MOTHER’S DAY AT ELEPHANT BANK | ITALIAN RESTAURANT ON THE WIRRAL

MOTHER’S DAY

Treat the best mum in the world this Mother’s Day. At Elephant Bank, located in the heart of Neston, on the Cross, we’ve come up with a lovely way to show them you love them. Bring your mum in for a meal this Mother’s Day and we’ll give them a glass of fizz on the house, to accompany their absolutely delicious, fresh food.

From 12:00 until 18:00 we’re going to be serving our stunning Sunday Roast, followed by our usual Pizzas, Pastas and Burgers from 18:00 until 21:00. You can check the menu’s out below!

Opening Hours
Mothering Sunday – 12:00 until 23:00

Kitchen closes:
21:00

MOTHER’S DAY MENUS

Click the headings below to view our menus for mother’s day at Elephant Bank, our italian restaurant on the wirral.

SUNDAY ROAST

ON SUNDAYS, WE SERVE A PROPER ROAST
with beef or chicken, all the trimmings and a nice big yorkshire pudding.

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ROASTED TOPSIDE OF BEEF
served with a nice big yorkshire pudding, roasted potatoes, smashed carrot and turnip, seasonal greens and a lovely homemade gravy.
10.95

ROASTED CHICKEN BREAST
served with a nice big yorkshire pudding, roasted potatoes, smashed carrot and turnip, seasonal greens and a lovely homemade gravy.
9.95

HOMEMADE NUT ROAST
served with a nice big yorkshire pudding, roasted potatoes, smashed carrot and turnip, seasonal greens and a lovely homemade vegan gravy.
9.25 (ve)

SUNDAY EVENING MENU

2 COURSES FOR 12.50
3 COURSES FOR 14.50

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NIBBLES and STARTERS

MARINATED OLIVES
a bowl of nocellara & kalamata olives, marinated in rapeseed, garlic puree and syrup.
3.75 (ve) (gf) (nibbles)

ROSEMARY FOCACCIA & DIPPING OIL
housemade authentic focaccia bread, lightly toasted and served with rapeseed oil and aged balsamic.
3.5 (ve) (nibbles)

WHIPPED GOATS CHEESE CROSTINI
toasted crostini with whipped goats cheese, topped with honey, thyme and sumac.
(v)

DOUGHBALLS
dough, rolled into balls and seared with melted mozzarella. served with a choice of garlic & rosemary butter, garlic mayonnaise or homemade tomato and chilli jam for dipping.
(v)

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PASTAS

PENNE ARRABIATA
penne pasta in a traditional, fresh arrabiata sauce made up of san marzano tomatoes, garlic, fresh chilli and rapeseed oil.
8.5 (ve)
*add chicken or salami for 2*

CARBONARA
spaghetti in a fresh carbonara-style sauce made up of free rage egg, cream, pancetta, pepper and parmesan.
9.5
*add chicken for 2*

WILD MUSHROOM TAGLIATELLE
tagliatelle pasta in a porcini cream sauce with fresh, foraged wild mushrooms.
9 (v)

SICILIAN SAUSAGE LINGUINI
linguini pasta in a shallot, tomato, cream and white wine sauce, finished with paprika and parmesan and tossed with authentic spicy Sicilian sausage.
10

VEGAN CAJUN COURGETTE
spiraled courgette in a cajun vegetable sauce, made up of shallots, mushroom, aubergine, red pepper, garlic and coconut milk.
9.25
*courgette instead of pasta*

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BURGERS

THE BANK BURGER
1/4 pound of locally sourced beef, flamed and seared until juicy. surrounded by the banks delicious secret sauce, crisp iceberg lettuce, ripened plum tomatoes, a slice of gherkin and melted monterey jack cheese. all inside a soft, toasted brioche bun and served with funky chips.
11
*double up – make it a 1/2 pound patty for 3.50*

THE CHICKEN BURGER
a full chicken breast, roasted with garlic and thyme. surrounded by the banks delicious secret sauce, crisp iceberg lettuce and ripened plum tomatoes. all inside a soft, toasted brioche bun and served with funky chips.
11

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SIDES

FUNKY CHIPS
red shannon potatoes, hand cut and twice deep fried for extra crispiness. seasoned with salt, garlic puree and crushed rosemary.
3.75 (ve)

SPICED RUB CHIPS
red shannon potatoes, hand cut and twice deep fried for extra crispiness. seasoned with salt and a homemade red spiced rub.
3.75 (ve)

SIDE SALAD
radicchio leaves, chicory leaves and confit tomatoes, tossed with homemade italian dressing and parmesan.
3.75 (v)

