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 £17 or 3 courses at £21 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 (this menu is NOT available on Sundays)

£22.50 for 3 Courses

 

Starters

 

Chicken Liver Parfait with Spiced Apple & Rhubarb Chutney, Toasted Ciabatta

Smoked Haddock & Leek Chowder

Salad of Blue Cheese, Poached Pear & Candied Walnuts (v)

Soup of the Day (v)

Mains

 

Braised Daube of Beef on Mash with Glazed Root Vegetable & Burgundy Gravy

Seared Salmon Fillet on Creamy Fennel, Dill & Lemon Linguini

Clarky’s Cumberland Sausages on Grain Mustard Mash, Piquant Beans, Peas & Onion Gravy

Savoury Butternut, Lentil & Chestnut Brioche Pudding, Coriander New & Mixed Salad (v)

 

 

Desserts

 

Triple Chocolate Chip Bread & Butter with Custard

Baked Lemon Cheesecake with Berry Compote

Vanilla Rice Pudding with Boozy Spiced Fruits

English Lakes Ice Cream

This menu is NOT available on Sundays

 

Starters

 

Smoked Fish Terrine with Capers, Cucumber, Celery Leaf & Sweet n Sour Dressing   7.5

Cumberland Scotch Quail Egg with Sautéed Black Pudding, Tomato & Chilli Chutney  7

Sesame Fried Falafels with Sweet Chilli Peanut Sauce (vegan)  6/12

Blueberry & Gin Cured Salmon with Blueberry Relish, Green Salad & Toasts  8

Smoked Chicken Caesar Salad  7.5

Soup of the day (V)  5

Honey Glazed Goats Cheese with Fresh Fig, Beetroot & Toasted Pecans (V)  6.5

Zingy Noodle Salad with Babycorn, Red Onion, Rocket & Oranges (V) 6/12

Mains

Pan Fried Guinea Fowl Breast on Cider Fondant with Curried Cauliflower Puree,

Broad Beans & Pan Jus  16

Slow Roast Pork Belly with Celeriac & Pear Mash, Sprouting Broccoli & Spiced Crackling  14.5

Loin of Herb Crusted Lamb & Lamb Croquette with Sticky Red Cabbage, Minted Mash &

Red Wine Jus  20

Seared Mackerel Fillet on Warm Escalivada, Matchstick Fries & Balsamic Syrup  15

Monkfish Medallions with Sautéed Wild Mushrooms & Baby Spinach, Potato Puree,

Grape & Garlic Cream  21

Sirloin or Rib eye Steak, Pepper Sauce with Fat or Thin Chips  22.5

Mushroom, Sun Dried Tomato & Spinach Pearl Barley Risotto with Toasted

Pine Nuts (v – can be vegan)  13

Sautéed Chicken Breast with Lyonnaise Potatoes, Chorizo Ratatouille & Parsley Oil  14.5

 

Buttered Greens 2     Skinny or Chunky Chips 3

New Potatoes 2        House Salad 3


Desserts

Trio of Desserts- Lemon Meringue, Lime Pannacotta & Orange Drizzle Cake  6.75

Sticky Date, Apple & Walnut Pudding with Ice Cream  6.75

Mint Choc Chip Mousse with Brownie & Fudge Bites  6.75

Black Cherry & Almond Tart, Clotted Cream & Sesame Brittle  6.75

 

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 £17.00
3 Courses £21.00

 

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

 

All Served with Roast and Mash Potatoes and Fresh Vegetables

 

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