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Last minute deals to see in the New Year in style.

STILL don't know where to welcome in 2014? Well, it's not too late, there are plenty of choices out there for a tasty New Year's Eve on Merseyside.

Celebrate in style with The Living Room's five course menu to celebrate the arrival of the New Year.

Priced at PS50 per person, the dishes have been designed by head chef Nicola Daly.

To accompany the festive feast, guests can enjoy a selection of exclusive seasonal cocktails, which include candy cane martini, muesli martini, triple berry martini and negroni.

To make a reservation visit www.thelivingroom.co.uk or call 0151 236 1999.

If you like the look of the restaurant review above, Fazenda has a New Year's Eve menu, which includes 15 cuts of meat and unlimited salad bar, accompanied by a glass of fizz.

The menu is PS29.90 per person and reservations made after 8.30pm will include an option to remain at the table until 1am.

To book, see www.fazenda.

co.uk or call 0151 227 2733.

Bacchus Taverna on the dock road will be holding its regular New Year's Eve banquet, and there are still a few tables left.

Diners can enjoy three courses and a glass of Champagne in this hidden Mediterranean gem on the outskirts of the city centre for PS35 a head.

Starters include diapora cria, a selection of dips and bread, including taramasalata, humus and tzatziki.

Recommended for main course are the Greek lamb shank kleftiko - the house speciality - and the sea bass served with potatoes, rice and arguably the best take on green beans in Liverpool. Sirloin and fillet steaks will also be cooked to order on the charcoal grill. And for vegetarians, the spanokopita and the vegetable moussaka are recommended.

Chef and owner Diamantis Vagianos says: "New Year at Bacchus is always one of the highlights of the year. We love to share the occasion with new faces as well as old friends."

Contact Bacchus Taverna on 0151 255 1661 or see www.bacchustaverna.co.uk.

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Title Annotation:Features
Publication:Liverpool Echo (Liverpool, England)
Date:Dec 27, 2013
Words:346
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