Member Article

Nowhere launch garners overwhelming response from locals

Nowhere, the new quirky cafe-bar in the heart of Woolton Village, has opened to an overwhelming response from locals.

Now officially open, Nowhere will offer quality coffees and a wide selection of loose leaf teas, along with an impressive breakfast and brunch menu.

In the evening, a carefully created cocktail list including the venue’s signature Road To Nowhere, and speciality gin menu, along with a selection of beers, wines and spirits will take centre stage.

The menu is packed with classic breakfast items and then other brunch dishes that have been uniquely created by Nowhere’s head chef and will appeal to all at the family and dog-friendly restaurant.

Breakfast toasts are a focal point of the menu, with guests having the option to choose from toasted sourdough, brioche, wholemeal or gluten free bread. They can they opt for avocado with watercress, sunflower seeds and maldon sea salt, prosciutto with mozzarella and basil, cherry tomatoes, cambozola, bacon and rocket, or a sweet option of Nutella, banana, pistachios and toasted coconut to name a few!

Those dining at Nowhere can have their eggs any way - poached, scrambled, fried or boiled? Or the classic Eggs Benedict and other variations included Florentine, omelettes and frittatas, there’s something for everyone.

If breakfast staples are your thing, you’ll find the classic English Breakfast, a veggie breakfast and sausage, bacon and egg muffins!

Nowhere’s General Manager Dan Jones said: “We’ve had an incredible response so far and many people have joined us for coffee and cake, but we’re delighted to launch our food menu now, catering for all your breakfast, brunch and lunch needs! Our ingredients are all locally sourced and high-quality and we look forward to welcoming people from Woolton and beyond to the venue!”

Nowhere will also showcase the best of Liverpool’s local talent, with singers regularly taking to the mic to perform for guests.

This was posted in Bdaily's Members' News section by Richard Ellis .