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At first glance it’s not immediately clear just what lies behind the frosted shop front in a pretty village-like enclave appended to not-so-pretty Birkenhead. Fraiche plays it low key, and this
small but perfectly formed restaurant quietly concentrates on getting the details just right – especially when it comes to Marc Wilkinson’s modern (even futuristic) cuisine. Ingredients are boldly
matched in exciting combinations and the Michelin-starred chef pulls off all manner of triumphs from sherry-braised salsify with chicken-skin crisps, verjus and truffle shavings or perfectly timed
monkfish with squid, textures of olive and blood orange to barbecued Dexter beef rib with artichoke mousse, hazelnut ‘snow’ and braised shallots. Meals end on a high note, with a tasting of
delicate lemongrass pannacotta giving way to superbly kept cheeses or desserts such as burnt white chocolate mousse with coffee meringue. The top-class 300-bin wine list is a fine match for the
A visit to Fraiche always has me super excited. Since a really enjoyable Sunday lunch and all round experience from our last visit in September I looked forward to returning again. Alas this time was extra special as I had booked it for Mr Nom’s birthday albeit a weekend too late. Damn the three month advance booking system or probably more my general slowness when it comes to planning in advance. We were informed that some customers wait til midnight on the last day of every month in anticipation of the release of the next reservation slots...
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