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 (this menu is NOT available on Sundays)

£21.95 for 3 Courses

 

Starters

Soup of the Day (v)

Chicken Liver Parfait with Toasted Ciabatta, Indian Chutney

Watermelon, Feta & Black Bean Salad with Toasted Pine Nuts (v)

Smoked Mackerel Caesar Salad

 

Mains

Braised Daube of Beef with Button Onion & Mushroom Jus, Creamy Mash & Greens

Rigatoni Arabiatta with Chicken, Chorizo & Bacon

Cheesy Leek & Onion Bread & Butter Pudding with Mixed Bean & Potato Salad (v)

Seared Trout Fillet on New Potatoes & Fennel with Dill Cream Sauce

 

Desserts

White Chocolate Cheesecake with Vodka Raspberries

Lemon Tart Cake with Meringue, Cream & Lemon Syrup

Sticky Ginger Pudding & Ice Cream

English Lakes Ice Cream

This menu is NOT available on Sundays

 

Starters

Plum Tomato, Mozzarella & Avocado Salad, Pickled Walnut Relish (v) 6.5

Ham Hock & Guinea Fowl Terrine with Chefs Piccallili 8

Panko Breaded Tuna   with Nicoise  Salad 8.5

Stuffed Mushrooms with Quinoa, Spinach, Sun Dried Tomatoes & Toasted Nuts (vegan) 6/12

Soup of the Day (v) 5

Vegetable & Bean Hash with Tomato Sauce & Poached Egg (v) 6

Chicken & Sweetcorn or Vegetable Pakora  (vegan) with Yoghurt & Coriander 6

Beetroot Cured Salmon with Smoked Salmon Scotch Quail Egg 9

Baked Prosciutto Wrapped Asparagus with Fresh Fig & Goats Cheese Salad 7

 

Mains

Pan Fried Duck Breast with Sweet Potato Dauphinoise, Buttered Spinach, Sticky Juniper Jus 17.5

Roasted Lamb Rump on Root Vegetable Colcannon, Crispy Gnocchi & Minted Jus18

Sautéed Sticky Chicken Strips with Carrot & Ginger puree, Pak Choi & Pont Neuf 14

Seared Halibut Filet on Sautéed Plum Tomatoes & New Potatoes, Pea Puree 22.5

Smoked Haddock on Grain Mustard Mash Stem Broccoli, Poached Egg & Parsley Sauce 14.5

Marmalade Glazed Pork Belly on Black Mash with Savoy Cabbage & Pan Jus 13.5

Asparagus, Broad Bean, Garden Pea & Lemon Risotto with Gruyere (v)  13.5

(can be made vegan)

10 oz Rib eye or Sirloin Steak Garni with Skinny or Fat Chips, Pepper Sauce 22.5

Buttered Greens 2     Skinny or Chunky Chips 3

New Potatoes 2        House Salad 3


Desserts

Strawberry Tartlet, Raspberry Blancmange & Blackberry Jelly 6.95

Apple Strudel Crumble with Custard 6.95

Chocolate Brownie with Chocolate Orange Mousse 6.95

Pear, Almond & Flapjack Tart with Cardamom & Caramel Sauce 6.95

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

 

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