Welcome to Netherton Hall

Our ivy-clad Georgian building is positively festooned with plants and foliage and is a wonderfully attractive location in which to enjoy quality cuisine.

Netherton Hall, Chester Road,
Frodsham, Cheshire WA6 6UL
Tel: 01928 732342

Email us

Restaurant

Please take time to view our sample menu below and if you have any questions or would like to make a reservation, do not hesitate to give us a call on the number at the bottom of the page

Sample menu
Starters

• Roast butternut squash soup with a hint of garlic
• Thai spiced king prawn and noodle broth
• Red lentil and roast capsicum soup
• Deep fried duck spring rolls with a plum sauce
• Grilled flat mushrooms topped with sweet roast peppers glazed with smoked cheddar cheese
• Deep fried breaded goats cheese accompanied with a strawberry chilli jam
• Smoked salmon and halibut roulade filled with cream cheese and chives with a lemon olive oil dressing
• Pan fried crab and potato cakes with a dill mayonnaise
• Pan seared King scallops laid on an oriental vegetable salad drizzled with sesame oil
• Chicken liver parfait accompanied with redcurrant jelly, hot toast and salad
• Tandoori spiced lamb patties with a fresh mint riata
• Pan fried strips of beef coated in Cajun spices with a sweet mango chutney
• Shallow fried smoked haddock and spinach fishcakes with a freshly made tartar sauce
• Crispy shredded lamb laid on a spring onion and fresh coriander salad drizzled with hoi sin sauce
• Pan fried duck livers flamed in brandy finished with cream served on a garlic crouton
• Home cured charsui pork drizzled with a sweet plum sauce
• Roast Quail sat on a black pudding with a piquant sauce
• Whole grilled sardines simply topped with a lemon and parsley butter

Main courses

• Prime grilled fillet steak sat on a potato rosti with a fresh thyme and port reduction
• Char-grilled ribeye steak masked with cracked black pepper, cognac and cream sauce
• Baked fillet of Scottish salmon filled with a king prawn and spinach mousse laid on a seafood sauce
• Char-grilled tuna steak marinated teriyaki style on a bed of stirfried pak choi
• Pan fried seabass fillet in Thai and prawn butter
• Whole grilled Dover sole stuffed with crab drizzled with a lemon and parsley butter sauce
• Roast rack of welsh lamb infused with rosemary and garlic sat on a redcurrant and red wine jus
• Pot roast shoulder of lamb in a fresh mint and cranberry sauce
• Roast saddle of lamb filled with a sundried tomato tapenade complimented with a Madeira jus
• Roast tenderloin of pork marinated in ginger garlic and soy sauce served with a mango and plum sauce
• Pan fried Veal medallions in a wild mushroom and cream sauce finished with Madeira
• Half a roast crispy duck dusted in Chinese five spices
• Feta cheese and cherry tomato baked in a filo tartlet infused with rosemary and slices of garlic (V)
• Grilled home made pork and leek sausages sat on creamed mustard potatoes with a rich onion gravy
• Medley of fish, seafood and baby leaf spinach baked in a rich mornay sauce glazed with cheddar cheese
• Vegetarian haggis sat on roast aubergine with a vegetable gravy (V)
• Wild mushroom and leek risotto with a fresh pesto drizzle and parmesan shavings (V)
• Pan fried barbury duck breast laid on a fresh strawberry and black pepper salad
• Pan fried medallions of beef fillet with a mustard, mushroom and cream sauce
• Roast pork fillet wrapped in Parma ham laid on a sweet cider, apple and sage sauce
• Pan-fried chicken supreme marinated in lemon and garlic sat on sweet roast tomatoes with a basil drizzle
• Pan seared supreme of chicken maserated in chilli, garlic, corriander and ginger sat on a bed of stirfry soy noodle
• Baked turkey escalope topped with ham glazed with a rich cheddar cheese rarebit laid on a provencale sauce
• Poached supreme of chicken filled with a herby cream cheese, wrapped in bacon with a forestier sauce
• Pan fried venison steak with a chestnut, thyme and port reduction
• Prime grilled fillet steak Rossini

Sweets

• Vanilla crème brulee with a kumquat compote
• Belgian chocolate and baileys mousse
• Banana and butterscotch pavlova
• Bread and butter pudding with a vanilla custard
• Raspberry romanov in a tuillie basket
• Warm pecan tart with cream
• Vanilla panacotta sat on fruit coulis with sable biscuit
• Cheescake
  • Marsbar
  • Toblerone
  • White Chocolate and Baileys
  • Chocolate and orange
  • Strawberries and cream
  • Rhubarb and custard
• Steamed syrup and sultana sponge with custard
• Italian style Tiramisu
• Profiteroles filled with baileys cream with a duo of chocolate sauces
• Traditional Bakewell tart
• Autumnal fruit crumble and cream
• Strawberry and cream short bread
• Glazed lemon tart with lime syrup
• Rich plum pudding with a rum scented anglaise
• Raspberry mille fueille