head Chef. He has created a mouthwatering menu designed to suit all manner of tastes and pockets.

 

There are daily specials which run alongside the restaurant menu and on a Sunday, Morrel’s restaurant offers a Table d’hote menu 2 courses at £15.95 or 3 courses at £19.95 The restaurant is open 6 nights Tuesday to Sunday and it opens its doors at 5.30 to accommodate the Keswick theatregoers. Sorry we cannot accommodate children under 5.

 

See our Menus below.

Set Price Menu

£21.95 for 3 Courses

 

Starters

 

Soup of the Day (v)

 

Chicken liver Parfait with Cranberry, Orange and Ginger Chutney.

Salad of Roasted Butternut, Goat’s Cheese, Beetroot and Chick Peas (v)

Smoked Mackerel Rillette with Toasted Brioche. Pickled Cucumber, Broad Beans and Capers

Mains

Pan Fried Chicken Breast on Bombay Potatoes, Mild Almond and Coconut Curry Cream

Daube of Beef on Creamy Mash with Bourguignon Sauce

Seared Salmon Fillet with Pesto New Potatoes and Lemon Butter Sauce

Warm Spiced Vegetable and Bean Goulash with Herb Dumplings (vegan)

Desserts

Apple and Blackcurrant Nut Crumble

Popcorn Chocolate Brownie with Salted Caramel

Baked Vanilla Cheesecake with Mulled Wine Berries

English Lakes Ice Cream

Starters

 

Confit of Duck Leg with Parsnip Mash, Orange and Ginger Jus  7.5

Ham Hock and Pheasant terrine with Rhubarb and apple Relish  7.5

Citrus Cured Salmon Gravadlax with Blinis and Dill Crème Fraiche  8

Spiced Vegetable Croquettes with Mint and Coriander Yoghurt (v)  6/12

Poached Pear with Feta and walnut salad. Champagne Vinaigrette  6.5

Panko Breaded Plaice Strips, Sweet Potato Fries and Tartare Sauce  7

Manhattan Chickpea Chowder (v) 6

Blue Cheeses Pate with Prosciutto,  Pistachio Dust and Fresh Figs 7

Today’s Soup 5 (v)

 

Mains

Pan Fried Guinea Fowl Breast with Steamed Game Pudding and Root Mash 15

Roast Halibut Loin with Cherry Tomatoes, Kale and Orzo. Provencal puree.  19

Hazelnut Crusted Lamb Rump on Minted Bubble and Squeak, redcurrant Jus 18

Smoked Haddock Fillet on Leek Mash with Baby spinach and Poached egg, Grain Mustard Cream  15

Vegetable Risotto with Roasted Vine Tomatoes (v) 12.5

Pork Fillet and Sticky Pork Belly with Cider Fondant and Cauliflower Puree 16

10oz Rib Eye or Sirloin Steak with Chunky or Skinny Chips, Peppercorn Sauce  22

Calf’s liver and smoked Bacon with Creamy Mash and Onion Gravy  16.5


Desserts

 

Very Treacly Sticky Toffee Pudding and Ice Cream  £6.50

Baked Plums with Amoretti Crunch, Mascarpone and Blueberries  £6.50

Fruit Tartlet with Spiced Raspberry Soup  £6.50

Trio of Tiramisu, Cappuccino Mousse and Bailey’s Shot  £6.50

Cumbrian Cheeses with Chutney 7.5

English Lakes Ice Cream in Bandy Snap 6

Knickerbocker Glory – Very Berry or Chocolate Fudge 6.5

These dishes are NOT available on the Set Price Menu

Sample Menu – Changes Weekly

2 Courses £15.95
3 Courses £19.95

 

Starters

Chef’s tomato & lentil soup
Penne pasta carbonara
Smoke trout mouse, melba toast & horseradish cream
Salad of feta, red onion, beetroot & broad beans
Seasonal melon, sorbet, poached pear & kiwi

 

The Main Part

Roast topside of beef, Yorkshire pudding & proper gravy
Pan fried hake fillet with a tomato and herb sauce
Leg of lamb with a redcurrant & rosemary jus
Cheese and onion pie with onion gravy
Pan fried chicken breast with a leek & bacon cream

 

Bex’s Puds
Plum & almond tart with plum puree
Chocolate brownie with white chocolate sauce
Sticky ginger pudding with custard or ice cream
Cheese & Biscuits
English lakes ice-cream

To reserve a table please call 017687 72666