Seaforth Restaurant at The Municipal Hotel & Spa is a refined modern British brasserie. The restaurant is led by head chef Andrew Green, formerly of The Lowry and Champneys.
Set within the grand, Grade II-listed former Liverpool Municipal Building, Seaforth Restaurant is just a 10-minute stroll from Lime Street station and nestled in the heart of a historic quarter. Seaforth brings elegant dining to the city’s vibrant commercial centre in a striking setting. The restaurant features a soaring central atrium beneath a glass ceiling, adorned with marble floors, vaulted ceilings, oak-clad library alcoves and a glittering cube chandelier. It combines heritage grandeur with contemporary touches, such as terrace-style lounge seating adjacent to the Palm Court bar.
The menu celebrates Liverpool’s maritime legacy with seasonal, locally sourced ingredients. Dishes combine British staples with international inspirations, evoking flavours linked to land and sea. Signature dishes include cured North Atlantic salmon with Caribbean rum and grenadine, pan-seared scallops with black pudding and aioli, the city’s iconic Scouse (lamb cooked three ways), scallion-crusted cod with mango salsa, and premium salt-aged duck breast.
Seaforth offers a full range of daily services: hearty breakfasts (with a regional ‘Liverpool breakie’ option), a ‘time to dine’ midday set menu, à la carte dinner, indulgent Sunday lunches, and a refined Friday tasting menu featuring lobster mac’n’cheese and duck breast, with optional wine pairings.
In addition to its exquisite menu and striking surroundings, Seaforth offers attentive, warm service and a premium wine list, with many dishes showcasing sustainability through responsibly sourced seafood and regional produce. Whether for breakfast, business lunch, an intimate dinner or weekend indulgence, Seaforth delivers an elevated British brasserie experience with a distinctly Liverpudlian spirit.