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Auberge Brasserie Review

A long-running favourite among the legions of holidaymakers that converge yearly on Southport, this renowned restaurant has been enlarged to cope with the crowds, but still pleases all-comers. Large antique French mirrors, twinkling chandeliers and paintings add a touch of opulence to the decor.

The kitchen has moved beyond its French bistro roots, and now lives in the world of contemporary eclectic cuisine - although there are a few stoically British touches in Hereford oxtail and eggs (served as a starter), roast rump of lamb with wild garlic and nettle sauce, and Eve's pudding with clotted cream.

Elsewhere, expect to embark on a cook's tour, taking in tempura of shellfish with lemongrass foam, carpaccio of veal with ginger, daikon and cheese mousse, or extra-mature beef fillet with cauliflower bhaji, cauliflower cream and duck fat chips.

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