The first solo venture by the incredibly talented, and Liverpool’s very own, Livia Alarcon! Liv's career has spanned over 10 years and has headed some of the most iconic kitchens in Liverpool and across the UK, including becoming the head chef in Maray at the age of just 21! "The idea behind the name firstly was a fusion of European bistro food which is what I really enjoy basing my menus and dish curations around and my love for disco, which I’m sure if you asked a few people who know me they’ll tell you how much I love Disco music! “La” felt very Parisian which kept in theme but is also my initials and that’s where it all began!” Truffle, cheese, garlic, steak, seafood, crispy potato, duck - it’s going to have all the flavours you want to see from a bistro all lovingly created by this amazing chef! Go give @la.bistrotecalpl a follow to see all the amazing food.

Menu

MAINS

STEAK FRITES

6oz steak served with fries, watercress & choice of sauce peppercorn / chimichurri / cafe de Paris

£14.5

BEER BATTERED FISH & CHIPS

served with minted peas & tartar sauce

£12

STEAK SANDWICH

flat iron steak topped with chimichurri and served on a toasted ciabatta with mustard mayonnaise & salad

£9.5

LA FRENCH DIP

flat iron steak topped with monterey jack cheese, caramelised onions and a pot of house gravy au jus served in a toasted ciabatta

£10.5

FISH FINGER BUTTY

served with tartar sauce & salad in a toasted ciabatta

£8.5

SIDES

ROAST CHICKEN CAESAR SALAD

topped with parmesan, crispy bacon and toasted breadcrumbs

£10

CONFIT DUCK FRIES

served with peppercorn sauce

£9.0

PRAWN PIL PIL

with lemon, garlic, chilli served with bread

£8.95

POPCORN MUSSELS

with salt & vinegar and garlic mayonnaise

£6.5

FRIED MAC & CHEESE BITES

with truffle cacio e pepe

£7.95

FRIED BEEF RAGU BITES

with tomato moio sauce

£7.95

POTATO ROSTI

topped with creamed spinach and chimichurri

£7.5

HAND CUT FRIES

£4

Download Menu

"The idea behind the name firstly was a fusion of European bistro food which is what I really enjoy basing my menus and dish curations around and my love for disco"