This week I went along to dine at Nova*, a restaurant in the Wirral town of Heswall which is run by Moyo and his wife Jana. Moyo has years of experience as a chef and he is also classically trained in the art of French cuisine. I had heard good things about Nova, so I was keen to experience dining there. We were seated at a cosy table where we were welcomed with chilled prosecco which was a nice touch. The design aesthetic at Nova is contemporary with details such as abstract art, vases of flowers and candlelit tables which combine to create a homely ambience. The restaurant was already busy, a good sign for a midweek evening.
Mini beef and lamb sliders served on doughy buns with a piquant tomato sauce proved to be a tasty introduction to the meal.
We were informed that Moyo takes a great deal of pride in baking his own bread, which he also supplies to nearby deli Whitmore and White and the bread selection we sampled was fresh and springy with a fine crumb.
For his starter, my dining companion selected the goats cheese crémeux with beetroot served with an ice cream which had honey running through it. The tangy goats cheese was sensational with the earthy beetroot and the sweetness of the honey offset the other flavours well. This was a feast for the eyes too, with striking presentation to the dish.
My starter of butternut squash soup was a hearty winter warmer, with a silky texture and delicate sweetness.
For the main course my breast of chicken was grilled to perfection, with a smoky crispiness which gave way to succulent white meat.
My dining companion chose the sirloin steak cooked medium rare, with red wine sauce and skinny fries on the side. The steak was notably colossal in size and it had been cooked to retain the perfect level of juiciness, the red wine sauce added a velvety depth which did not overwhelm the meat and the impressive scale of the steak was matched in terms of flavour.
A variety of seasonal vegetables and a portion of golden chunky chips complemented our meals and I sipped a crisp Western Cape South African Chenin Blanc, which had zesty apple and tropical notes.
We had already marvelled at the chocolate soufflé as it was brought to a neighbouring table and it certainly did not disappoint when I ordered my own for dessert. The soufflé was incredibly light, with a texture reminiscent of mousse and the accompaniment of sorbet was creamy with a subtle chocolate flavour.
My dining companion enjoyed the artfully presented cheese board, which had a varied selection of mild and stronger cheese including Red Leicester Sparkenhoe, Celtic Promise, Brie de Meaux, Kidderton Ash goats cheese and Blacksticks Blue with a platter of crackers, fruit, quince jelly and chutney which offset the cheeses well.
The meal was still not at an end as we settled back to enjoy the relaxed atmosphere over some coffee and handmade petit fours of coconut and buttery shortbread.
The food at Nova was polished and accomplished, with an eye for refined flavours. The use of local and seasonal produce was evident in the quality of the dishes and the convivial atmosphere also made me want to dine here again.
I was impressed with the level of attention to detail too, such as the inclusion of a preliminary course and petit fours. The standard of cuisine illustrated Moyo's expertise and in my opinion the whole experience was worthy of a fine dining restaurant, but with a relaxed and appealing atmosphere.
Service was friendly and efficient from the knowledgeable team, who were on hand to chat about the menu and recommend dishes too.
68 Pensby Rd,
0151 342 9959
What do you all think, do you like the sound of Nova and which of these dishes would you like to try? As always I cannot wait to hear your thoughts and thank you so much for reading this post.
Until next time,
*I was a guest of Nova, this meal was complementary. Opinions expressed herein are my own and honest.