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GARLIC AND ROSEMARY
lashings of garlic and rosemary infused butter.
7 (v)
*add buffalo mozzarella for 1.20*

CLASSIC MARINERA
san marzano tomatoes, oregano, garlic and basil oil.
9.25 (ve)

MARGHERITA
san marzano tomatoes, mozzarella and basil leaves.
10 (v)

SPINACH, FETA AND SUN-BLUSHED TOMATOES
san marzano tomatoes, mozzarella, fresh spinach, feta and sun-blushed tomatoes.
12 (v)

TRADITIONAL PEPPERONI
san marzano tomatoes, mozzarella, pepperoni.
10.75

AUTHENTIC NAPOLETANA
san marzano tomatoes, mozzarella, pitted olives, oil salted anchovies and red onion.
12

FOREST HAM AND MUSHROOM
san marzano tomatoes, mozzarella, free-range forest ham and wild mushrooms.
11

all pizzas can be made gluten free for a 1.00 supplement

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DESSERTS

CHOCOLATE BROWNIE
a homemade three-chocolate brownie, served with nicholls vanilla ice cream on top of a homemade salted caramel sauce.
(gf)
*want it warm? just ask when ordering*

ESPRESSO AFFOGATO
a double shot of elephant coffee roast espresso, a single shot of amaretto and a scoop of nicholls vanilla ice cream.
(gf)

TRIO OF ICE CREAM
choose three scoops of ice cream from these flavours to make up your trio: vanilla, pistachio, strawberry or chocolate.
(gf)

SINGLE SCOOP SORBET
a single scoop of sorbet, for the perfect palate cleanser. choose from: lemon or mandarin.
(gf)

DESSERTS

CHOCOLATE BROWNIE
a homemade three-chocolate brownie, served with nicholls vanilla ice cream on top of a homemade salted caramel sauce.
6 (gf)
*want it warm? just ask when ordering*

ESPRESSO AFFOGATO
a double shot of elephant coffee roast espresso, a single shot of amaretto and a scoop of nicholls vanilla ice cream.
5.5 (gf)

CHOCOLATE AND ORANGE TART
a homemade rich chocolate and orange tart, served with candied orange peel and mandarin sorbet.
6

LEMON BRULEE
a homemade creme brulee, flavoured with lemon and served with a light homemade viennese biscuit.
5.5

TRIO OF ICE CREAM
choose three scoops of ice cream from these flavours to make up your trio: vanilla, pistachio, strawberry or chocolate.
5 (gf)

SINGLE SCOOP SORBET
a single scoop of sorbet, for the perfect palate cleanser. choose from: lemon or mandarin.
2.5 (gf)

COCKTAILS

PORNSTAR MARTINI
vodka, vanilla, passionfruit, citrus, passoa and a side shot of prosecco.
8.5

ESPRESSO MARTINI
vodka, kahlua, sweetened double espresso shot and a hint of vanilla.
7.5

ELDERFLOWER FIZZ
gin, citrus, mint, elderflower and soda.
6.5

PARMA VIOLET
amaretto, chambord, triple sec, berry and citrus.
7

LONG ISLAND ICED TEA
vodka, gin, bacardi, cointreau, tequila, citrus, sugar and coke.
7.5

DARK AND STORMY
rum, lime, bitters and ginger beer.
7

HUBBA BUBBA DAIQUIRI
bacardi, hubba bubba syrup, curacao and lemon.
7

AVIATION
bombay sapphire, violet liqueur, lemon and sugar.
7

VICTORIA’S SECRET
pink gin, elderflower liqueur, strawberries, lemon, cranberry and lemonade.
7.5

TOFFEE NUT DAIQUIRI
bacardi, raspberry, lemon, sugar, toffee nut syrup.
7

OLD FASHIONED
bourbon, sugar and bitters.
7

ZOMBIE
the three rums, maraschino, passionfruit, grenadine, lime, sugar, pineapple and bitters.
9
*only one zombie allowed per person*

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BOOK A TABLE

We’ve made it easy to book a table at Elephant Bank, our Italian Restaurant on the Wirral by using the button above and following the steps on the page. Otherwise, give us a ring on 0151 306 9984. However, if using the telephone number, we will only be able to answer during our opening hours.

CONTACT US

ADDRESS

Elephant Bank, our Italian Restaurant on the Wirral – Address
15, The Cross, Neston
Cheshire,
United Kingdom,
CH64 9UE

CONTACT

Phone our Italian Restaurant on the Wirral: 0151 306 9984
Email: bank@elephant-coffee.co.uk