A La Carte
Paradox is the new place in Heswall to be. Bar and Restaurant situated in the heart of Heswall. We are trully innovative and exciting. Come and try us out!
Paradox, Heswall, Bar and Restaurant Heswall, Paradox Heswall, bar and kitchen, heswall pub, heswall bar, beers, food, restaurant heswall, heswall eateries, eating out wirral, good pubs wirral, craft beers wirral
page-template,page-template-full_width,page-template-full_width-php,page,page-id-14930,ajax_fade,page_not_loaded,,qode-theme-ver-13.1.2,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.5,vc_responsive

A La Carte


We serve food 4pm – 9.30pm Monday to Thursday

Friday, Saturday and Sunday 12pm – 9.30pm


Trio of Breads (v)   6
a trio of freshly baked breads served with a selection of infused oils & sundried tomatoes


Soup of the Day (v)*   5
served with warm artisan bread & butter


Soft Shell Crab 7
with crispy seaweed and a spring onion and ginger butter


Cajun Chicken Strips   6
succulent chicken breast strips in a light cajun crumb with sweet hoi sin sauce all served in a tortilla basket


Baked Mini Camembert (v)   6.5
with onion jam, olive and sundried tomato bread


Coconut and Lime King Prawns *   7
king prawns served in a coconut, coriander and lime sauce


Pan Fried Pigeon Breast*   8
served on a walnut and pomegranate salad with a sweet blackberry jus


Crayfish and Red Pesto Risotto*  6.5
with a parmesan crisp and pickled samphire


Pan Seared Scallops*  8
yellow pepper puree, chorizo and pickled samphire


Chicken Liver and Chorizo Parfait*   6.5
baked parfait served on artisan bread with an onion jam


Hand Cut Chips   3

Sweet Potato Fries   3

Truffle & Parmesan Fries  5

Summer Vegetable Selection   3

Dressed Spring Salad   3


Pan Seared Halibut*   19
stuffed with king prawns served on a bed of asparagus and crushed new potatoes with a citrus veloute sauce


Pan Seared Stuffed Chicken Breast*   15

stuffed with smoked applewood cheese and spinach on a bed of chorizo risotto


Salt and Pepper Chicken Breast Burger   15
chef’s spiced salt and pepper breaded chicken breast with roasted pimiento peppers and garlic mayo on a brioche bun served with hand cut chips


Slow Roasted Baby Back Ribs   13
slow roasted barbecue baby back ribs with chunky chips and a spring salad garnish


Braised Lamb Shank*   18
with a rosemary and red wine jus, crushed new potatoes, chefs vegetable selection and a celeriac puree


Pork Tenderloin   18
with black pudding and apple bon bon, calvados jus, thyme new potatoes and chefs vegetable selection


Pie of the Moment   14
served in a traditional style with hand cut chips and chefs vegetable selection in a rich demi glaze


Lobster and Crayfish Linguini   16
seafood linguini with pickled samphire, lobster bisque and a parmesan crisp


Butternut Squash Gnocchi (v)*   13
roasted butternut squash and caramelised pine nut gnocci in a creamy white wine sauce


Vegetable Teriyaki (v)*   12
a mix of peppers, onions, courgette ribbons, dates and chillies in a sweet teriyaki glaze garnished with a caramelised pineapple on a bed of South Asian noodles

Gluten free dishes are displayed on our menu using an asterisk (*)

Please note stones may be found in our olives


Fillet Steak* (8oz)   22


Ribeye Steak* (10oz)   20


both served with a confit portobello mushroom, onion jam, cherry tomatoes, hand cut chips and a choice of sauce

£4 supplement on steaks for promotions/offers



all platters are served for multiples of 2 people

Meze Platter  16

grilled halloumi, chilli and red pepper houmus, tzatziki, olive and sundried tomato remoulade, pitta bread and a greek salad


Paradox Platter   28
chicken goujons, spicy chorizo sausage, baked camembert, ribeye steak and green pepper skewer and a dressed salad



Grilled Halloumi & Pesto Salad (v)   11.5
beef tomato, cucumber, onion & peppers finished with toasted pine nuts


Chicken, Chilli & Chorizo Salad  11.5
chicken strips, chorizo, fresh chilli, cumin, tzatziki and roasted sweet potato on a bed of mixed leaves


Goats Cheese and Pomegranate Salad (v)*  11.5
fresh dressed salad with peppers, onions, beet tomatoes and goats cheese finished with crushed walnuts and pomegranate seeds