The Bold Street bar and live music venue will be adding to its portfolio with a South American inspired menu and is set to celebrate with 50% off food every day from its opening until December 31.
Located within the historic Havelock building, the restaurant is led by head chef Jamie Pickles, formerly of Chatsworth House, who has devised a range of dishes consisting of grilled meats and fish, a choice of tacos alongside a delicious selection of vegetarian and vegan options. Complete with a ‘Pure Indulgence’ section of the menu, the culinary venture promises to take classic dishes and give them a sophisticated makeover with a rock ‘n’ roll spin.
Jamie said: “We’re excited to finally announce the latest addition to Jimmy’s Liverpool which comes in the form of our top floor restaurant that will be serving up a number of foodie favourites including plenty of vegan and vegetarian options alongside some naughtier, more indulgent options which include the likes of our Soft Shell Crab Burger alongside grilled meats and seafood including Chimichurri Seabass and Salt & Pepper Grilled Octopus. We’ve been working for months to devise a menu that will really capture the imagination of our diners whilst saying true to the rock ‘n’ roll theme behind the brand and we’ve been able to create something totally unique when it comes to both taste and overall experience.
“Diners can enjoy our top-quality food from our first-floor restaurant location, which boasts floor to ceiling windows that look out onto stunning views of the iconic Bombed Out Church. Our food offering will not only be a treat for the taste buds, but the experience itself will be one to remember, complemented by a soundtrack of amazing music including atmospheric live performances as you dine. To ensure that the food we’re serving is the best it can be, we’ve used only the highest quality suppliers and local produce wherever possible.”
Jimmy’s Liverpool will be the first restaurant in the area to cook all of its meat and fish over charcoal on state-of-the-art equipment called the Big Green Egg. The menu will include beef that is dry aged in a Himalayan Salt Chamber using a 12ft wall of 1,000 hand–cut rock salt. The translucent salt blocks, which vary in colour from white to orange and a myriad of shades of pink, are imported from mines in the foothills of the Himalayas in Pakistan’s Punjab region.
Owner and Founder of Jimmy’s George Craig said: “We are set to launch our restaurant very soon and we can’t wait to open the doors to the public, who have already been so welcoming since we established the bar and music venue aspect of Jimmy’s in the summer. We hope that our culinary offer will stand out in its own right which is why it was so important for us to create the perfect menu to suit everyone. To accompany our food, we will also be serving some speciality cocktails, created just for the restaurant to complement the entire dining experience.”
Jimmy’s restaurant will be opening to the public on Saturday, November 23 and to celebrate the launch, all diners will receive 50% off food until December 31 when booking online. Jimmy’s evening menu will be served Monday to Sunday between 12pm and 10pm.
To reserve your table, visit https://www.resdiary.com/restaurant/jimmys