Paper Mill is Liverpool's Newest Food Precinct. A Stunning fit-out creates ambience, and the fantastic food sets the mood. Shepherd's Lane Cafe Bakery Dessert Bar at the Paper Mill Liverpool, Charcoal Joe's Liverpool's Best Lebanese Charcoal Chicken at the Paper Mill Liverpool, George's Pizza and Bar Wood-fired pizzas at the Paper Mill Liverpool, Firepit Restaurant and Bar Liverpool's Best Restaurant and Al a Carte Dining at the Paper Mill

Entrée

Firepit charcuterie board to share – Proscuitto,
Fennel Salami, Wagyu Bresaola — 35

Luxe additional add on – The worlds best Joselito Jamon

Paleta 40g — 23

Jamon 40g — 39

Bone marrow charred, caper and pickled onion salad (DF) — 18

Steak tartare, anchovy mayo, black garlic, cured egg yolk and crispy potatoes (GF, DF) — 24

Spencer gulf prawns, charred lettuce, avocado puree, daikon and horseradish dressing (DF) — 26

Spanner crab, kaffir lime, pickled cucumber and flat bread cracker (GF, DF) — 28

Heritage tomato salad, burrata, guanciale and white balsamic dressing (GF) — 21

Cold Seafood

Sydney rock oyster – freshly opened, caramelized red wine mignonette (GF, DF) Each — 4.50

Ora king smoked salmon, crème fraîche and pita bread (GF) — 22

Seafood tower (min 2) – oyster, chilled prawns, half shell scallop sashimi, salmon sashimi, king fish ceviche and coconut monkfish rillettes served with sauces and condiments — 90/120


From the Wood Fire Grill

All served with your choice of sauce including, red wine, jus, green peppercorn sauce, béarnaise or mushroom sauce

Fillet – Cape Grim grass–fed Angus MB2 200g — 46

Ribeye – 60 days dry-aged Nolan’s grain–fed Angus MB2 400g — 50

Striploin – Little Joe grass-fed Angus MB4 300g — 42

Scotch – Little Joe grass-fed Angus MB4 300g — 48

Rump cap – 450 days grain–fed full blood Wagyu MB9+ 200g — 65

Extra Sauces Each — 5

Red wine jus, green peppercorn sauces, béarnaise or mushroom sauce

Cote de Boeuf to Share

O’Connor grass-fed Angus 1kg ribeye
served with chips, mixed leaves and béarnaise — 150

The Firepit Trio

Includes a Cape Grim grass–fed Angus fillet, Little Joe grass-fed Angus scotch and 450 days grain–fed full blood Wagyu rump cap served with chips and mixed leaves — 139

From the Wood Fire Oven

King prawns (4) – chili and yuzu butter — 44

Barramundi (200g) – roasted fennel puree and asparagus salad (GF) — 39

Seafood paella – mussels, prawns, octopus and saffron calasparra rice (DF) — 36

Lobster – grilled with garlic and herb butter (GF) — MP

 

Saffron tagliolini marinara – San Marzano tomato, mussels, octopus, prawns and gremolata (DF) — 37

Corn-fed chicken breast – roasted, onion puree, carrots, frisee salad (GF) — 34

Cauliflower wood fired – tahini & yoghurt dressing, almond and fresh herbs (GF) — 26


Sides

Firepit side combo – choose 3 for — 25

Paris mash – buttered desire potato puree (GF) — 10

Broccolini – charred with feta, chili and lemon dressing (GF) — 10

Mac and cheese – aged cheddar and red leicester, speck — 10

Chips – thyme and sherry vinegar salt (DF) — 10

Fattoush salad – pomegranate molasses, crispy bread (DF) — 10

Mixed leaves and grain salad (GF, DF, V) — 10


Desserts

Crème brûlée – blood orange sorbet — 14

Chocolat fondant – cherry sorbet — 12

Apple tarte tatin – vanilla ice cream — 10

Sorbet – homemade daily selection — 10

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