Moveable Restaurant Xiringuito Heads for the Baltic Triangle

XIRINGUITO, the moveable restaurant from Conor Sheehan and chef Jackson Berg, will open in Liverpool on 15th November 2016.

Liverpool will be the second location for Xiringuito, which has been designed to travel from location to location, with a transferrable structure by award-winning architect Asif Khan. The restaurant will be housed in a disused warehouse at the Cains Brewery, part of the new Northern Lights development of Liverpool’s Baltic area. This interesting location presented a perfect opportunity for Conor and Jackson to return to their hometown and be part of the city’s thriving creative hub.

Menu Artwork by John Booth

Menu Artwork by John Booth

 

The restaurant’s menu will offer internationally influenced British dishes inspired by Conor and Jackson’s time working at some of London’s most respected restaurants. The menu will also feature a specially commissioned menu artwork by illustrator John Booth. New for the Liverpool location will be a separate bar area and a weekend brunch menu.

The name, Xiringuito (pronounced chi-rin-gito), is taken from the Catalan name for the provisional, seasonal bars that open up on beaches during the summer months and references the transitional nature of the restaurant. Xiringuito launched in Margate, Kent for the summer of 2016, where it garnered a reputation for exciting, modern British cuisine in a casual and unusual environment.

Conor said “We wanted to move Xiringuito to a city for the winter months and Liverpool, being our hometown, seemed the natural choice. The bar and restaurant scene there has been burgeoning more and more over the last few years so it seems a really exciting scene to get involved in.”

Xiringuito reflects Conor and Jackson’s wealth of experience at restaurants including Jamie Oliver’s Fifteen and St. John Bread & Wine, their time working together as General Manager and Head Chef at East London restaurant Bistrotheque, and their time starting out at Liverpool’s Puschka.

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Food & Drink

Jackson’s menu features modern, seasonal British dishes with an international influence. The new menu will feature some Xiringuito classics along with new, daily changing dishes. Some example dishes include:

Chicken liver parfait bun, pickles, chicken skin

Curried Soft Shell Burger

Salt hake brandade, fried pickled onion rings

Onglet, beetroot, chicory, castelfranco

 Xiringuito’s dessert menu, created by pastry chef Julia Howe, will specialise in ice cream with ice cream sandwiches, tacos and donuts in seasonal flavours as well as alcoholic granitas. Julia’s signature ice cream desserts including aPeanut butter & jelly doughnut and Dulce de leche ice cream sandwich will return to the menu along with some new autumnal flavours and some warm dishes for the colder months.

There will be a concise, interesting and accessible wine list, which will also include some boxed wines. The short cocktail list will focus on quality, classic cocktails and some seasonal variations.

On weekends Xiringuito will serve brunch, a brand new addition for the Liverpool location. Dishes on the brunch menu will include a Mortadella, raclette & avocado croissant and Black pudding, smoked cod’s roe, fried egg. There will also be brunch cocktails including a Bacon fat & caraway seed Bloody Mary.

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Structure & Design

Award-winning architect Asif Khan – winner of a Cannes Lion Grand Prix for Innovation for the MegaFaces Pavillion at the Sochi 2014 Winter Olympics and a D&AD Award for his West Beach Café – designed the original restaurant structure and is continuing to work with Xiringuito on the structure for Liverpool.

With travel in mind, Asif and his team designed an outside framework manufactured from scaffolding poles allowing a quick and easy build at each new location. The team have re-sourced the scaffolding from a local firm and will rebuild the restaurant in a design adapted for the colder weather and warehouse space.

The restaurant tables, bar, colourful chairs and kitchen equipment, are being brought from Margate to Liverpool in a shipping container. A new addition for the Liverpool location will be a separate bar space with standing tables and benches, located at the entrance to the warehouse and separate from the restaurant’s scaffolding structure.

The menu artwork has been designed by illustrator John Booth. Known for his work with fashion designers such as Christopher Shannon, Zandra Jones, John Galliano and Fendi, John’s latest designs for Fendi S/S17 were shown at Milan Fashion Week this summer. For Xiringuito’s second menu John has created an abstract take on Liverpool’s famous landmarks in his signature collage style.

 

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